It’s easy to grill a New York Steak on the Indoor Grill any time of year. A homemade rub of rosemary, cumin, oregano, brown sugar and paprika goes on, the steaks sear for about 5 minutes a side, and dinner is ready in 15 minutes no matter what the weather is doing outside.
Summer comes and we can’t wait to get outdoors, but before we know it the weather changes, the wind picks up, or depending on where you live it rains half the year. That’s why an indoor grill comes in so handy: it is always barbecue season. These thin New York beef loin steaks from the meat counter grill up quickly and easily.
Add some corn on the cob or your favorite vegetables in foil packs and you have a complete meal with easy cleanup in no time.
Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 2 steaks
- ⚡ Calories: 486kcal per steak
- 🌶️ Flavor Profile: Savory beef under an herby, smoky sweet crust of rosemary, cumin and paprika
- ✋ Difficulty: Easy, the thermometer does the guessing
Quick Answer
Mix 2 tablespoons dried rosemary with 1 tablespoon each of ground cumin, dried oregano, light brown sugar, kosher salt and coarse black pepper, plus a teaspoon of sweet paprika, and rub it over both sides of two thin 6 to 8 ounce New York steaks. Preheat the indoor grill to its searing setting, then grill the steaks about 5 minutes per side, until a meat thermometer reads 135 degrees F for medium rare, 140 for medium or 150 for medium well.
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Why This Recipe Works
Click to see the technique science
- Thin steaks are made for indoor grills. A contact or searing grill cooks fast from high heat, so a thin cut reaches the right temperature in the center at the same moment the crust is done.
- Brown sugar in the rub is the crust. A small amount caramelizes on the hot grates into the dark, flavorful bark you’d expect from an outdoor grill.
- Cumin and paprika fake the smoke. Without charcoal, warm earthy spices give the steak that cookout flavor.
- Preheating fully matters. Steak placed on a grill that isn’t at searing heat steams instead of browning.
- The loin is forgiving. Top loin is a touch less tender than tenderloin but more flavorful, and cuts from the loin need very little work to taste great.
- A thermometer beats the clock. Thickness varies at the meat counter; temperature is what tells you medium rare from medium.
- A short rest finishes it. A few minutes off the grill lets the juices settle back into the meat instead of onto the cutting board.
Why You’ll Love This Recipe
- Barbecue season all year. Rain, wind or scorching heat outside, dinner still comes off the grill.
- Fifteen minutes, start to finish. Thin steaks need only a few minutes a side.
- Budget friendly. New York loin is often on sale and still tastes like a steakhouse night.
- A homemade rub from spices already in your pantry, no bottle required.
- Easy cleanup. No grill to scrape outside and no smoky kitchen from a cast iron pan.
- It builds a complete meal with my smoked gouda mac and cheese or a scoop of watermelon pico de gallo on the side.
Key Ingredients
Two steaks and a pantry spice rub. Quantities are in the recipe card below.
- Thin New York Beef Loin Steaks. Two, about 6 to 8 ounces each, sliced thin at the meat counter so they grill in minutes.
- Dried Rosemary. The backbone of the rub, piney and savory.
- Ground Cumin and Sweet Paprika. Warm and earthy, the smoky cookout flavor without the smoke.
- Dried Oregano. An herby lift.
- Light Brown Sugar. A tablespoon caramelizes into the crust.
- Kosher Salt and Coarse Ground Black Pepper. Seasoning that sticks and seasons evenly.
- Short on time? These grilling rub are a good shortcut, built on the same rosemary, salt, peppercorn, paprika and cumin idea.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
Some steaks grill better than others. These all work on an indoor grill or outside:
- Ribeye or strip loin for more marbling and richness.
- Filet mignon for the most tender, mild steak; tenderloin is the choicest cut.
- T bone or porterhouse when you want a little of both.
- Flat iron, top sirloin, flank, skirt or hanger for budget friendly, flavor forward cuts; slice flank and skirt thin against the grain.
- Swap the rub: garlic powder, onion powder and a pinch of chili flakes make a bolder blend.
- No indoor grill? Use a grill pan or your outdoor grill at high heat with the same timing.
How to Grill New York Steak on an Indoor Grill
Preheat your indoor grill to its highest searing setting; on mine, the light tells me when it reaches 450 degrees.
- Mix the spices together and rub them over both sides of the steaks, then lay the steaks on the hot grill.
- Grill about 5 minutes on each side, until a meat thermometer reads 135 degrees F for medium rare, 140 degrees F for medium, or 150 degrees F for medium well.
Recipe Tips & Tricks
- Wait for the full preheat. A sear needs real heat; a searing grill like the Hamilton Beach® Indoor Searing Grill lets you crank it all the way up and lower it for foods that don’t need a sear.
- Use a meat thermometer for safe grilling; it takes the guesswork out of knowing exactly when to take the meat off.
- Turn once. Flipping over and over keeps a crust from forming.
- Rest 5 minutes before slicing so the juices stay in the steak.
- Slice against the grain for the most tender bite.
- Pat the steaks dry before the rub goes on so the spices stick and the surface browns.
Serving Ideas & Suggestions
Serve it with corn on the cob, grilled vegetables in foil packs, or a creamy side of smoked gouda mac and cheese. Fresh fruit on the plate, like strawberries and sweet peppers, keeps it light. For a cookout menu, add watermelon pico de gallo with chips, a BLT party dip, and a pitcher of lavender lemonade or hibiscus iced tea.
Finish with strawberry basil popsicles, a patriotic poke cake or homemade ice cream. The rest of my 4th of July recipes, summer drinks, game day recipes and tailgate food ideas round out the menu. If you’d rather go meatless one night, try my chia seed pizza.
Indoor Grill Steak FAQs
It comes from the loin, the same area as tenderloin and sirloin. Tenderloin is the choicest and most tender cut; top loin and sirloin aren’t quite as tender but are a bit more flavorful. Cuts from the loin require very little work to taste great.
For thin 6 to 8 ounce steaks, about 5 minutes per side on a fully preheated searing grill. Turn the steaks and grill 3 to 5 minutes more for medium rare, 5 to 7 for medium, or 8 to 10 for medium well, checking with a thermometer.
135 degrees F for medium rare, 140 degrees F for medium, and 150 degrees F for medium well, measured in the thickest part with a meat thermometer.
Ribeye, strip loin, filet mignon, T bone, porterhouse, flat iron, top sirloin, flank, skirt and hanger steaks all grill well, indoors or out. Thin cuts are best on an indoor grill because they cook through quickly.
Yes, a few minutes. Resting lets the juices settle back into the meat, so they stay in the steak instead of running onto the cutting board when you slice.
Very little compared to a skillet, which is a big part of the appeal. Patting the steak dry and wiping excess oil off helps keep it that way. The Indoor Searing Grill by Hamilton Beach is the one I use.
Easy Grilled New York Beef Loin
Ingredients
- 2 6 oz Thin New York Beef Loin Steaks 6 – 8 oz each Thin
- 2 Tablespoon dried rosemary
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano dried
- 1 Tablespoon Lt Brown Sugar
- 1 Teaspoon ground sweet paprika
- 1 Tablespoon kosher salt
- 1 Tablespoon course ground black peppercorns
Instructions
Add the spices together and rub both sides of meat.- Add to a hot grill and cook approx 5 minutes on each side up to the correct temperature.
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