How To Make Grilled New York Strip Steaks On The BBQ Grill Recipe

new york strip steaks

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner and more affordable, though slightly less tender.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for basting.

30 to 45 minutes before you start cooking, generously salt the steaks and let them rest on a rack over a baking tray, in the fridge, or on the counter.

While you’re waiting for the steaks, make the glaze and set it aside. Whisk together the mustard, honey, and horseradish.

Lift the grids to the upright position (Prestige/PRO models) and preheat your infrared sear station to high and your main cooking area to low, 300 to 325°F, preparing to use indirect heat. If you don’t have an Infrared SIZZLE ZONE sear station, preheat two side-by-side main burners to high, 500 to 600°F, leaving the other two off.

Season the steaks with freshly ground pepper, then sear them over direct heat for 1 minute, turn them 45° and continue cooking for 1 minute. Flip the steak and repeat, 1 minute, 45° and one more minute.

Remove the steaks from the SIZZLE ZONE and place them onto the main cooking grids. Using indirect heat, cook the steaks until they reach your desired internal temperature. Rare – 140°F, Med-rare – 145°F, Med – 150°F, Med-well – 155°F.

During the last few minutes of cooking, brush generously with the horseradish glaze.

Rest the steaks for at least 5 minutes before serving with your favorite seasonal side dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens