Strip Loin Steak
(Top Loin Steak)

Strip Loin Steak (Top Loin)

Flavor: 4 Out Of 5

Tenderness: 4 Out Of 5

Alternative Names: New York Strip, Top Loin Steak, Hotel Steak, Kansas City Steak, Strip Steak, Shell Steak, Delmonico, Club Steak

Strip Loin Steak (Top Loin)

Cut from the short loin, the strip loin is the larger of the two meats that make up the T-bone, the smaller tenderloin makes up the other side of the T-bone.

This steak could easily be the most popular steak if it weren’t called so many names, high end restaurants and cookbooks may list this steak as a new york strip steak recipe. A tender steak with a nice flavor is a favorite in many restaurants, it can be grilled, broiled or pan-seared without marinading.

How To Cook A Striploin Steak Indoors

Cooking Instructions
Strip Loin Steak
Thick Cut
(Grilling)

Gas Grill

1. Trim off any excess fat, but leave at least 1/4" of fat to keep juices from escaping. Season both sides of the steak with salt and pepper, strip loin steaks have great flavor all on their own but if you want to add more flavor, season steaks with a dry rub just before cooking, or marinade briefly.

2. First brush the grill with vegetable oil to prevent sticking. If using a gas grill, preheat on high for 10-15 minutes with the lid down.

This method of cooking works best with steaks that are 1 inch or thicker. Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.

3. The key to not overcooking a thick strip loin is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.

4. Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

Charcoal Grill

When cooking with a charcoal grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish.

Sear the strip loin steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart per minutes on each side on the medium heat until desired temperature is reached. For example a 1 inch steak grilled to medium-rare would be 4-5 minutes on each side after the initial searing on high heat.

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Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Strip Loin Steak	Rare	Medium-Rare	Medium	Medium-Well	Well Done
1 Inch Steak	3-4 minutes	4-5 minutes	6-7 minutes	7-8 minutes	8-9 minutes
1.5 Inch Steak	5-6 minutes	6-7 minutes	8-9 minutes	10-11 minutes	11-12 minutes
Temperature	125-130 degrees	130-140 degrees	140-150 degrees	150-160 degrees	160-170 degrees

The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use and instant-read thermometer to check the doneness.

Thin Cut Strip Steak Recipes

A strip loin steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.

1. If using a gas grill, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high.

2. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned.

The interior will be cooked through, this method works best with moderately thin steaks. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

3. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat.

The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Strip Loin Steak	Rare	Medium-Rare	Medium	Medium-Well	Well Done
1/2 Inch Steak	2 minutes	2-3 minutes	3-4 minutes	4-5 minutes	5-6 minutes
3/4 Inch Steak	2-3 minutes	3-4 minutes	4-5 minutes	5-6 minutes	6-7 minutes
Temperature	125-130 degrees	130-140 degrees	140-150 degrees	150-160 degrees	160-170 degrees

Grilling Tips

Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.
Turn with tongs or spatula, piercing causes loss of flavorful juices.
Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.
Thin cut steaks can be cooked at a higher temperature.
To avoid burning, do not add bbq sauce until the last few minutes.
If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.
Before heating the grill, brush the grill with vegetable oil to prevent sticking.
Never place cooked food on the same plate that held raw meats.