Our simple Traeger Grilled New York Strip is quick, straightforward, and yields a tender, flavorful steak. This cut shines when served medium-rare with minimal seasoning and a selection of complementary sides.
Traeger Grilled New York Strip
The New York Strip is one of the most tender, flavorful steaks short of the tenderloin. It has less marbling than a ribeye yet delivers a robust beefy taste without excessive fat. Because it cooks quickly, it’s an ideal choice for grilling on a Traeger or any pellet or charcoal grill.
This cut is versatile: slice it thin for an appetizer or serve whole steaks as the centerpiece of a meal. Season simply with salt and pepper to let the beef’s natural flavors stand out.
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What is a New York Strip?
The New York Strip is cut from the longissimus muscle, a relatively unused portion of the animal that remains tender because it does not do heavy work. It’s comparable in tenderness to the tenderloin but typically more affordable and with a firmer texture.
Because the muscle doesn’t get much exercise, the steak stays tender and slices cleanly across the grain, resulting in a satisfying bite when served correctly.
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Do New York Strips go by other names?
Yes. While most commonly labeled New York Strip in the United States, this cut is also marketed under names such as Top Loin, Kansas City Strip, Hotel-Style Steak, or Boneless Club Steak. In some countries it’s referred to as striploin or sirloin strip. Despite the variety of names, the cut and its characteristics are the same.
The “New York” label traces back to historic steakhouses that popularized the preparation and presentation of this particular steak.
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What is the ideal finished temperature?
Personal preference determines doneness, but because the New York Strip is leaner than cuts like ribeye, it’s easy to overcook. Aim for slightly lower pull temperatures and allow carryover cooking during the rest period to avoid a dry steak.
For grilling on a Traeger or similar pellet grill, preheat the grill to around 425–450°F for a strong, even sear and quick cook time.
There are two common approaches: sear-first or reverse-sear. Both work, but for a lean, relatively thin strip steak the reverse-sear method—low and slow to temperature, then finish with a high-heat sear—often produces the most consistent medium-rare results.
Expect about 5–10 minutes per side depending on thickness and grill temperature. Use an instant-read thermometer and pull the steak a few degrees below your target since it will rise while resting.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Pair this steak with a chilled frozen mudslide or a favorite summertime cocktail.
Should you slice the steak before serving?
Always let your steak rest for at least 5–10 minutes after removing it from the heat. Resting allows juices to redistribute, keeping the meat moist when you cut into it. Cutting too soon causes juices to spill out onto the board.
Restaurants often slice New York Strip across the grain into even strips to make each bite tender and easy to chew. For an appetizer, pre-slicing and arranging pieces for guests works well. For individual entrees, consider letting diners slice their own to their preferred thickness.
Try an air fryer New York Strip for another quick-cook option.
What should you serve with steak?
Classic pairings include a Caesar salad, grilled asparagus, or sautéed zucchini. For a surf-and-turf approach, serve with grilled lobster tails or bacon-wrapped shrimp. Creamy sides like a Parmesan noodle or a rich mushroom soup also complement the beef’s savory profile.
Choose sides that balance texture and flavor: something bright and crisp, something smoky from the grill, and a creamy or starchy element to round out the plate.
- Grilled lobster tails or large shrimp for surf and turf
- Grilled asparagus or zucchini for smoky, crisp vegetables
- Greek pasta or creamy asparagus pasta for a hearty, cool contrast
- Chanterelle or mushroom soup as a savory starter
Explore easy side dish recipes to build a complete meal.
Featured Reader Review
Dan Schwandt: “Made this tonight. Amazing. Used cherry pellets. My wife and I have been tenderloin fans, but I think this is our new favorite. Amazing!”
Traeger Grilled New York Strip
A simply seasoned New York Strip grilled to tender perfection. Minimal ingredients, maximum flavor.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 3 New York Strip steaks
- Salt and freshly ground black pepper, to taste
Instructions
- Remove steaks from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature.
- Preheat your grill to about 450°F (230°C) or as close as your pellet grill will allow.
- Season the steaks with salt and pepper immediately before placing them on the grill.
- Grill the steaks approximately 5–7 minutes per side, depending on thickness and desired doneness.
- Remove the steaks when the internal temperature reaches about 125–128°F for medium-rare; temperatures will rise a few degrees while resting.
- Let steaks rest for 10 minutes before slicing or serving.
Notes
Steak Temperature Cheat Sheet:
Rare: 120°–125°F
Medium Rare: 130°–135°F
Medium: 140°–145°F
Nutrition Information (per serving)
Calories: 198 · Total Fat: 14g · Saturated Fat: 6g · Cholesterol: 50mg · Sodium: 115mg · Carbohydrates: 0g · Protein: 17g
Nutrition values are estimates. Consult a trusted source for medical or dietary tracking.