Welcome, grill masters! If you’re craving a juicy and flavorful steak, look no further than the New York strip.
This sought-after cut, known as strip steak, is renowned for its tenderness and exquisite taste. When it comes to cooking it to perfection, there’s no better way than on a Traeger grill.
With its ability to reach high temperatures and infuse a delightful smoky flavor, the New York strip on Traeger grill is a match made in heaven.
Join us in unraveling the secrets of grill mastery. Let’s embark on this compelling journey and create a sizzling masterpiece on your Traeger grill. Prepare to take your taste buds on an adventure they will never forget.
The Best Cuts for Grilling
When grilling steak, you want the best beef cuts to tantalize your taste buds and water your mouth. Whether you prefer a tender, melt-in-your-mouth filet mignon or a flavorful, marbled ribeye, there are plenty of options.
Filet Mignon
Known for its unparalleled tenderness, filet mignon is a prized cut that will impress your guests. Its lean meat and delicate flavor make it a top choice for special occasions.
Flank Steak
Looking for a cut with bold flavor? Flank steak is your answer. This extended, flat cut is best marinated to enhance its natural taste and tenderness. Slice it against the grain for maximum tenderness.
Hanger Steak
Often called “butcher’s steak,” hanger steak is flavorful and succulent. Its loose and coarse texture beautifully absorbs marinades and seasonings.
Porterhouse
This impressive cut is perfect for those who want the best of both worlds. The porterhouse steak offers the best of both worlds, with a tender filet mignon on one side and a juicy strip steak on the other.
Ribeye
For the ultimate indulgence, look no further than the ribeye. Its generous marbling gives it an intense flavor and makes it incredibly juicy when cooked to perfection.

Sirloin
If you’re looking for a versatile and affordable option, sirloin is a great choice. It’s flavorful, tender, and can be cooked to your desired doneness.
Skirt Steak
Skirt steak is a long, thin cut with a rich, beefy flavor. Marinate it before grilling to unlock its full potential, and slice it thinly against the grain for maximum tenderness.
T-Bone Steak
The T-bone steak offers the best of both worlds, with a T-shaped bone dividing the tenderloin and the strip loin. It’s perfect for those who can’t decide between a filet mignon and a New York strip.
Tri-Tip
Popular on the West Coast, the tri-tip is a triangular-shaped cut with a robust flavor. Its versatility makes it suitable for grilling, smoking, or roasting.
Each of these cuts has its unique characteristics and flavor profiles. Whether you prefer a lean and tender steak or one with marbling that melts in your mouth, there’s a cut that’s just right for you.
So fire up the grill, grab your favorite cut, and get ready to savor the flavors of a perfectly grilled steak!
How to Cook New York Strip on Traeger
Cooking a mouthwatering New York strip steak cut on your Traeger grill is a breeze. Follow these steps to achieve steak perfection:
Step 1: Preheat Your Grill
Before you begin, preheat your Traeger grill to a sizzling 500 degrees Fahrenheit. This high heat will sear the steak, creating a delicious crust while keeping the center tender and juicy.
Step 2: Season and Prepare the Steaks
While your grill is preheating, season the New York strip steaks with salt, pepper, or your favorite steak seasoning. Allow the steaks to sit at room temperature for about 15 minutes to guarantee even cooking.

Step 3: Cook the Steaks
Once your grill reaches the desired temperature, place the seasoned steaks directly on the grates. Cook them on each side for 4 to 5 minutes, flipping with tongs until they reach the perfect medium-rare doneness.
You can opt for the reverse sear if you prefer a thicker steak or like it cooked more toward the medium.
Start by cooking the steaks at a lower temperature, around 225 to 250 degrees Fahrenheit, until they reach an internal temperature of 120 degrees Fahrenheit for medium-rare.
Then, transfer the steaks to a hot grill grate or cast-iron skillet to sear them for 1 to 2 minutes per side. This method ensures a tender and evenly cooked steak from edge to edge.
Step 4: Check the Internal Temperature
Use an instant-read meat thermometer to check the internal temperature to ensure your steaks are perfectly cooked. Aim for 135 degrees Fahrenheit for a medium-rare New York strip.
