The Perfect Grilled NY Strip Steak
Start by thawing your steak completely.
Dry brine for a more tender steak
For the most tender steak experience possible, dry brining is the way to go. The concept is simple but does require pre-planning. When the steak is completely thawed, gently pat dry the steak. Liberally season both sides of the strip steak with salt and pepper, and place on baking rake with plenty of airflow in refrigerator for at least one hour or up to two days. The dry brining process will season, tenderize, and dry out the surface of the steak. This results in an incredibly tender steak with a great crust.
Preheat and oil grill
Remove steaks from the refrigerator and bring them to room temperature while your grill preheats to medium-high heat. Right before grilling, use a paper towel soaked in oil and use tongs to oil your grill grates. This step will keep your steaks from sticking.
Grill on medium-high heat
Place the New York strip steak on the grill and cook for about 5-6 minutes. Flip once and cook another 5-6 minutes until internal temperature is 5 degrees below your desired doneness measured by a meat thermometer. We recommend a medium-rare doneness for the best experience.
Rest steak 5-10 minutes
It’s tempting to slice up the delicious steak immediately, but it’s very important to rest your steak. This allows the juices to redistribute and ensures a juicy, tender steak. Simply tent with foil and let rest 5-10 minutes. That’s it! Your perfect New York strip steak is ready. Enjoy!