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Packed with flavor and easy for even a grilling beginner, my Grilled New York Steak recipe serves up a restaurant-quality meal in a fraction of the price. Don't skip the Asian marinade, it's mouthwatering good!
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Beef New York Steak Recipe
No matter if you're a grill master or a total beginner, my New York strip steak recipe is here to make cooking steak on the grill easy, foolproof, and as simple as could be. Marinated New York steak on the grill is one of those restaurant dinners you'll never believe comes together so quickly and easily.
This isn't my first grilled steak rodeo. Grilling steak is my favorite way to cook steak, and it's hard to find a steak more perfect for grilling than New York steak! It's so perfectly tender because of the naturally high level of marbling, and best yet, it's often sold at budget prices compared to steaks of equal quality.
But to truly get the best out of any NY steak recipe, you've just got to marinate it. Marinated grilled steak caramelizes the marinade right on to the meat, locks in moisture, and ensures an unbelievably flavorful crust. It's a must-try!
Tools to Make Grilled NY Steak
- A good grill! I've included a link to my grill that I love, but any gas or charcoal grill will work. In a pinch, you can use a grill pan on the stove.
- An instant-read thermometer for checking the temperature.
- Metal tongs for flipping.
- A shallow bowl for marinating the steaks.
Isabel's Grill
Oh my gosh, what would I do without this grill? I love it, my husband loves it, my kids love it! It's easily the best grill I've ever had, and the blue color really makes it stand out.
photo courtesy of Weber on Amazon
Ingredients in Grilled New York Steak
- New York Strip Steak: Also sold under the label club steak, ambassador steak, or strip loin steak, this marbled, flavorful cut tends to be sold for budget prices, as far as steaks go!
New York Steak Marinade Ingredients
- Soy sauce: To make this recipe gluten-free, use Tamari. For soy-free, try soy-free soy sauce. I don't recommend coconut aminos as they're too sweet!
- Balsamic vinegar: You can substitute apple cider vinegar or rice vinegar.
- Mongolian fire oil: If you can't find mongolian fire oil, try sesame oil or a blend of sesame oil and chili oil. Just be careful, as chili oil gets hot fast!
- Minced garlic: Freshly minced garlic will have a ton more flavor than bottled garlic.
- Lemon juice: Squeeze it fresh for the best results, but bottled works out good, too.
How to Pick the Best Steak
When you're shopping for steaks, don't immediately reach for the brightest red steak you see! It's better to pick out steaks that have lots of marbling, which is the thin streaks of fat running between the meat fibers. This fat will melt as the steak cooks, imbuing it with tons of flavor and making for a more tender steak. Additionally, it's generally better to buy thicker steaks vs thin ones. You'll want steaks at least an inch thick.
New York Steak Recipe
Equipment
- Grill or cast-iron pan
Ingredients
- 4 New York strip steaks - 12-ounce steaks
- ½ cup Soy sauce
- ½ cup Balsamic vinegar
- 2 Tablespoons Mongolian fire oil - or sesame oil
- 2 Tablespoons Garlic - minced
- 2 Tablespoons Lemon juice
Instructions
- In a bowl large enough to hold the steaks, combine all the marinade ingredients and stir well.½ cup Soy sauce,½ cup Balsamic vinegar,2 Tablespoons Mongolian fire oil,2 Tablespoons Garlic,2 Tablespoons Lemon juice,4 New York strip steaks
- Place the steaks in the bowl and turn them until all are coated with marinade. Cover, and let it chill in the refrigerator for at least 30 minutes.
- Remove the steaks from the fridge and set on a plate to come to room temperature. In the meantime, heat the grill to medium high.
- Place the steaks on the grill and cook for 1½ minutes, then rotate the steaks about 45° and cook for another 1½ minutes. Flip the steaks, and repeat this step.
- Remove the steaks from the grill once they reach the desired internal temperature. Rest for 10 minutes, slice, and serve!
Notes
- The three most important rules for grilling steak are as follows:
- Check the temperature! Cook time is only an estimation. You'll need to read the internal temperature using an instant-read thermometer.
