The New York strip steak comes from the short loin — a part of the cow that isn’t used much. Because of this, it’s recognized as a lean cut with tender meat.
On top of that, this steak is known for its tight texture and satisfying chew. So, if that’s what you’re looking for, this article is for you!
HOW TO: Buy the Perfect Strip Steak

First things first, you have to find the perfect strip steak, and these are the key factors you need to look for:
- Label: Any cut with a USDA Prime or USDA Choice label is good. This guarantees that the quality of your meat is top-notch!
- Coloring: In terms of coloring, look for a cut of beef with a pretty vibrant red hue and nice marbling all around. Steer clear of any cut with dark or brownish spots.
- Thickness: Ideally, you should get a 1 to 1½-inch cut. This is the perfect thickness to achieve a caramelized exterior and a beautifully pink interior.
HOW TO: Know if the Steak Is Done Cooking

Once you have your steak cuts ready, you’ll want to grill them over direct heat and use a meat thermometer to check their doneness.
Typically, if you’re going for a rare strip steak, your thermometer should read 125 degrees F.
Then, if you want it medium to medium rare, the internal temperature should be around 130 to 135 degrees F.
In my experience, using a handy tool like an instant-read thermometer gives me the best results all the time. But, if you don’t have this device, an alternative method is to rely on cooking time.
That said, if you’re cooking a 1 – 1½-inch thick steak…
- Grill it for 3 to 5 minutes to achieve rare,
- Grill it for 4 to 6 minutes to achieve medium rare, and
- Grill it for 6 to 9 minutes to get medium doneness.
Other Grilling Tips

Want to master the art of grilling New York strip steaks? Take a look at these pro tips!
- Don’t grill your steaks straight out of the fridge. Give them some time to rest and warm up at room temperature.
- Use some oil to prep your steak. Some people jump right into seasoning, but a better approach is to brush the steak with oil first. This helps prevent it from sticking on the grill.
- Have a resting butter ready. After you finish grilling, place your hot strip steak on compound butter to make it extra juicy and flavorful. Trust me, this is a game-changer.

The Juiciest Grilled New York Strip Steak With Compound Butter
Make the juiciest grilled New York strip steak in just a few minutes. This recipe is simple, straightforward, and delivers perfect results every time!
Ingredients
- 2 New York strip steaks (1 to 1½-inch thick each)
- 1 tablespoon of high-heat oil (like avocado oil)
To make the seasoning:
- 1 teaspoon of salt
- ¼ teaspoon EACH of black pepper and dried rosemary
- ⅛ teaspoon EACH of thyme and garlic powder
For the compound butter:
- 4 tablespoons of softened salted butter
- 2 cloves of garlic (finely minced)
- 1 teaspoon of Worcestershire sauce
- ½ teaspoon of dried thyme leaves
- Salt and black pepper (to taste)
Instructions
- Take your strip steaks out of the fridge and let them rest at room temperature for 15 minutes. Then, dab them with a paper towel to remove any excess liquid.
- Next, make your compound butter by combining all the ingredients in a small bowl.
- Once you arrive at a cohesive mixture, dollop about a spoonful of your compound butter on each serving plate, then set them aside. (if you have any leftovers, save them for later).
- After 15 minutes, turn on your grill to high heat as you season your steaks.
- To season your steaks, brush both sides with oil. Then, combine your seasoning ingredients in a small bowl before sprinkling the mixture generously on your beef cuts.
- Let the steaks absorb the flavors for another 15 minutes before placing them on the hot grill.
- Using long tongs, sear one side of your steaks for about 1 and a half minutes, then flip them over and do the same on the other side.
- After that, turn down the heat to about 350 degrees F and continue cooking the steaks for 3 to 5 minutes with the lid closed.
- Open the lid and check the internal temperature of your steaks. If they haven’t reached your desired temperature yet, flip the steaks over and continue cooking for 2 more minutes.
- Once your steaks are done, place them directly on your compound butter and let them rest for another 8 to 10 minutes.
- Add the rest of your butter on top before serving your steaks.
Notes
Image credit to @california_momcooks.
Featured image credit to @mikebrunacini.