BBQ New York Strip Recipe: Steakhouse-Quality Grilled Perfection

I’ve perfected the art of grilling a New York strip steak to steakhouse perfection, and I’m excited to share my secrets with you. The key lies in achieving a crispy crust while maintaining a tender interior.

This BBQ-inspired recipe combines the richness of a perfectly grilled strip steak with the bold flavors of a carefully crafted rub, resulting in a truly perfect dining experience. Let’s get started!

Ingredients for Bbq New York Strip

Quality steak meets bold BBQ flavors in this perfectly grilled New York strip recipe.

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The steak quality matters here. Look for dry-aged New York strip at higher-end grocery stores or specialty butchers. Costco often has great dry-aged options. If you can’t find dry-aged, regular strip loin will still be delicious. Make sure it’s at least 1-1.5 inches thick for proper grilling.

No smoked paprika? Regular paprika works, but you’ll lose that deep smoky flavor. If you want more heat, increase chili powder to 1 tsp or add some cayenne. The brown sugar helps create that beautiful crust—don’t skip it. For the garlic and onion powder, freshly grinding the whole spices gives the best flavor, but pre-ground works in a pinch.

Let the steak come to room temperature before grilling—this helps it cook more evenly. After grilling, let it rest for 5-10 minutes before slicing. Store leftovers in the fridge for up to 3 days. Reheat gently in a low oven to maintain tenderness.

Step-by-Step Instructions for BBQ New York Strip

Follow these precise steps to achieve steakhouse-quality grilled perfection with your New York strip steak.

Step 1: Prepare the Dry Rub and Season the Steak

In a small bowl, combine the 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Brown Sugar, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Chili Powder. Mix these dry ingredients thoroughly to ensure even distribution of flavors.

Rub this spice mixture all over the 1.5 lb New York Strip Steak, making sure to coat it evenly on all sides. The brown sugar will help create a beautiful crust, while the smoked paprika adds that authentic BBQ flavor. Let the steak sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.

Step 2: Preheat the Grill and Sear the Steak

Preheat your grill to high heat, aiming for a temperature of around 450°F. While the grill is heating up, brush the 2 tbsp Olive Oil onto both sides of the steak to prevent sticking and promote even browning.

Once the grill is hot, place the steak on the grates and sear for 3-4 minutes per side, depending on the thickness of your steak. You’re looking for a nice char on the outside – the internal temperature should be around 125°F for medium-rare after searing. Use tongs to flip the steak, as they won’t pierce the meat like a fork would.

Step 3: Finish Cooking to Desired Doneness

After searing, move the steak to a cooler part of the grill (or reduce the heat to medium) to finish cooking it to your desired level of doneness. For medium-rare, cook until the internal temperature reaches 130-135°F. Use a meat thermometer to check the temperature, inserting it into the thickest part of the steak.

Once the steak is cooked to your liking, remove it from the grill and let it rest on a cutting board for 5-10 minutes. During this time, the juices will redistribute throughout the meat, ensuring a tender and juicy final product. Tent the steak loosely with foil to keep it warm.

Step 4: Finish with Butter and Serve

After the steak has rested, it’s time to add the finishing touches. Rub the 2 tbsp Butter over the top of the steak, allowing it to melt into the hot meat. The butter will add richness and enhance the overall flavor profile.

Slice the steak against the grain into 1-inch thick slices. Serve immediately, garnished with 2 sprigs Fresh Rosemary if desired. The combination of the perfectly grilled steak, melted butter, and fresh herbs will result in a truly exceptional dining experience.

Flavor Customization for This bbq new york strip

Spicy Variations

To add some heat to your BBQ New York strip, consider increasing the chili powder to 1 tsp or adding cayenne pepper to the dry rub. You can also mix some hot sauce into the melted butter for an extra kick. I like to use Frank’s RedHot for its balanced heat and flavor.

Herb-Infused Options

For a more herbaceous flavor profile, try adding chopped fresh thyme or rosemary to the dry rub. You can also mix some minced garlic and chopped parsley into the butter for added depth. I find that fresh herbs make a big difference in the overall flavor.

Smoky Flavor Enhancements

To amplify the smoky flavor, you can add some liquid smoke to the marinade or rub. Alternatively, try using smoked salt instead of regular salt for added depth. I like to use hickory or mesquite wood chips in my grill for that authentic BBQ flavor.

Global Inspirations

For a Korean-inspired flavor, try adding some gochugaru (Korean chili flakes) to the dry rub. You can also mix some soy sauce and sesame oil into the butter for a savory, umami flavor. I love experimenting with different global flavors to create unique variations.

Butter Flavor Variations

The compound butter is where you can really get creative. Try mixing in some blue cheese crumbles for a pungent flavor or lemon zest for a bright, citrusy note. You can also add some chopped fresh chives or parsley for freshness. The key is to balance flavors so they complement the steak.

Advanced Techniques

For an extra-crispy crust, try using the reverse sear method by cooking the steak in a low oven first, then finishing it on the grill. You can also experiment with sous vide cooking for precise temperature control. I find that these techniques can elevate the dish to the next level.