Go Back
–+ servings
A plate with a cooked KC strip steak partially sliced, garnished with herbs, atop a bed of salad featuring diced red peppers.
Print Recipe Add to Collection
5 from 1 vote

Grilled Strip Steaks Recipe

It doesn't take much to get perfectly grilled Kansas City strip steaks with our simple yet flavor-packed SPG and ancho rub. These 1-inch thick beauties are seasoned to perfection and kissed by the fire to deliver that authentic grilled steak flavor everyone loves.
Prep Time5 minutes
Cook Time10 minutes
5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 509kcal
Author: Kita Roberts

Ingredients

  • 2 Kansas City strip steaks (bone-in New York strip steaks) about 1” thick
  • 1 tbsp SPG rub (salt, pepper, garlic) or your favorite steak seasoning
  • 1 tsp ancho chili powder

Instructions

Prep the Steaks:

  • Remove the steaks from the package and pat them dry.
  • Combine the SPG rub with the ancho chili powder and rub the steaks on both sides, coating the edges and fat cap as well.
  • Let the steaks rest at room temperature while you preheat the grill.

Preheat the Grill:

  • Preheat your grill for a single-layer fire, direct heat. See our notes below for gas, charcoal and pellet grills.
  • Adjust the air vents to allow the grill temperature to preheat to 500 to 600 degrees F.
  • Clean and oil the grill grates.

Grill the Steaks:

  • When the grill has preheated, gather your tongs and an instant-read thermometer. These steaks cook quickly, so having everything ready and on hand will help you nail the perfect internal doneness.
  • Place the steaks directly over the heat and sear them for about 60 seconds.
  • Using the grilling tongs, gently rotate the steaks 90 degrees to form sear marks, and sear for another 60 seconds. If the steaks don’t lift easily with the tongs, avoid tugging the meat, as this can tear it. Simply allow the steaks to sear another 15 to 30 seconds before rotating.
  • Flip the steaks and allow them to cook for another 60 to 90 seconds, to a temperature of 130 degrees F for medium rare, or to your desired internal temperature. The thickness of the steaks will determine the cooking time.
  • For one-inch steaks, we aim for 2 to 3 minutes per side.

Rest and Serve:

  • Carefully remove the steaks from the grill and let them rest for 5 minutes before serving.
  • We plate these steaks whole for dramatic effect or carve them from the bone, then slice them into thin strips against the grain to make eating easier.

Notes

Always use a digital meat thermometer for the most accurate internal temperature.
Never leave your grill unattended. When grilling steaks over direct heat, there can be flare-ups as the fat renders and drips onto the hot coals or grill.
For a Gas Grill:
  • Prep the steaks as directed.
  • Prep your gas grill by turning on all of the burners to high to preheat the grill.
  • Clean and oil the grill grates. 
  • Adjust the knobs to allow the grill to reach an even consistent medium-high heat of 500 to 600 degrees. 
  • Grill the steaks as directed in the recipe card. 
For a Charcoal Grill:
  • Prep the strip steaks as directed.
  • Pour lit charcoal into one even layer in your grill. 
  • Nestle the grill grate on top and lean and oil the grill grates. If using a ceramic grill, do not use the diffuser plates.
  • Depending on the type of charcoal grill you are using, you may be able to adjust how close the grill grates are to the coals. If possible, try to place the grates at least 4 to 5" above hot coals.
  • Cover the grill with the lid and adjust the air vents for maximum air flow to allow the grill to get hot, about 10 minutes longer. You want the coals ashed over and glowing, not with wild flames. 
  • When the grill is hot, remove the lid. This will allow for even more air and increase the heat. 
  • Place the steaks on the grill grates and cook as directed to your desired internal temp.
  • We use Cowboy Hardwood Briquets or Hardwood Lump when searing steaks for the best char-grilled flavor. If we have them on hand, we may add some hickory wood chips to the coals but since these steaks cook so fast, it's not necessary. 
For a Pellet Grill:
  • Prep your steaks as directed. 
  • Prep your pellet smoker for sear. 
  • Clean and oil the grates.
  • When the grill is preheated, place the steaks in the center of the grill and cook as directed. 
  • Some pellet smokers may not get hot enough to sear. In that case, we recommend preheating a cast-iron skillet over the grill grates and searing the steaks for. 
  • We recommend Jack Daniel's charcoal pellets for authentic grilled flavor when using a pellet smoker. 
Helpful Links:

Nutrition

Serving: 1serving | Calories: 509kcal | Carbohydrates: 0.5g | Protein: 47g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 181mg | Sodium: 3.622mg | Potassium: 728mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 297IU | Vitamin C: 0.01mg | Calcium: 57mg | Iron: 4mg