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New York Strip Steak

NY Strip Steak
NY Strip SteakNathan Congleton / TODAY

Chef notes

A perfectly-seasoned steak is always a crowd-pleaser. The secret here: Buy good-quality meat. 


  • 4 dry-aged 14-ounce New York strip steaks
  • 1/2 cup peanut oil
  • Coarse salt, to taste
  • Cracked black pepper, to taste



Make sure the steaks are at room temperature.


Brush them with a little peanut oil.


Season liberally with salt and pepper.


If you have a gas grill turn it on high at least 15 minutes before you grill, with the lid closed. If you have a charcoal grill, make sure the coals are white hot, then close the lid with air vents open for at least 15 minutes. 


Place steaks on a hot grill. All red meat can be cooked by thickness and all red meat should be seared at a minimum of 400 degrees for a minute and a half on each side and then roasted on the cooler side of the grill or placed in the oven for 1 minute per 1/4 inch.


After the meat is cooked to desired doneness, let it rest off of the heat for at least 10 minutes. Then, return the meat to the oven or roasting side of the grill to keep it hot before serving. 


Serve immediately. The steaks will be medium rare.