Dry Aged USDA Prime Bone-In NY Strip — High-Heat Grill Method

The New York strip is a classic: beefy, balanced, and full of character. Add a bone and dry aging, and you get extra flavor and a dramatic presentation. This method is all about a strong, controlled sear over high heat on the grill.

---

🥩 Cut: Dry Aged Bone-In NY Strip

Works best for steaks around 1¼–1½ inches thick. If yours is thicker, you can move it to indirect heat for a few extra minutes after searing.

🕒 Time & Difficulty

• Active time: 10–15 minutes
• Total time: 30–40 minutes (including temper & rest)
• Difficulty: Easy–moderate

🧂 Ingredients

• 1 dry aged bone-in NY strip steak
• Kosher salt
• Freshly ground black pepper
• Neutral oil (for grill grates or light coat on steak)

🍽️ Equipment

• Gas or charcoal grill
• Tongs
• Instant-read thermometer

---

🔥 Step-by-Step: Grilled Bone-In Strip

1. Temper & season

• Take the steak out of the fridge 20–30 minutes before grilling.
• Pat dry and season generously with salt and pepper on all sides.

2. Preheat the grill

• Heat grill to medium-high to high heat.
• Clean grates and oil lightly.

3. Sear the steak

• Place the steak over the hottest part of the grill.
• Sear for about 3–4 minutes on the first side, lid closed.
• Flip and sear another 3–4 minutes on the second side.
• If it’s browning too quickly, move to a slightly cooler zone.

4. Optional indirect finish

• If the steak hasn’t reached your desired temperature but is well browned, move it to a cooler part of the grill.
• Close lid and continue cooking, checking temp every couple of minutes.

5. Target temperatures

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 135–140°F (57–60°C)

6. Rest & slice

• Rest on a board for at least 8–10 minutes.
• Slice the meat away from the bone, then cut into thick slices against the grain.