Perfectly Grilled New York Strip Steak with Diamond Marks
Enjoy the ultimate grilled New York Strip Steak that is perfectly seared to achieve those stunning diamond grill marks. With a slightly crispy exterior and a pink, juicy interior, this steak is a showstopper. The secret lies in the preparation: allowing your steaks to reach room temperature before grilling ensures that they sear beautifully rather than steam. A generous application of coarse sea salt and freshly cracked pepper brings out the rich flavor of the beef. By resting the steak both before and after grilling, you ensure that every juicy bite is packed with flavor. Impress your guests or treat yourself to this mouthwatering delight!
N/A
Servings
525
Calories
3
Ingredients
Ingredients
New York strip steaks
14 ounces (1 inch thick)
sea salt
2 tablespoons (coarse grind)
pepper
1 tablespoon (freshly ground)
Instructions
1
Start by trimming any excess fat from the New York strip steaks. This helps prevent flare-ups while grilling.
2
Place the steaks on a plate and leave them at room temperature for 20 to 30 minutes.
3
Once the steaks are at room temperature, generously season both sides with 2 tablespoons of coarse sea salt and 1 tablespoon of freshly ground pepper. Allow the steaks to rest for an additional 5 minutes.
4
Preheat your gas or charcoal grill to high heat, aiming for approximately 400 degrees Fahrenheit.
5
Grill the steaks over direct heat for 1 1/2 minutes without moving them, allowing for those signature grill marks.
6
After 1 1/2 minutes, rotate the steaks 90 degrees to create a crosshatch pattern but do not flip them yet. Cook for another 1 1/2 minutes.
7
Flip the steaks and repeat the process: grill for 1 1/2 minutes, then rotate 90 degrees and grill for a final 1 1/2 minutes.
8
Once cooked to your desired doneness, remove the steaks from the grill and let them rest for 3 to 5 minutes before serving. Resting allows the juices to redistribute, ensuring a tender and juicy steak.
Nutrition Information
40g
Fat
0g
Carbs
44g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to a perfectly seared New York Strip steak?
The secret lies in allowing the steaks to reach room temperature before grilling, which ensures they sear beautifully rather than steaming.
Why should I trim excess fat from the steak before grilling?
Trimming excess fat helps prevent flare-ups while the steak is on the grill.
How long should New York strip steaks sit at room temperature before cooking?
Steaks should be left at room temperature for 20 to 30 minutes.
What seasonings are recommended for this recipe?
The recipe calls for 2 tablespoons of coarse sea salt and 1 tablespoon of freshly ground pepper.
How long should the steaks rest after seasoning them?
After seasoning both sides, allow the steaks to rest for an additional 5 minutes.
What temperature should the grill be set to?
Preheat your gas or charcoal grill to high heat, aiming for approximately 400 degrees Fahrenheit.
How do I achieve diamond grill marks on my steak?
Grill the steaks for 1 1/2 minutes, then rotate them 90 degrees and cook for another 1 1/2 minutes before flipping.
How long do I cook the steak on the first side before rotating?
Cook the steak over direct heat for 1 1/2 minutes without moving it before the first rotation.
What is the total cooking time per side to get diamond marks?
The total time per side is 3 minutes (1 1/2 minutes initial sear plus 1 1/2 minutes after rotation).
Should I move the steaks while they are searing for the first 90 seconds?
No, you should not move them during the first 1 1/2 minutes to allow the signature grill marks to form.
How long should the steak rest after being removed from the grill?
The steaks should rest for 3 to 5 minutes before serving.
Why is it important to rest the steak after grilling?
Resting allows the juices to redistribute, ensuring every bite is tender and juicy.
What is the thickness of the New York strip steaks used in this recipe?
The steaks should be 1 inch thick.
What is the weight of the steaks used in this recipe?
The recipe uses 14-ounce New York strip steaks.
How many calories are in this grilled New York strip steak?
There are 525 calories per serving.
How much protein is in this steak recipe?
Each serving contains 44g of protein.
How much fat does this recipe contain?
There are 40g of fat in this recipe.
Does this steak recipe contain any carbohydrates?
No, this recipe contains 0g of carbohydrates.
What texture can I expect from the exterior of the steak?
The exterior should be slightly crispy while the interior remains pink and juicy.
Can I use this recipe on a gas grill?
Yes, this recipe works for both gas and charcoal grills.
What kind of salt should I use for the best flavor?
Coarse sea salt is recommended to bring out the rich flavor of the beef.
What kind of pepper is best for seasoning?
Freshly ground pepper is recommended for the best flavor profile.
How many ingredients are required for this recipe?
This recipe requires 3 main ingredients: New York strip steaks, sea salt, and pepper.
What type of heat is used for grilling the steaks?
The steaks are grilled over direct high heat.
What pattern do the grill marks make?
The 90-degree rotation creates a crosshatch or diamond pattern.
Is this recipe suitable for a BBQ dinner?
Yes, it is tagged for BBQ, dinner, and meat categories.
Should I flip the steak before rotating it for marks?
No, you rotate it 90 degrees first, then flip it after the second 1 1/2 minute interval.
What is the final step before serving the steak?
The final step is to let the steaks rest for 3 to 5 minutes.
What color should the interior of the steak be?
The recipe aims for a pink, juicy interior.
Is this considered a restaurant-quality recipe?
Yes, the recipe is designed to produce restaurant-quality results with professional grill marks.