To grill a New York Strip steak to your desired levels of doneness, the cooking times can vary based on the thickness of the steak and the heat of the grill. Here’s a general guideline:
- Rare: Grill the steak for approximately 2 to 3 minutes per side on high heat.
- Medium-Rare: Grill for about 3 to 5 minutes per side on high heat, aiming for an internal temperature of 130 to 135 degrees F.
- Medium: Expect to grill the steak for about 5 to 7 minutes per side, or until it reaches an internal temperature of 145 degrees F.
- Medium-Well: Grill for about 7 to 9 minutes per side, or until the steak reaches an internal temperature of 150 to 155 degrees F.
- Well Done: Grill for about 10 minutes per side, aiming for an internal temperature of 160 degrees F or higher.
These times are approximate and can vary depending on the exact grill temperature and steak thickness and if you want to be certain of internal doneness and temperature use a meat thermometer to ensure the you get your steak to the desired doneness.
How Does Steak Thickness Affect Cooking Time?
Steak thickness directly affects cooking time, because a thicker steak requires more time to reach the desired internal temperature throughout its entirety. Heat penetrates thicker cuts more slowly, so the outer layers may become overcooked if the heat is too high while trying to cook the center properly. Conversely, thinner steaks cook through more quickly, which easily lead to overcooking if not monitored closely.
Grill Preparation
Before grilling your New York strip steak, it’s crucial to properly prepare your grill to ensure even cooking and optimal flavor.
Selecting the Right Cut
Choosing a high-quality New York strip steak is the first step toward grilling success. Look for steaks with good marbling and a uniform thickness to promote even cooking. Letting the steak reach room temperature before grilling can prevent uneven heating and overcooking.
Preheat the Grill
- Preheat your gas or charcoal grill to a high heat, typically between 450-500°F (232-260°C). A hot grill sears the steak, creating a flavorful crust.
- Once the grill reaches the desired temperature, use a grill brush to clean the grates. This prevents sticking and ensures clean grill marks on your steak.
By following these steps, your grill will be ready to cook the perfect New York strip.
Seasoning the Steak
Properly seasoning a New York strip steak enhances its natural flavors and complements its marbling. Marbling, the intramuscular fat evenly distributed within the meat, is crucial for tenderness and taste.
Salt and Pepper Basics
Salt is essential in bringing out the meaty flavor of a New York strip. Kosher salt is preferred by many chefs for its ability to dissolve easily and adhere to the steak’s surface. Use about half a teaspoon of kosher salt per pound of steak. Apply the salt at least 40 minutes before grilling, as this allows it to penetrate the meat, enhancing flavor and moisture.
Black pepper adds a sharp, pungent flavor and should be used freshly ground for optimum taste – the difference in taste is astonishing! A quarter teaspoon per pound is typically sufficient, but adjust to your liking. Mix salt and pepper together for an even distribution when seasoning.
Montreal Seasoning
Montreal steak is one of my favorite all-time seasonings. It brings so much flavor with just a hint of spice and is is known for its course texture profile. This seasoning is a robust blend of spices and herbs that brings a bold flavor to grilled meats, particularly steaks like the New York Strip. It typically includes ingredients such as garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt. The combination of these spices creates a savory crust on the steak when grilled, enhancing the meat’s natural flavors without overpowering them. Whether you prefer your steak rare or well-done, this seasoning is versatile enough to suit any level of doneness, complementing the rich, beefy taste of a perfectly grilled New York Strip.
Herbs and Spices Variations
Herbs add a fresh and aromatic dimension to your steak. If you fancy herbs, consider thyme or rosemary, which are robust enough to stand up to the high heat of grilling. Finely chop your selected herbs and sprinkle them over the meat.
Variety in spices can transform the character of your steak. Options such as garlic powder, smoked paprika, or cayenne pepper introduce new flavor profiles. Use sparingly – about an eighth of a teaspoon per pound – to prevent overpowering the steak’s inherent flavor. Combine your spices with olive oil, creating a paste, and coat your steak evenly.
Always remember to allow your seasoned steak to rest at room temperature for at least 20 minutes before grilling. This helps in achieving even cooking throughout the steak.
Grilling Techniques
Perfecting your New York strip on the grill involves mastering heat application and understanding steak doneness. The result is a steak with optimal tenderness and flavor.
Direct Vs. Indirect Heat
Direct heat means to cook your steak directly over the flame or heat source, which results in a sear that imparts flavor and creates desirable grill marks. Begin this technique by placing your New York strip steak over the high heat part of the grill for 1-2 minutes per side. Then, you can move the steak to a cooler part of the grill if it requires additional cooking time.
Indirect heat, on the other hand, uses the ambient heat of the grill to cook the steak through more gently. After searing, position your steak on the part of the grill that is not directly lit. This slower cooking process is especially beneficial for reaching the desired doneness without burning the exterior.
