Grilled NY Strip with Chimichurri

How to grill the perfect steak.

Grilling the perfect steak doesn’t have to be complicated. Simple seasoning, 5 minutes on the grill, rest and eat. Yes, it’s that simple. While some may prefer a more cooked steak, to me there is nothing better than a medium rare cook with a lot of pink in the middle. The steak is tender like butter, juicy, flavorful and filling.

There are different cuts of steak:

• Filet is the most luxurious of cuts. Best cooked hot and fast, served rare/medium rare for maximum tenderness.

• Strip is one of the most popular cuts. Not as tender as the filet, but packed full of beefy flavor.

• Ribeye is my personal favorite. The perfect mix of beefy flavor, tenderness and fattiness.

The key to a perfectly grilled steak is cooking it over direct heat and flipping every minute. DO NOT keep it on one side too long. It will burn the crust, overcook the edge and keep the middle raw. Flipping every minute allows the steak to cook evenly inside resulting in a medium rare steak all throughout.

Ingredient List for a Grilled NY Strip with Chimichurri.

• Steak: for this recipe I used a NY strip. Make sure the steak has nice marbling all around. The rendered fat will help keep the meat soft and juicy.

• Seasoning: keep the seasoning simple. Basic salt and pepper is all you need. I used a steak seasoning that elevated the meat to taste like a well basted steak.

• Herbs: I used parsley and cilantro as the base for my chimichurri sauce.

• Garlic: freshly chopped garlic adds a nutty and pungent flavor to the sauce.

• Red wine vinegar: adds tanginess to break up the olive oil.

• Olive Oil: liquid base for the chimichurri sauce.

How to make a chimichurri sauce.

It’s the perfect topping to for this Grilled NY Strip with Chimichurri sauce. It brings a burst of freshness, zestiness and crunch. Brighten up your plain grilled chicken breast or add freshness to a savory grilled steak.

Start off with finely chopping an entire batch of parsley and cilantro.  I have seen this done with parsley only, with cilantro only or both.  In my personal opinion, an equal mix of both makes it just right.

Next, finely chop up 6 cloves or garlic or use minced jar garlic as a substitute. For the seasoning, use crushed red pepper flakes, dried oregano and salt. and olive oil.  Add enough red wine vinegar to get the ingredients wet and finally pour in the olive oil to make the sauce runny. Mix these ingredients together with a spoon, not a food processor and you are done!  Yes, it’s that simple.

For the full recipe and tips to other flavor variations check out my homemade chimichurri sauce recipe.

Prep the NY Strip Steak.

When picking steaks at the butcher or grocery store, look for thicker cuts.  These are more forgiving and harder to over cook.  Also, select pieces that have nice marbling.  You want that fat to keep the steak tender, juicy and flavorful.

Before the steak goes on the grill, it is very important to get it to room temperature.  Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.  

For the seasoning, I used my Dad’s Steak seasoning which has the perfect balance of garlic, rosemary and buttery notes.

Step 2: How to grill the perfect NY Strip.

Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process. 

Sear the NY strip steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.  It’s OK to check the temp during the grilling process.  That’s how you can guarantee a good cook.  I use a meat thermometer by Thermoworks.  It’s very accurate and durable. 

If you prefer a medium or medium well cook, keep it on the grill for longer.  For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.

Temperature Guide For Steak

• Medium-rare: 120-130 degrees Fahrenheit
• Medium: 130-140 degrees Fahrenheit
• Medium-well: 140-150 degrees Fahrenheit

Let the steak rest.

One of the key steps to ensuring a tender and juicy steak is resting it before slicing into it. Set the steak aside to rest for 10 minutes. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat. Enjoy the perfectly grilled NY Strip with chimichurri!

Frequently Asked Questions:

Delicious Steak recipes to grill: