If you are looking to make a melt-in-your mouth, sizzling New York Strip Steak just like you find in an upscale steakhouse, look no further.

New York Strip Steak is one of the most flavorful cuts of meat you can buy. The New York Strip is the larger part of a t-bone steak.

Start with the best cut of New York Strip Steak you can afford. You'll want to get a cut with a generous amount of marbling. Marbling is the amount of white fat found in beef, and it increases the flavor, juiciness and tenderness of the steak.

There are three cuts available to the consumer. Prime is the best and Choice and Select are the other two cuts. Looks for "USDA Prime". If your local grocery store does not have USDA Prime, try your local butcher. Alternatively, you can find great cuts online at some of the larger and reputable online stores.

Choose a steak that is at least 1.5 inches thick. Thinner cuts will dry out.

The younger the beef the more tender it will be when pressed.

Allow the steak to at room temperature an hour before grilling. The meat will be of a more even temperature and this will allow more even cooking.

To get a tender, juicy steak without using a marinade, repeatedly puncture the meat with a metal fork on both sides.

Because New York Strip is really tasty on its own, it's best not to over-season it. Just before grilling, rub the meat with cooking oil, kosher salt and fresh cracked pepper. Make sure the oil is put on first, otherwise the salt will draw the moisture out of the meat. Alternatively, you can use your own steak rub, marinade or spices.

Pre-heat your grill for at least 10 to 15 minutes. The grill temperature should be between 500 and 600 degrees. The high temperature will sear the steak.

To cook, place the steak on the grill, wait 5 minutes and then flip. Do not flip more than once.

Allow the outside of the steak to get very dark, but not charred.  

Once you have seared the steak, move the steak to a cooler part of the grill and continue to cook for another 2-3 minutes.

To get nice grill marks on your steak, make a 1/4 turn half-way through the cooking time for each side.

For point of reference, a medium-rare steak cooks at 145 degrees, a medium-cooked steak is done at 160 degrees and a well-done steak is cooked at 170 degrees.

After the steak is cooked, remove from the grill, add a half teaspoon of butter on each steak. Let sit for 5 minutes.