Understanding Doneness Levels
To determine the level of doneness, measure the internal temperature of your steak with an instant-read thermometer. Rare steaks have a cool, red center and an internal temperature around 120-130°F. For medium rare, aim for a warm red center and a temperature of 130-135°F. A medium steak should reach 140-145°F, and well done strives for a temperature above 160°F. Always allow your steak to rest several minutes after grilling to let the juices redistribute, ensuring a tender eating experience.
Cook your steak to perfection by using these grilling techniques and become confident in your grill mastery.
Cooking Time Guidelines
When grilling a New York strip steak, precision in cooking time is crucial for achieving the desired level of doneness and tenderness.
Getting your grill to the right temperature is the most important part of getting the cook on a New York strip right. Begin by heating your grill to a high temperature, which usually takes around 15 to 20 minutes. It’s critical that your heat is actual heat – not just flames.
Time per Side
For medium-rare:
- Place your New York strip on the grill and cook for approximately 4 to 5 minutes per side.
For medium:
- Extend the cooking time to about 5 to 7 minutes on each side.
For well-done:
- Grill each side for 8 to 10 minutes.
Always use a timer to avoid overcooking. Nothing worse than thinking that you’ve got that perfect seared crust and medium rare temp on the inside only to cut into your steak and realize you overcooked it while trying to perfect the crust! Trust the timer. When you have your heat on your grill right and you know what temperature you’re shooting for, it’s always better to trust your timer than feel.
Probing for Temperature
Medium-rare:
- Aim for an internal temperature of 130-135°F (54-57°C).
- Probe the steak with a meat thermometer to ensure accuracy.
Medium:
- The steak should reach 135-145°F (57-63°C).
Well-done:
- Look for a temperature above 145°F (63°C) to ensure the meat is thoroughly cooked.
Insert the meat thermometer into the side of the steak to get an accurate reading. The New York strip should feel firm to the touch and the juices should run light pink or clear for medium-rare to well-done.
After-Grill Care
Immediately following the removal of your steak from the grill, it’s crucial to manage the next steps carefully to ensure your New York strip is as juicy and flavorful as possible.
Resting the Steak
You should rest a New York Strip steak for approximately 5 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, ensuring that each slice is moist and flavorful. Covering the steak lightly with foil during this time can help retain heat without continuing to cook the steak. The exact resting time can depend on the thickness and size of the steak, but the general rule of thumb is to allow at least 5 minutes for the meat to rest. In order to keep your New York strip from getting cold loosely tent it with aluminum foil. This is the fastest, easiest and best method I’ve found. The foil creates an insulating barrier that helps retain the steak’s heat without causing it to continue cooking, which could potentially overcook the meat. It’s important to ensure that the foil is not wrapped tightly around the steak, as this could trap steam and moisture, affecting the crust’s texture.
Serving Suggestions
Slice your steak against the grain to maximize tenderness. Serve individual portions on warm plates to keep the beef hot. Enhance your meal with a dollop of compound butter melting on top for a rich finish and consider pairing with a variety of side dishes such as roasted vegetables. Remember to store leftovers properly, keeping the juicy beef intact for another meal.
Advanced Grilling Tips
For a superior grilled New York strip steak, mastering advanced techniques like the reverse sear method and cooking with cast iron can enhance the flavor and texture.
Reverse Sear Method
The reverse sear is a technique where you begin cooking the steak in a low-temperature environment before searing it on high heat. Here’s how to do it:
- Preheat your oven to 275°F (135°C). This low temperature will cook your steak evenly from edge to edge.
- Place the New York strip on a rack over a baking sheet and insert a probe thermometer into the thickest part of the steak.
- Cook the steak in the oven until it reaches an internal temperature of about 90-95°F (32-35°C) for rare, or 100-105°F (38-41°C) for medium-rare.
- Transfer the steak to a preheated cast iron skillet on high heat or a grill preheated to 500°F (260°C) or higher.
- Sear each side for 1-2 minutes, until a brown crust forms.
Using reverse sear, you’ll cook steak more evenly, leading to a better-tasting result.
Cooking with Cast Iron
Cooking with a cast iron skillet on the grill can provide a consistently high heat source and excellent heat retention.
- Heat your cast iron skillet on the grill over high heat for about 5-10 minutes to ensure it’s sufficiently hot.
- After preheating, place the New York strip steak in the skillet, allowing it to develop a deeply caramelized crust.
- For a medium-rare finish, aim for an internal temperature of 130-135°F (54-57°C), flipping the steak once halfway through the cooking process, usually after 3-4 minutes per side.
When you grill using a cast iron skillet, the heat distribution helps cook steak uniformly, locking in flavors and juices.
