How to Grill Beef Top Loin Strip Steak

So, you’ve gotten past the two biggest hurdles when it comes to cooking steak: which cut to buy and how to cook it. Only now, you’re wondering what the secret tips and tricks to the perfect grilling experience are.

Everyone who knows steak will tell you, the tip loin strip is one of the better steaks for grilling. It’s easy, fast, and efficient, and most importantly it’s a delicious cooking method. It brings out the flavor of the meat, and if you go charcoal or wood it adds something special to the beef that just knocks it out of the part.

What is Top Loin Strip Steak?

Top Loin Strip steak, otherwise known as New York strip in some places, is a cut of beef taken from the top portion of the short loin primal cut. This muscle runs from the cow’s bottom-most rib to the top of its leg bone.

It isn’t as tender as some of the other cuts, but that doesn’t stop it from being extremely versatile and flavorful. It’s very similar to the sirloin steak, however the top loin strip is presented with the bone and tenderloin removed. 

This cut is super tender, because the muscle it’s taken from hardly does much work. It’s typically less expensive than sirloin as well.

Is Top Loin Strip Steak Good for Grilling?

The short answer here is yes, absolutely. Top Sirloin is ideal for grilling and pan-searing. 

Top Loin steak is a fan favorite and for very good reason. It’s a meaty, lean cut of beef that’s highly flavorful. 

How to Grill Top Loin Strip Steak?

Should You Tenderize Top Loin Strip Steak Before Grilling?

It’s not 100% required, but nothing beats a tender cut of meat.

Top Loin strip steak can be a bit tough if it’s not prepared right, especially if you don’t have deep enough pockets to afford the pricier cuts.

You can tenderize the steak with an acidic or fruity marinade, or by lightly beating your steak with a mallet.

Grilling Top Loin Strip Steak Step-by-Step

If your steak is frozen, you’re going to want to completely thaw it before cooking. Also, take it from the fridge about 30-40 minutes before you’re ready to cook. It needs to come to room temperature.

Once you’re ready you can begin preparations. Pat the steak dry with a paper towel if you haven’t already, and add your seasonings or dry rub.

To cook on a charcoal grill, you’ll want to place it over the hottest part of the grill. This steak is best when it’s cooked on high heat quickly. Sear both sides of your steak for 1-2 minutes, then pull it to a cooler side of the grill. It’ll be about 9-12 minutes for medium-rare. Turn about 1 minute before your halfway point.

For a gas grill, the process will be about the same. Preheat your grill on high and sear both sides of your steak for 1-2 minutes, before reducing the heat to medium. Continue grilling for 9-12 minutes for medium-rare.

Do You Close the Lid When Grilling Top Loin Strip Steak?

There are a few things to determine whether or not you want to close the lid of your grill while cooking.

Type of Cut

If you’ve got a thin cut of meat, you’ll need to leave it open. When you close the lid, it builds up the intensity of the heat and will cook the meat a lot faster. 

So the opposite is true for thick cuts of meat. You’ll want to close the lid to let the heat build up and cook it a little more thoroughly. This will let the heat penetrate the steak and get a faster and much more even cook. You’ll end up with a burned outside but undercooked inside far less often this way.

Type of Grill

With a gas grill, it’s always okay to cook with the lid open - depending on the type of cut you have.

A charcoal grill, on the other hand, shouldn’t be opened. The point of a charcoal grill is to surround and circulate the smoke and heat around what you’re cooking. Opening the lid allows the heat and flavorful smoke to escape and can even cause your cut to dry out because of the uncontrolled temperature variation.

Final Thoughts

Hardly anything in this world beats the flavor and juiciness of a perfectly cooked steak. Top sirloin strip steak is one of the most popular cuts out there, and it’s really easy to see why this is the case. It’s thick and flavorful, with beautiful marbling that only adds to that beefy flavor, and best of all, it’s an incredibly versatile steak. You don’t have to just grill it, you can cook this cut in just about any way you can think of.

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