New York Strip Steak Grilling Recipes

Grilled New York Strip Steak with Coffee Marinade and Rub

While steak is already good enough on its own, especially a cut like the New York strip, there are ways to make it even better if you can believe it. One such way would be with a simple marinade and spice rub combo, imbuing the steak with extra flavor that compliments its already hearty natural taste.

We'll be doing that with a delicious coffee marinade and rub. While you might recoil at the sound of putting coffee on steak, just have faith and follow along with our recipe. We can assure you that the results will be well worth the effort even if you're not a coffee lover.

Materials

Before you begin work on this recipe, you'll need to gather a few materials first. These range from ingredients to kitchen utensils and include things like:

New York Strip Steak Recipe

When you've managed to collect everything on the list, you'll be ready to start the recipe itself. For making more than two steaks, simply double the amounts listed in this recipe.

Step 1: Marinade the Steak

Finely mince the garlic and the onion. Over medium heat on the stove, sauté them in a skillet using the butter. Season with a pinch of salt to help the onions release moisture. Once soft and translucent, remove from heat and allow to cool.

In a large plastic bag, combine the onion and garlic with a cup of coffee, the brown sugar, the vinegar, the red pepper flakes, and the Worcestershire sauce plus a tablespoon of salt, then place in your steaks. Remove as much air as possible before sealing the bag and massaging the marinade into the meat.

Place the bag into a bowl or on a sheet tray to catch any leakage, then allow it to sit in the fridge for a minimum of two hours or overnight.

Step 2: Season the Steak

After marinating the meat, remove it from the fridge and pat dry using paper towels, discarding the remaining marinade. Once dried, mix together the remaining salt, pepper, chili powder, mustard powder, garlic powder, ground coffee, paprika, and oregano.

Coat the steaks liberally in olive oil before seasoning with the spice rub, making sure it's coated thoroughly on all sides. Allow it to rest at room temperature for an hour like this to continue developing the flavor and to give it a chance to warm fully before it hits the heat.

Step 3: Prep the Grill

Near the end of the hour you're waiting for the steaks to warm, begin prepping the grill. Start by filling half the grill with charcoal and lighting it, placing on the grate and the lid and giving it a chance to burn hot. Your goal is to create a two zone fire to avoid burning and undercooking the meat at the same time.

It shouldn't take too long to get up to temperature (ten minutes or so), so avoid doing this step too early or you'll risk having your coals burn down to too low a temperature. For an extra dash of smokiness, you could try tossing on some hickory wood chips right before you throw the steaks onto the grill, though this is optional.

Step 4: Grill the Steak

With your grill ready, give the steaks one last pat down with paper towels to dab up any moisture that might have collected while it was warming. Reseason with any remaining spice mix if necessary, then place the steaks onto the hot side of the grill directly over the flames.

Allow the steaks to sear for around two minutes undisturbed, then flip to the other side and repeat for another two minutes. After this initial four minute cook, move the steaks to the "cool" side of the grill not in direct heat. Close the lid and let the steaks cook fully the rest of the way, around five to seven minutes.

Check the temperature around this time and, once it hits somewhere between 115 and 120 degrees Fahrenheit, take them off the grill.

Step 5: Rest the Steak

Once it's off the heat, the steaks need a chance to rest. Tent the meat in aluminum foil and let it sit undisturbed for 15 minutes. This lets the proteins tenderize and the meat juices reabsorb into the steak, not to mention it allows the steaks to fully cook all the way through and reach a final temperature of around 135 degrees.

In the meantime, you can use this resting period to finish up anything else you might be serving alongside your steaks.

Step 6: Serve the Steak

After ample resting time, your steaks are finally ready to eat. Serve them whole or slice them up against the grain into bite sized strips. Sprinkle with a bit of flaky sea salt or a dollop of herb compound butter for some extra flavor, then dig in.

The spiciness of the chili and paprika compliment the bitter coffee flavors perfectly, that tiny hit of sweetness in the marinade helping to balance the flavors. Even the most ardent of coffee haters will be able to appreciate this robustly flavored cut of meat.