Remember to insert the thermometer into the thickest part of the steak, away from the bone.
Step 5: Let it Rest
Once your steaks have reached the desired internal temperature, remove them from the grill and rest for a few minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
Now that your perfectly cooked New York strip steaks are ready, you can slice, serve, and savor their succulent flavor.
Achieving the Perfect Grill Marks
Grill marks add visual appeal to your New York strip. There are a few techniques for creating perfect grill marks: direct grilling and reverse searing.
Direct Grilling
Direct grilling involves cooking the steak over high heat, allowing the flames to kiss the meat and create those beautiful charred lines. To achieve the perfect grill marks, follow these steps:
- Preheat your grill to a searing temperature of at least 300 degrees Fahrenheit.
- Place the New York strip on the hot grill and cook for a few minutes on one side, then flip and repeat on the other.
- Continue flipping occasionally until the desired internal temperature is reached.
Remember, sear marks will only form where the grill grates contact the meat, so be sure to flip the steak periodically for even searing.

Reverse Searing
You can try reverse searing if you prefer a slower cooking method that still delivers perfect grill marks. This technique involves slow-cooking the steak at a lower temperature and finishing it with a sear over high heat. Here’s how to do it:
- Preheat your grill to a lower temperature, around 225-250 degrees Fahrenheit.
- Place the New York strip on the grill and cook until the internal temperature reaches about 10-15 degrees below your desired doneness.
- Once the steak is close to the desired temperature, remove it from the grill and set it aside.
- Preheat your grill to a searing temperature of at least 500 degrees Fahrenheit.
- Return the steak to the grill and sear each side for a few minutes to achieve those perfect grill marks.
Slowly cooking the steak first allows it to cook evenly, resulting in a tender and flavorful steak. The final sear adds the desired grill marks and a delicious crust.
Remember, whether you choose direct grilling or reverse searing, the surface of the steak needs to reach at least 300 degrees Fahrenheit to trigger the Maillard reaction, which is responsible for the browning and flavor development. This gives your New York strip those perfect grill marks and that irresistible sear.
So, experiment with these techniques and find the best method for you. Whether you prefer the quick and intense heat of direct grilling or the slow and steady process of reverse searing, you can achieve those perfect grill marks that will make your New York strip steak a feast for the eyes and the taste buds!
Tips for Seasoning Your Steak
Seasoning is crucial for enhancing the flavor of your New York strip. While a simple combination of salt and pepper can go a long way, there are numerous other options to explore to take your steak to the next level.
The classic salt and pepper duo will bring out the meat’s natural flavors for cuts like ribeye. A generous sprinkle of these staple seasonings will create a perfect balance that tantalizes your taste buds.
But why stop there? Consider experimenting with marinades, rubs, or seasonings to infuse your steak with more delightful flavors. Give your taste buds a journey by exploring different marinades, such as teriyaki or chimichurri, which can transform your steak into a burst of exotic flavors.

For robust cuts like flank steak or sirloin, bold marinades with intense flavors such as garlic and soy sauce can be a match made in culinary heaven.
Let your imagination run wild, experiment with various herbs and spices, and create your signature marinades to complement the rich flavor of these cuts.
On the other hand, if you’re savoring a tender filet mignon, a simple dusting of salt and pepper may be all it needs. Allow the steak’s natural flavor to shine through with just enough seasoning.
Remember, striking the perfect balance is the key to seasoning your steak. Whether you prefer the simplicity of salt and pepper or the complexity of marinades and rubs, let your taste buds guide this flavorful journey.
So go ahead, unleash your creativity, and season your New York strip confidently. Your taste buds will thank you.
Cooking Time and Doneness Levels
The cooking time and doneness level are crucial for a perfectly grilled New York strip. The cooking time will depend on the thickness of the steak and the desired level of doneness. Achieving the ideal internal temperature is the key to a juicy and flavorful steak.
- Rare: If you prefer rare steak, cook until the internal temperature reaches 120-125 degrees Fahrenheit. This will result in a steak that is seared on the outside and bright red on the inside.
