In this recipe for Grilled New York Strip Steak, the steak is coated with a simple, spicy rub before grilling.
If there’s one thing we make for dinner all the time at my house, it’s steak. I don’t care if the prices are soaring, I somehow find a way to buy it on sale or choose to take a lesser portion to enjoy. We really love having steak for dinner. New York strip steak isn’t quite as expensive as rib eye, so we tend to go with it more often than not. This recipe for grilled New York strip steak with a spicy rub is easy enough to make for dinner any day of the week.
Ingredients needed:
- paprika
- garlic powder
- chili powder
- dried oregano
- kosher salt and freshly ground black pepper
- cayenne pepper
- New York strip steaks
How to make Grilled New York Strip Steaks:
The complete, printable recipe is at the end of this post.
In a small bowl, mix together the spice rub ingredients.
Steak Grilling Tip:
If you slash the edges of your steaks in one or two places, that will help prevent the steaks from curling up while grilling.
The Best Steak Recipes:
- Grilled Teriyaki Flank Steak
- Lime Marinated Flank Steak
- Garlic Butter Steak Bites
- Pan-Fried Lemon-Garlic Rib Eye Steaks
- Grilled Steaks with Blue Cheese and Chiles
Grilled New York Strip Steak with Spicy Rub
Ingredients
- 3 tablespoons paprika (preferably Hungarian or Spanish)
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- Four 1½-inch New York strip steaks
Instructions
- In a small bowl, mix together the spice rub ingredients. Trim the steaks of most of the external fat. Sprinkle both sides of the steaks generously with rub.
- Heat a gas grill. Turn one burner to high, another to medium, and another to off. (For a charcoal grill, see tips below).
- Sear the steaks on the hottest area of the grill for 2 to 3 minutes on each side. Move to medium-hot (or an unheated area of the grill) if flare-ups occur. When the steaks are seared and grill-marked, move them to a medium-hot area and rotate to create cross-hatched grill marks. Cook for another 4 or 5 minutes, then test for doneness with an instant-read thermometer: 120 to 125°F for rare, 130 to 135°F for medium rare. Continue to grill until done to your liking.
- Remove the steaks to a platter and cover lightly with foil. Let the steaks rest for 5 minutes or so before serving.
Notes
- If you slash the edges of the steaks in one or two places, it will prevent the steaks from curling up while grilling.
- If you have any leftover rub, it can be stored in a close, covered container for up to 3 months.
- If using a charcoal grill, arrange coals into 3 areas: a hot area, a medium-hot area and an area with no heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
