How to Grill New York Strip Steak

Great food knows no borders. The New York Strip steak finds its soulful twin in Argentina’s bife de chorizo. This versatile cut carries two grilling traditions that come alive over fire: the communal rhythm of the Argentine asado ritual and the refined indulgence of an American steakhouse.

In this guide, we’ll walk you through everything it takes to master the perfect NY Strip steak, from choosing the right cut and prepping it, to step-by-step grilling techniques and serving ideas.

Ready to unlock a shared tradition packed with fire, flavor, and craftsmanship? Then fire it up!

Pro tip N°1→ Looking for the authentic asado experience? The secret to a perfect bife de chorizo lies on the grates of a Gaucho Life Argentine grill, designed to turn every moment into memories.

What is Bife de Chorizo?

Bife de chorizo stands out among Argentina’s signature beef cuts: the one tourists fall in love with on their first parrillada, and the one Argentines choose when it’s time to treat ourselves.

Despite its name, this cut has nothing to do with chorizo sausage (used for choripán). The name simply comes from its sausage-like shape. Equivalent to the New York Strip steak, bife de chorizo is a long, tender section taken from the short loin of the cow, covered by a generous fat cap. Sometimes it includes a bit of the rib bone, though most butchers remove it.

There are a few popular versions. The classic is a thick, rectangular cut known as bife angosto, while another option is the mariposa (butterflied) style, where the cut is split almost in half for quicker, more even cooking.

Unlike a Ribeye, this cut isn’t prized for heavy marbling. It’s relatively lean, but when grilled whole, the outer fat slowly melts and bastes the meat, adding richness and tenderness. Even when cut into steaks, leaving a thin edge of fat enhances flavor, juiciness, and that signature bife de chorizo texture.

Pro Tip Nº2 → Want to go deeper into the asado tradition? Check out our guide on Argentina’s grilled meat and their U.S. equivalents to bring the full asado experience to your grill.

Selecting the Perfect Steak

The first step to mastering a New York Strip steak or bife de chorizo is choosing the right cut. Here’s how to pick a steak that will make everyone at your table say “mmm…”

In the U.S., beef quality is graded by the USDA, and retail cuts usually fall into three main categories:

• Prime. The highest grade, ideal for grilling or pan-searing, thanks to excellent marbling and tenderness.

• Choice. Slightly less tender than Prime but still juicy and flavorful: the best balance between quality and value.

• Select. Leaner and firmer; may need marinating to enhance flavor and texture.

For grilling, always go for Choice or Prime cuts for superior results. Freshness also matters; keep an eye on:

• Color. Look for cherry-red beef, or deep burgundy if it’s dry-aged, never gray or brown.

• Texture. The surface should be firm and slightly moist, not slimy or overly dry.

• Smell. Fresh beef smells clean and slightly metallic, never sour or off.

Thickness is key, too, as thin steaks tend to dry out quickly. A good bife de chorizo should be 1.5 to 2 inches thick. Paired with an Argentine or Santa Maria–style grill that gives you both heat control and wood-fired flavor, you’ll get that perfect crust outside and juicy tenderness inside.

Pro tip N°3→ For special occasions, try a dry-aged prime or wagyu NY steak. Dry-aged cuts develop concentrated, nutty flavors, while the Wagyu has exceptional marbling, giving the meat a buttery texture.

Preparation: Brining and Seasoning for Success

While both the American and Argentine traditions celebrate the grilled New York Strip steak above almost any other fire-meat combination, they differ in how they season it.

In Argentina, where cattle are grass-fed, bife de chorizo naturally carries a deep, beefy flavor. That’s why seasoning is kept minimal: just a pinch of coarse salt, rubbed over the meat.

In contrast, the American steakhouse tradition leans toward bolder, spicier flavor profiles. Classic dry rubs combine herbs, paprika, and garlic, often applied as a dry brine the day before grilling. This helps the meat retain moisture, absorb flavor, and develop a thicker, crispier crust.

Here’s how to get the best of both worlds, Gaucho Life-style:

• For a whole bife de chorizo, salt it about 40 minutes before grilling using coarse salt, roughly 0.5% of the meat’s weight.

• For individual NY Strip steaks, sprinkle coarse salt five minutes after placing them on the grill to prevent dryness or oversalting.

• To craft a flavorful rub, grind minced garlic with fresh rosemary, then add salt, pepper, and paprika. Brush the steaks with olive oil, then apply the mix on top and one side only to avoid burning.

• For a spicier Argentine touch, brush the steaks with chimichurri while grilling..

Pro tip N°4→ Let your bife de chorizo reach room temperature about 30 minutes before grilling. If the seasoning causes the surface to sweat, pat it dry. This helps trigger the Maillard reaction, creating that irresistible golden crust.

How to Grill New York Strip Steak Step by Step

The foundation of every asado or BBQ is fire; in this case, a two-zone fire. This setup lets you alternate between mild heat for even cooking and high heat for searing. Here’s how to do it:

• If you’re using an open-frame charcoal grill, similar to a gaucho grill (great for smoky flavor and a more hands-on experience), arrange the embers to create a hot zone (pack them closely) and a mild-heat zone (scatter them).

• If you have a Santa Maria grill, you’ve hit the jackpot. Simply raise or lower the grates to control temperature. Using a gas grill? Set one burner to high heat and the other to low.

How to check temperature? Place your hand about 3 inches above the grates. Over the high-heat zone, you should hold it for about 7 seconds. Over the mild zone, up to 12 seconds.

