Recipes › Grilled › Italian Grilled New York Strip Recipe

Italian Grilled New York Strip Recipe

Recipe by Pedro M. A. Neves

This Italian Grilled New York Strip showcases the simplicity and elegance of Italian steakhouse cooking, where high-quality beef is honored with minimal seasoning and a perfect char. Inspired by traditional Italian bistecca alla fiorentina techniques, this adaptation uses a New York strip steak rubbed with fresh rosemary, garlic, and extra-virgin olive oil, then grilled over high heat until a golden crust forms. The result is a tender, flavorful steak with the aromatic herbaceousness that defines Italian grilled meat dishes.

Ingredients

• 2 New York strip steaks (280g/10 oz each, 4 cm/1.5 inches thick)
• 4 tablespoons (60 ml) extra-virgin olive oil
• 4 cloves garlic, minced
• 3 sprigs fresh rosemary, leaves removed and chopped
• 2 sprigs fresh thyme, leaves removed
• 1 teaspoon (6g) sea salt
• ½ teaspoon (1g) freshly ground black pepper
• ½ teaspoon (1g) red pepper flakes, optional
• Fleur de sel for finishing
• Juice of ½ lemon (15 ml)

Instructions

1. Pat the New York strip steaks dry with paper towels. This removes surface moisture and ensures better crust development on the grill.

2. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, sea salt, black pepper, and red pepper flakes if using.

3. Rub 3 tablespoons (45 ml) of extra-virgin olive oil evenly over both steaks, coating all surfaces thoroughly.

4. Press the garlic and herb mixture firmly onto both sides of each steak, ensuring the seasonings adhere well.

5. Preheat a grill to high heat (approximately 230°C/450°F). Allow the grill grates to heat for 5 minutes until they are very hot and oiled.

6. Place the steaks directly on the hot grill grates and cook without moving them for 4-5 minutes, developing a golden-brown crust.

7. Flip the steaks using tongs and cook the second side for 3-4 minutes for medium-rare (internal temperature of 52-55°C/125-130°F). Adjust time for preferred doneness.

8. Transfer the steaks to a warm plate and drizzle with the remaining 1 tablespoon (15 ml) of olive oil. Finish with a squeeze of fresh lemon juice and a pinch of fleur de sel.

9. Rest the steaks for 4 minutes before serving. This allows the meat fibers to relax and retain maximum juiciness.

Substitutions

• Use strip loin steak or ribeye as alternatives to New York strip if unavailable
• Substitute fresh rosemary and thyme with dried oregano and marjoram for a different Italian herb profile
• Replace extra-virgin olive oil with high-quality sunflower oil if olive allergies exist
• Use balsamic vinegar instead of lemon juice for finishing, following Italian Emilia-Romagna traditions

Tips

• Bring steaks to room temperature for 20 minutes before grilling to ensure even cooking from edge to center
• Use a meat thermometer for precision: 50°C/120°F for rare, 55°C/130°F for medium-rare, 60°C/140°F for medium
• Never cut into the steak while cooking to check doneness, as this releases valuable juices; use an instant-read thermometer instead
• Oil the grill grates immediately before cooking to prevent sticking and promote even crust development

Italian grilling traditions emphasize the quality of the meat and the respect for its natural flavors, influenced by the Renaissance-era bistecca alla fiorentina of Florence. This method of high-heat grilling with minimal embellishment reflects the broader Italian philosophy of letting excellent ingredients shine without unnecessary complexity.

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