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How to cook New York strips on Big Green Egg?

The Big Green Egg is one of the most versatile grills and smokers on the market. Its ceramic construction holds heat extremely well, making it perfect for grilling steaks at high temperatures. New York strip steaks, also known as Kansas City strip steaks, are a premium cut of beef known for their tenderness and flavor. When cooked correctly on the Big Green Egg, these steaks turn out incredibly juicy and delicious.

In this article, we’ll provide a step-by-step guide to cooking perfect New York strips on the Big Green Egg every time. We’ll cover topics like:

  • Choosing the right cut of steak
  • Properly seasoning the steaks
  • Setting up the EGG for direct grilling
  • Grilling techniques and tips
  • Determining doneness
  • Letting the steaks rest
  • Serving suggestions

Follow these simple instructions and you’ll be enjoying restaurant-quality NY strip steaks off your Egg in no time!

Choosing the Right Cut

When selecting New York strips for the Big Green Egg, there are a few things to look for:

Thickness – Go for steaks that are 1-1 1/2 inches thick. This thickness allows the interior of the steak to stay nice and juicy while the exterior develops a flavorful sear. Thinner steaks will overcook too quickly on the high heat of the Egg.

Marbling – You’ll want your steaks to have ample marbling, which is the white flecks of fat interspersed in the lean red meat. This internal fat melts during cooking, basting the steak from the inside and ensuring a rich, buttery flavor. Choose steaks graded “Choice” or “Prime” for optimal marbling.

Freshness – As with any cut of meat, freshness is key. Look for steaks that are brightly colored and have no off-putting odors. Vacuum-sealed NY strips can have a longer shelf life than styrofoam-packaged steaks.

When in doubt, ask your butcher for a recommendation. Let them know you’ll be grilling the steaks on a kamado-style ceramic grill. They can select the best pieces of meat for your cook.

Proper Seasoning

A simple seasoning blend is all that’s needed to make New York strips shine on the Big Green Egg. Here are some tips:

  • Use Kosher salt – The large grains stick nicely to the meat and season more evenly than table salt.
  • Pepper the steaks liberally – Coarse cracked black pepper adds wonderful flavor.
  • Avoid complicated rubs – Let the flavor of the beef be the star. Simple is best.
  • Season right before grilling – Salt pulls out moisture so only season immediately before cooking.
  • Bring steaks to room temp – Cold meat won’t absorb seasoning as well.
  • Pat steaks dry – Rub seasonings into dry meat so they’ll adhere.

A basic meat-and-pepper combo is quintessential for New York strips. Feel free to add other dried herbs like thyme or rosemary. Garlic powder also pairs nicely. Just don’t overdo it on the seasoning or the pure steak flavor will get lost.

Setting Up the Big Green Egg for Grilling

One benefit of the Egg for steaks is how quickly it can get ripping hot. For the best sear, you’ll want to set it up for direct grilling. Here’s how:

Get the charcoal ready – Use natural lump charcoal, which burns hotter than briquettes. Mound the charcoal up on one side of the grill only so you can have both direct and indirect heat zones.

Open the vents – Completely open the bottom vent and top damper. This allows maximum airflow for high temps.

Get it hot – Let the Egg heat up for a good 20-30 minutes until the thermometer reads 500-600°F. The dome may be 300-400°.

Use a grill grate – Place a cast iron grill grate right over the coals for an intense sear. Leave the regular grate on the other half for indirect cooking.

The Egg can hold these high temperatures for the duration of your cook, so you don’t have to worry about rushed, uneven grilling.

Grilling Techniques

To achieve the perfect crust and center doneness, utilize these grilling techniques:

Sear both sides – Get a dark sear on both top and bottom of the steaks. Place on the hot grate for 2-3 minutes per side.

Hold the steaks on their sides – Use tongs to hold the fatty sides of the steaks against the hot grates for ~30 seconds each. This adds flavorful browning.

Finish indirect – After searing both sides, move steaks to the indirect side to finish cooking through without over-charring.

Minimize poking – Only flip the steaks once per side. Prodding repeatedly causes juices to escape.

Watch for flare-ups – Move steaks to avoid any excessive flaring from rendered fat. Keep a spray bottle on hand just in case.

Let rest before slicing – As we’ll discuss later, resting is a vital step. Never cut into steaks right off the grill.

Following these tips will mean perfectly seared, tender and juicy steaks every time. Now let’s go over determining doneness.

Determining Doneness of New York Strips

There are a few ways to test for done-ness when grilling New York strips:

Use an instant read thermometer – This is the most fool-proof method. Insert the probe into the thickest part of the steak, away from any bones.

  • Rare – 120-125°F
  • Medium rare – 130-135°F
  • Medium – 140-145°F
  • Medium well – 150-155°F
  • Well done – 160°F+ (not recommended for NY strip)

Do a touch test – Lightly poke the steaks with your finger. Rare will feel soft and spongy. Well-done will be firm.

Cut into the steak – Make a small nick with your knife and check the interior color:

  • Rare – Bright red
  • Medium rare – Warm pink
  • Medium – Hot pink
  • Medium well – Slightly pink
  • Well done – No pink

New York strips are best enjoyed in the medium rare to medium range. This ensures a tender, juicy texture. Just be sure to let them rest before slicing into them.

The Importance of Resting

It’s crucial to let your steaks rest after grilling and before cutting into them. Here’s why:

  • Allows juices to redistribute – The juices inside get pushed to the center during cooking.
  • Prevents dryness
  • – Cutting into a steak immediately will cause juices to run out.

  • Allows the temperature to even out
  • – The cooler center of the steak will have a chance to catch up.

  • Makes slicing easier – Firming up makes clean slicing more effortless.

Rest your steaks for 5-10 minutes on a cutting board before serving. The longer the cook time, the longer the rest time should be. Tenting loosely with foil will keep them warm.

Now for the moment you’ve been waiting for – time to enjoy your flawlessly grilled steaks!

Serving Suggestions

A grill-seared New York strip doesn’t need much to make it a stellar meal, but here are some tasty serving ideas:

  • Garnish with butter – A pat of herb butter melting over the hot steak is divine.
  • Add a vegetable – Grilled asparagus or broccolini complement the steak.
  • Toast garlic bread – Grilled steak demands a slice of garlic bread alongside.
  • Bake a potato – Loaded baked potatoes go great with steak.
  • Pair with a salad – A crisp green salad balances the richness.
  • Sauté mushrooms – Beefy steaks plus earthy mushrooms is a marriage made in heaven.

Of course, the centerpiece of your plate should be those mouthwatering NY strips fresh off the Big Green Egg!

Now that you’re armed with the knowledge of how to grill the perfect New York strip steak, it’s time to fire up the Egg and enjoy this classic cut. Happy grilling!


Cooking New York strip steaks on the Big Green Egg results in a foolproof recipe for success. When you select properly thick, marbled steaks, apply a simple salt and pepper seasoning, set up the Egg for hot direct grilling, employ searing techniques, check for doneness accurately, and let the steaks rest before slicing into them, you’re guaranteed a flawless steak worthy of a top steakhouse. Serve them with a few complementary sides and you have an easy and impressive meal to enjoy all summer long on your versatile kamado grill. The next time your mouth waters for a great steak, you’ll know exactly how to satisfy that craving with perfect NY strips off your Egg.