The New York Strip carries a reputation that spans continents, but it began, quite specifically, with the appetite of one city.
In 19th-century Manhattan, steakhouses like Delmonico’s helped define a style of dining that was bold, unadorned, and unmistakably indulgent. One cut became their signature: a boneless strip of short loin, prized for its structure, depth, and the way it held a sear. The name stuck.
Diners in Dubai gravitate towards the strip because it fits the way they eat: deliberate, detail-focused, and always seeking quality. It delivers that restaurant-level luxury, whether you’re enjoying it from the grill at home or ordering it from a kitchen that knows what to do with it.
If you want to experience the excellence of eating steaks, then you need to know how to grill them correctly. Everything else depends on it.
What is a New York Strip Steak?
The New York Strip Steak is a cut revered by steak connoisseurs for its perfect balance of tenderness and bold, beefy flavour. Sourced from the short loin, nestled between the ribeye and tenderloin, this cut is as much about texture as it is about taste.
It’s known for its fine marbling, which ensures each bite remains juicy yet full of character.
A key to its exceptional quality lies in the way it's prepared. Our expert chefs at DOORS believe that the first step is to select cuts that undergo an in-house dry-ageing process carefully.
This process helps to enhance the rich, buttery flavour while concentrating the steak’s natural juices. This technique deepens the flavour and tenderises the meat, creating a level of depth that elevates the New York Strip to its fullest potential.
How to Choose the Right New York Strip Steak
Not all steaks are worth the grill.
The New York Strip offers a rare balance: the structure of a working muscle, the tenderness of fine dining, and just enough fat to whisper luxury without drowning in it.
But to cook it right, you first have to buy it right. Look for:
- Marbling: Yes, fat is flavour, but excess is laziness. A true strip should have fine, deliberate marbling. Not the chaotic lacework of overfed cattle, but clean, elegant threads of intramuscular fat. When grilled, this fat renders slowly, basting the steak from the inside.
- Thickness: The ideal Strip is at least 1.75 inches thick. This gives you just enough time to crust the outside with salt, flame, and smoke. Time to leave the centre blushing. If it's too thin, you risk overcooking; if it's too thick, you may lose the ideal balance of sear and tenderness.
- Quality: Select steaks sourced from reputable, ethical farms that prioritise quality over quantity. Premium cuts, such as those that are grass-fed or sustainably raised, offer distinct flavour profiles. The absolute luxury lies in care. Farms that raise fewer cattle are better. If stress is minimal and slaughter isn’t rushed, the flavour lingers.
- Freshness: Freshness is essential to a flawless steak. Choose cuts with a deep, vibrant red hue. This signals the care with which the steak has been handled and ensures that it will cook evenly, enhancing the natural flavours with every sear.
- Ageing: Dry-ageing is the hallmark of premium steak. This time-honoured technique concentrates the beef’s flavours, tenderises the meat, and creates a depth of taste that transforms the New York Strip from a mere steak into a truly luxurious dining experience.
Preparing Your Steak to Get Maximum Flavour
The best kitchens in the world won’t send this cut to the grill until it clears five non-negotiables.
- It starts at Room Temperature: Cold steak doesn’t cook evenly. The outside overcooks before the centre catches up. That’s why every Strip sits out for at least 45 minutes before grilling, always.
- Seasoning is Kept Simple: The key to bringing out the steak’s natural flavours is simplicity. A light seasoning of salt and freshly cracked black pepper is often enough. Salt enhances the beef’s natural juices and helps create a caramelised crust. For added depth, consider sprinkling a touch of garlic powder, fresh thyme, or rosemary for a fragrant infusion.
- Oil the Steak, Not the Grill: To prevent sticking, lightly oil the steak with a high-quality oil such as avocado or grape-seed oil. This helps keep the seasoning in place and creates a beautiful, golden sear. Avoid applying oil directly to the grill, as excess oil can cause flare-ups and result in uneven grilling.
- Let It Set Before Grilling: Once seasoned, let the steak rest for a few minutes to allow the seasoning to penetrate the meat. This step not only helps in flavour infusion but also ensures that the steak retains its natural juices when it hits the grill.
- Preheat the Grill Properly: Preheat your grill to high heat (450°F to 500°F), ensuring that the grates are clean and lightly oiled. A hot grill provides the perfect sear, locking in the steak’s juices while achieving that irresistible crispy crust.
This is how it’s done in the best kitchens. Anything less doesn’t touch the heat.
If you want to experience a steak cooked without compromise, the DOORS Dubai Menu features curated cuts and seasonal selections, prepared to that exact standard.
Mastering the Grill to Create Steakhouse-Worthy Crusts
Grilling a NY strip steak in Dubai is a process that begins with the coals or gas flame and ends with the unforgettable first bite. Whether grilling on a sunlit terrace or under the city’s lights, the method is as crucial as the moment.
1. Preparing the Grill
Grates must be scrubbed, oiled, and hot. Not warm, but hot enough to sear on contact. You want to hear the sizzle the moment the meat touches metal. That’s protein meeting heat the way it should, instantly caramelising, not slowly steaming.
2. The Two-Stage Method for Thick Steaks
For steaks thicker than 1.5 inches, use the two-stage method:
- Start with Indirect Heat: Place the steak on the cooler side of the grill to warm it through without toughening the outer layers.
- Finish with Direct Heat: Move the steak to the hottest part of the grill. Sear each side for 1–2 minutes to create a golden crust while keeping the centre tender.
3. Direct Grilling for Thinner Steaks
For steaks under 1.5 inches, grill directly over the hottest part of the grill:
- Sear for 2–3 minutes per side, turning only once to lock in the juices and develop a caramelised surface.
