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Grilled NY Strips with Garlic Chili Sauce sitting on a cutting board in front of the flames.
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5 from 1 vote

Grilled NY Strips with Garlic Chili Sauce

Grilled NY Strips with Garlic Chili Sauce will satisfy any steak night cravings.
Prep Time20 minutes
Cook Time20 minutes
Brining Time (minimum)40 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 3-4 NY Strips
  • Kosher Salt to taste
  • Sliced Limes for garnish

Garlic Chili Sauce:

  • 2 tbsp Soy Sauce
  • 2 tbsp Fish Sauce
  • 2 tbsp Minced Garlic
  • 1.5 tbsp Thai Chili Paste
  • 1 tbsp Local Honey
  • 1 tbsp Chopped Cilantro
  • 1 tbsp Chopped Scallion
  • 3 medium Limes juiced


  • Add your steaks to a baking sheet (preferably with an elevated grate). Generously season your steaks with the kosher salt on all sides. If you have the time, place the steaks in the fridge overnight (uncovered) to dry brine. If you are at a time crunch, place in the fridge for 30-40 minutes for a quick dry brine.
  • The next day, preheat your fire for direct grilling (around 400F).
  • In a bowl, mix together all the ingredients for the Garlic Chili Sauce. Set to the side until ready to use.
  • Pull out your steaks and brush off any excess salt. Add your steaks to the grill to cook for about 3.5-4 minutes per side or until they are 125F internal. Once the steaks have hit temperature, pull them off and let them rest for 10-12 minutes covered.
  • Once the steaks are rested, slice them up and top with a drizzle of the Garlic Chili Sauce. Serve and enjoy!



Calories: 405kcal | Carbohydrates: 14g | Protein: 36g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 103mg | Sodium: 1301mg | Potassium: 596mg | Fiber: 2g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 4mg