Slices of strip steak

Cooking the perfect medium New York strip steak takes practice and skill. You can cook a steak using many methods, but grilling it is the most common. The grill's metal can reach a higher temperature than a stovetop -- and this preserves the flavor and tenderness of the steak. In an article in New York Magazine, chef David Walzog defined the perfect steak by its contrast between the charred exterior and the juicy center.

Set a gas grill at the highest temperature; preheat for 20 to 30 minutes. If using a charcoal grill, light the charcoals and wait until they turn red hot.

Rub the New York strip steaks at room temperature with the marinade of your choice, such as oil, salt and cracked black pepper.

Keep the grill set to the highest temperature. Sear the steaks: place them 3 to 4 inches from the heat source with the grill cover down. After three minutes, turn the steaks over and sear three more minutes.

Turn the gas grill's heat down to medium high; turn off the middle burner. For a charcoal grill, move the coals to the sides. Keep the cover down. Cook the meat over the indirect heat for two to three minutes for a 1-inch steak, four to five minutes for a 1-1/4-inch steak and six to seven minutes for a 1-3/4-inch steak. Take the steaks off the grill.


Optionally, test the steak's temperature with a meat thermometer a minute before the cooking time is up. A medium steak should read between 140 and 150 degrees Fahrenheit.


Never thaw meat on the counter or in hot water. Do not leave the steaks at room temperature for more than two hours. These can lead to food-borne illnesses. Thaw in the refrigerator, in cold water or in the microwave only.