NY Strip Steak



Last weekend I threw some NY Strip steaks on the weber for a quick and hearty meal. 

NY Strips come from the beef short loin subprimal, which is part of the loin primal. The loin primal is the source of many premier steak cuts – including the most tender of them all – the filet mignon  If you buy a T-bone steak, the New York strip is on one side of the bone (long side) while the tenderloin is on the other (short side).

For these steaks, I kept it pretty simple. Salt, Pepper, and garlic seasoning

I cooked them hot and fast over the coals and they were done pretty quickly. Give it a try and let me know how it goes!


4 New York Striploins 
2 Tbsp Salt
1 Tbsp Pepper


Mix salt, pepper, and garlic seasoning together

Generously season both sides of each steak and place back in the refrigerator for ½ hour. 

Remove steak from refrigerator after ½ hour and allow steak to come to room temperature for another ½ hour. Dab the steaks dry with paper towel.

Pre-heat grill to high heat. 

Place steaks on grill.  Grill for approximately 3.5 min per side or until internal temperature reads 130oF.  (medium-rare)


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.