- Medium-rare: Aim for an internal temperature of 130-135 degrees Fahrenheit for a medium-rare steak. This will give you a pink steak in the center with a warm red hue.
- Medium: If you like your steak cooked to medium, cook it until the internal temperature reaches 140-145 degrees Fahrenheit. The center of the steak will be pink, transitioning to a light pinkish-brown towards the edges.
- Well-done: For a well-done steak, cook until the internal temperature reaches 160 degrees Fahrenheit or higher. This will give you a fully cooked steak with no traces of pink.
To ensure accuracy, use an internal thermometer to measure the steak’s temperature. Insert the thermometer into the thickest part of the steak, ensuring it doesn’t touch the bone or the grill.
Remember, the steak will continue to cook as it rests, so it is essential to remove it from the grill a few degrees before reaching the desired internal temperature.
To help visualize the desired doneness levels, refer to the image below:

Grilling Frozen Steak and Other Common Mistakes to Avoid
Grilling a steak is an art form that requires precision and attention to detail. While tossing a frozen steak onto the grill may seem tempting, it’s a mistake you want to avoid. Grilling frozen steak can lead to uneven cooking and potential health risks.
So, always remember to defrost your steak before grilling it to perfection.
Another common mistake that can ruin your steak is boiling it. Boiling steak strips away its natural flavors and creates unpleasant color and texture. Instead of cooking, opt for grilling methods that enhance the taste and tenderness of your steak.
When you’re ready to fire up the grill, close it properly. Closing the grill helps maintain high temperatures and creates the perfect environment for optimal searing. This ensures your steak gets those beautiful grill marks and locks in the mouthwatering flavors.
While grilling, it is essential to keep a close eye on the temperature. Use an internal thermometer to check the doneness of your steak accurately. This allows you to avoid overcooking or undercooking and ensures a perfectly cooked steak every time.
Serving Suggestions and Side Dishes
Now that you’ve grilled your New York strip to perfection on a Traeger, it’s time to think about the perfect accompaniments to complement the star of the show. The suitable side dishes and steak sauces can elevate your dining experience and add delightful flavors to each bite.
- Regarding side dishes, consider serving starchy options that can soak up the juices from your perfectly cooked steak.
- Mashed potatoes, rice, soft bread, or creamy polenta are excellent choices that balance the richness of the New York strip. These starchy sides provide a satisfying base for your meal, making every mouthful a delight.
- Consider pairing your steak with an acidic salad to add a refreshing and vibrant element to your plate. A zesty green salad with a tangy vinaigrette or a colorful corn salad with a hint of citrus can provide a delightful contrast to the richness of the New York strip. These acidic salads add flavor and brighten your plate with vibrant colors.

- Of course, no steak dinner is complete without the perfect steak sauce. Whether you prefer a classic pan sauce, a flavorful compound butter, a tangy chimichurri, or a drizzle of bottled barbecue sauce, the proper steak sauce can elevate each bite and bring out the natural flavors of your New York strip.
Experiment with different sauces to find your favorite combination and take your dining experience to the next level.
Pairing Ideas:
- Mashed potatoes with garlic butter
- Steamed white rice with a sprinkle of fresh herbs
- Soft, warm bread rolls to soak up the steak juices
- Creamy polenta with parmesan and herbs
- Zesty green salad with a lemon vinaigrette
- Colorful corn salad with avocado and lime
Remember, the key to a memorable dining experience lies in the perfectly grilled New York strip and the thoughtful selection of side dishes and steak sauces.
Let your creativity shine as you explore different combinations and create a meal that delights your taste buds.
FAQs
What is the best cut of steak to grill?
Filet mignon, flank steak, hanger steak, porterhouse, ribeye, sirloin, skirt steak, T-bone steak, and tri-tip are all excellent choices for grilling. Each cut has its characteristics and flavor profiles, so it ultimately comes down to personal preference.
How do I cook a New York strip on a Traeger grill?
