This method works with 1-inch thick steaks. If you have a half-inch thick steak you will end up overcooking it if you use this method. Most grocery store butchers will happily cut a steak to an inch for you. Also, most bulk warehouse shopping clubs sell steaks already cut to 1-inch thicknesses. As a rule of thumb, the thicker the steak, the longer you will need to cook it on the indirect side of the grill after the high heat sear. For example, a 1.5-inch thick steak will require three minutes of searing over high heat on each side followed by approximately four minutes on each side for indirect grilling. As steak thickness increases, the amount of time required on the indirect side of the grill also increases.
How to Grill The Best New York Strip Steak
Simplicity is beauty when it comes to grilling steaks. So if you ask me how to grill the perfect New York strip steak I will tell you to add some salt and pepper and toss it on the grill. However, that comes with the assumption that you know how to cook a gorgeous 1-inch thick cut of meat.
Here are the only ingredients you need:
- 1-inch thick New York strip steaks
- Kosher salt
- Freshly cracked black pepper
Simple flavors and a solid steak grilling method are all you need to pull off the perfect steak dinner on your grill. This method involves grilling the steaks over direct high heat for three minutes on each side and then finishing the steaks over indirect heat for three minutes on each side. This is perfect for a 1-inch thick steak. It insures that you don't burn the outside while also cooking the inside perfectly.
I'm a salt and pepper guy. To me, a grilled steak is about tasting the meat and the smoky sear. For this recipe I am suggesting to heavily rub both sides of the steaks with kosher salt and freshly cracked black pepper. It's just a simple enhancement of the flavors that are already present. No need to be crazy with flavors.
Steaks love scorching high heat. If you hold your hand an inch over the grill grates and you have to pull your hand away after two seconds because of pain, then I would say that you have a perfect heat for grilling steaks. If you can hold your hand there longer than that, I suggest adding some more charcoal or cranking up the gas. The idea is to sear the outside of the steak while leaving the inside soft, pink and juicy. To accomplish this, the key is to grill with high heat for the initial sear. In terms of temperature, my preferred method of grilling steaks involves a high heat sear followed by some time on the indirect side of the grill. On a gas grill, an indirect cooking area can be the area where a burner is turned off. On a charcoal grill, the indirect heat area is where there is no charcoal.
Three is the magic number for a 1-inch thick steak. Grab a timer and place the steaks over high heat for three minutes. After three minutes, flip the steaks and let them sear over high heat for another three minutes. After that move the steaks to indirect heat. After another three minutes flip the steaks over the indirect heat. After this 12-minute cooking session you should have a 1-inch thick New York strip steak that is medium rare. This results® in a perfect tender juicy inside with a seared outside.
After the steaks are finished grilling, pile them on a plate and put some butter on each one. The steaks will be so hot that the butter will instantly melt. Serve each steak immediately with your favorite side dish. The simple salt and pepper flavors, with a little butter at the end, are all you need to grill the perfect New York strip steak.