Ina Garten's Go-To Method For Grilling New York Strip Steaks

If a nice, juicy steak is among your favorite things to dig into for dinner, chances are you know that of all the cuts out there — from ribeyes to hefty porterhouses to dainty filet mignons — the New York strip is purported to be one of the absolute best. Typically richly marbled with fat, according to Omaha Steaks, this cut of beef from the short loin of the cow boasts big, beefy flavor and while it's not the most tender steak out there — you'll definitely need to bust out your steak knife to really get in there — its robust, chewy texture is actually what endears it to many steak lovers.

Like many other types of steak, the New York strip benefits from a quick sear on a super-hot grill or skillet, which gives it a nice crust on the outside but helps maintain its juicy, medium-rare center (via Omaha Steaks). But beyond those guidelines, there are many individual ways to cook this beautiful cut of meat, and one very precise method offered by the Barefoot Contessa, Ina Garten, is sure to turn out perfectly-cooked and seasoned steaks.

Precise timing ensures these grilled strip steaks turn out medium-rare and juicy

If you're looking for tips on cooking, all-around food expert Ina Garten is surely an excellent source to look to. And if you want tips on grilling steak, specifically, you'll want to check out her method for preparing a New York strip, which she learned from master butcher Mark Lobel. As Garten writes in her recipe for Grilled New York Strip Steaks, Lobel's of New York is a fifth-generation butcher shop and knows a thing or two about preparing beef.

Garten uses Lobel's recipe for a sweet-and-spicy steak rub, in which she marinates the steaks for at least two hours. But the key here is how Garten grills the steak. Working with a charcoal grill, Garten heaps hot coals on one side only, then places the grate on top. The marinated steaks go down onto the hot side of the grill and cook for exactly two minutes (use a timer, Garten counsels), then are flipped and cooked for exactly two minutes. Then, the steaks are transferred to the cool side of the grill, where they continue to cook for 8 to 10 minutes, until a meat thermometer reads 120 degrees Fahrenheit for medium rare.

The method produces tender, juicy steak — qualities Garten protects by allowing the steaks to rest 15 minutes before eating. So the next time New York strip is on sale, you might want to go Garten-style on 'em.