Get ready for the sizzling sound of the ultimate competition ribeye vs New York strip steak. The “steaks” are high.
This competition on grilling ribeye vs New York strip steak is going to change your home to your favorite steakhouse. Using the griddle lets you easily cook four large steaks and have caramelized onions and mushrooms waiting on the side. To keep everything equal, in “ribeye vs New York strip steak”, we used the classic salt and pepper seasoning. For different seasonings check out our homemade BBQ rubs in these recipes.
Jump to:
- New York strip or ribeye
- Salt and pepper seasoning
- Grill Master Tip
- Grill time ribeye
- New York strip steak grill time
- Medium rare steak temperature
- How hot should grill be for steak
- Ingredients
- Instructions
- Equipment
- Storage / Leftovers / Rewarm
- FAQ
- Want more steak?
- Did I hear steak and potatoes
- Ribeye vs New York strip steak
- Food Safety
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New York strip or ribeye
The first thing I want to discuss about picking a New York strip or ribeye steak is what makes each so special. The New York strip steak comes from the loin primal cut. The loin is where you get the succulent filet mignon, T-bone & porterhouse, and the classic tenderloin roast. The ribeye steak comes from the rib primal cut in front of the loin. It is the cut that gives the ever-flavorful prime rib roast, cowboy cut & Tomahawk steaks, and my favorite meaty back ribs. Both the New York strip or ribeye steak will give you a steakhouse-quality meal right at home. You can even use an air fryer or BBQ for your steak night. Keep reading down to see which steak won “ribeye vs New York strip steak” with the classic salt and pepper seasoning.
Salt and pepper seasoning
When it comes time to season your steak it is of course a personal decision. Salt and pepper seasoning is simple and straightforward and lets the steak’s natural beef flavor come through. This natural beef flavor is what I wanted to test between the ribeye and New York strip. What we found was the classic salt and pepper seasoning brings a butteriness that highlights each steak’s beefy flavor. It made it even more difficult to pick a winner.
Grill Master Tip
Cooking steak on the outdoor griddle can be a bit of a daunting task for the first time. Don’t worry, just look at it as an extra large skillet. First, the outdoor griddle gives you plenty of space to get a perfect sear on each side. You can flip each steak to a spot that is still at 400 degrees F. and can have sides waiting. Secondly, by cooking the steaks at this temperature you have an ideal sear, time to get to your level of doneness (internal temperature), and the sizzling sound.
Grill time ribeye
When it comes to using the griddle, you need to get the “grill time ribeye” right. Knowing this will make it easier to get to your preferred doneness. For this cook, the griddle was at 400 degrees F. This allowed each ribeye to cook long enough on both sides to develop a golden sear. You just start a timer and wait for the raw ribeye steak’s color to change once placed on the griddle. This time will vary by the weight and thickness of the steak. Use that first time for the other side’s searing time and check. If you need to increase the ribeye’s doneness, just flip the steak again and add a few minutes. So what about the New York strip steak grill time? Keep reading to find out.
New York strip steak grill time
New York strip steak grill time can be determined by the same method of color change as above. Once the steak’s raw color has changed to over a ¼ inch up from the searing side, it is time to flip. Use that time for the other side. This cue works great with steaks that are around 1½ inches thick. When you flip the steaks make sure you do not flip them on the same spot on the griddle. This ensures the second side gets the same sear at 400 degrees F. One minute before the estimated grill time on the second side check for your preferred doneness.
What is great about this method for determining the New York strip steak grill time is you get a golden sear to keep the steak moist. This is important if you want a steak to have a higher level of doneness and still be tender. Once both sides are seared, the moisture is locked in. This allows you to simply flip the steak a second time to reach your level of doneness.
Medium rare steak temperature
Getting a medium rare steak temperature can be a bit challenging with direct heat. For cooking “ribeye vs New York strip steak”, I wanted to share a visual way to ensure your steak gets to a medium rare temperature. Additionally, having the griddle at the right temperature is important. It will give a golden sear and still gradually increase to a medium rare steak temperature. If you haven’t reached the medium rare steak temperature after the first part of cooking, just simply flip the steak again (see recipe card Notes). For a bigger steak like a cowboy cut or even the Tomahawk steak, I like to use the reverse sear. It slowly gets to the medium rare steak temperature, with a rest, then a fast sear. Here is the other part of the cooking equation for that perfect medium rare. “How hot should grill be for steak?”
How hot should grill be for steak
Four hundred degrees Fahrenheit is the answer to, “How hot should grill be for steak?”. This temperature was selected for the “ribeye vs New York strip steak” competition to get a golden sear and to gradually cook the steaks. I took the size and weight of the steaks into consideration. The griddle temperature needs to be hot enough to sear the steak but not too hot to burn. A key factor for determining how hot the griddle should be is the initial sear since this seals the steak’s moisture in.
