These fantastic Grilled New York Strip Steaks are incredibly easy to make, and this recipe calls for simple ingredients. Learn how to achieve the perfect balance between delicious smoky flavor and a perfectly seared crust.
New York strip steaks are cut from the short loin, and typically yield a handful of steaks. These steaks are known for their medium texture and even marbling that, offers a robust beefy flavor. It’s no wonder why they became so popular in New York steak houses! Other names for this cut include the club steak, strip loin steak, and the Kansas City strip steak.
Wood Suggestions: Oak, cherry, pecan, or hickory
Ingredients
- 4 New York strip steaks: aim for at least 1″ thickness
- Coarse salt: kosher, sea salt, or my favorite, Argentinian salt
- Black pepper: use either medium or fine ground for this recipe
- Onion powder
- Granulated garlic: substitute with garlic powder if needed
- Dried marjoram: substitute with dried basil, savory, or oregano.
Try my Ultimate Steak Rub for this recipe!
How to grill New York strip steaks
These strip steaks reverse-seared at the end of cooking, so it is important that your grill doesn’t struggle with high heat. The target temperature for searing is 500 degrees F. Have a reliable Instant Read Meat Thermometer or temperature probe nearby!
- Preheat your grill for 300 degrees F.
- Season the steaks well with salt since it’s crucial to making a good steak. Apply the rub evenly on both sides and edges for maximum flavor.
- Grill them: Place the strip steaks on the grill grates of your pellet grill, close the lid, and cook for 5 minutes per side (depending on thickness and desired doneness); turn the steaks, and repeat the process. Consult my Steak Temperature Guide to ensure your steak is cooked to your liking!
- Sear them: Next, remove steaks and increase the heat to 500 degrees F. Once fully heated, return the steaks to the grill and reverse sear them, 1-2 minutes per side. You can also do this step using a cast iron skillet.
Rest the steaks: Once your strip steaks have cooked to the desired doneness, remove and rest them for at least 5-10 minutes before serving.
Resting the steaks relaxes the meat and retains its juiciness, resulting in a more flavorful and tender steak. So don’t skip this important step – your taste buds will thank you!
Top them with chipotle butter!
When we created this New York strip steak recipe, we rested the steaks in a flavorful chipotle butter. The combination was truly exceptional. The rich, earthy flavors complemented the steak’s subtle smokiness perfectly. We highly recommend trying this out. Here’s what you’ll need to make it.
- 1/2 cup unsalted butter, softened (not melted)
- 2 chipotle chilis in adobo sauce, finely minced
- juice of 1 lime
- 1 teaspoon honey (optional)
- 1/2 teaspoon salt
- Combine softened butter with minced chipotle chilis and lime juice in a small bowl.
- Stir in salt and honey (optional).
- Cover with plastic wrap and store in the refrigerator until ready to use on strip steaks.
- This butter will keep in the refrigerator for up to 4 days. Use it on grilled chicken, pork chops, and smoked corn, too!
You can also top these steaks with herb butter. Or, slice against the grain and serve them with our delicious board dressing!
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New York Strip Steaks
These perfectly cooked and reverse-seared New York strip steaks are rested in a delicious, earthy chipotle butter. Easy, flavorful, and perfect for special occasions!
Course Main Course
Cuisine American BBQ, American Food
Keyword Grilled Steak, New York Strip Steak, Pellet Cooker Steak, pellet grill steak recipe, steak recipe Prep Time 20 minutes minutes
Cook Time 14 minutes minutes
Total Time 34 minutes minutes
Servings 4 Servings
Calories 689kcal
- 4 New York Strip Steaks about 1"-1 1/2" thick
- For Rub:
- 2 tablespoons coarse salt kosher, sea salt, or Argentinian salt
- 1/2 tablespoon black pepper medium ground
- 1 teaspoon onion powder
- 1/2 teaspoon granulated garlic adjust the amount to your liking
- 1/2 teaspoon dried marjoram optional
- For Steak Butter
- 1/2 cup unsalted butter, softened
- 2 chipotle chilis in adobo sauce, finely minced
- juice of 1 lime
- 1 teaspoon honey
- 1/4 teaspoon salt
Remove steaks from the refrigerator about 20-30 minutes before cooking. Place onto a clean cutting board and let stand at room temperature.
Prepare the chipotle butter. *See notes below for instructions.
Preheat the grill for 300 degrees F.
Combine steak rub in a small bowl, and season the steaks evenly on both sides.
Place steaks on the grill grates, close the lid and cook for 5 minutes per side, or until they reach an internal temperature of 120-125 degrees F in the center. See notes below.
Remove steaks from the grill and set aside. Increase the heat on your grill to 500 degrees F. Once fully heated, place the steaks back on and reverse sear them for 1-2 minutes per side. Place steaks on a clean platter or cutting board, top with chipotle butter and rest them for 5-10 minutes before serving.
Store leftover steak in the refrigerator for up to four days. Use in wraps, stews, soups, and salads.
Chipotle Butter Instructions:
- Combine softened butter with minced chipotle chilis and lime juice in a small bowl.
- Stir in salt and honey (optional).
- Cover with plastic wrap and store in the refrigerator until ready to use.
- This butter will keep in the refrigerator for up to 4 days. Use it on grilled chicken, pork chops, and smoked corn, too!
Calories: 689kcal | Carbohydrates: 4g | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 3755mg | Potassium: 634mg | Fiber: 1g | Sugar: 2g | Vitamin A: 748IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 4mg
The post New York Strip Steaks (with Chipotle Butter) appeared first on BBQ & Grilling with Derrick Riches.
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