NY Strip Steaks on the Grill
In case you haven’t learned this about me yet, I love to grill! Which works out because my family loves to eat the food that comes off of it. We also have a serious steak addiction. Every time a good cut of meat is on sale, you know what we are having for dinner at least one night that week! So when these NY strip steaks went on sale, yup you guessed it – that was for dinner. They go rather well with the Instant Pot potatoes too.
We lucked out this time because usually they put the bone in ones on sale, but this time it was the boneless! Both are amazing cuts of meat and the bones do add a little flavor, but the boneless cook more consistently and no bones to cut around on the plate.
The recipe is written using less then you see here because the average family probably won’t be cooking 8 NY strip steaks. They were on sale and the kids had a friend over so we made more. I have grilled these several times this summer already and the end result is the same – delicious!
These steaks are also dog approved 🙂 Do you seriously think a dog would turn down a bite of steak? Not our dog! Of course for him we don’t use all of the seasoning that we use for us. He is a more plain kind of guy. Spices are not the best to give dogs, trust me he would eat it any way you give it to him. He is not picky!
Prepping the NY Strip Steaks
I always prefer a dry rub for my top steaks. By top steaks I mean T-bone, NY strip (bone in and boneless) and Ribeye. There is enough fat throughout the meat to make it melt in your mouth with even a dry rub.
You can experiment with various spices for your rubs. We enjoy:
- salt
- pepper
- minced dried onion
- garlic (minced or powder)
- rosemary
- paprika
- Italian seasoning
Besides the cooking times, it is about the same way we make our grilled T-bone steaks. It is just one of those no fail preparations.
Ok so on to the cooking! I like to sprinkle the salt evenly on the steaks before the dry rub. You can also add it to the rub, but I have found that salt often sits in the bottom of the bowl. What this means is sometimes when you are pinching the rub out of the bowl, you are inconsistent with the amount of salt on the steaks.
Mix the rest of the dry rub ingredients together in a bowl and pinch it out of the bowl and onto the steaks. Give them a quick rub so it is on the meat and not falling off. Let the steaks sit out on the counter for about 20 minutes with the rub on them. Keep an eye on your pooch if you have a dog at this point haha! Temptation…
Cooking Them on the Grill
I use a gas grill here so my recipes at this time are all cooked with gas. I would love to take the time to learn the charcoal grill, but I just haven’t got to that yet. First I would like to upgrade my current gas grill to an amazing KitchenAid grill I have been eyeballing for a while but haven’t committed to spending the amount of money it costs yet.
My grill is a bit older and flares up more so I cook mine on low and it actually is like cooking it on medium-low to medium. You will know your grill better then me so you need to adjust accordingly. Also your steaks might be a different thickness so here is a great chart based on the thickness of the steak and I am not affiliated with them just a great chart – Omaha steaks (see notes.)
Heat your grill on high but drop to medium (medium low if your grill flares easily too) just before adding the steaks. We cook ours for a slightly longer time on the first side then we flip and cook for a shorter time for medium-rare to medium. Well done will need a little more time.
Temperatures to Cook Until
Remember that you should always allow your meats (not just steak) to sit out for 5-10 minutes (longer depending on the meat) before serving and cutting. NY strip steaks should usually rest about 5 minutes before serving so the juices can absorb back into the fibers of the meat.
The temperatures will increase slightly during the resting period. The cuts of meat we had were about 1 inch thick, use the Omaha chart (link above) if you need to adjust for different thickness (see notes.) These are the temperatures you need them to be before removing them from grill and their estimated cooking times:
- Rare – 120-130 Cook 4 minutes, flip cook 3 minutes check temp
- Medium – 140 Cook 5 minutes, flip cook for 3 minutes and check temp
- Well Done – 160 Cook 8 minutes, flip cook for 6 minutes and check temp.
Be sure to let your NY strip steaks rest for about 5 minutes before serving and you are ready to eat!
As a Note About the NY Strip Steaks:
About the Omaha steaks link, it is an amazing reference for various meats. I do find that you need to shorten (at least I did) the times for a boneless strip steak by a minute. This is for the inch thick. It is designed for the thicker steaks and for bone in.
NY Strip Steaks on the Grill
Equipment
- Grill
Ingredients
- 4 boneless NY strip steaks or however many needed so everybody has 1
- ½ tsp salt
Dry Rub
- 1 tbsp minced onion dried
- 1 tsp garlic powder
- 1 tsp rosemary dried
- ¼ tsp paprika
- 1 tsp Italian seasoning
- ½ tsp black pepper
Instructions
- Evenly sprinkle the salt across the top and bottom of the steaks.
- Mix dry rub ingredients in a bowl. Pinch the rub onto the steaks and rub it onto the steaks. Let steaks sit out for about 20 minutes.
- Heat grill on high heat and drop to medium (or medium low if your grill flares up easily) just before putting the steaks on the grill.
- Follow these guidelines for cooking them and please note that ours were about an inch thick. Rare – 120°-130° Cook 4 minutes, flip cook 3 minutes check tempMedium – 140° Cook 5 minutes, flip cook for 3 minutes and check tempWell Done – 160° Cook 8 minutes, flip cook for 6 minutes and check temp.Allow the steaks to rest on a dish for 5 minutes before serving.
Notes
Nutrition
