Good New York strip steak requires only a bit of spices and salt before you lay it on the warm grill. After only some minutes, you receive succulent main dish that becomes even better if you add fast herb butter.
The time of roasting depend on various factors, as the thickness of the meat, the type of grill, the temperature and even the weather. Also matter how long the steak was at room temperature and how high is the heat. If you cook the meat according to temperature instead of time, the result will entirely adjust.
How to Grill a New York Strip Steak
Then you will no more have too cooked dry meat or overdone steak.
General rule is around 4 to 5 minutes each side for medium-rare cook, or 5 to 6 minutes for medium. For medium-rare steak (130°F-135°F), the total time is around 9 to 10 minutes, turning it halfway. For meduim (135°F-140°F), that lasts 10 until 12 minutes.
If the thickness is 1 inch, grill it 10-12 minutes for medium-rare or 12-15 minutes for medium. For 1½-inch cut, require 15 to 19 minutes for medium-rare.
Intend temperature of 425°F to 450°F for slim steaks, but for thicker bits, 325°F to 400°F are better. Do not do the mistake trust only in the time; control the temperature ensure succulent and delicious result. The Maillard reaction, that does the meat crisp and brown, start at 300 degrees Fahrenheit.
Cold meat depresses the temperature of the surface, what can inhibit the browning and give less tasty crust. The times here base on meat at room temperature. Hence, withdraw the steak one hour before the cook and salt both sides.
T-bone is made up of strip steak and tenderloin, that cooks differently. Grill 1-inch T-bone during 6 to 7 minutes each side, laying the strip part more near the direct heat and the tenderloin a bit more away.
Before start, heat the grill during three to five minutes. The heat in the warm zone must be very high. If you use charcoal grill, cook above red-warm coals, and for steaks thicker than 1¼ inches, end the cook above indirect heat.
Meat thermometer gives more precise notion about the doneness. Lay the probe by means of the side of the meat, not of upper part.
After the grilling, leave the steaks rest during 5 to 10 minutes before serve, covering them lightly by means of foil. Because of the staying heat, the temperature still will rise about 5°F. Then the muscle fibers slacken and the juices return in the meat. Resting for at least 5 minutes are necessary, but 10 minutes are most ideal.