How to BBQ New York Strip: Mastering the Art of the Perfect Steak
The key to BBQing a New York strip lies in achieving a beautiful sear and a consistently even internal temperature. It involves precise heat control, proper preparation, and understanding the nuances of this premium cut. The best way to BBQ New York Strip is to sear it over high heat and then finish the cooking with lower indirect heat until it reaches your desired internal temperature.
Understanding the New York Strip
The New York strip steak, also known as a strip steak, sirloin strip steak, or simply a strip, is a prized cut of beef. It’s characterized by its firm texture, robust flavor, and a distinctive strip of fat along one side. Understanding these qualities is crucial for successful BBQing.
- Source: Cut from the short loin of the cow.
- Flavor: Rich and beefy.
- Texture: Firmer than a ribeye but tender when properly cooked.
- Fat Content: Moderate, providing flavor and moisture.
Benefits of BBQing New York Strip
BBQing a New York strip offers several advantages over other cooking methods. The high heat of the grill creates a delicious crust, while the smoky flavor enhances the natural beefiness of the steak.
- Superior Flavor: The smoky char from the grill is unmatched.
- Perfect Sear: Achieving a restaurant-quality sear is easier on a BBQ.
- Even Cooking: Indirect heat allows for precise temperature control.
- Versatile: Can be paired with various marinades, rubs, and sides.
The BBQ Process: Step-by-Step
Follow these steps to consistently BBQ a perfect New York strip:
- Choosing the Right Steak: Select a steak that is at least 1-inch thick, with good marbling. Look for bright red color and a firm texture.
- Preparation: Pat the steak dry with paper towels. This helps create a better sear.
- Seasoning: Generously season the steak with salt and pepper at least 30 minutes before grilling. Consider adding garlic powder, onion powder, or your favorite steak rub.
- Setting up the Grill: For a gas grill, preheat one side to high heat and the other side to medium-low or off. For a charcoal grill, create a two-zone fire with hot coals on one side and no coals on the other.
- Searing: Place the steak over the high heat and sear for 2-3 minutes per side, until a deep brown crust forms.
- Finishing: Move the steak to the cooler side of the grill. Close the lid and cook to your desired internal temperature (see temperature guide below).
- Resting: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Internal Temperature Guide
Use a meat thermometer to ensure your steak is cooked to your liking. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
| Doneness | Internal Temperature (Fahrenheit) |
|---|---|
| Rare | 125-130 |
| Medium Rare | 130-135 |
| Medium | 135-145 |
| Medium Well | 145-155 |
| Well Done | 155+ |
Common Mistakes to Avoid
Even experienced grillers can make mistakes when BBQing New York strip. Avoid these pitfalls:
- Not Patting the Steak Dry: Moisture inhibits searing.
- Under-Seasoning: Generous seasoning is essential for flavor.
- Overcrowding the Grill: This lowers the temperature and prevents proper searing.
- Cutting into the Steak Too Soon: Resting is crucial for tenderness.
- Using the Wrong Heat: Too high a heat burns the outside before cooking the inside; too low, and you won’t get a good sear.
BBQing New York Strip with Marinades
While the New York strip steak has fantastic flavor on its own, marinades can add depth and complexity. It is best to marinade for at least 30 minutes, or up to 4 hours. Marinades can include oil, acid (like lemon juice or vinegar), herbs, and spices.
- Asian-Inspired: Soy sauce, ginger, garlic, sesame oil.
- Herbaceous: Olive oil, rosemary, thyme, garlic.
- Citrusy: Orange juice, lime juice, garlic, chili powder.
BBQing New York Strip with Dry Rubs
Dry rubs offer a simpler way to add flavor. Apply the rub generously to the steak at least 30 minutes before grilling.
- Classic: Salt, pepper, garlic powder, onion powder, paprika.
- Spicy: Chili powder, cumin, cayenne pepper, brown sugar.
- Sweet & Savory: Brown sugar, paprika, garlic powder, mustard powder.
Frequently Asked Questions (FAQs)
1. What is the best thickness for a New York strip steak when BBQing?
Ideally, your New York strip should be at least 1 inch thick. Thicker cuts (1.5-2 inches) are easier to cook to the desired internal temperature without overcooking the exterior. They also provide a better sear because it takes longer to reach the center temperature, giving the exterior more time to develop that delicious crust.
2. Should I use a gas or charcoal grill for BBQing New York strip?
Both gas and charcoal grills can produce excellent results. Gas grills offer convenience and precise temperature control, while charcoal grills provide a smokier flavor that many prefer. The key is to master the two-zone cooking method, regardless of the grill type.
3. How long should I let the steak rest after grilling?
Resting is crucial. Let the steak rest for at least 10 minutes, or even longer (up to half the cooking time) for thicker cuts. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
4. Is it necessary to use a meat thermometer when BBQing New York strip?
Yes, using a meat thermometer is highly recommended. It’s the most accurate way to ensure your steak is cooked to your desired doneness. Visual cues can be unreliable, and a thermometer eliminates guesswork.
5. What is reverse searing, and is it good for New York strip?
Reverse searing involves cooking the steak at a low temperature (around 250°F) until it’s almost at the desired internal temperature, then searing it over high heat at the end. This method results in a more evenly cooked steak and a superior crust. It works well for thicker New York strip steaks.
6. Can I use a marinade on a New York strip before BBQing?
Yes, marinades can add flavor and tenderize the steak. However, avoid marinades that are too acidic, as they can make the steak mushy. A simple marinade of olive oil, herbs, and garlic is a good choice. Marinate for at least 30 minutes, up to 4 hours.
7. What is the best oil to use when searing a New York strip on the grill?
Choose an oil with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. These oils can withstand the high heat without burning or producing unpleasant flavors.
8. How do I prevent my New York strip from drying out on the grill?
Avoid overcooking the steak. Use a meat thermometer and remove the steak from the grill when it’s a few degrees below your desired internal temperature, as it will continue to cook while resting. Marinating can also help retain moisture.
9. What sides go well with BBQ New York strip?
Classic sides include baked potatoes, grilled vegetables (asparagus, bell peppers), mashed potatoes, and salads. Choose sides that complement the rich flavor of the steak.
10. What if I don’t have a two-zone grilling setup?
If you don’t have a two-zone setup, you can still BBQ a New York strip. Reduce the heat slightly and cook the steak over direct heat, flipping it frequently to prevent burning. Monitor the internal temperature closely.
11. Can I use wood chips when BBQing a New York strip on a gas grill?
Yes, you can add wood chips to a gas grill for a smokier flavor. Use a smoker box or wrap the wood chips in foil with a few holes poked in it. Place the smoker box or foil packet directly on the grill grates over the heat source. Hickory or oak wood chips pair well with beef.
12. How do I slice a New York strip after it’s been BBQ’d?
Always slice the New York strip against the grain. This shortens the muscle fibers, making the steak easier to chew and more tender. Observe the direction of the muscle fibers before slicing.