This recipe for grilled New York strip steaks is beyond easy to dress up or down and is cooked to perfection on the grill!
Whether they are cooked rare, medium or well done, these flavorful and juicy NY strip loin steaks are ready to serve in just minutes! Using only a bit of cornstarch and seasoning, and following the simple method, amazingly juicy and tender steaks can be achieved.
Easy Strip Loin Steaks
- Strip loin steaks are a low-carb lover’s dream! Healthy, affordable, and so versatile, this easy grilled recipe shows the basics of how to season, cook, and cut strip steak!
- Nothing beats a tender steak served hot off the grill and this simple recipe makes it so much faster!
- Season strip steak with a simple rub or a marinade made with lime juice to get extra tender steaks every time!
Ingredients & Variations
STEAK: New York strip loin steaks are a prime choice steak, and when cooked and cut properly, taste just like they came from a pricey steakhouse! Other cuts to use are sirloin or flank steak. Look for cuts that are at least 1” thick.
SEASONINGS: Cornstarch is necessary to create a light crust around the steak as well as help any seasonings adhere. Try adding one of these DIY blends to grilled strip loin steak: keto dry rub, or Italian seasoning.
How To Grill New York Strip Steak
This is an easy recipe and makes tender and juicy steak!
- Rub cornstarch on both sides of the steaks. Generously salt them and place them in the freezer (as per the recipe below).
- Season the steaks with pepper and grill them for about 2 to 3 minutes on each side until a meat thermometer reaches the desired temperature for a rare, medium, or well-done steak.
- Cover the steaks loosely and let them rest for about 10 minutes before serving.
Best Sides for Strip Steak
Serve with a bright and tangy chimichurri sauce, or keep the grill going and add a side of veggies like these bacon wrapped green beans, or rosemary mushrooms. Add a simple salad like this cucumber feta salad, and dinner is served!
Tips For Success!
- Strip loin steaks should be patted dry with a clean paper towel to ensure the corn starch coating adheres properly.
- Flipping the steaks frequently helps them keep their shape and reduces grill flare-ups.
- If your steaks have an edge of fat on them, make small cuts in the fat before grilling. This prevents them from cupping up in the middle as they cook.
- Allow steaks to rest about 5 minutes before cooking, this ensures the juices are absorbed into the meat. Cut across the grain of the meat so it’s extra tender.
Other Delish Steak And Beef Recipes!
- Braised Steak and Mushrooms – incredible flavor!
- Beef Rouladen – deliciously different
- Grilled Striploin Steak – another easy grilled steak recipe
- Oven Ribeye Steak Recipe – just 10 minute prep
Grilled New York Strip Steaks
Ingredients
- 4 boneless New York strip steaks 1 ½ inches thick, trimmed
- 1 tablespoon cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Pat steaks dry and place on a wire rack.
- Rub the steaks with cornstarch and season generously with salt. Place steaks in the freezer for 30 minutes.
- Preheat the grill to high heat and scrape the grates clean.
- Season the steaks with pepper and place on the preheated grill. Close the lid and let the steaks cook 2-3 minutes or until lightly charred. Flip the steaks over and cook an additional 2-3 minutes.
- Flip again cooking for an additional 2 minutes per side until an instant read thermometer reaches 120°F (or to taste).
- Place the steaks on a plate and loosely cover with foil. Let rest 10 minutes before serving.
Notes
- Pat steaks dry with a paper towel to help cornstarch adhere properly.
- Flipping the steaks frequently reduces grill flare-ups.
- If steaks have an edge of fat on them, make slits around the edge with a sharp knife to prevent them from cupping as they cook.
- Allow steaks to rest at least 5-10 minutes after cooking This ensures the juices are absorbed into the meat.
- Carve across the grain of the meat for best results.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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