Barefoot Contessa Grilled New York Strip Steaks

Barefoot Contessa Grilled New York Strip Steaks is made with New York strip steaks, light brown sugar, ground coffee, chipotle chile powder, olive oil, and crushed red pepper flakes. This recipe creates flavorful, smoky grilled steaks with a bold spice rub. It takes about 2 hours and 40 minutes to prepare and serves 6.

Barefoot Contessa Grilled New York Strip Steaks Ingredients

• Kosher salt and freshly ground black pepper
• 2 teaspoons light brown sugar
• 2 teaspoons ground coffee (regular or decaf)
• 1 teaspoon (dried) granulated garlic
• 1 teaspoon chipotle chile powder
• 1 teaspoon crushed red pepper flakes
• 3 (1½-inch-thick) New York strip steaks
• 1½ tablespoons good olive oil

How To Make Barefoot Contessa Grilled New York Strip Steaks

1. Make the Spice Rub: In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, brown sugar, coffee, garlic, chipotle powder, and red pepper flakes.
2. Prepare the Steaks: Pat steaks dry and rub with olive oil, then coat on both sides with the spice mix. Cover and refrigerate for at least 2 hours.
3. Heat the Grill: Prepare a charcoal grill with coals on one side only, or for gas grills, heat all burners then turn off 1 or 2 for indirect cooking.
4. Grill the Steaks: Grill steaks over direct heat for exactly 2 minutes per side.
5. Finish Cooking: Move steaks to the cooler side of the grill, cover, and cook for 8–10 minutes (charcoal) or 10–12 minutes (gas) until desired doneness.
6. Rest the Steaks: Transfer steaks to a plate, cover with foil, and rest for 15 minutes before slicing and serving.

Recipe Tips

• Use a Meat Thermometer: For precision, check doneness at 115–120°F for medium-rare and 120–125°F for medium.
• Resting is Key: Always rest the steaks covered after grilling to allow juices to redistribute.
• Spice Rub Time: Letting the steaks marinate in the spice rub for several hours intensifies flavor.
• Adjust Heat: Keep one side of the grill cooler to prevent burning and allow for indirect cooking.
• Gas Grill Option: Follow the same timing—just use the cooler zone created by turning off some burners.

What To Serve With Grilled New York Strip Steaks

This steak pairs beautifully with garlic mashed potatoes, grilled asparagus, a crisp Caesar salad, or corn on the cob. A bold red wine like Cabernet Sauvignon or a cold craft beer makes an ideal beverage companion.

How To Store Grilled New York Strip Steaks

Refrigerate: Store leftover sliced steak in an airtight container in the fridge for up to 3 days.
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before reheating.

Grilled New York Strip Steaks Nutrition Facts

• Calories: 480
• Total Fat: 34g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Sugar: 1g
• Protein: 40g
• Sodium: 900mg

FAQs

Can I use another cut of steak?
Yes, ribeye or sirloin can also work well with this spice rub and method.

Is it necessary to use coffee in the rub?
It adds a deep flavor, but you can omit it if you prefer a milder profile.

Can I grill these indoors?
Use a grill pan on the stovetop and finish the steaks in a 400°F oven for similar results.

How far ahead can I prep the steaks?
You can apply the rub and refrigerate up to 24 hours in advance.

Do I need to flip the steaks during indirect cooking?
No flipping is needed once moved to the cool side—just cover and cook.

Try More Recipes:

• Barefoot Contessa Summer Filet Of Beef With Béarnaise Mayonnaise
• Barefoot Contessa Moroccan Lamb Tagine
• Barefoot Contessa Herbed Pork Tenderloins With Apple Chutney