​

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4 from 4 votes

New York Strip Steak Grilling Recipe

The New York Strip Steak is one of the tastiest cuts of beef. If you can find it, grass fed beef has a much richer and more distinctive flavor. Pastured beef generally has less fat marbling. 

Prep Time15 mins

Cook Time1 hr

Course: Main Course

Cuisine: American

Keyword: Strip Steak

Servings: 4

Calories: 117kcal

Equipment

Gallon freezer bag

Paper towels

Charcoal grill

Chunk charcoal

Metal tongs

meat thermometer

Aluminum foil

Ingredients

• 2
  
  New York strip steak (12 ounces)
  
  
• 4
  
  Cloves garlic
  
  
• 1
  
  Medium onion
  
  
• 1
  
  Cup
  
  Strong coffee, cooled
  
  
• 1/4
  
  Cup Worcestershire sauce
  
  
• 1/4
  
  Cup Light brown sugar
  
  
• 4
  
  Tablespoons
  
  Unsalted butter
  
  
• 2
  
  Tablespoons Olive oil
  
  
• 2
  
  Tablespoons White vinegar
  
  
• 2
  
  Tablespoons Chili powder
  
  
• 1
  
  Tablespoon Kosher salt
  
  
• 2
  
  Teaspoons
  
  Finely ground coffee beans
  
  
• 1 1/2
  
  Teaspoons
  
  Freshly ground black pepper
  
  
• 1
  
  Teaspoon Red pepper flakes
  
  
• 1
  
  Teaspoon Dried garlic
  
  
• 1
  
  Teaspoon Dried oregano
  
  
• 1
  
  Teaspoon Paprika
  
  
• 1
  
  Teaspoon Mustard powder
  
  

Instructions

• Finely mince the garlic and the onion.
  
  
• Over medium heat on the stove, sauté them in a skillet using the butter.
  
  
• Season with a pinch of salt to help the onions release moisture.
  
  
• Once soft and translucent, remove from heat and allow to cool.
  
  
• In a large plastic bag, combine the onion and garlic with a cup of coffee, the brown sugar, the vinegar, the red pepper flakes, and the Worcestershire sauce plus a tablespoon of salt, then place in your steaks.
  
  
• Remove as much air as possible before sealing the bag and massaging the marinade into the meat.
  
  
• Place the bag into a bowl or on a sheet tray to catch any leakage, then allow it to sit in the fridge for a minimum of two hours or overnight.
  
  
• After marinating the meat, remove it from the fridge and pat dry using paper towels, discarding the remaining marinade.
  
  
• Once dried, mix together the remaining salt, pepper, chili powder, mustard powder, garlic powder, ground coffee, paprika, and oregano.
  
  
• Coat the steaks liberally in olive oil before seasoning with the spice rub, making sure it's coated thoroughly on all sides.
  
  
• Allow it to rest at room temperature for an hour like this to continue developing the flavor and to give it a chance to warm fully before it hits the heat.
  
  
• Near the end of the hour you're waiting for the steaks to warm, begin prepping the grill.
  
  
• Start by filling half the grill with charcoal and lighting it, placing on the grate and the lid and giving it a chance to burn hot.
  
  
• Start by filling half the grill with charcoal and lighting it, placing on the grate and the lid and giving it a chance to burn hot.
  
  
• It shouldn't take too long to get up to temperature (ten minutes or so), so avoid doing this step too early or you'll risk having your coals burn down to too low a temperature.
  
  
• For an extra dash of smokiness, you could try tossing on some hickory wood chips right before you throw the steaks onto the grill, though this is optional.
  
  
• With your grill ready, give the steaks one last pat down with paper towels to dab up any moisture that might have collected while it was warming.
  
  
• Reseason with any remaining spice mix if necessary, then place the steaks onto the hot side of the grill directly over the flames.
  
