If you’re looking to master the art of cooking a shell steak, this simple method will help you get it just right every time. With a beautifully seared crust and tender, juicy center, this is perfect for backyard grilling or a quick weeknight dinner. You’ll love how easy it is to bring out the bold flavor of a perfectly cooked steak.
When it comes to making shell steaks at home, understanding what sets them apart makes all the difference. Wondering what is shell steak? It’s a cut known for its nice marbling and deep, beefy flavor—very similar to a New York strip, and often found in steakhouse favorites. Thanks to its tender texture and rich taste, it’s a standout in many steak recipes. There are various cooking methods you can try, but grilling or searing in cast iron brings out the most flavorful meat, especially when it’s cooked to your preferred level of doneness.
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Why We Love This Recipe
- It is a popular choice for a reason—it’s full of flavor and has just the right amount of marbling. With the right technique, you can get that steakhouse-style nice crust right at home.
- The main difference between shell steak and other cuts is its balance of tenderness and bold taste. It’s a good alternative to pricier red meat cuts without sacrificing quality or satisfaction.
- The cooking process is simple but delivers big flavor. This flavorful recipe is quick enough for weeknights but impressive enough to serve on special occasions or when you’re just craving steak.
What is Shell Steak?
If you aren’t familiar with the name of this incredible cut of beef, you may know it by one of its other names. Regionally, shell steak is also known as a bone-in New York strip steaks, bone-in Kansas City strip steak, or plainly, bone-in strip steak.
How strip steaks are cut
The cut of beef comes from the back of the animal, also known as the short loin. Simply put, it’s a bone in NY strip steak, after the tenderloin has been removed by the butcher.
To appreciate and savor this premium cut, we’ll discuss the best grilling methods, how long to grill bone-in strip steak, and best practices for slicing and serving.
When you are ready to fire up the barbecue, we hope that you’ll also try our reader-favorite recipes for grilled fish tacos rockfish, and copycat Chick Fil A grilled nuggets, too!
Ingredient Notes and Substitutions
- Steaks: You’ll need two pieces, each about 1.5 lbs. As for thickness, make sure they’re between 1” and 1.5”, and be aware of the varying cooking times for either.
- Salt: Using coarse (large grain) salt is key for developing a gorgeous, textured crust. Sea salt, Kosher, Himalayan pink salt, and so on.
- Pepper: Freshly cracked pepper is a must for that crust!
Love beef for dinner? Try our short rib ragu pappardelle and corned beef and cabbage Dutch oven recipe!
Recipe Variations
- Balsamic soy marinade: Whisk together balsamic vinegar, soy sauce, garlic, and extra virgin olive oil for an easy steak marinade recipe. Let the meat soak for 30 minutes to an hour before grilling. This enhances the natural umami flavor and tenderizes the meat.
- Bone-in version with smoky flavor: Use a bone-in cut for a richer, more flavorful option. Grill it over charcoal to give the meat a delicious smoky flavor—ideal for those who want restaurant-quality results at home.
- Thicker cut, slower cook: Try a steak on the thicker side and slow cook it over indirect medium-high heat. This method works best with the finest cuts of meat and locks in excess moisture thanks to the higher fat content.
- Mix and match with different cuts: Don’t limit yourself to just one type. Use these same methods with different cuts of steak, like ribeye or sirloin, if you’re experimenting. You’ll find that it remains a good alternative that’s just as satisfying.
Equipment Used in this Recipe
- Grill
- 12-inch cast-iron pan or skillet
- Tongs
- Digital cooking thermometer or instant-read thermometer
How to Make Shell Steaks
- Don’t add the seasoning too soon
Adding salt too soon draws moisture from the meat, leading to a drier, less tender result. Instead, wait to add coarse salt and pepper until just before cooking the beef. - Preheat the skillet and grill to create the perfect sear
You need high heat to sear proteins. To make this recipe, preheat your grill somewhere between 380°F and 400°F.
After the grill is nice and hot, lay the skillet on the grates so that it can also preheat.
🎯 TFN Pro Tip
Cast iron takes longer than your average pan to preheat, so give it 5 – 10 minutes to reach that temp — closing the lid will speed up the process.
- The steak will let you know when it’s ready to flip
Yes, this may sound a little silly, but searing proteins like beef and pork is a rather intuitive process. By this, we mean that the meat will actually loosen itself from the pan once it’s ready to flip! If the meat is at all difficult to nudge, just let it cook a little longer.
- Always let the meat rest before slicing
After removing the grilled NY strip from the medium heat, wait for at least 5 minutes before you slice into it
This unwritten rule isn’t only for this shell steak recipe – it also applies to any griddle steak (like our steaks on Blackstone griddle!), and proteins as well.