Once the fire is on, preheat the grates for about 10 minutes, then bring your bife de chorizo to the grill. There are two main ways to cook a New York Strip steak: sear or reverse sear.

• Sear. Place the steaks (seasoned side up) on the high-heat zone to build a crust and lock in juices. For rare to medium-rare, cook about 7 minutes per side. For more doneness, move them to the mild zone for another 14 minutes (7 per side).

• Reverse sear. Start over mild heat for 10–14 minutes per side, then move to the high-heat zone for a quick sear on each side.

You can also grill the whole bife de chorizo. In this case, spread the embers evenly or set the burners to medium heat. At 3 inches above the grates, your hand should hold for 9–10 seconds.

Once preheated, place the cut fat-side down. Cook for 40 minutes to 1 hour, depending on thickness and desired doneness. Flip and grill for another 20 minutes, or until done.

 

Doneness Level	Internal Temperature (°F)	Description
Rare	120–125°F	Cool red center, very tender and juicy.
Medium Rare	130–135°F	Warm red center, the perfect balance of flavor and tenderness — ideal for most steaks.
Medium	135–145°F	Pink center, slightly firm with balanced juiciness.
Medium Well	145–155°F	Slightly pink center, noticeably firmer texture.
Well Done	160°F+	Brown throughout, very firm with little juice — best for those who prefer no pink.

 

Pro tip N°5→ New York Strip steak is ideal for grilling, but its fat cap can cause flare-ups as it melts. To prevent that, use V-shaped grill grates that channel fat away, helping ensure a safe, controlled, and flavorful grilling session.

The Final Touch: Resting, Slicing, and Serving

Once the steaks are done, let them rest for 5–10 minutes (depending on thickness) before slicing. This lets the juices redistribute, ensuring every bite is tender and full of flavor. Slice against the grain for tenderness.

Bife de chorizo pairs beautifully with many side dishes, from BBQ-grilled vegetables to creamy mashed potatoes. Classic accompaniments include:

• Creamed spinach or creamed potatoes, for that New-York-steakhouse touch.

• Green salad. Try a mix of arugula, mushrooms, and cheese for a fresh twist.

• Criolla salad, the traditional Argentine blend of diced tomato, onion, and bell pepper.

Serve with a strong red wine (Malbec or Cabernet) and chimichurri on the side, for the authentic Argentine flavor.

Pro tip N°6→ In a typical Argentinian asado, the bife de chorizo will be one of many beef cuts that are brought to the table, so remember to keep the side dishes light! 

Why Argentine-Style Grilling is Growing in the U.S.

Lately, Argentine-style grilling has been gaining momentum in the U.S. as part of a broader culinary shift toward authenticity and global inspiration. Backyard cooks and chefs alike are embracing a revival of live-fire cooking, drawn to the primal satisfaction and flavor depth that only wood or charcoal flames can provide. Grilling is no longer just about burgers and hot dogs; it’s a social experience, a centerpiece for connection and craft.

This resonates deeply with Argentina’s asado tradition, where grilling over hardwood embers is both an art form and a gathering around fire, food, and conversation.

At Gaucho Life, we place this tradition at the heart of our craft, creating handmade Argentinian grills that bring the authenticity of wood-fueled cooking to life, combining performance, beauty, and heritage in every detail.

Pro tip N°7→ Want to know more about Argentine culture? Discover how to cure a mate gourd and start enjoying the drink that’s taking over the world.

FAQs

Still curious about grilled bife de chorizo, aka New York Strip steak? Here are answers to some of the most common questions we hear. If yours isn’t listed, feel free to reach out. We’re always happy to help!

What cut is bife de chorizo in English?

The U.S. equivalent of Argentinian bife de chorizo is the New York Strip steak: a thick, boneless cut from the short loin of the cow.

What’s the best way to grill a NY Strip steak on charcoal?

The best way to grill a NY Strip steak on charcoal is searing it over high heat for 7–14 minutes per side, depending on thickness and desired doneness. Season lightly with coarse salt before grilling to enhance its rich, beefy flavor.

Is New York Strip the same as Ribeye?

Not quite. The New York Strip is a lean cut from the short loin, with a fat cap on one side. The Ribeye, from the rib section, has more marbling and a richer, buttery taste.

What thickness is ideal for grilling?

A New York Strip steak should be 2-3 fingers (1.5-2 inches) thick for grilling. This ensures a juicy interior and a crisp crust.

Do I need a special grill for Argentine asado?

Argentinians adapt to everything, and our traditions do, too. You don’t need a special grill to enjoy an asado, but an Argentine Santa Maria grill (like those from Gaucho Life, with adjustable height and V-shaped grates) makes all the difference for the most authentic flavor and control.

Two Cultures, One Legendary Cut 

Grilled New York Strip steak is more than just food: it’s a bridge between two traditions, perfected over decades across a continent. The soulful simplicity of an Argentine asado meets the indulgence of American steakhouses. Mastering it means understanding your fire and respecting the meat.

At Gaucho Life, we know that when it comes to grilling bife de chorizo, the stakes are as high as they can get. Not just any grill will do: you need the right tools to achieve true flavor and precision.

Explore our catalogue of handcrafted argentinian charcoal grills and accessories and elevate your backyard cooking to the next level. Because with the right preparation, technique, and equipment, it isn’t just grilling. It’s a lifestyle.