I selected 400 degrees F. because you get the initial sear then the temperature drops from the cold steak. The griddle spot will start to reheat while the steak gradually cooks. This is why it is important to flip the ribeye and New York strip steak to a new griddle spot. You want the other side to get the same 400 degrees F. sear. Finally, the size and weight of the steaks are important as well. These two cuts of steak were thick and over 12 ounces. Larger steaks need a longer cooking time on the griddle than thinner steaks. An example of a thinner and hotter cook is the petite 8 oz sirloin steaks. We cooked them on the griddle at 500 degrees F. and it is a very quick cook.
Ingredients
Nothing fancy here just your choice of ribeye and/or New York strip steak and some salt and pepper. Oh, don’t forget your preferred oil for the griddle.
Keep reading down to the recipe card for specific ingredients and instructions.
Instructions
Have fun with this straightforward cook. All it takes is a hot griddle, watching the steak sear to a golden color, then flipping the ribeye and New York strip steaks to a new spot. All you need to do is:
- Prepare the griddle and steaks – Make sure the griddle is clean and has a light coat of oil, then preheat.
- Increase to searing temperature – Once the griddle is preheated it is time to turn up the heat to 400 degrees F.
- Sear the ribeye and New York strip steaks – Give the bigger steaks a head start. When placing the steaks ensure you have enough room to not flip them back to the same spot.
- Check and Rest – Once the steaks have seared on both sides check for your preferred level of doneness. If more cooking is needed simply flip and check as needed. Don’t forget to rest the steaks once they are finished.
- Serve and Enjoy! – Plate the steaks with a favorite side dish and decide who won, “ribeye vs New York strip”.
Scroll down to the recipe card for detailed instructions and ingredients.
Equipment
An outdoor griddle or you can even do it indoors on a skillet if you want. If getting to the perfect medium rare steak temperature is important, get a good instant read thermometer. Something you might not be aware of is the oil you use on the griddle. Make sure it can handle the temperature. These were large steaks so have a good pair of BBQ tongs and a BBQ spatula.
Storage / Leftovers / Rewarm
- Storage: You can keep these steaks in the refrigerator for around 4 days.
- Leftovers: This is where we can help with recipes:
- Add the steak to our fried rice cooked on the griddle too.
- Quesadillas on the griddle.
- A favorite here is to use leftovers in our taco shells made on the griddle for a steak “Taco Tuesday” meal.
- You can use them for Fajitas on the griddle. It will be quicker because all you need to do is slice the steak and add it to the veggies.
- Rewarm: I prefer to use the air fryer at its lowest temperature (175 degrees F. in ours). Depending on how thick the piece is it should get back to a warm internal temperature in 3 – 5 minutes.
FAQ
Yes. This is important not only for the maintenance of the griddle, but it is also how you have enough heat so food doesn’t stick as much.
You can absolutely do this on a smaller griddle. We have a 4-burner griddle and could have done this easily with half of the grill space. The key thing is to have enough space not to flip the ribeye and/or New York strip steak back to the same spot. You can even do this indoors on a skillet or indoor griddle.
The simplest way to tell is when the little wisps of smoke start to come off the griddle. I used olive oil and the smoking temperature is just above 400 degrees F. If you are planning to do a lot of cooking with your griddle, I suggest getting an infrared thermometer. They are one of the most precise thermometers for surface temperature.
🥁Drum roll please…🥁, which steak do you think won the ribeye vs New York strip steak competition?
Let us know in the comments below…we couldn’t decide.
⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Ribeye vs New York strip steak
Equipment
- Outdoor griddle (36-inch used, or any size.)
- Instant read thermometer
- Kitchen timer, with dual times (Optional)
- BBQ tongs
- BBQ spatula
Ingredients
- 2 Ribeye steaks (Boneless)
- 2 New York strip steaks
- 2 teaspoons salt
- 1 teaspoon ground black pepper (Freshly ground is worth it.)
- 2 tablespoons olive oil (Or preferred high-heat oil.)
Instructions
Prepare the griddle and steaks
- Gather all the equipment for grilling on your outdoor griddle. I apply a light coat of olive oil before preheating on low.
- Head back in to make the salt and pepper seasoning by combining them in a bowl. 🤫To make this even better do some wrist strengthening and freshly ground black pepper to add to the salt. It is so worth it.
- Unpack the ribeye and New York strip steaks and place them on a plate or tray big enough to season them. Sprinkle the salt and pepper seasoning lightly over each side of the steaks. Do not go heavy here as the steaks will be searing on the griddle.NOTE: If you are not grilling right away put the streaks back in the fridge.