  
• Allow the steaks to sear for around two minutes undisturbed, then flip to the other side and repeat for another two minutes.
  
  
• After this initial four minute cook, move the steaks to the "cool" side of the grill not in direct heat.
  
  
• Close the lid and let the steaks cook fully the rest of the way, around five to seven minutes.
  
  
• Check the temperature around this time and, once it hits somewhere between 115 and 120 degrees Fahrenheit, take them off the grill.
  
  
• Once it's off the heat, the steaks need a chance to rest.
  
  
• Tent the meat in aluminum foil and let it sit undisturbed for 15 minutes.
  
  
• This lets the proteins tenderize and the meat juices reabsorb into the steak, not to mention it allows the steaks to fully cook all the way through and reach a final temperature of around 135 degrees.
  
  
• In the meantime, you can use this resting period to finish up anything else you might be serving alongside your steaks.
  
  
• After ample resting time, your steaks are finally ready to eat.
  
  
• Serve them whole or slice them up against the grain into bite sized strips.
  
  
• Sprinkle with a bit of flaky sea salt or a dollop of herb compound butter for some extra flavor, then dig in.
  
  

Nutrition

Serving: 100g | Calories: 117kcal

Side Dish Recipes and Ideas

Grilled Vidalia Onions

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

• 2 large sweet onions
• 1 tablespoon extra virgin olive oil
• Sea salt and freshly ground pepper to taste

Instructions:

Step 1: Slice the ends off of the onions. Peel the onions. Slice the onions into 3/4 inch rounds. Brush the onion slices with olive oil and season with salt and pepper.

Step 2: Grill the onion rounds on the cooler side of the grill for 10 minutes or until grill marks appear. Flip over carefully and grill for another 10 to 15 minutes.

Step 3: Remove the onions to a serving platter and drizzle with a little more olive oil. Serve while warm with your steaks.

Creamed Spinach with Blue Cheese

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 1 tablespoon butter
• 2 teaspoons extra virgin olive oil
• 1 cup minced onion
• 3 garlic cloves, minced
• 1 pound fresh spinach leaves, washed and drained well
• 3/4 cup heavy cream
• 2 ounces blue cheese, crumbled
• Salt and freshly ground pepper to taste

Instructions:

Step 1: In a large skillet on medium-high heat, place the butter and olive oil. When the butter has melted, add the onions and sauté until soft, approximately 3 minutes. Add the garlic to the onions and cook until aromatic, approximately 30 seconds. Add the spinach in handfuls and sauté just until the spinach has wilted but is still green, approximately 3 minutes.

Step 2: Transfer the spinach and onions to a colander and allow the excess moisture to drain off. You can press it with a spoon to release wore moisture if desired.

Step 3: In the same skillet, add the cream and bring it to a boil over medium-high heat. Add the spinach to the cream and heat it through. Season with salt and pepper.

Step 4: Remove the pan from the heat and add the blue cheese on top of the spinach.

Step 5: Place the creamed spinach in a serving bowl and serve with your grilled steaks.

More Ideas for Sides

There are some very classic side dishes that are often served with grilled steaks. Here are a few more to consider.

• Iceberg lettuce wedge with tomatoes, bacon, and blue cheese dressing
• Baked potatoes with butter, sour cream, and chives
• Sautéed or grilled portabella mushrooms with a red wine reduction
• Green beans sautéed in butter with almond slivers
• Poached pears in port wine for dessert

Summary

NY Strip Steak is a delightful cut of meat. Grilling strip steaks really brings out the juiciness and flavor. As the steaks grill they form a nice outer crust while the interior remains pink and moist. You simply need to keep an eye on the steaks and don’t overcook them. They don’t take much time.

Remember to bring the steaks to room temperature before grilling them. Use a meat thermometer to check the temperature. And always rest the meat before slicing.

Serve strip steaks with some classic steakhouse side dishes, as suggested in this tutorial. You will have an impressive meal that will not disappoint your friends and family.

Frequently Asked Questions