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Grilled New York Strip Steak with probe thermometer

Grilled New York Strip Steaks recipe

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5 from 1 review

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

Description

Grilled New York strip steak, 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
  • ½ teaspoon garlic powder

Instructions

  1. 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.)
  2. 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. Details:
  3. 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.
  4. 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.
  5. Sear the steaks over direct heat: 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.)
  6. Move the steaks to indirect 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.)
  7. Serve: Remove the steaks from the grill, let them rest for five minutes, then serve and enjoy!

Equipment

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.

  • Prep Time: 1 hour
  • Cook Time: 16 minutes
  • Category: Weeknight Dinner
  • Method: Grilling
  • Cuisine: American

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Find it online: https://www.dadcooksdinner.com/grilled-thick-cut-new-york-strip-steaks-sear-and-move-style/