4. Precision is Paramount
Use a meat thermometer for the best results. Aim for these internal temperatures:
- Rare: 50°C (122°F)
- Medium-rare: 55°C (130°F)
- Medium: 60°C (140°F)
Remove the steak just before it reaches the target temperature and let it rest. The residual heat will finish cooking the steak.
Once done, let it rest. Slice it clean. Hear the crisp edge give way. Then taste what happens when you treat a great steak the way it deserves to be treated.
Also Read: How to Grill Perfectly Juicy Steak?
Know Exactly When Your Steak Reaches Perfect Doneness
A steak isn’t cooked when the timer says so; it’s ready when the centre holds, the juices shift, and the fibres begin to relax. That window is small. A few seconds early, and the muscles are still tense. A few seconds late, and you lose the structure.
In top kitchens, we don’t guess. We watch, listen, and press lightly against the surface, feeling the resistance change. That’s the language of doneness, and every great cut speaks it differently.
1. Temperature Chart
The key to steak perfection is knowing the right temperature for your preferred level of doneness. Refer to the following guide for the best results:
Grilling time depends on the steak’s thickness and grill temperature. For a 1.5-inch-thick NY strip steak, use these general guidelines:
- Grill for 3–4 minutes per side over high heat, or until the internal temperature reaches medium-rare.
- Thicker steaks may require a slightly longer cooking time. Continuously monitor the internal temperature to achieve your desired doneness.
2. Resting is Non-Negotiable
When the steak leaves the grill, the interior is still active. Heat continues to move inward. Juices are still adjusting. Cutting at this point interrupts the process and compromises the result.
Set it on a wire rack and let it rest for 5 to 10 minutes. The juices draw back into the meat, the texture evens out, and what was hot and sizzling becomes warm, tender, and ready to slice.
When timed correctly, resting enhances every quality built during the cook.
What to Pair With the Strip to Complete Your Experience
A New York Strip, correctly grilled, doesn’t need help, but it rewards good company. The right sides don’t compete. They support, contrast, or echo what the cut already does well.
Whether the Strip is being prepared over coals at home or served with precision in a kitchen like DOORS Dubai, what surrounds it should be considered with equal care. Certain accompaniments remain constant.
The best of them hold up to the cut’s richness, complement its structure, and complete the meal without excess. Our favourites are:
On the Plate
- Pommes purée or roasted fingerlings: Between the richness of the strip and the intensity of the sear, a properly built potato is the prominent anchor. Pommes purée offers silk and neutrality. Roasted fingerlings (crisped, salted, intact) bring texture and contrast without weight.
- Grilled Vegetables: Asparagus, bell peppers, or mushrooms add a slight char and smokiness that enhances the steak’s depth.
- Creamed Spinach: Subtle, warm, and texturally complementary. When reduced slowly and held correctly, it brings balance to the plate.
Sauces and Condiments
- Red Wine Jus: A traditional finish (when done well) that extends the steak’s flavour arc without overpowering. It should be applied sparingly, if at all.
- Chimichurri: A vibrant herb sauce made from parsley, garlic, vinegar, and olive oil that adds a tangy contrast to the steak’s richness. If balanced correctly, it offers freshness where the dish leans rich.
In the Glass
- Cabernet Sauvignon: The tannins and deep fruit flavours of Cabernet Sauvignon pair excellently with the steak’s richness. It remains a dependable pairing when the steak is cooked to medium or beyond.
- Malbec: With its velvety mouthfeel and dark fruit flavours, Malbec enhances the steak’s bold taste. Works particularly well when the steak carries char.
- Syrah/Shiraz: A spicier option that pairs well with the smoky, peppery flavours of the steak. The wine’s edge plays against the crust without detracting from the meat.
Alternative Pairings
- Beer: A stout or porter with roasted malt flavours complements the charred exterior of the steak. Served slightly cool, not cold.
- Whiskey/Bourbon: A smooth bourbon enhances the steak’s savoury flavours, creating a rich, lingering finish.
Also Read: Best Cocktails to Pair with Steak in Dubai
The Cut Is Ready. Serve It.
Once the heat, timing, and preparation are behind you, the only thing left is to enjoy the steak. The New York Strip delivers what it should: a crisp, even crust, a warm centre, and flavour that holds without excess.
If this cut speaks to your preferences, there’s more worth exploring. Ribeye, Tomahawk, Tenderloin: each brings its character, and each offers something distinct in texture and finish.
You can give this steak a proper shot at home if you're up for it. But if the mood calls for sitting back and tasting what it looks like when standards are held without compromise, it's on the menu at DOORS Dubai.
Experience the New York strip steak at its best, cut to standard, finished with care, and served alongside selections curated for what they do best. Get exclusive offers today.
Frequently Asked Questions
What is the best way to season NY strip steak for grilling?
Keep it simple with kosher salt and cracked black pepper, or add a Dubai twist with sumac, za’atar, or a brush of garlic-infused olive oil.
How do I know when my NY strip steak is done?
Use a meat thermometer: 55°C (131°F) for medium-rare, 60°C (140°F) for medium. Rest the steak for 5–10 minutes before slicing.
Should I grill NY strip steak with the lid open or closed?
For searing, keep the lid open. For thicker steaks or when cooking indirectly, close the lid to maintain even heat.
What’s the ideal thickness for grilling NY strip steak?
Aim for steaks at least 1.5 inches thick for the best balance of sear and tenderness.
Where can I buy premium NY strip steak in Dubai?
Reputable butchers, gourmet markets at Dubai Mall, and trusted online platforms offer top-quality, halal-certified NY strip steaks.
