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Grilled Prime New York Strip with Italian Summer Corn Relish
Grill a perfect Prime New York strip with salt, pepper, and high heat, then top it with a fresh Italian corn relish made with herbs, lemon, and capers.
TABLE OF CONTENTS
Grilled Prime New York Strip with Italian Summer Corn Relish
Sometimes the best steak recipe is the one that knows when to stop.
A beautiful Prime New York strip doesn't need marinades or a dozen spices. Salt. Freshly cracked black pepper. High heat. A little patience.
The surprise of this meal wasn't the steak—it was the relish.
It started with leftover boiled corn from another dinner. Instead of letting it sit another day in the refrigerator, I chopped parsley, added capers, garlic, pickled red onion, diced orange pepper, lemon, good olive oil, and just a touch of honey. It became something halfway between an Italian salsa verde and a fresh summer relish.
While the steaks cooked, I threw a couple of bell peppers on the grill.
Not because this meal needed them.
Because tomorrow probably will.
That's one of my favorite kitchen habits. Whenever the grill is hot, cook a little extra for another meal.
Why You'll Love This Recipe
- Restaurant-quality steak with minimal ingredients
- A bright Italian-style relish made from leftover corn
- Perfect for summer grilling
- Ready in under 30 minutes
- Great for entertaining
Ingredients
For the Steak
- 3 Prime New York strip steaks (about 1½ inches thick)
- Kosher salt
- Freshly cracked black pepper
For the Italian Corn Relish
- 1½ cups cooked corn kernels
- 1 cup chopped flat-leaf parsley
- 2 tablespoons finely diced pickled red onion
- ¼ cup finely diced orange bell pepper
- 1 tablespoon chopped capers
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon honey
- Pinch red pepper flakes (optional)
- Fresh black pepper
How to Grill the Perfect Prime New York Strip
The key to a great Prime New York strip isn't a complicated marinade—it's technique.
Start by patting the steaks completely dry with paper towels. Season generously with kosher salt and freshly cracked black pepper, then let them stand at room temperature while the grill heats to about 500°F.
Cooking over high heat creates a deep, flavorful crust while keeping the inside juicy. Once the steaks come off the grill, let them rest for 8 to 10 minutes before slicing so the juices stay where they belong.
Step-by-Step Instructions
1. Dry the steaks.
Pat the steaks completely dry with paper towels.
This is one of the biggest secrets to getting a beautiful crust.
Season generously with kosher salt and freshly cracked black pepper.
Let stand at room temperature for about 30 minutes.
2. Make the relish.
Combine:
- Corn
- Parsley
- Pickled red onion
- Orange pepper
- Garlic
- Capers
- Lemon zest
- Lemon juice
- Olive oil
- Honey
Mix well and let sit while the steaks cook.
The flavors improve as they mingle.
3. Grill the steaks.
Cook over very high heat.
Flip only once.
Cook until your preferred doneness. I like to pull mine at 125 knowing they will carry over to 135, a nice medium-rare.
Rest 8–10 minutes covered in aluminum foil before slicing.
My Grilling Habit
I like to grill Prime New York strips over high heat, around 500°F.
Rather than leaving the lid open or closed the entire time, I alternate between the two. Closing the lid helps maintain an even cooking temperature and encourages a beautiful crust.
But I'm always watching the smoke.
If I see the smoke getting too thick or notice a flare-up beginning, I simply open the grill and let the steaks sizzle uncovered for a minute or two. Once the smoke settles down, I close the lid again and continue cooking.
It's a simple rhythm I've developed over the years:
Closed for even cooking. Open for fire management.
The goal isn't to eliminate flare-ups completely. A little fire is part of grilling. I just don't want it to control the cook—or overpower the flavor of a beautiful piece of beef.
4. Slice and serve.
Slice across the grain.
Spoon the relish generously over the top.
Serve immediately.
Tips
- Dry steaks brown better.
- Don't skip the resting time.
- Leftover boiled corn works beautifully here.
- If you're grilling anyway, roast a few peppers for tomorrow's lunch.
Looking for the perfect side?
Pair this steak with my Beans & Greens on Toast with Yellow Eye Beans and Escarole.
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