Grilled New York Strip Steak
Inside: How to properly season and grill strip loin steaks to a perfect doneness, plus the Moroccan marinade that will wow your diners!
Looking for the best grilled New York strip steak recipe? This one stands out thanks to a bold chermoula marinade that infuses the meat with fresh herbs, citrus, and spices. It’s not just grilled—it’s layered with flavor and finished with extra sauce for a bright, herby finish—juicy, tender, and anything but boring.
Steaks are a grilling staple for good reason—they’re quick, satisfying, and packed with flavor. Whether simply seasoned with salt and pepper or marinated, rubbed or sauced, anytime is a good time for a good steak.
On the blog, I’ve shared several of my favorite steak recipes that show off different cuts and techniques, such as this Bourbon Marinated Grilled Flank Steak, Easy Marinated Rib-Eye and Veg, and Pan-Seared Filet Mignon Bordelaise.
What makes this grilled New York strip steak different is the chermoula. It’s not your average marinade.
It’s a bold North African blend of warm spices, fresh herbs, citrus, and garlic, doesn’t just season the meat—it takes it deeper, for bolder, eye-popping flavors.
The result is a juicy, grilled strip with a punchy finish that cuts through the richness and keeps you going back for another bite.
Why you’ll love it:
- Juicy and tender – Marinating the steak not only infuses flavor but also helps keep it moist on the grill.
- Fast and easy – Minimal prep and quick grill time (especially if you have a gas grill) make this doable on a weeknight.
- Bold, fresh flavor – The marinade adds bright herbs, citrus, and warm spices that go beyond a basic salt-and-pepper rub.
- Complete meal, one grill – Toss on some veggie kabobs while the steak cooks for an easy, no-fuss side.
- Versatile sauce – Extra sauce is great to serve with the NY strip steak, grilled chicken, or veggies.
Ingredients:
- New York Strip Steaks–I went with USDA Prime strip loin steaks, which have a more even marbling and rich beefy flavor, but you could also use Choice. If you can help it, avoid select as they won’t be as tender as the higher quality grades.
- Chermoula Sauce – You can find this Moroccan spread at Middle Eastern markets and high-end specialty stores, or make it yourself using my chermoula recipe. It contains cumin, coriander, garlic, jalapeños, cilantro, parsley, sweet paprika, fresh lemon juice and olive oil.
- Extra Virgin Olive Oil–to thin out the sauce for marinating; adding a bit more olive oil, loosens it up for marinating the strip steaks.
Step-by-step instructions:
- Remove the New York strip steaks from the refrigerator to sit at room temperature for 20-30 minutes, to take the chill off the meat.
2. Mix two tablespoons of olive oil into ¼ cup of chermoula and stir to combine. Divide the marinade between the steaks.
3. Spread the marinade evenly over the meat and let it rest for 20 minutes to an hour for the flavors to penetrate. This is a great time to assemble any side dishes, like some colorful vegetable kabobs.
4. Heat the grill to 450°F-500F, place the steaks on the grill over direct heat to sear the meat for 5 minutes. Avoid the urge to avoid poke, prod, move or adjust the meat… just let it be until it develops a crust and the perfect grill marks.
5. Keep an eye on the temperature and adjust the burners to maintain a steady high heat without flare-ups. Flip the steaks and continue grilling to your desired doneness:
- Medium-Rare: 3-5 minutes longer; internal temperature about 135°F.
- Medium: 5-7 minutes longer; internal temperature 140°F.
- Medium-Well: 8-10 minutes longer; Internal Temperature 150°F. Note, you may want to flip the steaks again during the process so both sides are seared evenly.
6. Remove the beef from the heat and place steaks on a cutting board or platter to rest for 5-7 minutes so that the juices can redistribute throughout the meat.
Pro-Tips:
- Before grilling, be sure to clean the grill grates with a brush to remove any sediment or flavors from past grilling adventures.
- Making veggie kabobs? Oil and season them, then grill, turning regularly until they have some char and are crisp tender, usually about 12-15 minutes in total. You can do this at the same time as you grill the New York Strips.
- If your grill has hot spots, or you notice it’s cooking too quickly, move the steaks to a cooler side of the grill for part of the cooking time to avoid flareups or burning.
- I recommend using an instant-read thermometer to be certain of achieving your desired doneness. The Thermoworks Thermapen is the choice of chefs and the one I use in my home. Use my affiliate link to get your own; you’ll pay no more and can take advantage of special offers while I receive a small commission.
