Ina Garten’s Tips for Perfectly Grilled New York Strips

Add Coffee Grounds to Your Dry Rub

While you can marinate steak, we love to pat a dry rub (aka a steak seasoning blend) all over the steak before cooking it. The seasonings crisp on the grill and create a flavorful crust, which is a contrast to the juicy meat.

Ina’s dry rub includes standards like garlic, salt, pepper and brown sugar. It also calls for something you wouldn’t find on the spice rack: coffee grounds. Don’t be afraid that the beef will taste like your breakfast blend. The coffee simply adds an ineffable smoky, dark richness that makes the steak taste even meatier.

Chill Your Steak for Two Hours

For the best results, let the dry rub sit on the outside of the steak for at least two hours. Stash the steak, uncovered, in the fridge. Giving the meat time to sit allows the flavors of the spice blend to permeate. The surface of the steak will also dry out a tad as it chills, which will make for the crispiest grilled exterior.

Start with a Hot Sear

When cooking a thick cut of beef, it can be tough not to over- or undercook it. Here’s Ina’s trick: Start by cooking the beef over the highest heat. Sear it for two minutes on each side, which gives the entire exterior a nice grilled crust. Then, transfer the steak to the cooler side of the grill. The indirect heat will cook the interior of the steak until it’s done, without the risk of overcooking it. If you keep the steak on high heat the whole time, the outside will burn before the inside is cooked.

Watch the Timing

The biggest secret to success is keeping a close eye on the clock. Ina suggests using a timer to be perfectly precise. You want to sear both sides of the steak for exactly two minutes each—then transfer them to the lower temperature. Timing the sear ensures that the outside of the steak is nicely seared and crisped up, but the dry rub doesn’t scorch. It also lets the steak cook to tenderness without it becoming overcooked, which can make the meat tough.

How to Cook a New York Strip on a Charcoal Grill

You can’t beat the real smoky flavor of a charcoal cookout, but, admittedly, it’s a bit trickier to use a charcoal grill than a gas one. Ina starts by heating charcoal to cover just about half of the grill. She moves the hot coals to one side, and leaves the other side empty. Sear the steak right over those coals. Then, move the steaks to the cooler side. Cover the grill, making sure that the vents are open. Cook the steaks for 8 to 10 minutes, or until the interior of the steak reaches the proper temperature: about 145°F for medium-rare. Remove the steak when the temperature is a bit lower than you’d like, since it will continue to cook as it rests.

Editor’s Tip: Ina inserts her thermometer into the side of the meat to make sure she’s getting a read from the very center.

How to Cook a New York Strip on a Gas Grill

Cooking on a gas grill is nice and simple. Turn on all the burners, let the grill get hot, then sear the steak. Turn off half of the burners, and transfer the steak to the cooler side of the grill. Cover and cook the steak for 10 to 12 minutes. Just like you would when grilling over charcoal, let the steaks rest once you’ve removed them. The juices will reabsorb into the meat rather than run out at the slice of a knife.