Ribeye vs New York strip steak
The Kitchen Bucket List wants you to have a steakhouse dinner right on your back porch. Grilling your steaks on a flat top griddle lets you cook a bunch of steaks to exactly the level of doneness you want. We even give you a fool-proof way to tell when there done. Get your spatula ready...✨Prep✨Sear✨Rest✨Enjoy✨
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.
