USDA Choice NY Strip: High-Heat Grill Method

Featured product: USDA Choice Boneless NY Strip Steak — 10 oz

This quick high-heat grill method gives the 10-ounce strip bold grill marks, a browned crust, and a juicy medium-rare center.

Recipe Details

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes, including rest
Servings: 1–2
Difficulty: Easy
Internal Temperature: Remove at 128–130°F for medium-rare; rest to approximately 130–135°F

Ingredients

  • 1 USDA Choice Boneless NY Strip Steak, 10 oz
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon high-smoke-point oil
  • 1 tablespoon compound butter, optional

Instructions

  1. Thaw the steak overnight in the refrigerator. Remove it 20–30 minutes before grilling.
  2. Pat the steak completely dry. Lightly coat it with oil, then season both sides with salt and pepper.
  3. Preheat the grill to high heat, about 450–500°F. Clean and oil the grates.
  4. Place the steak over direct heat. Grill without moving for 3–4 minutes.
  5. Flip and grill the second side for about 3 minutes, then check the center with an instant-read thermometer.
  6. Continue cooking in 30-second intervals as needed. Remove at 128–130°F for medium-rare.
  7. Rest for at least 5 minutes. Top with compound butter if desired, then slice across the grain.

Butcher Tips

Keep the lid closed between turns to hold steady heat.

Do not press the steak with a spatula; that pushes out juices.

If flare-ups occur, move the steak briefly to a cooler section of the grill.

Frequently Asked Questions

Can I use a charcoal grill? Yes. Build a hot direct-heat zone and keep a cooler zone available for flare-ups.

How do I avoid sticking? Preheat and clean the grates, oil the steak lightly, and wait until a crust forms before flipping.

What if I prefer medium? Remove the steak around 138–140°F and let carryover heat finish it during the rest.

Shop the exact USDA Choice Boneless NY Strip Steak used in this recipe.

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