Ina Garten’s New York Grilled Steak Strips Copycat Recipe

Ina Garten’s New York Grilled Steak Strips are a bold and flavorful take on classic grilled steak. Thick-cut New York strip steaks are coated with a unique spice rub featuring coffee, brown sugar, garlic, chipotle chile powder, and red pepper flakes before being grilled over charcoal. The result is a beautifully charred steak with a smoky crust and tender, juicy center.

Why Everyone Will Love This Recipe

This grilled steak recipe delivers restaurant-quality flavor with a surprisingly simple technique. The coffee adds depth, the brown sugar helps create a caramelized crust, and the chipotle and red pepper bring gentle heat. Perfect for summer barbecues, special dinners, or weekend grilling, these steak strips are impressive without requiring complicated preparation.

What Is the Dish?

New York grilled steak strips are a modern take on the classic American steakhouse tradition of cooking thick-cut strip steaks over high heat. The New York strip, also known as a strip steak or club steak, comes from the short loin of the cow and is prized for its balance of tenderness, rich beef flavor, and satisfying texture.

Ina Garten’s version adds an unexpected twist with a dry spice rub inspired by bold barbecue flavors. Coffee-based rubs have become popular in grilling because the roasted notes enhance the savory qualities of beef while helping create a deeply flavorful crust. Fun fact: the technique of combining sweet, spicy, and smoky flavors is common in many American barbecue traditions, where spice blends are used to create layers of flavor rather than simply add heat.

Cooking Tips

• Let the steaks rest with the spice rub for at least 2 hours so the flavors can penetrate the meat.
• Pat steaks completely dry before seasoning to help develop a better crust.
• Use a meat thermometer for precise doneness since thick steaks continue cooking after being removed from heat.
• Create two grill zones by placing charcoal on one side so you can sear and then gently finish cooking the steaks.
• Always rest the steaks before slicing to keep the juices inside the meat.

Frequently Asked Questions

What Cut of Meat Works Best for This Recipe?

New York strip steak is ideal because it has excellent flavor and tenderness, but ribeye or sirloin can also be used.

Does the Coffee Make the Steak Taste Like Coffee?

No. The coffee adds a deep, roasted flavor that enhances the beef rather than making the steak taste like a coffee drink.

How Long Should I Marinate the Steak?

The steaks should rest with the spice rub for at least 2 hours in the refrigerator for the best flavor.

Can I Cook These Steaks Indoors?

Yes. Use a cast-iron skillet or grill pan over high heat, then finish cooking at a lower temperature if needed.

What Temperature Should Steak Reach?

For rare, aim for about 115°F; medium-rare around 120°F; and medium around 125°F before resting.

How to Store

Store leftover grilled steak strips in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or enjoy sliced cold in salads, sandwiches, or wraps.

How to Freeze

Freeze cooked steak slices in an airtight freezer-safe container or wrapped tightly in foil and plastic wrap for up to 3 months. Thaw overnight in the refrigerator and reheat gently to prevent the steak from drying out.

Ingredients

• 3 (1 + ½-inch-thick) New York strip steaks or club steaks
• 1 + ½ tbsps good olive oil
• 2 tbsps kosher salt
• 1 tbsp freshly ground black pepper
• 2 tsps light brown sugar
• 2 tsps ground coffee (regular or decaf)
• 1 tsp dried granulated garlic
• 1 tsp chipotle chile powder
• 1 tsp crushed red pepper flakes

How to Make Ina Garten's New York Grilled Steak Strips

• In a small bowl, combine kosher salt, black pepper, brown sugar, ground coffee, granulated garlic, chipotle chile powder, and crushed red pepper flakes.
• Pat steaks dry with paper towels. Place them in a baking dish and rub all sides with olive oil. Coat completely with the spice mixture. Cover and refrigerate for at least 2 hours.
• Heat charcoal and arrange it on one side of the grill, leaving the other side empty to create a hot and cool cooking zone.
• Place steaks on the hot side of the grill. Cook exactly 2 minutes on one side, then turn and cook exactly 2 minutes on the other side.
• Move steaks to the cooler side of the grill. Cover and cook for 8–10 minutes, until the internal temperature reaches your preferred doneness.
• Transfer steaks to a plate, cover tightly with foil, and rest for 15 minutes. Remove foil after resting to prevent carryover cooking.
• Slice steaks into strips, sprinkle with additional salt if desired, and serve hot or warm.