Grilled Striploin Steak (New York Strip Steaks)

Name: Grilled Striploin Steak (New York Strip Steaks)
Prep time: 30 min
Cook time: 10 min
Ingredients: 4 10oz Strip Loin Steaks; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper

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My Grilled Striploin Steak is a steakhouse classic featuring juicy New York strip steaks seasoned with kosher salt and olive oil, then seared to perfection on a hot grill. With a beautifully browned crust and rich beefy flavor, this easy recipe is perfect for a backyard barbecue or an elegant family dinner. Serve with your favorite sides for a meal everyone will love!

grilled striploin steak with green sauce.

What is a striploin steak?

A striploin steak, also known as a New York strip steak or Kansas City strip, comes from the short loin of the cow and is a beautiful cut of beef with incredible flavor. It’s known for its rich, beefy flavor and tender texture, offering the perfect balance between the juiciness of a ribeye and the lean profile of a sirloin steak. This cut is perfect for grilling on a gas grill or charcoal grill, where it develops a beautifully browned crust on the surface of the steak. Whether cooked to medium-rare (135°F internal temperature) or medium-well, striploin steaks deliver the best results when seasoned simply with kosher salt, black pepper, and a little oil before being placed on the hot grill. Ideal for achieving that classic steakhouse quality at home, this is a go-to cut for any steak lover.

Looking for more? Try my Grilled Ribeye Steak, Cast Iron Flank Steak or Tagliata di Manzo. This pairs well with. Gnocchi alla Sorrentina.

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🌟 Why You'll Love this Recipe
🥘 Ingredients
🔪 Step by Step Instructions
👩🏼‍🍳 Tips & Notes
📖 Substitutions & Variations
🍴 Serving Suggestions
💭 Recipe FAQs
🌿 Related Recipes
🥗 Pairing Recommendations
📋 Recipe
🌡️ Food safety
💬 Reviews

🌟 Why You'll Love this Recipe

Rich, Beefy Flavor: This grilled striploin steak recipe highlights the natural beefy flavor of USDA Prime NY strip steaks, enhanced with a simple seasoning of kosher salt and black pepper for the best results.
Beautifully Browned Crust: Cooking over direct high heat on a hot grill creates a beautifully browned crust on the surface of the steak, locking in juices for a tender steak with incredible flavor.
Easy and Customizable: Whether you’re grilling on a gas grill or charcoal grill, this recipe is quick to prepare and works perfectly with any doneness level, from rare steak to medium well, making it perfect for both weeknight dinners and special occasions.

🥘 Ingredients

New York Strip Steak: This cut, also known as a Kansas City strip or strip loin steaks, comes from the short loin of the cow. Its rich marbling and firm texture make it ideal for grilling, delivering incredible flavor and a tender, juicy bite.
Olive Oil: Used to coat the surface of the steak, olive oil adds a subtle richness and helps achieve a beautifully browned crust when the steak is cooked over a hot grill.
Kosher Salt: The coarse texture of kosher salt adheres well to the steak and draws out its natural juices, enhancing its beefy flavor while creating a savory, flavorful crust.
Black Pepper: Freshly ground black pepper provides a warm, aromatic heat that pairs perfectly with the rich flavor of the steak, adding depth without overpowering the natural taste.

See recipe card for quantities.

🔪 Step by Step Instructions

Bring the Steaks to Room Temperature: Remove the New York strip steaks from the refrigerator about 30 minutes before cooking. Allowing the steaks to come to room temperature ensures even cooking and a tender steak.

Preheat the Grill: Heat your gas grill or charcoal grill to high. A hot grill is key for creating a beautifully browned crust on the surface of the steak.

Season the Steaks: Pat the steaks dry with a paper towel to remove any excess moisture. Brush both sides of the steaks with olive oil, then season liberally with kosher salt and freshly ground black pepper.

Grill the Steaks: Place the steaks on the grill over direct high heat. Cook for 4–5 minutes on the first side, allowing grill marks to form. Flip the steaks and continue cooking:

For medium-rare, grill 3–5 minutes, aiming for an internal temperature of 135°F.
For medium, grill 5–7 minutes, reaching an internal temperature of 140°F.
For medium-well, grill 8–10 minutes, reaching an internal temperature of 150°F.

Rest the Steaks: Transfer the steaks to a cutting board and tent loosely with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute, ensuring a juicy steak.

Slice and Serve: Slice the steaks into ¼-inch-thick slices against the grain. Serve on a platter and enjoy with your favorite sides!

👩🏼‍🍳 Tips & Notes

Let the Steaks Reach Room Temperature: Bringing the New York strip steaks to room temperature before grilling ensures even cooking and helps achieve a tender steak with a beautifully browned crust. Cold steaks can cook unevenly, leading to a less-than-perfect result.
Use a Meat Thermometer for Accuracy: The best way to check for doneness is to use an instant-read thermometer to check the internal temperature of the steak. Aim for 135°F for medium-rare, 140°F for medium, or 150°F for medium-well. This ensures your steak reaches your desired doneness without overcooking.
Rest the Steaks Before Slicing: After grilling, let the steaks rest on a cutting board for about 5 minutes, tented with aluminum foil. This allows the juices to redistribute throughout the steak, resulting in a moister steak with incredible flavor.

📖 Substitutions & Variations

Different Cuts of Steak: If New York strip steak isn’t available, try using a ribeye, sirloin steak, or porterhouse steak. Each cut has its own unique texture and flavor profile but works beautifully with this recipe's simple seasoning and high-heat cooking method.

Herb and Spice Variations: Customize the flavor of your steak by adding a dry rub of garlic powder, smoked paprika, or dried rosemary along with the kosher salt and black pepper. Fresh herbs like thyme or rosemary can also be placed on the grill alongside the steak to infuse aromatic flavors.

Cooking Method Substitution: If you don’t have access to a grill, cook the grilled striploin steak in a cast-iron skillet or grill pan on medium-high heat. You can even try the reverse sear method: cook the steak in the oven at 275°F until it reaches an internal temperature of 115°F, then finish with a quick sear in a hot skillet to develop a beautifully browned crust.

🍴 Serving Suggestions

Classic Steakhouse Sides: Serve your grilled striploin steak with creamy mashed potatoes, roasted asparagus, and a Caesar salad for a classic steakhouse-style meal. Add a drizzle of olive oil and freshly ground black pepper over the vegetables for extra flavor.

Rustic and Hearty: Pair the steak with a warm side of garlic butter mushrooms, a loaf of crusty bread, and a fresh arugula salad topped with cherry tomatoes and shaved parmesan. This combination highlights the beefy flavor of the steak while keeping the meal simple and satisfying.

Elegant and Elevated: For a more refined presentation, serve the steak alongside a red wine reduction sauce, roasted Brussels sprouts, and a creamy risotto. Finish the plate with a garnish of fresh herbs like thyme or rosemary for an impressive and flavorful meal.

grilled striploin steak plated with rosemary.

💭 Recipe FAQs

Can I cook this recipe on a cast-iron skillet instead of a grill?

Absolutely! A cast-iron skillet is a great alternative to a gas grill or charcoal grill for cooking NY strip steaks. Preheat the skillet over medium-high heat until it's extremely hot, then add a little oil to coat the surface. Place the seasoned steaks in the skillet and sear for 3–5 minutes on each side, depending on your desired doneness. Use an instant-read thermometer to check the internal temperature, and don't forget to let the steaks rest for 5 minutes before slicing to lock in their juices. You'll still achieve a beautifully browned crust and a tender, juicy steak!