There’s nothing quite like the sizzle of a well-seasoned NY strip hitting a hot grill. My method delivers a smoky crust outside with a buttery interior that melts in your mouth.
I learned early that high heat and proper resting time transform good steak into great. This approach ensures perfect doneness every time, whether you prefer medium-rare or well-done.
Ingredients for Ny Strip Steak Recipe Grill
High heat, bold seasoning, and a hot grill are all you need.
| Ingredient | Amount | Notes |
|---|---|---|
| NY Strip Steaks 🥩 | 2 lb | About 1.5 inches thick, bone-in preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred for even coating |
| Freshly Ground Black Pepper 🌶️ | 2 tsp | Coarse grind for texture |
| Garlic Powder 🧄 | 1 tsp | Or 2 fresh cloves, minced |
| Onion Powder 🧅 | 1 tsp | Balances the garlic flavor |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to the crust |
| Dried Thyme 🍃 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Olive Oil 🫒 | 2 tbsp | High smoke point, like avocado oil works too |
| Unsalted Butter 🧈 | 4 tbsp | For basting while grilling |
| Fresh Rosemary Sprigs 🌿 | 2 whole | Optional, for aromatic basting |
| Fresh Garlic Cloves 🧄 | 2 cloves | Smashed, for basting |
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The steak is everything here. Look for well-marbled NY strips—about 1.5 inches thick—from a trusted butcher or the meat counter at Whole Foods. Bone-in adds flavor, but boneless works fine if that’s what’s available. I always dry-brine mine with Diamond Crystal salt for at least an hour before grilling (don’t skip this part). The thickness matters more than the exact weight, so grab steaks that look even rather than the biggest ones you can find.
No smoked paprika? Regular paprika plus a pinch of cayenne gets close. Fresh herbs can replace dried at a 3:1 ratio (so 1.5 tsp fresh thyme instead of 0.5 tsp dried). Out of olive oil? Avocado oil has a higher smoke point and works perfectly. The butter is non-negotiable for that glossy finish—just make sure it’s unsalted so you control the seasoning. If you’re avoiding dairy, vegan butter works in a pinch.
Rest the steaks uncovered in the fridge after dry-brining. They’ll keep 2-3 days like this, but honestly, they’re best grilled the next day. Leftovers? Slice thin and toss into salads or sandwiches—keeps 4-5 days in the fridge. Not that they’ll last that long.
Why You’ll Love This Recipe
- 5-Minute Seasoning: That’s all it takes—just salt, pepper, garlic and onion powder, then onto the grill.
- Charred and Juicy: The high heat gives it a smoky crust while keeping the inside tender and full of beefy flavor.
- Backyard BBQ Star: I serve this for casual dinners or when friends drop by unannounced, and it always disappears first.
- Leftovers for Days: Honestly, the steak tastes even better sliced thin for sandwiches or salads the next day.
Step-by-Step Instructions for Grilled NY Strip Steak
Achieve that perfect smoky crust and buttery interior with these proven grilling steps.
Step 1: Season the NY Strip Steaks Generously
Pat the 2 lb NY Strip Steaks completely dry with paper towels—this ensures a perfect sear. In a small bowl, combine the 1.5 tbsp Kosher Salt, 2 tsp Freshly Ground Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Smoked Paprika, and 0.5 tsp Dried Thyme.
Rub this seasoning blend all over the steaks, pressing it in firmly so it adheres well. Let the seasoned steaks sit at room temperature for 30-45 minutes before grilling. This allows the salt to penetrate the meat and the steaks to cook more evenly.
Step 2: Preheat the Grill to High Heat
Preheat your grill to high heat (about 450-500°F). Clean the grates thoroughly with a grill brush to prevent sticking. Just before grilling, brush both sides of the steaks lightly with the 2 tbsp Olive Oil—this helps create that beautiful crust.
If using a charcoal grill, make sure the coals are covered with a light layer of ash before cooking. For a gas grill, turn all burners to high and close the lid for at least 10 minutes to get it properly hot. You want the grates screaming hot when the steaks hit them.
Step 3: Sear and Baste for Maximum Flavor
Place the steaks on the grill and sear for 3-4 minutes per side for medium-rare, or until a nice crust forms. Avoid moving the steaks around—let them develop that deep brown sear before flipping. For the last 2 minutes of cooking, add the 4 tbsp Unsalted Butter, 2 whole Fresh Rosemary Sprigs, and 2 cloves Fresh Garlic Cloves (smashed) to the grill near the steaks.
Baste the steaks with the melting butter using a spoon, tilting the steaks slightly to let the butter pool on top. This basting step adds incredible flavor and helps develop that glossy, buttery crust. The rosemary and garlic will infuse into the butter as it melts.
Step 4: Rest and Serve
Transfer the steaks to a cutting board or warm plate and let them rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.
Tent the steaks loosely with foil to keep them warm while they rest. Slice against the grain into ½-inch thick pieces just before serving. The steaks should have a deep brown, slightly charred crust on the outside and a perfect pink, buttery interior. Serve immediately while still warm.
Pro Tips For Making Ny Strip Steak Recipe Grill
- Dry the Steaks: Pat the NY strips completely dry with paper towels before seasoning—I learned this the hard way after my first three steaks steamed instead of seared.
- Season Generously: Don’t be shy with the kosher salt; use about 1 teaspoon per side for a 12-ounce steak, and press it in so it sticks during grilling.
- High Heat First: Start on a screaming hot grill to get that crust, then move to medium heat to finish cooking through—this keeps the outside crisp and the inside juicy.
- Rest Before Slicing: Give the steaks a solid 5-10 minutes under foil after grilling; I skip this when I’m in a rush, but the juices stay put when I don’t.
Make-Ahead Tips for This Dish
Dry Brine Ahead
Season your steaks with the full 1.5 tbsp Kosher Salt blend up to 24 hours before grilling. I leave mine uncovered on a wire rack in the fridge—this builds a deeper seasoning and better crust. The salt draws out moisture, which then reabsorbs with all that flavor. 💡
Prep the Rub
Mix your smoked paprika, garlic powder, and other dry spices the night before. Store in a small jar—this saves time and ensures even distribution. I forage wild thyme sometimes for an extra earthy note.
Butter Basting Station
Pre-portion your 4 tbsp Unsalted Butter, rosemary sprigs, and garlic cloves in a small bowl. Keep it near the grill so you can baste immediately when needed. Cold butter won’t melt as beautifully for that glossy finish.
Room Temp Trick
Take steaks out of the fridge 1 hour before cooking. This ensures even cooking from edge to center. I set mine on the counter while prepping the grill—no guesswork about timing.
Grill Prep
Clean and oil those grates right after preheating to 450-500°F. A quick brush with olive oil on a paper towel prevents sticking. Do this while the steaks come to temp.
Resting Setup
Warm your serving platter or cutting board in the oven at 200°F. Transfer steaks here to rest—they’ll stay hotter longer. Tent loosely with foil for 5-10 minutes before slicing. 🔥
Nutrition Facts
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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