Blackstone New York Strip: Juicy and Flavorful Steak

Name: Blackstone New York Strip
Prep time: 45 min
Cook time: 8 min
Total time: 58 min
Ingredients: 4 New York Strip Steaks (($27.94), 1–1½ inches thick); 3 tsp Kosher Salt (($0.03)); 1 tsp Freshly Ground Black Pepper (($0.05)); 1 tsp Garlic Powder (($0.07)); 2 Tbsp High-Heat Oil (($0.90), avocado, canola, or vegetable); 4 Tbsp Unsalted Butter (($0.86), softened); 1 clove Garlic (($0.10), finely minced); 1 Tbsp Fresh Parsley (($0.25), finely chopped); 1 Tbsp Fresh Herbs (($0.50), finely chopped (any combination of rosemary, oregano, thyme, or dill)); ¼ tsp Kosher Salt (($0.03)); ¼ tsp Black Pepper (($0.05))

Cooking New York Strip Steak on the Blackstone griddle is one of the easiest ways to get a restaurant-style crust at home. With simple seasoning, high heat, and a quick garlic herb butter finish, these steaks come out juicy and full of flavor.

It’s a reliable, family-tested method that turns a great cut of steak into an easy dinner for the grill.

A cooked New York Strip steak topped with herb butter sits on a wooden board. Next to it are sliced pieces, showing a pink, medium-rare center. A fork, herbs, and a cloth napkin are nearby—a delicious result from the Blackstone grill.

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Why You’ll Love Blackstone New York Strip!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

Cooking steaks on the Blackstone is one of my favorite ways to make a steakhouse-style dinner at home. The high heat gives the steak an amazing crust while keeping the inside juicy and tender. It’s a simple method that doesn’t require a lot of ingredients, but the results feel special enough for a weekend dinner or when you want to impress guests.

Steakhouse flavor at home – The Blackstone creates a great sear that gives the steak that classic restaurant-style crust.
Simple seasoning – Just salt, pepper, and garlic powder let the flavor of the steak shine.
Quick cooking time – Steaks cook in just a few minutes, making this a fast dinner option.
Garlic herb butter finish – The melted butter adds rich flavor and takes the steak to the next level.
Perfect for outdoor cooking – The Blackstone gives you plenty of room to cook steaks and sides at the same time. These Blackstone Smashed Potatoes makes the best side!
Great for special dinners – This recipe is easy enough for weeknights but also works well for cookouts or family gatherings.

Ingredients

Overhead view of two raw New York Strip steaks on a plate, surrounded by small bowls of herbs, spices, minced garlic, butter, olive oil, and seasonings on a white tiled surface—perfect for your next Blackstone cookout.

New York Strip Steaks (1–1½ inches thick) – A thicker steak works best for getting a great crust while keeping the inside juicy.
Kosher Salt – Helps bring out the natural flavor of the steak and creates a better crust when searing. You can also use sea salt.
Freshly Ground Black Pepper – Adds a simple, bold flavor that pairs perfectly with steak.
Garlic Powder – Gives the steak a subtle garlic flavor that compliments the seasoning.
High Smoke Point Oil (avocado oil, canola, or vegetable) – These oils work well for high-temperature cooking on the Blackstone without burning.
Unsalted Butter, softened – Creates a rich garlic herb butter that melts perfectly over the hot steak.
Garlic Clove, finely minced – Adds fresh garlic flavor to the herb butter.
Fresh Parsley, finely chopped – Adds a fresh, bright flavor and a little color to the butter.
Fresh Herbs, finely chopped (any combination of rosemary, oregano, fresh thyme, or dill) – Use your favorite herbs to add extra flavor to the garlic herb butter.

How to Make Blackstone New York Strip

Step 1 – Preheat the Blackstone griddle to medium-high heat (475–500°F).

A hand with pink fingernails uses a paper towel to pat dry raw New York Strip steaks on a white plate. Small bowls with seasonings like salt, pepper, garlic, and oil are visible in the background on a tiled surface.

