Dry-Aged USDA Prime Boneless NY Strip: High-Heat Grill

Featured product: USDA Prime Dry-Aged Boneless NY Strip Steak — 12 oz or 16 oz

A high-heat grilling method for a smoky crust and juicy center while letting the concentrated flavor of dry-aged USDA Prime beef remain the focus.

Recipe Details

Prep Time: 10 minutes
Cook Time: 9–14 minutes
Total Time: 30 minutes, including rest
Servings: 1–2
Difficulty: Easy
Internal Temperature: Remove at 125–128°F for medium-rare; rest to approximately 130–135°F

Ingredients

  • 1 USDA Prime dry-aged boneless NY strip steak, 12 oz or 16 oz
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon high-smoke-point oil
  • Flaky finishing salt, optional

Instructions

  1. Thaw the steak overnight in the refrigerator. Remove it 30 minutes before grilling.
  2. Pat the steak completely dry. Lightly oil it and season both sides and the fat edge.
  3. Preheat the grill to 450–500°F. Clean and oil the grates, keeping a cooler indirect zone available.
  4. Grill over direct heat for 3–4 minutes without moving, then flip and grill for another 3 minutes.
  5. Stand the fat edge over the heat for 30–60 seconds to render and brown it.
  6. Check the center with an instant-read thermometer. Move to indirect heat if the crust is ready before the center reaches temperature.
  7. For a 16 oz steak, allow approximately 2–5 additional minutes over indirect heat, turning once.
  8. Remove at 125–128°F for medium-rare. Rest 7–10 minutes, then slice across the grain and finish with flaky salt if desired.

Butcher Tips

Keep the seasoning simple so the nutty, concentrated dry-aged flavor stays prominent.

Use the indirect zone to finish a thicker 16 oz steak without burning its crust.

Do not press the steak or repeatedly flip it during the initial sear.

Frequently Asked Questions

Can I use charcoal? Yes. Bank the coals to create hot direct and cooler indirect cooking zones.

Should I close the grill lid? Close it during indirect finishing, but monitor the steak closely during the direct sear.

How long should the steak rest? Rest a 12 oz steak about 7 minutes and a thicker 16 oz steak closer to 10 minutes.

Shop the exact USDA Prime Dry-Aged Boneless NY Strip used in this recipe.

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