Increase to searing temperature
- Increase the burners to 400 degrees F., the searing temperature. If you do not need to use all the burners, you can turn them off. NOTE: This is helpful if you cooked sides before the steaks. The side of the griddle with the burners off holds enough heat to work as a warming area.
Sear the ribeye and New York strip steaks – (Total time 15 and 12 minutes)
- Apply a bit of olive oil to the grilling area before placing the steaks.
- Give the bigger ribeye steaks a head start by about 1 minute over the New York strip steaks.
- Place the ribeye steaks on the griddle. Remember to ensure you have enough room to flip them not back to the same spot and the same for the strip steaks. Start the ribeye timer.
- Sear the ribeye steaks for 6 minutes.NOTE: This time will vary from steak to steak. "Grill time ribeye" starts with the time it takes for the steak's raw color to change a ¼ inch up from the searing side. Once you see a golden sear it is time to flip. This is then the estimated time for the other side before you check for doneness (internal temperature).
- After the 1-minute head start place the New York strip steaks so that when you flip the steaks later they do not go back to the same spot. Start the strip steak timer.
- Sear the New York strip steaks for 5 minutes.NOTE: Each steak's time will vary. "New York strip steak grill time" is determined by the initial time it takes for the raw steak's color to change up from the searing side a ¼ of an inch. The cue is a golden sear, and then it is time to flip. Use this time to estimate the time for the other side before you check for your preferred doneness.
- Once the ribeye steaks had seared for 6 minutes it was time to flip. Remember to flip to a new spot and sear for an additional 6 minutes.
- Once you flip the ribeyes it is the New York strip steaks turn. Flip the strip steaks and sear for 5 minutes.
Check and Rest
- For both the ribeye and New York strip steaks check them 1 minute before they get to their estimated cook time from the first side (5 and 4 minutes respectively). All the steaks were just around 115 degrees F. and after the full-time, they had only increased a few degrees. This means you will be flipping them a second time and checking their temperature every 30 seconds to a minute. Quicken the time check as you get closer to your desired doneness.
- After 12 minutes of grilling the ribeye steaks, I flipped them again. I continued to grill and check them for an additional 3 minutes. Once the steaks reached a medium rare steak temperature of 130 degrees F. I pulled them.
- Pull and rest the ribeye steaks for 10 minutes.The total time on the griddle was 15 minutes.
- After 10 minutes of grilling the New York strip steaks, I flipped them a second time. I checked them until they reached a medium rare steak temperature of 128 degrees F. This took an additional 2 minutes.
- Time to pull and rest the New York strip steaks for 10 minutes.The total time on the griddle was 12 minutes.
Serve and Enjoy!
- Now here comes the best part. The 10-minute rest is more of a guideline so don't sweat it, plate and serve the steaks at the same time.
- Enjoy deciding who wins at your "ribeye vs New York strip steak" grilling competition. Let us know in the comments below.
Notes
- Steak Specs:
Ribeye Steaks: 1.35 lbs (21.6 oz) and 1.2 lbs (19.2 oz) each were over 1½ inches thick.
New York strip steaks: 13.8 oz and 13.0 oz each were over 1½ inches thick. - Salt and pepper seasoning. This is a classic seasoning and dry rub that is often overlooked. It truly does add a butteriness that highlights these steaks’ beef flavor. If you are interested in dry brining your steaks check out Tomahawk steak reverse sear which was dry brined.
- Getting to your preferred doneness. When I cook my steaks with direct heat I always make sure they are a bit under my preferred doneness after searing on both sides. It allows me the time to check the doneness with both sides beautifully seared. If need be, I flip the steaks a second time. Doing this makes it easier to monitor the increase in internal temperature for a higher level of doneness and prevent burning. If you are going for a more well done steak, you may need to flip back a third time. Just estimate how fast the steak is cooking to determine how often to check for final doneness. I suggest between 30 seconds if close to your level of doneness to 1 – 2 minutes to change to a higher level of doneness. For those going for well done keep an eye on the searing side of the steak so it does not burn.
- Medium rare steak temperature. I was born last century😏 as my daughters like to remind me🤣. So my preferred medium rare temperature is between 125 – 135 degrees F.
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Leftovers / Rewarm” section of the posts are our personal estimates.
Here are some key things to remember:
- Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
- When you head out to use the BBQ, smoker, or outdoor griddle think about the safe placement of each. Pay close attention to the griddle it is a large hot open surface that can splatter oil.
My friends and I loved this griddle competition. Using the S&P was a great idea. I preferred the New York but the ribeye was my girlfriend’s fav.
Cas,
Great to hear. The salt & pepper really is such a great way to season steak.