This reverse-seared NY strip delivers perfectly even cooking with a crust that crackles under your knife. I developed this method after years of chasing that ideal balance between edge-to-edge pink and caramelized exterior.
Starting low in the oven then finishing on a screaming-hot grill creates steakhouse results at home. The technique transforms a good cut into the best version of itself, every single time.
Ingredients for Best Grilled Ny Strip Steak
Quality ingredients transform this premium cut into a steakhouse masterpiece every time.
| Ingredient | Amount | Notes |
|---|---|---|
| NY Strip Steak 🥩 | 2 lb | Bone-in, 1.5 inches thick preferred |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal brand recommended |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Cloves 🧄 | 4 cloves | Smashed, peeled |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Stems intact for infusion |
| Fresh Thyme Sprigs 🍃 | 4 whole | Stems intact for infusion |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High smoke point variety |
| Unsalted Butter 🧈 | 4 tbsp | For basting, cubed |
| Canola Oil 🫒 | 1 tbsp | High smoke point for searing |
| Flaky Sea Salt 🧂 | ½ tsp | Maldon or Jacobsen preferred |
| Red Wine 🍷 | ¼ cup | Dry variety for deglazing |
| Beef Stock 🥩 | ¼ cup | Low-sodium preferred |
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The steak is everything here. NY Strip with bone-in delivers superior flavor and moisture retention. Source USDA Prime or Choice grade from a trusted butcher—Whole Foods or Costco have reliable options. Look for thick cuts (1.5 inches minimum) and vibrant red color with good marbling. The thickness ensures even cooking during the reverse sear, while the bone adds depth to the final crust.
No fresh rosemary or thyme? Dried herbs at one-third the amount work in a pinch, though fresh is ideal for aromatic infusion. Out of red wine? Substitute beef stock with a splash of balsamic vinegar. Canola oil can be replaced with avocado oil for its high smoke point. The butter is non-negotiable for basting—European-style unsalted yields the best results due to its higher fat content.
Store the steak uncovered on a rack in the fridge for 1-2 days before cooking to dry the surface for a better sear. Leftovers (if any) keep for 3-4 days in an airtight container. For best results, slice against the grain and reheat gently in a skillet with a bit of beef stock to restore moisture.
Why You’ll Love This Recipe
- 5-Minute Prep: I just rub the steak with salt, pepper, crushed garlic, and rosemary—no marinade, no fuss.
- Restaurant-Quality Taste: That charred crust with the garlic-rosemary aroma? Honestly better than most steakhouses.
- Date Night Ready: I’ve served this for anniversaries and random Tuesdays—always feels special.
- Leftovers Transform: Cold slices make killer sandwiches, or I toss them into salads for lunch the next day.
Step-by-Step Instructions for Grilled NY Strip Steak
Master the reverse-sear method for perfectly cooked steak with a crust that crackles.
Step 1: Season and Prepare the Steak
Pat the 2 lb NY Strip Steak completely dry with paper towels—this is crucial for a good sear. Season generously with the 1 tbsp Kosher Salt and 1 tsp Freshly Ground Black Pepper on all sides, pressing the seasoning into the meat so it adheres.
Let the steak sit at room temperature for 45-60 minutes while you prepare the rest. This allows the seasoning to penetrate and ensures even cooking. Meanwhile, crush the 4 cloves Garlic Cloves lightly with the side of your knife.
Step 2: Low-Temperature Grill Setup
Preheat your grill to 275°F for indirect cooking. I use a two-zone fire: coals on one side for the sear later, and an empty side for the slow cook. Place the 2 whole Fresh Rosemary Sprigs and 4 whole Fresh Thyme Sprigs on the grill grates where the steak will cook.
Once the grill stabilizes at 275°F, place the steak on the indirect heat side. Insert a meat thermometer and slow-cook until the internal temperature reaches 110-115°F for medium-rare. This takes about 30-40 minutes depending on thickness.
Step 3: Sear Over High Heat
Remove the steak and increase the grill temperature to high heat (or move coals to create a hot zone). Brush the steak with 1 tbsp Canola Oil to prevent sticking. Sear the steak for 2-3 minutes per side until a deep, mahogany crust forms.
During the last 2 minutes, add the 4 tbsp Unsalted Butter, crushed garlic, and herb sprigs to the grill. Baste the steak continuously with the melting butter mixture until the internal temperature reaches 125-130°F for perfect medium-rare.
Step 4: Rest and Serve
Transfer the steak to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute. While resting, deglaze the grill with 0.25 cup Red Wine and 0.25 cup Beef Stock, scraping up any browned bits to create a quick pan sauce.
Slice the steak against the grain into ½-inch thick pieces. Drizzle with the 2 tbsp Extra-Virgin Olive Oil and finish with a pinch of 0.5 tsp Flaky Sea Salt for texture contrast. Serve immediately with the pan sauce.
Pro Tips For Making Best Grilled Ny Strip Steak
- Dry the Steak: Pat the NY strip completely dry with paper towels before seasoning—I learned this the hard way after wondering why my steaks never got that perfect sear.
- Salt Generously: Use about 1 tablespoon of kosher salt per pound of steak, and don’t be shy about pressing it into the meat so it adheres well.
- Let It Rest: After grilling, tent the steak with foil and give it a solid 5-10 minutes to rest—this keeps the juices from running all over your cutting board.
- Crush the Garlic: Smash the garlic cloves with the side of your knife before adding them to the grill; it releases more flavor and prevents them from burning too quickly.
Perfect Pairings for These Flavors
Wine Pairings
A bold Cabernet Sauvignon from Napa Valley stands up to the rich, beefy flavors of this steak. The tannins soften as they interact with the fat. I love pouring a 2019 Caymus—its dark fruit notes complement the crust beautifully. 🍷
Beer Options
For beer lovers, a robust porter or stout like Guinness Foreign Extra offers a roasty contrast. The malty sweetness balances the charred exterior. On hot days, I reach for a crisp IPA with citrusy hops to cut through the richness.
An American amber ale also works well, with its caramel notes echoing the sear.
Side Dish Ideas
A simple garlic mashed potato soaks up all that delicious pan sauce. I fold roasted garlic cloves and sour cream into my mashes for extra depth. For a lighter option, try a shaved fennel salad with lemon dressing to refresh your palate.
Vegetable Accompaniments
Grilled asparagus brushed with olive oil and finished with flaky sea salt makes an easy, elegant pairing. For something heartier, I love creamed spinach with a touch of nutmeg—it reminds me of classic steakhouse sides.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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