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!

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. Itโs 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 (135ยฐF 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 Cast Iron Flank Steak or Tagliata di Manzo. This pairs well with. Gnocchi alla Sorrentina.
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๐ 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 youโre 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.
๐ฅ 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.
๐ช 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 4โ5 minutes on the first side, allowing grill marks to form. Flip the steaks and continue cooking:
- For medium-rare, grill 3โ5 minutes, aiming for an internal temperature of 135ยฐF.
- For medium, grill 5โ7 minutes, reaching an internal temperature of 140ยฐF.
- For medium-well, grill 8โ10 minutes, reaching an internal temperature of 150ยฐF.
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 ยผ-inch-thick slices against the grain. Serve on a platter and enjoy with your favorite sides!
๐ฉ๐ผโ๐ณ 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 135ยฐF for medium-rare, 140ยฐF for medium, or 150ยฐF 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.
๐ Substitutions & Variations
Different Cuts of Steak: If New York strip steak isnโt 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 donโt 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 275ยฐF until it reaches an internal temperature of 115ยฐF, then finish with a quick sear in a hot skillet to develop a beautifully browned crust.
๐ด 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.
๐ญ Recipe FAQs
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 3โ5 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!
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๐ฅ Pairing Recommendations
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๐ Recipe
Grilled Striploin Steak (New York Strip Steaks)
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Equipment
- Grill
- Meat Thermometer
- Cutting board
- Sharp knife
- Basting brush
Ingredients
- 4 10oz Strip Loin Steaks
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare steaks: Remove the steaks from the refrigerator 30 minutes before grilling. Let them sit at room temperature.
- Preheat grill: Heat your grill to high.
- Season steaks: Brush both sides of the steaks with olive oil. Season liberally with kosher salt.
- Grill Steaks: Place the steaks on the grill and cook until golden brown and slightly charred, about 4โ5 minutes. Flip the steaks and cook for 3โ5 minutes for medium-rare (135ยฐF internal temperature), 5โ7 minutes for medium (140ยฐF), and 8โ10 minutes for medium-well (150ยฐF).
- Rest steaks: Transfer the steaks to a cutting board or platter. Let them rest for 5 minutes to retain their juices.
- Slice and serve: Slice the steaks into ยผ-inch slices. Finish with freshly ground black pepper and a sprinkle of kosher salt.
๐ก๏ธ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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