Grilled Montreal New York Strip Steak – Tender and juicy Montreal New York Strip Steak seared on a hot grill. Serve with your favorite side dishes.
These steaks always turn out melt in your mouth delicious. Montreal seasoning is a very coarse and delicious peppery seasoning. You can pick this up at your local grocery store.
Because the seasoning is so coarse, I like to cook the steaks on the grill so the seasoning does not fall off like it would in a pan. I tenderize the steak by using a fork and marinating it in red wine vinegar, olive oil, Worcestershire sauce and garlic.
Searing the steaks over high heat on both sides of the strip seals in all the juices giving you the most delicious end result.
We served our steaks with French fries and green beans. You can also serve steaks with a fresh salad, baked potato and more. I’ll link a few more side dish ideas for you below.
This recipe calls for two 1 lb. New York steaks which will serve 2-4 people depending on everyone’s appetite. If you are cooking for a larger crowd, you can easily double or triple the recipe.
INDREDIENTS YOU NEED TO MAKE MONTREAL NEW YORK STRIP STEAKS:
New York Steaks – Two 1 lb. New York strip steaks. You can also use ribeye steaks in this recipe.
Olive Oil – Olive oil to marinade steaks.
Red Wine Vinegar – Adds a delicious flavor and tenderness to the steak. You can also substitute for white wine vinegar.
Worcestershire Sauce – A good quality Worcestershire is best. You can substitute for a low sodium soy sauce.
Garlic – Adds a delicious flavor to the steak. You can also use garlic powder.
Montreal Seasoning – For a peppery-sweet flavor. I used McCormick but you can use any store-bought Montreal. You can find this seasoning at your local grocery store.
TOOLS TO HAVE ON HAND:
- Grill – Gas or charcoal
- Fork – To tenderize strips.
- Tongs – To turn your steak over.
- Measuring Spoons – For properly measuring ingredients for this recipe.
- Meat Thermometer – To check the temperature of your steak to ensure doneness.
HOW TO MAKE GRILLED MONTREAL NEW YORK STRIP STEAK:
Pat steaks dry and set on a plate. Tenderize meat with a fork by making several holes on each side.
Evenly drizzle both sides of steaks with olive oil, red wine vinegar and Worcestershire sauce. Rub steaks all over with minced fresh garlic and Montreal seasoning.
Cover and transfer steaks to the fridge for at least 2 hours up to 24 hours. Pull steaks out of the fridge 30 minutes before cooking.
Set grill temperature to high heat (450 – 500 degrees F.)
Once grill is hot, brush grill grates with oil. Sear strips approximately 3-5 minutes per side over direct heat or until internal temperature reaches about 125-130 degrees F for medium-rare. For medium you’ll want an internal temperature of about 135-140 degrees.
Take steaks off grill and let rest a few minutes before serving. Serve with a slice of butter and chopped green onions (optional).
HOW TO KNOW WHEN YOUR STEAK IS DONE: STEAK TEMPERATURES:
120 degree internal temperature for a rare steak. 125-130 degrees will give you a medium-rare steak. If you like your steak cooked longer, 135-140 degrees for medium and 145-150 degrees for medium-well and 160 for well-done.
HOW TO STORE AND REHEAT LEFTOVER STEAK:
Store leftover steak completely cooled in an airtight container in the fridge for up to two days. To reheat the steaks: Preheat oven to 275 degrees. Place steaks in a shallow baking dish and cook for about 15-20 minutes in the oven or until internal temp reaches about 120 degrees
SIDE DISHES TO PAIR WITH STEAK:
Baked Potato Wedges – Seasoned potato wedges baked to golden perfection are the perfect appetizer or side dish. Serve with your favorite dipping sauces!
Simple Caesar Salad – My quick and easy caesar salad is made with homemade dressing, crunchy romaine, croutons and freshly shaved parmesan cheese.
Broccoli Orzo – Easy orzo recipe tossed with broccoli, sauteed onions, garlic and parmesan cheese. Broccoli orzo has become one of my favorite easy dinner side dish recipes
Three Cheese Mashed Potatoes – Amazing creamy mashed potatoes made with cheddar, parmesan and cream cheese. These potatoes make for a super easy and delicious side dish to pair with your favorite main courses.
MORE RECIPES LIKE MONTREAL NEW YORK STRIP STEAK:
Mustard Brown Sugar Pork Chops – Juicy baked bone-in pork chops seasoned and seared in a cast iron skillet and finished in the oven. The mustard brown sugar seasoning is absolutely delicious
Braised Beef Short Ribs – Delicious tender slow braised short ribs. The ribs are seared in a hot skillet then finished in the oven low and slow in a savory sauce. Serve with creamy mashed potatoes and your favorite side dishes.
Slow Cooked Tender London Broil – This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!
Balsamic Pot Roast – Tender and delicious beef roast cooked low and slow in a balsamic sauce. This recipe is one of my favorite easy go-to dinners. It comes together simply in your slow cooker or instant pot
Grilled New York Strip Steaks
- 2 1 lb. New York Strip Steak
- 2 tsp Olive oil
- 1 tsp Red wine vinegar
- 2 tsp Worcestershire sauce
- 2 Garlic Cloves minced
- 2 tbsp Montreal seasoning
- Pat steaks dry and set on a plate. Tenderize meat with a fork by making several holes on each side.
- Evenly drizzle both sides of steaks with olive oil, red wine vinegar and Worcestershire sauce. Rub steaks all over with minced fresh garlic and Montreal seasoning.
- Cover and transfer steaks to the fridge for at least 2 hours up to 24 hours. Pull steaks out of the fridge 30 minutes before cooking.
- Set grill temperature to high heat (450 – 500 degrees F.)
- Once grill is hot, brush grill grates with oil. Sear strips approximately 3-5 minutes per side over direct heat or until internal temperature reaches about 125-130 degrees F for medium-rare. For medium you'll want an internal temperature of about 135-140 degrees.
- Take steaks off grill and let rest a few minutes before serving. Serve with a slice of butter and chopped green onions (optional).