When grilling a NY strip, following a three-step method can yield perfect results. The suggestion comes from Mark Lobel, the fifth-generation butcher and owner of Lobel's of NY.

The first step is to get your grill hot on one side, leaving the other half cool. Then, cook your steak on the hot side of the grill over direct heat for two minutes on each side.

For the second step, move the steak to the cool side of the grill. Cover it with a lid, ensure the vents are open, and cook for 8 to 10 minutes — depending on how you want it done.

The final step involves letting your steak rest on a plate covered with a sheet of aluminum foil for 15 minutes. Once done, you can serve your perfectly grilled NY strip as usual.

The first step exposes the steak to direct heat, giving it a nice sear and a caramelized crust. The second step uses indirect heat to cook its inside without burning the exterior.

The last step lets residual cooking get the steak to its final level of doneness and redistributes its juices throughout, keeping them from dripping out when the steak is cut.