Grilled New York Strip Steaks

Grilled Cut New York Strip Steaks. Thick-cut strip steaks, cooked sear and move style, are a quick and easy way to get a beautifully browned crust with a fantastic medium-rare interior. Sear the steak over direct heat, then move it off the heat, close the lid, and let it cook until it reaches 125°F internal temperature. That's it - a great steak.

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• Ingredient Notes
• Grilling NY Strip Steak
• Equipment - A probe thermometer
• Recipe Tips
• Grilled New York Strip Steaks recipe
• 💬 Comments

Sear and move is old-school grilling. When I started grilling, it was the first trick cookbooks mentioned—sear the steak over direct heat, then move it to an indirect heat part of the grill so it cooks through without burning. It's a great way to make a steak.

But, as I said in my Reverse Sear vs. Sear and Move showdown, most grilling cookbooks nowadays lean towards reverse searing. I agree that you get better edge-to-edge pink with a reverse sear, but they're really close, and there are a couple of cases where sear and move has the advantage.

The first is when I'm in a hurry, like on a weeknight. Sear and move is quicker; it can take up to half the time of a reverse sear.

The other exception is cooking for a crowd, especially when they want a range of doneness, from Rare to  Medium-well. That's much easier to do with sear and move. I sear all the steaks, move them to indirect heat, put my probe thermometer in the one I want the least done, and close the lid. Then I pull the steaks off the grill as my target temperatures pass, so I can give Grandma that blood-red rare steak she wants, pull mine at medium-rare, and give Grandpa that (ugh) medium-well steak he insists is the way he wants it. (What can I say? I love Grandpa.)

So, are you ready for an old-school beef experience? Grab some thick-cut New York Strip steaks, and let's get grilling.

Ingredient Notes

I keep my seasonings simple - I want salt, pepper, and a little garlic. If you're into more seasoning, check out my Grilled Ribeye Teriyaki Steaks, Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade, or Grilled Ribeye Delmonico Steaks with Tex-Mex Rub. I love all those steaks, but this simple, straightforward steak is still my favorite.

• 2 thick-cut New York Strip steaks (2 inches thick, about 12 ounces per steak)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• ½ teaspoon garlic powder

Grilling NY Strip Steak

Season the steaks

One hour before cooking, generously sprinkle the steaks with salt, pepper, and garlic powder. Let the steaks rest at room temperature until cooking. (If you don't have the time to salt ahead, that's OK—salt them right before putting them on the grill.)

Set the grill for indirect high heat (450°F or higher)…

Set the grill up for indirect high heat, with half the grill on direct high heat and the other half on no heat.

…Charcoal Grill Setup for indirect high heat…

On my Weber kettle, I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, and then pour it in a tight pile over half the grill, two to three coals deep. (Or, I pour it into my charcoal baskets and arrange them as shown in the picture.) Then, I put the grate on the grill and brush it clean.

…Or Gas Grill Setup for indirect high heat…

On my Weber Summit gas grill, I preheat the grill for 15 minutes with all burners set to high. Then, I leave two burners set to high, turn all of the other burners off, and brush the grill grate clean.

Sear the steaks

Put the steaks on the grill directly over the coals or lit burners. Sear the steaks, flipping every two minutes, until they are browned and crusty on both sides, about 8 minutes. (If you are cooking on a gas grill, keep the lid closed as much as possible and rotate the steaks 90 degrees when you flip them the second time to get diamond grill marks. This doesn't matter as much with charcoal—charcoal will evenly brown the steaks regardless of the grate direction.)

Move the steaks and finish with the lid closed

Move the steaks to the indirect heat side of the grill, away from the fire. (On a charcoal grill, the side without coals; on a gas grill, over unlit burners). Close the lid and cook the steaks until they reach an internal temperature of 125°F for medium-rare, about 10 minutes. (For Rare, cook to 115°F internally, about 7 minutes; for Medium, cook to 135°F, about 13 minutes.)

Serve

Remove the steaks from the grill, let them rest for five minutes, then serve and enjoy!

Equipment - A probe thermometer

My key piece of equipment is an instant-read thermometer with a probe on a wire. The probe thermometer stays in the steak, and the unit stays outside the grill. There is no need to open the lid—I set the alarm, and it tells me when the steak is exactly where I want it. 125°F for medium rare, thank you very much.

If all you have is an instant-read thermometer without a remote probe, check the steak every three minutes. This will extend the cooking time a bit—every time you open the grill lid, you'll lose some heat—but not by much. I assume I'll need an extra five minutes if I'm opening the lid a lot, but as always, go by the temperature, not the time.

Recipe Tips

• A thick-cut New York Strip is a lot of beef. I cut each steak crosswise into two serving pieces unless I'm serving the heartiest of eaters.
• Want to cook other steaks? This recipe is a good basic technique for any cut of beef, especially thick-cut steaks. Here I am cooking NY strip steak, but it also works with ribeyes, tenderloin, top sirloin, t-bones, or porterhouse steaks.

Thanks again to Certified Angus Beef for providing these gorgeous New York Strip steaks and inspiring this post.

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What do you think?

Questions? Other ideas? Leave them in the comments section below.

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My complete grilling recipes list

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