- Let the steaks come to room temperature first! This ensures even cooking so you don't overcook the outside while waiting for the inside to come to temperature.
- Rest the steaks! Rest the steaks once they're taken off the heat. This is critical, as steaks need 10 minutes to release juices, soak them up again, and finish cooking.
- You can marinate the steak for up to 12 hours, but you don't need to! Just 30 minutes is plenty.
- If you don't have a grill, you can also cook this steak the same way on a grill pan on the stove.
- Make sure not to squeeze the steaks too hard when you're rotating them. Be gentle! Too much motion or pressure can release the juices, leading to tough steak.
Nutrition
How to Grill New York Steak: Detailed Instructions
Step 1: Make the marinade. Combine all the marinade ingredients in a shallow bowl, big enough for the steaks.
Step 2: Marinate the steaks. Place the steaks in the marinade and cover the bowl with plastic wrap. Let them rest at room temperature for 30 minutes in the fridge or up to overnight. Don't over-marinate, however, or the meat can start getting mushy.
Step 3: Bring the steaks to room temperature and preheat the grill. Remove the steaks from the marinade and place them on a plate to come to room temperature, about 20-30 minutes. As they're resting, preheat your grill to medium-high heat.
Step 4: Create grill lines. Place the steaks on the grill and cook for 1½ minutes, then rotate the steaks about 45° and cook for another 1½ minutes. Flip the steaks, and repeat this process on the other side. This will sear beautiful grill lines, but isn't necessary- they'll taste amazing if you don't rotate them too.
Step 5: Check temperature and remove. Check the internal temperature of the steaks after about 6 minutes of total cook time, and take them off the heat as soon as they're 5 degrees below target temperature.
Step 6: Rest, slice, and serve! Let the steaks rest on a cutting board for 10 minutes to continue cooking. Then slice against the grain and serve! I like to serve this steak with a little herb butter and a sprinkle of sea salt.
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Expert Tips
- The three most important rules for grilling steak are as follows:
- Check the temperature! Cook time is only an estimation. You'll need to read the internal temperature using an instant-read thermometer.
- Let the steaks come to room temperature first! This ensures even cooking so you don't overcook the outside while waiting for the inside to come to temperature.
- Rest the steaks! Rest the steaks once they're taken off the heat. This is critical, as steaks need 10 minutes to release juices, soak them up again, and finish cooking.
- You can marinate the steak for up to 12 hours, but you don't need to! Just 30 minutes is plenty.
- If you don't have a grill, you can also cook this steak the same way on a grill pan on the stove.
- Make sure not to squeeze the steaks too hard when you're rotating them. Be gentle! Too much motion or pressure can release the juices, leading to tough steak.
New York Steak Temperatures
It's important to note when cooking steak that the only way to accurately read the temperature is with a meat thermometer! Cooking time is always a total estimate, as every steak is different and many factors such as the type of grill or thickness of the steak can influence the cooking time.
| Steak Doneness | Internal Temperature | Appearance |
|---|---|---|
| Rare | 125°F | Bright red |
| Medium-rare | 135°F | Red with some pink |
| Medium | 145°F | Pink with light red |
| Medium-well | 150°F | Light pink |
| Well-done | 160°F | No pink |
Remember, these are the final temperatures for each steak doneness level. The steaks will keep cooking during the rest time and will go up another 5°F or so, so to achieve the right temperature, make sure to pull the steaks off the grill 5°F below the target temperature! For example, for a rare steak, pull it off the heat at 120°F.
FAQ
No, many steak cuts don't need a marinade to be flavorful! I like to use marinades to add a new layer of flavor to the steak. For example, this New York steak recipe has an Asian marinade to enhance the natural umami of the meat.
Yes, though you'll need to pay close attention to the internal temperature! Some steaks do better cooked more thoroughly than others, as well. If you're cooking skirt steak or loin, you may need to cook the steak more thoroughly.
Yes! I love trying out different kinds of marinade for steak. Some of my favorites are fajita marinade, flank steak marinade, or carne asada marinade!
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