Step 2 – Remove the 4 New York strip steaks from the refrigerator 30–45 minutes before cooking. Pat the steaks completely dry with paper towels.

A small glass bowl with salt, pepper, and garlic powder sits on a checkered cloth next to a metal spoon. Nearby, there is a plate with raw New York Strip steak and a cup of oil on a white tiled counter.

Step 3 – In a small bowl, combine 3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.

Four raw, seasoned New York Strip steaks are arranged in a row on a baking sheet. Small bowls with olive oil, minced garlic, and spices sit at the top, and a striped towel is in the lower corner.

Step 4 – Season both sides of the steaks evenly with the seasoning mixture, pressing it gently into the meat.

A hand pours oil from a small white cup onto a dark, flat Blackstone cooking surface, preparing it for a sizzling New York Strip.

Step 5 – Spread 2 tablespoons high-heat oil evenly across the flat top grill surface.

Three raw, seasoned New York Strip steaks sizzle on a Blackstone flat-top grill. The thick-cut steaks have visible fat along the edges and are generously sprinkled with black pepper and savory seasoning.

Step 6 – Place the steaks on the griddle and cook for 3–4 minutes without moving to develop a deep crust.

Four pieces of New York Strip steak sizzle on a dark Blackstone griddle, each boasting a beautifully browned, seared crust on the surface.

Step 7 – Flip the steaks with tongs once they release easily from the surface. Cook another 3–4 minutes for medium-rare. For thicker steaks, reduce the heat to medium after searing and continue cooking until the desired doneness is reached and has the perfect sear.

A digital meat thermometer inserted into a cooked New York Strip shows a temperature of 116°F, with two more steaks sizzling nearby on a Blackstone griddle.

Step 8 – Insert an instant-read meat thermometer through the side into the thickest part of the steak to check the internal temperature.

Three seared New York Strip steak pieces with a browned crust and visible fat edges cooking on a dark Blackstone grill or skillet.

Step 9 – Remove the steaks from the griddle about 5°F before your target temperature and allow them to rest for 5–10 minutes on a cutting board.

Step 10 – While the steaks are resting, stir together 4 tablespoons softened butter, 1 finely minced garlic clove, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh herbs, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper until fully combined.

Step 11 – Top each steak immediately after resting with the garlic herb butter and allow it to melt into the steak before serving for a flavorful crust. Enjoy!

Three cooked New York Strip steaks topped with herb butter and garnished with parsley are arranged on a wooden cutting board, surrounded by plates, cutlery, pepper shakers, and a small bowl of herbs on a tiled surface—perfect for the Blackstone grill.

Steak Doneness Guide

Rare — 120°F (cool red center)
Medium Rare — 130°F (warm red center)
Medium — 140°F (hot pink center)
Medium Well — 150°F (slightly pink center)
Well Done — 160°F (little to no pink)

Always let steaks rest to retain juices

Tips for Success

Pat the Steaks Dry before Seasoning. This helps create a better crust.
Preheat the Griddle fully. High heat is key to a steakhouse-style sear.
Avoid moving the Steak too early. Let it develop a crust before flipping.
Use a Thermometer. This ensures perfect doneness every time.
Always Rest the Steak. Resting helps keep the juices inside the meat.
Slicing Steak. Slice against the grain for maximum tenderness.

Variations & Substitutions

Use ribeye steaks for a richer, more marbled option.
Swap fresh herbs depending on what you have available.
Add crushed garlic cloves to the griddle during cooking for extra flavor.
Finish with compound butter variations such as garlic parmesan butter or herb lemon butter.

Juicy New York Strip steaks, grilled on a Blackstone and topped with herb butter, are arranged on a wooden cutting board. Some slices reveal a medium-rare center, with fresh herbs and cutlery visible in the background.

Storage & Freezer Instructions

Refrigerator: Store leftover steak in an airtight container for 5 days.
Reheat: Reheat gently in a skillet over medium-low heat or slice and warm in a sandwich or wrap.
Freezer: Cooked steak can be frozen for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container.