To grill a New York strip steak on a gas grill, first preheat your grill to high, pat the steak dry, and season generously. Then, sear the steak over direct heat for 2-3 minutes per side to create a beautiful crust.
After searing, move the New York strip to indirect heat to finish cooking until it reaches your desired internal temperature, typically around 130-135°F for medium-rare, and always let it rest before slicing.
- Get a great New York strip by choosing one that is at least 1.25 inches thick.
- Always pat your steak dry and season well before it touches the grill.
- Start with a super hot grill for searing, then move to a cooler zone to finish cooking.
- Use a meat thermometer to hit your perfect doneness every time, avoiding guesswork.
- Resting the steak is crucial; it helps keep all those delicious juices locked inside.
How To Grill New York Strip Steak On Gas Grill?
Grilling a New York strip steak on a gas grill means creating a fantastic crust with a juicy, tender inside. You will start with high heat for searing, then shift to lower, indirect heat to finish cooking to perfection.
Picking Your Perfect New York Strip Steak
Choosing the right steak is your first big step. Look for a New York strip that’s at least 1.25 to 1.5 inches thick. This thickness helps prevent it from cooking too fast and drying out (USDA). Good marbling, those little flecks of fat, is key for flavor and tenderness.
Understanding Steak Grades
You will often see steaks labeled with grades like Select, Choice, or Prime. We found that Prime offers the most marbling and flavor, while Choice is a great balance of quality and price. Select is leaner but still tasty.
Prepping Your Steak for the Grill
Proper preparation makes a world of difference for your New York strip. It sets the stage for that amazing crust and even cooking.
Bringing Steak to Room Temperature
Before grilling, take your steak out of the fridge about 30-60 minutes early. This helps it cook more evenly from edge to center. A cold steak hits the grill, and the outside might burn before the inside warms up.
Patting It Dry: A Crucial Step
Do you want a fantastic sear? You must pat your New York strip steak completely dry with paper towels. Moisture on the surface will steam the steak instead of searing it. Drier means better crust, simple as that.
Seasoning Your New York Strip
Salt and freshly ground black pepper are your best friends here. Don’t be shy; season generously on all sides. We found that a good amount of salt helps draw moisture to the surface, forming a richer crust. Some people add garlic powder or a touch of onion powder for extra flavor.
Setting Up Your Gas Grill for Success
Your grill needs to be ready before the steak even thinks about touching the grates. This usually involves creating two heat zones.
Preheating Your Grill
Turn all your gas grill burners to high and close the lid. Let it preheat for at least 10-15 minutes. You want the grates screaming hot to get that initial sear. A super hot grill means better results (Weber).
Creating Two-Zone Cooking
For a perfect New York strip, you will use two heat zones. Turn one or two burners to high (direct heat zone) and leave the other burners off or on low (indirect heat zone). This allows you to sear, then finish cooking without burning.
Grilling Your New York Strip Steak: The Technique
This is where the magic happens. We found that a specific grilling method yields the best results for a New York strip.
Searing for the Perfect Crust
Place your seasoned steak directly over the high-heat burners. Sear for 2-3 minutes per side. You are looking for a deep brown, almost charred crust. Don’t move the steak around during this time; let it get that beautiful sear.
Finishing on Indirect Heat
After searing, move your steak to the indirect heat zone. Close the lid and let it continue to cook. This gentle heat helps the inside reach your desired doneness without overcooking the exterior.
Monitoring Doneness: Use a Thermometer!
Guessing steak doneness is a recipe for disappointment. A reliable meat thermometer is your secret weapon.
Target Internal Temperatures
Here’s a quick guide to internal temperatures (USDA):
| Doneness Level | Target Temperature | Notes |
|---|---|---|
| Rare | 125-130°F | Cool red center |
| Medium-Rare | 130-135°F | Warm red center |
| Medium | 135-140°F | Warm pink center |
| Medium-Well | 140-145°F | Slightly pink center |
| Well-Done | 145°F+ | Little to no pink |
Remember, the steak’s temperature will rise a few degrees after resting, called carryover cooking.
The All-Important Resting Period
Do not skip this step! It is as important as the grilling itself. Many experts say resting is crucial.
Why Resting Matters
Once your steak reaches its target temperature, remove it from the grill and place it on a cutting board. Cover it loosely with foil. Let it rest for 5-10 minutes. This allows the juices, which have rushed to the center during cooking, to redistribute throughout the meat. A rested steak is a juicier steak.
Slicing and Serving Your Masterpiece
You’ve put in the work, now enjoy the reward!
Slicing Against the Grain
Always slice your New York strip steak against the grain. This means cutting perpendicular to the visible muscle fibers. Slicing against the grain shortens the fibers, making each bite more tender and easier to chew.
Quick Checklist for Grilling New York Strip
- Choose a steak 1.25-1.5 inches thick.
- Bring steak to room temperature for 30-60 minutes.
- Pat steak bone dry before seasoning.
- Season generously with salt and pepper.
- Preheat gas grill to high (10-15 minutes).
- Create direct and indirect heat zones.
- Sear 2-3 minutes per side over direct heat.
- Move to indirect heat; cook to desired internal temp (130-135°F for medium-rare).
- Rest steak 5-10 minutes, loosely tented with foil.
- Slice against the grain and serve immediately.
Conclusion
Grilling a New York strip steak on your gas grill is a very rewarding experience. By following these straightforward steps—from picking the right steak and proper preparation to searing, finishing, and resting—you will achieve restaurant-quality results every single time. A little patience and a good meat thermometer are all you need to become a grilling master. Enjoy your delicious steak!
How long should a New York strip steak cook on a gas grill for medium-rare?
For a medium-rare New York strip steak (1.25-1.5 inches thick), you typically grill it for about 8-10 minutes total. This includes 2-3 minutes per side over high heat for searing, followed by 4-6 minutes on indirect heat until it reaches an internal temperature of 130-135°F.
Should I oil the steak or the grill grates?
Many experts suggest oiling the grill grates rather than the steak itself. This helps prevent sticking and ensures a clean sear. Lightly oil a paper towel and, using tongs, wipe it over the hot grates just before placing your steak.
What is the best way to get a good sear on a gas grill?
The best way to get a good sear is to preheat your gas grill to its highest setting for at least 10-15 minutes. You want the grates to be screaming hot. Place the steak directly over this high heat and do not move it for 2-3 minutes per side to allow a crust to form.
Can I add flavor to my New York strip while it’s resting?
Yes, you certainly can! While your New York strip steak rests, you can place a pat of compound butter (mixed with herbs like garlic or rosemary) on top. The melting butter will infuse additional flavor and richness into the steak as it cools slightly.
What if my gas grill doesn’t have indirect heat zones?
If your gas grill only has one burner or struggles to create an indirect zone, you can still grill effectively. After searing both sides over direct heat, reduce the flame to low, close the lid, and continue cooking, flipping occasionally, until your desired internal temperature is reached. Or, try to turn off one burner and use that side for indirect heat.
