Name: Campfire Prime New York Strip Steak With Cowboy Butter
Prep time: 5 min
Cook time: 10 min
Total time: 75 min
Ingredients: 4 lb beef steaks (boneless ny strip each weighing 1 pound about 1.25" thick); 2 tbsp olive oil; kosher salt; 1 cup butter ( melted unsalted); 2 tbsp parsley (chopped); 2 tbsp chives (chopped); 1.5 tbsp garlic (minced); 1 tbsp mustard Dijon; 1 tsp red Pepper flakes; Kosher salt to taste

The campfire prime New York strip steak is arguably the most straightforward of the more popular cuts to grill. Unlike cooking the ideal ribeye, this cut is straightforward for many reasons.

First, it has a consistent shape. Similar to a wonderful whiskey basted London broil, but not like a skirt steak, for example. Because of its shape and uneven thickness, a skirt steak is almost challenging to cook to a uniform doneness.

Second, unlike a filet mignon, a prime NY Strip steak is seldom sliced excessively thick. The thickness of the filet mignon makes it tough to cook uniformly unless you use some of the more complex cooking methods.

Finally, unlike rib eyes, prime NY Strip steak is made out of just one muscle. The ribeye cap cooks quicker than the eye of the ribeye, making it difficult (but not impossible) to achieve consistent doneness on that cut as well.

Table of Contents

What Is a Campfire Prime New York Strip Steak?

Our campfire prime New York strip steak is a cut of meat from the cow’s short loin. You’ve probably heard of the T-bone steak or the porterhouse steak; if you’re curious, check out my blog on the differences between the two cuts.

In any event, both of those steaks are a hybrid of the filet mignon and strip steak. Strip steaks are somewhat less soft than filet mignons, although they often have more marbling. Better marbling, of course, means greater taste.

Traditional vs Grass-fed Beef

I’ve cooked and eaten a wide kind of beef, and classic beef has the best marbling, juiciness, and taste for me. Purchase Choice or USDA Prime if you can afford it.

If you prefer grass-fed steak, you may definitely use this recipe. Just keep an eye on doneness, since grass-fed beef cooks quicker and is less tolerant of overcooking.

How To Grill the perfect Campfire Prime New York Strip Steak.

Create a fire burned down to the hottest coals for prefect grilling. Before you begin cooking, ensure sure the grill is well heated.

Sear the prime NY Strip steak. After the sear it should be cooked for 5 minutes in total, rotating every 30-40 seconds to provide an equal sear and cook. To obtain the ideal medium rare, the steak should have a final internal temperature of 120 degrees when removed from the grill. It is OK to monitor the temperature throughout the grilling process. This is how you may ensure a nice cook.

If you like a medium or medium-well cook, leave it on the grill for longer. Remove the steak at 130 degrees for medium-rare; for a more well-done steak, continue cooking to 140 degrees. Just remember to flip every 30 seconds.

Why This Campfire Prime New York Strip Method Works

We try to use several heat sources on the grill for excellent cooking – While the single source of high heat produced by the cast iron grates on the exterior of the steak is a significant advantage of grilling, you should also use the lid to partly transform it into an oven. This ensures that the inside of the steak warms up without overcooking the outside.

Incredibly tender – You’ll note that I recommend getting the beef out of the refrigerator at least an hour before cooking, ideally 90 minutes. I cannot express how much this improves tenderness.
Incredibly juicy – There are a few tactics that assist retain the liquid within the prime NY Strip steak, such as resting the meat on a wire rack rather on a plate.

So excellent it only requires salt – I simply season with salt here since the beef is so wonderful, but feel free to add whatever basic spice you choose, such as black pepper or a steak rub.

Tips for Grilling the Perfect NY Strip Steak

Know Your Steak’s Temperature: Without a trustworthy meat thermometer, it is hard to grill the ideal steak consistently. Trust me, this is the tool I speak about the most, and it’s a must-have for every chef.

Be careful: We’re cooking at incredibly high temperatures here, so use a long pair of tongs to turn your New York Steak.

Be patient: Because of the extraordinarily high temperatures utilized to cook this prime NY Strip steak, the meat will be quite tight when it comes off the grill. The rest interval is essential; slicing the meat too early would result in the loss of all its fluids.

FAQ For the Campfire Prime New York Strip

What cut of steak should I use?

The kind of steak you choose is determined on what you want to cook. For hot and quick, opt for cuts with high marbling, like as ribeye or NY strip. If you’re making a roast or stew, seek for cheaper and meatier pieces, such as chuck roasts.

At what temperature should I remove the steak?

The internal temperature is entirely dependent on how you want or want your steak cooked. Remove it when it’s medium rare, which is 120-125 degrees. If you want a medium-cooked steak, set the temperature between 135 and 140 degrees. Anything above will be nicely done. Remember to always let the meat rest for 10 minutes before slicing.

Can I make A prime NY Strip steak in the oven or stove top?

All of my dishes may be prepared in the oven, on the stovetop, or on the gas grill. You don’t need a large green egg or a Weber grill to make any of my dishes.

Other Beef Recipes to Try

Easy Campfire Steak Bites Recipe & Loaded Mashed Potatoes

Campfire One Pot Beef Stroganoff Recipe

Easy Campfire Grilled Steak Pinwheels Recipe