How Long To Cook Ny Strip Steak On Grill

ByLily

Grilling a New York strip requires managing heat zones to hit your target doneness. So how long to cook ny strip steak on grill? For a one-inch thick steak, plan on about 8 to 10 minutes total over a two-zone fire, flipping once at the halfway point.

That number shifts based on thickness, grill temp, and how you like your steak. Below you’ll find exact times, a simple method, and the mistakes that dry out a good strip.

How Long To Cook Ny Strip Steak On Grill

Use this chart as your starting point. It assumes a steak about 1 inch thick, a hot zone around 450 to 500 degrees Fahrenheit, and a quick sear followed by indirect heat.

  • Rare (120 to 125 F): 6 to 7 minutes total
  • Medium rare (130 to 135 F): 8 to 10 minutes total
  • Medium (140 to 145 F): 10 to 12 minutes total
  • Medium well (150 to 155 F): 12 to 14 minutes total
  • Well done (160 F and up): 14 to 16 minutes total

These times are a guide, not a rule. Always check the internal temp with a instant-read thermometer. It’s the only way to know for sure.

Why Thickness Changes Everything

A thin strip cooks fast. A thick one takes patience. Adjust your plan like this:

  • 3/4 inch: subtract 2 to 3 minutes from the chart
  • 1 inch: use the chart as written
  • 1 1/4 inch: add 2 to 3 minutes
  • 1 1/2 inch or thicker: add 4 to 6 minutes and rest longer

If your steak is very thick, sear it on both sides then move it to the cool side of the grill with the lid down. This lets the center catch up without burning the crust.

Setting Up Your Grill For A Ny Strip

A New York strip has a good fat cap and a firm texture. It handles high heat well, but only if you build two zones.

Step 1: Prep The Steak

  1. Pull the steak from the fridge 30 to 40 minutes before cooking.
  2. Pat it dry with paper towels. Wet meat steams instead of sears.
  3. Season both sides with kosher salt and coarse black pepper.
  4. Let it sit while the grill heats.

Step 2: Build A Two-Zone Fire

  1. For charcoal, pile lit coals on one side of the grill.
  2. For gas, turn one burner to high and leave the other off.
  3. Close the lid and let the hot side reach 450 to 500 F.
  4. Oil the grates with a folded paper towel and tongs.

Step 3: Sear Over Direct Heat

  1. Place the steak on the hot zone.
  2. Leave it alone for 3 to 4 minutes.
  3. Flip once with tongs. Do not press it down.
  4. Sear the second side for another 3 to 4 minutes.

You want a deep brown crust on both sides. If it’s burning before it browns, your fire is to hot.

Step 4: Finish Over Indirect Heat

  1. Move the steak to the cool side of the grill.
  2. Close the lid.
  3. Check the temp every 2 minutes.
  4. Pull it 5 degrees before your target, since it keeps cooking as it rests.

How To Tell When Your Steak Is Done

Time is helpful, but temperature is truth. Here is what to look for:

  • Rare: cool red center, soft to the touch
  • Medium rare: warm red center, springy but yielding
  • Medium: warm pink center, firmer feel
  • Well done: little to no pink, very firm

Push the thermometer into the thickest part, away from bone and fat. Wait a few seconds for the reading to settle.

The Resting Step Most People Skip

Rest the steak on a cutting board for 5 to 10 minutes. This lets the juices redistribute. Cut too soon and they run out onto the board instead of staying in the meat.

Tent it loosely with foil if you want, but don’t wrap it tight. A tight wrap steams the crust you worked for.

Common Mistakes That Ruin A Ny Strip

  • Cold steak straight from the fridge. The outside burns before the inside cooks.
  • Flipping every 30 seconds. One flip per side is plenty.
  • Squashing the steak with a spatula. You lose juice and gain nothing.
  • Cutting it open to check. Use a thermometer instead.
  • Walking away during the sear. A strip can go from perfect to overcooked in 60 seconds.

Tips For A Better Grill Every Time

  • Buy steaks at least 1 inch thick. Thinner cuts are hard to keep juicy.
  • Let the grill preheat fully. Patience here pays off later.
  • Keep a cool zone ready for flare-ups. Move the steak there if flames jump up.
  • Use a instant-read thermometer on every cook until you learn your grill.
  • Slice against the grain for the most tender bite.

Frequently Asked Questions

Can I Cook A Ny Strip From Frozen?

Yes, but add 8 to 12 minutes to your total time. Sear it first, then finish over indirect heat with the lid down until it hits your target temp.

Should I Close The Lid While Grilling?

Close it during the indirect phase. Keep it open during the sear so you can watch for flare-ups.

What Temp Should The Grill Be For A Ny Strip?

Aim for 450 to 500 F on the hot side. The cool side should sit around 300 to 350 F.

How Do I Get Grill Marks On Both Sides?

Place the steak at a 45-degree angle to the grates for the first sear. Rotate it a quarter turn after 2 minutes for crosshatch marks, then flip and repeat.

With a two-zone setup and a thermometer, your strip will come out right every time. Start with the times above, then adjust for your grill and your taste.

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