The NY Strip comes from the short loin, an area known for producing some of the most popular steak cuts.

Its combination of marbling and a firmer texture gives it a distinctive character. As the steak cooks, the intramuscular fat contributes to its rich flavor and juiciness, while the exterior develops that delicious crust everyone loves.

At Circle M Meats, our premium NY Strip steaks are available in both 30-day wet-aged and 21-day dry-aged selections, offering two distinct experiences for steak lovers.

Step 1: Take the Chill Off

Remove your steak from the refrigerator about 30–45 minutes before grilling. This helps take the chill off the meat while you get your grill ready.

Step 2: Keep the Seasoning Simple

A quality NY Strip doesn't need much help in the flavor department.

Pat your steak dry with paper towels, then generously season both sides with coarse salt and freshly cracked black pepper. That's it!

Of course, if you enjoy a favorite steak rub or marinade, the NY Strip can handle those flavors beautifully, too.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat, approximately 450–500°F.

Make sure your grill grates are clean and lightly oiled to help prevent sticking.

A properly preheated grill helps develop that beautiful, flavorful crust while keeping the inside juicy.

Step 4: Grill to Perfection

Place your seasoned NY Strip directly onto the hot grill.

For a steak approximately 1–1½ inches thick, grill for about 4–5 minutes per side as a starting point for medium-rare, adjusting for thickness and grill temperature.

Flip the steak to encourage even cooking and a beautiful crust. If the outside is browning too quickly, reduce the heat or move the steak away from the hottest area.

Because every grill is different, the most reliable way to check doneness is with a meat thermometer.

Step 5: Check for Doneness

Insert a meat thermometer into the thickest part of the steak to check its internal temperature.

These temperatures reflect common steak doneness preferences. The USDA recommends cooking beef steaks to a minimum internal temperature of 145°F, followed by a 3-minute rest. The steak's temperature may continue to rise slightly after removing it from the grill.

Step 6: Give It a Rest

Once your steak reaches your desired doneness, remove it from the grill and let it rest for 5–10 minutes before slicing.

This gives the juices time to settle, helping keep every bite flavorful.

For the most tender bite, slice across the grain and serve.