• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Grilling

    Grilled Thick Cut New York Strip Steaks, Sear and Move Style

    Published: May 6, 2015 · Modified: Oct 26, 2017 by Mike Vrobel · This post may contain affiliate links · 1 Comment

    Jump to Recipe
    Grilled Thick Cut New York Strip Steaks, Sear and Move Style
    Grilled Thick Cut New York Strip Steaks, Sear and Move Style

    Sear and move is old school grilling, at least for me. It was the first trick all my grilling 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.

    As I said in yesterday’s Reverse Sear vs Sear and Move showdown, I prefer reverse searing nowadays…with a couple of exceptions, where sear and move is good enough.

    First is: weeknight grilling. If I’m in a hurry to get dinner on the table, I’m going with sear and move. It takes half the time of a reverse sear.

    The other exception is cooking for a crowd - especially one that wants a range of doneness, from Rare to Ruined Medium-well. That’s much easier to do with sear and move - sear all the steaks, move to indirect heat, put the thermometer in the one I want the most done, and pull steaks off the grill as my target temperatures pass.

    My key piece of equipment is an instant read thermometer with a probe, like this one. The probe thermometer stays in the steak, and the unit stays outside the grill. 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.2If 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.

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

    Recipe: Grilled Thick Cut New York Strip Steaks, Sear and Move Style

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Grilled Thick Cut New York Strip Steaks, Sear and Move Style


    ★★★★★

    5 from 1 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 16 minutes
    • Yield: 2 steaks 1x
    Print Recipe
    Pin Recipe

    Description

    Grilled thick cut New York strip steaks, sear and move style. Sear for a browned crust, move to finish over indirect heat.


    Ingredients

    Scale
    • 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

    Instructions

    1. Season the steaks: One hour before cooking, generously sprinkle the steaks with salt and pepper. 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.)
    2. Set the grill for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, 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.
    3. Sear the steaks: Put the steaks on the grill directly over the coals. Sear the steaks, flipping every minute or two, until they are browned and crusty on both sides, about 6 minutes. (If you are cooking on a gas grill, rotate the steaks 90 degrees after the second flip to get a diamond crosshatch pattern on the steaks. This doesn't matter as much with a charcoal grill - charcoal will brown the steaks regardless of the grate direction.)
    4. Move the steaks and finish with the lid closed: Move the steaks to the indirect heat side of the grill, away from the fire. 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 internal, about 7 minutes; for Medium, cook to 135°F, about 13 minutes.)
    5. Serve: Remove the steaks from the grill, let them rest for ten minutes, then serve.

    Notes

    • A thick cut New York Strip is a lot of beef. Unless I'm serving the heartiest of eaters, I cut the steak crosswise into two serving pieces.
    • Thanks again to Certified Angus Beef for providing these gorgeous New York Strip steaks, and inspiring this post.

    Tools

    • Grill (My trusty Weber Kettle)
    • Thermometer (A probe thermometer is best for this, but an instant read will work, too.)
    • Prep Time: 1 hour
    • Cook Time: 16 minutes
    • Category: Weeknight Dinner
    • Method: Grilling
    • Cuisine: American

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

     

    New York strip steaks, salted early
    New York strip steaks, salted early

     

    Indirect high heat - coals on one side of the grill | DadCooksDinner.com
    Indirect high heat - coals on one side of the grill
    Reverse Sear vs Sear and Move
    Sear and Move on the top - already seared, moved to the indirect heat side of the grill
    Checking the resting temperature of my steaks
    After resting, temperature drifting up to low 130s - right where we want it

     

    What do you think?

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

    Related Posts

    The Best Grilled Steak: Reverse Sear or Sear and Move?
    Grilled Thick Cut New York Strip Steaks, Reverse Sear Style
    Cedar Plank Grilled Ribeye with Peppers and Onions
    Grilled Tomahawk Steak - Long Bone Ribeye, Reverse Seared

    My complete grilling recipes list

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    More Grilling

    • Grilled Frozen Ribeyes | DadCooksDinner.com
      Grilled Frozen Ribeye Steak
    • Beef short ribs on the grill, with some flareups in the background
      Grilled Short Ribs with Smoked Spanish Paprika Rub
    • La Caja China Pig Roast | DadCooksDinner.com
      Matt’s La Caja China Pig Roast
    • Grilled Beef Sirloin Kabobs | DadCooksDinner.com
      Grilled Beef Sirloin Kabobs

    Sharing is caring!

    Reader Interactions

    Comments

    1. Mark says

      March 18, 2021 at 7:39 pm

      Looks great! I just picked up four monster size NY strips for the weekend and will give this a try.

      ★★★★★

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • A plate of brisket slices with a pickle, onion, and bbq sauce
      Instant Pot Beef Brisket
    • Two jars of chicken broth on a wood table in front of an Instant Pot
      Instant Pot Chicken Broth
    • A bowl of Instant Pot Pastalaya with hot sauces and spices
      Instant Pot Pastalaya (One-Pot Cajun Pasta Jambalaya)
    • A bowl of beef and barley soup
      Instant Pot Beef and Barley Soup (Pressure Cooker)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    187 shares
    • 14