How Long To Cook Ny Strip On Grill
Getting a New York strip right on the grill means watching internal temperature closely. That said, most people still want a simple answer to how long to cook NY strip on grill before they even light the coals. The honest answer is that time depends on thickness, heat level, and how done you want the steak. But you still need a starting point, and this guide gives you exact times for every doneness level.
Below you’ll find grilling times by thickness, a step-by-step method, and the few mistakes that ruin a good strip. Stick with the numbers, then trust your thermometer over the clock.
How Long To Cook Ny Strip On Grill
For a 1-inch thick NY strip over high heat, expect roughly 4 to 5 minutes per side for medium rare. That puts total grill time at about 8 to 10 minutes. Thicker steaks need more time, thinner steaks need less.
Use this chart as your baseline. These times assume a grill preheated to 450 to 500 degrees Fahrenheit and a steak that sat at room temperature for 30 minutes before cooking.
- 1 inch thick: 4 to 5 minutes per side for medium rare
- 1.25 inches thick: 5 to 6 minutes per side for medium rare
- 1.5 inches thick: 6 to 7 minutes per side for medium rare
- 2 inches thick: 7 to 8 minutes per side, plus a few minutes over indirect heat
For medium, add about 1 to 2 minutes per side. For medium well, add 2 to 3 minutes per side. For well done, add 4 minutes per side, though a strip loses alot of its flavor past medium.
Internal Temperature Matters More Than Time
Time gets you close. Temperature gets you exact. Pull your steak when it hits these numbers, remembering that it will rise another 5 degrees while resting.
- Rare: 120 to 125 F
- Medium rare: 130 to 135 F
- Medium: 140 to 145 F
- Medium well: 150 to 155 F
- Well done: 160 F and up
Check the thickest part of the steak, away from bone and fat. A good instant read thermometer takes the guesswork out of the whole process.
Step By Step: Grilling A NY Strip
Follow these steps and you will get a consistent result every time, weather you use charcoal or gas.
- Take the steak out of the fridge 30 minutes before grilling. A room temperature steak cooks more evenly.
- Pat it dry with paper towels. Dry meat sears better and develops a better crust.
- Season both sides generously with salt and coarse black pepper. Do this right before it hits the grill.
- Preheat your grill to high, around 450 to 500 F. Clean the grates and oil them lightly.
- Place the steak on the grill at a 45 degree angle. Leave it alone for 2 minutes, then rotate it 45 degrees the other way for those crossed grill marks.
- Flip once after 4 to 5 minutes. Do not keep flipping it back and forth.
- Start checking temperature at the 6 minute mark. Pull the steak 5 degrees before your target.
- Rest the steak on a cutting board for 5 to 10 minutes. This lets the juices redistribute.
- Slice against the grain and serve.
Tips For A Better Crust
A NY strip has a good fat cap along one edge, and that fat is flavor. Render it properly and the steak tastes richer.
- Hold the steak with tongs and press the fat edge directly onto the grates for 30 to 60 seconds.
- Close the lid during cooking on a gas grill to keep heat steady.
- Keep the lid open on a charcoal grill if you want a harder sear.
- Move the steak to a cooler zone if the outside is burning before the inside is ready.
Common Mistakes To Avoid
Most dry, tough strips come down to a few repeat offenders. Avoid these and your steak will be fine.
- Cooking cold steak straight from the fridge
- Using a fork to flip, which lets juices escape
- Cutting into the steak to check doneness instead of using a thermometer
- Skipping the rest period
- Grilling over low heat the entire time, which steams instead of sears
Gas Vs Charcoal Timing
Charcoal usually runs hotter and gives a smokier flavor, so cooking times can be slightly shorter. Gas is more predictable and easier to control. Either way, the internal temperature targets stay the same.
On charcoal, build a two zone fire. Sear over the hot coals, then finish over the cooler side if needed. On gas, keep one burner on high and one off, then move the steak as needed.
Resting And Carryover Cooking
Resting is not optional. A 1 inch strip needs about 5 minutes. A 2 inch strip needs closer to 10 minutes. During this time the internal temperature climbs a few degrees, which is why you pull it early.
Tent the steak loosely with foil if you like, but do not wrap it tight. Tight wrapping traps steam and softens the crust you worked for.
Frequently Asked Questions
Can I Grill A NY Strip From Frozen?
Yes, but it takes about 50 percent longer and the crust will be less even. Thaw it in the fridge overnight if you have the time.
How Do I Know When My NY Strip Is Done?
Use an instant read thermometer. Medium rare is 130 to 135 F after resting. Color alone is not a reliable sign.
Should I Close The Lid While Grilling Steak?
On a gas grill, yes, it keeps the heat steady. On charcoal, keep it open for a harder sear and close it only if the steak is thick.
What If My Steak Is Thinner Than 1 Inch?
Cook it 2 to 3 minutes per side over high heat. Thin strips overcook fast, so watch them closely and check temperature early.
With these times and a reliable thermometer, you can grill a NY strip that comes out right every single time. Start with the chart, adjust for your grill, and let the internal temperature be your final guide.