Preheat the Traeger grill to 500 degrees Fahrenheit. Place the steaks on the grill and cook for 4 to 5 minutes on each side until the internal temperature reaches 135 degrees Fahrenheit for medium-rare. The reverse sear method can also be used for thicker steaks.
How do I achieve perfect grill marks on my steak?
When direct grilling, cook the steak over high heat and flip occasionally until the desired internal temperature is reached. For reverse searing, start by slow cooking the steak at a low temperature and finish by searing it over high heat to achieve grill marks. Ensure the surface of the steak reaches at least 300 degrees Fahrenheit for the Maillard reaction to occur.
What are some tips for seasoning my steak?
Simple salt and pepper can go a long way, particularly for cuts like ribeye. However, you can also experiment with marinades or rubs to add extra flavor. Strong cuts like flank steak or sirloin can handle bold marinades, while lighter cuts like filet mignon may only need a dusting of salt and pepper.
How long should I cook a New York strip and what internal temperature should I aim for?
The cooking time will depend on the thickness and desired doneness level. Aim for an internal temperature of 130-135 degrees Fahrenheit for medium-rare. Cook longer for medium, well-done, or if you prefer a higher internal temperature. Use an internal thermometer to ensure accuracy.
Can I grill a frozen steak?
Grilling a frozen steak is not recommended as it can lead to uneven cooking and potential health risks. Always defrost the steak before grilling.
Should I boil steak before grilling?
No, boiling steak is not recommended, as it can result in an unpleasant color and texture. Opt for grilling or other cooking methods to achieve the desired flavor and texture.
What are some common grilling mistakes to avoid?
Avoid grilling a frozen steak, as mentioned before. Additionally, close the grill when cooking steak to maintain high temperatures for optimal searing. Check the temperature frequently and use an internal thermometer for accurate cooking.
What are some suggested side dishes to serve with my New York strip?
Consider pairing your New York strip with starchy options like mashed potatoes, rice, soft bread, or polenta to absorb the steak’s juices. Acidic salads like green salad or corn salad contrast flavor and color. For additional flavor, you can also serve steak sauces like pan sauce, compound butter, chimichurri, or bottled barbecue.
Conclusion
Grilling a New York strip on a Traeger grill is the key to achieving grilled perfection. Using the proper cooking techniques and temperature guidelines, you can savor a juicy and flavorful steak with the added smoky essence.
Whether you prefer a tender filet mignon or a hearty ribeye, the Traeger grill allows you to experiment with different cuts, seasonings, and doneness levels for a personalized grilling experience.
As you fire up your Traeger, embrace the opportunity to become a grill master in your backyard. Impress your family and friends with mouthwatering steaks, each cooked to grilled perfection. The Traeger grill’s versatility and consistent heat distribution will ensure every bite is bursting with flavor.
So, next time you crave the delectable taste of a New York strip, remember the Traeger grill is your secret weapon. Take your grilling skills to the next level and indulge in a perfectly grilled steak’s smoky, succulent delights. Your taste buds will thank you for it.
New York Strip on Traeger Grill Recipe
Seasoned to perfection and cooked to a mouthwatering medium-rare, these steaks are a savory delight that’s ideal for a satisfying main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling on Traeger
- Cuisine: American
Ingredients
- 2 New York strip steaks
- Salt
- Pepper
- Steak seasoning
Instructions
- Preheat your grill to a sizzling 500°F.
- Season the New York strip steaks with salt, pepper, or your preferred steak seasoning.
- Allow the steaks to rest at room temperature for 15 minutes.
- Place the seasoned steaks directly on the preheated grill grates.
- Grill each side for 4 to 5 minutes for a perfect medium-rare cook.
- Use an instant-read meat thermometer to ensure the steaks reach 135°F for medium-rare doneness.Remove the steaks from the grill and let them rest for a few minutes to retain juices.
Notes
For achieving the Perfect Grill Marks:
Direct Grilling:
Preheat your grill to at least 300°F for searing heat.
Cook the steaks for a short time on each side to create grill marks.
Reverse Searing:
Slow cook the steaks at 225-250°F until close to the desired doneness.
Finish with a quick sear at 500°F to achieve those picture-perfect grill marks.