- It’s important to let the steak rest before cutting into it so that the juices can redistribute throughout the flesh, staying tender and moist.
Swaps and Variations
- For plain NY strip steaks on the grill, season with a few grinds of fresh black pepper and a sprinkle of kosher salt.
- If you have more time, you can also do a reverse sear, which essentially cooks the meat to the desired doneness in the oven, then finishes on a hot grill to develop a quick crust for presentation. For this method, heat the steaks in a roasting pan in a 250°F oven for about an hour to an hour and 20 minutes until it reaches your desired temperature. Use your meat thermometer to ensure it’s cooked properly, then transfer to the hot 450°F-500°F grill and sear each side for about 1 to 1 ½ minutes.
- Try another cut of beef with the chermoula sauce. It works deliciously with ribeyes, porterhouse steaks, beef tenderloin or even sirloin.
Make ahead:
- You can make the chermoula a few days ahead of time for faster last minute prep.
Storage:
- Store leftover strip steaks in an airtight container or in aluminum foil in the fridge for 3-5 days.
- Store any leftover chermoula in a separate container or preferably a glass jar with a lid.
Reheating:
- To rewarm leftovers without overcooking, heat the oven to 300°F and loosely wrap the steak in foil. Heat for 5-8 minutes, just to bring it to temperature without overcooking.
Freezing:
- I don’t recommend freezing previously grilled meat.
Serve the NY strip steak grilled to perfection with additional chermoula sauce. The flavor of the beef with the rich, vibrant chermoula sauce is eye-opening. Like nothing you’ve tried before and so delicious, you’ll immediately go back for more.
The plucky sauce is also good on grilled vegetables if you have them.
What to serve with grilled New York strip steak:
- Homemade French Fries
- Tomato Mozzarella Caprese with grilled vegetables
- Roasted Duck Fat Potatoes
- Mixed Vegetable Medley
- Corn and Tomato Salad
More grilled steak recipes:
Grilled New York Strips with Chermoula
SPECIAL EQUIPMENT:
- Gas or Charcoal Grill
- Grilling tongs
INGREDIENTS:
- 24 ounces new york strip steaks (4 steaks, 6-ounces each)
- 1 cup chermoula recipe on this site
- 2 tablespoons extra virgin olive oil
DIRECTIONS:
- In a small bowl combine ¼ cup chermoula with 2 tablespoons extra virgin olive oil until well blended. Reserve the rest of the chermoula for serving.
- Spread 24 ounces new york strip steaks on both sides with the chermoula/olive oil mix and marinate for 20 minutes or up to one hour.
- Heat the grill to a medium high heat, about 450°-500℉. Place the steaks on the grill and cook for 4-5 minutes until slightly charred. Flip steaks and continue until it reaches desired doneness. Follow the doneness chart below.
- MEDIUM RARE: 3-5 minutes; Internal Temperature 135°.MEDIUM: 5-7 minutes; Internal Temperature 140°.MEDIUM WELL: 8-10; Internal Temperature 150°.
- Transfer grilled New York strip steaks to a platter and let rest for 5-7 minutes so the juices can redistribute through the meat. Serve with additional chermoula sauce.
NUTRITION:
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What a nice, simple recipe to kick off grilling season! I love chermoula sauce, especially with seafood, and I can imagine that it’s delish with steak as well. The Fresh Market is great. I always have a positive shopping experience there.
Have you tried their Crispie cookies, Amanda? So delish!
Just beautiful! I just recently heard about Fresh Market, but there isn’t one close to me. Oh well….
I think every place has some type of specialty market … cross your fingers and maybe you’ll get one soon!
That really is a nice market. The vegetables are lined up so neat. I want to pick one of everything. It is wonderful that they pre-make those veggie skewers too. It’s so helpful!
I agree Ginny – sometimes convenience foods are the way to go and they have a beautiful variety at The Fresh Market.
this looks absolutely delicious!!! and i love the information about the cooking time for the meat! really helpful 🙂
I saw this on Facebook and immediately clicked through! I had seen your chermoula sauce and I want to make it just so I can slather it on steak, just as you did! Another delicious and fun recipe Lisa!!
I think we have the same palate, Elaine!
These steaks look gorgeous! Perfect to serve with colorful veggies this summer!
that’s the plan!
That chermoula sauce sounds Amazing! I bet it would even be good with the grilled veggies as well. What a great recipe to serve for the upcoming holiday weekend!