New York Strip BBQ Cook Time
230°C (450°F) High Heat
4–5 min per side • Internal: 55°C (131°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 49°C (120°F) | 3 min per side | Cool red centre. |
| Medium-Rare | 55°C (131°F) | 4–5 min per side | Warm red centre. Ideal for NY strip. |
| Medium | 60°C (140°F) | 5–6 min per side | Pink centre, firmer texture. |
| Medium-Well | 65°C (149°F) | 6–7 min per side | Slight pink, drier. |
| Well-Done | 71°C (160°F) | 7+ min per side | No pink. |
How to BBQ New York Strip
1
Bring steak to room temperature (30 minutes out of the fridge). Pat completely dry.
2
Season simply: coarse salt and cracked pepper on both sides.
3
Preheat BBQ to high — 230°C (450°F). Clean and oil the grates.
4
Sear 4–5 minutes per side. Only flip once.
5
Pull at 52°C internal (carry-over brings it to 55°C medium-rare).
6
Rest for 5–8 minutes before slicing against the grain.
Pro Tips
- The NY strip is known in Australia as sirloin. It’s a classic BBQ cut — great marbling and bold beefy flavour.
- Leave the fat cap on during cooking — it renders down and bastes the meat.
- For a restaurant-quality crust, make sure the steak surface is bone dry before it hits the grill.
- Flip only once. Multiple flips prevent proper crust development.
- A cast iron press on the BBQ gives even more contact for an incredible sear.
Resting Time
Rest for 5–8 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Australian Beef — Official guide to Australian beef cuts and cooking methods
- Weber Australia Blog — BBQ tips and techniques from Weber Australia
- AmazingRibs.com — Science-based BBQ and grilling techniques
- Taste.com.au — Australian recipes and BBQ cooking inspiration
Frequently Asked Questions
How long to BBQ NY strip?
4–5 minutes per side over high heat for medium-rare. Adjust by 1 minute per side for each level of doneness.
Is NY strip the same as sirloin?
In Australia, yes. The New York strip is the American name for what we call sirloin or porterhouse (boneless).
What’s the best temperature for grilling NY strip?
High heat — 230°C (450°F). You want a hard sear to develop the crust while keeping the inside pink.
Should I rest NY strip steak?
Absolutely. 5–8 minutes resting allows the juices to redistribute. Cutting too early means juice on the board, not in your steak.