• Andrew Zimmern Cooks: Bone-In New York Strip Steaks


How to Grill New York Strips

By Andrew Zimmern

I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. Grilling over high direct heat requires constant attention—be sure to turn the meat frequently, moving it around the grill to avoid flare-ups.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Bone-In New York Strip Steaks

Servings: 2

Total: 35 minutes


  • 2 bone-in, dry-aged NY Strip steaks, about 1 pound each
  • Bouquet garni of sage, thyme and rosemary
  • Salt
  • Pepper


Let your steaks sit at room temperature while you prepare a charcoal grill for direct high-heat cooking. Light a chimney full of charcoal, and let burn until the top of the charcoal turns white. Dump the coals into the grill. Clean the grate with a grill brush.

Place the steaks on the grill, directly over the charcoal. Cook, turning frequently, for 10 to 15 minutes for medium rare, or until the internal temperature of the meat reaches 130 degrees F. While the steaks are cooking, lightly coat the bouquet garni in oil, and use the herb bundle to baste the steaks. Place the bundle of rosemary and thyme on the grill to char.

Transfer steaks to a cutting board, and let rest for at least 10 minutes. Season with salt and pepper, and sprinkle with the charred herbs.

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