As it rests, the juices will settle back into the fibers of the meat. This prevents them from leaking out onto your cutting board.
- Slice against the grain
Also known as cutting on the bias or making a bias cut, this method guarantees you will have tender and juicy bites of beef.
To find the grain, look for the lines that run parallel to each other throughout the meat. Then use your knife to cut across these fibers, instead of in the same direction.
Serving Suggestions
This best steak deserves equally delicious companions. Gnocchi with pesto offers a delightful contrast in texture and flavor. Simple rice is also great for a weekday dinner – learn how to make jasmine rice in Instant Pot. To balance the richness of the steak, consider oven parmesan asparagus for a fresh, vegetal touch or crispy roasted potatoes and green beans for hearty comfort. For a lighter option, a refreshing caprese salad with burrata or salad with pesto dressing would complement the meat perfectly. You can season it with extra ground pepper and steak sauce.
Recipe FAQs
It will take anywhere from 10 to 13 minutes depending on the thickness of the cut.
You can’t go by time alone, however, as it’s all about reaching a safe internal temperature of 130°F. A digital meat thermometer comes in handy for this.
It’s best to keep the lid open while searing. After that, when the meat has been transferred to the indirect cooking side of the grill, it could go either way. However, as it cooks fairly quickly, there’s really no need to close the lid.
We love a good medium-rare temperature bone-in NY strip steak! It has the best, most tender bite with plenty of juiciness still to be enjoyed.
The easiest way to accomplish this is with a quick sear on a large skillet, followed by cooking on indirect heat to bring the meat to doneness.
Store any leftovers in an airtight container once cooled. Refrigerate for up to 4 days and be sure to not let the meat come back to room temp. before you’re ready to reheat and eat.
The best way to reheat shell steak is by slowly baking at a low temperature so that you can warm the meat without taking it too close to well-done territory.
Now that you have tips for success, take this shell steak recipe and fire up the heat. You are about to make an incredible beef dinner!
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Shell Steak
Equipment
- grill
- 12-inch cast iron skillet
- tongs
- digital cooking thermometer
Ingredients
- 3 pounds shell steak (2 bone-in strip steaks, approximately 1.5 pounds each), room temperature
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper or more/less to your preference
Instructions
- For a gas grill: Preheat your grill to High (380 – 400°F.)
- Place a large cast iron skillet on the grates of the grill, so it preheats as well.
- Season both sides of all steaks with salt and pepper. Add steaks to the preheated skillet, leaving space between them. *If your skillet isn’t large enough to hold more than 1 steak, you may need to sear in batches. Or, you can cook steaks directly on the grill grates instead.
- Sear first side of the shell steaks for 2 minutes to create a nice golden crust. Using tongs, carefully flip steaks over, and sear other side for 1-2 minutes.
- Reduce grill heat to Medium (350 – 375°F.) and continue cooking bone-in steaks to your desired doneness, turning them over at the halfway point of total cooking time. *See Notes, below.
- Transfer to a cutting board or platter and lightly tent it with aluminum foil. Allow beef to rest for at least 5 minutes before serving.
Shell Steak on a Charcoal Grill
- Set up your grill with charcoal arranged on one side only, for indirect cooking.
- When the grill is hot, place steaks over the hottest part of the grill and sear each side for 1–2 minutes.
- Using tongs, carefully move the meat to indirect cooking side, or place on the grates over ash-covered coals. Continue grilling to your desired doneness, turning each steak over halfway through the total cooking time. *See Notes, below.
Notes
- Balsamic soy marinade: Whisk together balsamic vinegar, soy sauce, garlic, and extra virgin olive oil for an easy steak marinade recipe. Let the meat soak for 30 minutes to an hour before grilling. This enhances the natural umami flavor and tenderizes the steak.
- Bone-in version with smoky flavor: Use a bone-in cut for a richer, more flavorful option. Grill it over charcoal to give the meat a delicious smoky flavor—ideal for those who want restaurant-quality results at home.
- Thicker cut, slower cook: Try a steak on the thicker side and slow cook it over indirect medium-high heat. This method works best with the finest cuts of meat and locks in excess moisture thanks to the higher fat content.
- Mix and match with different cuts: Don’t limit yourself to just one type. Use these same methods with different cuts of steak like ribeye or sirloin if you’re experimenting. You’ll find that shell steak remains a good alternative that’s just as satisfying.
- Store any leftovers in an airtight container once cooled. Refrigerate for up to 4 days and be sure to not let the meat come back to room temperature before you’re ready to reheat and eat.
- The best way to reheat shell steak is by slowly baking at a low temperature so that you can warm the meat without taking it too close to well-done territory.
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Kim says
After trying the shell steak recipe, I can’t help but rave about it! With just salt and pepper, I transformed an ordinary NY strip steak into a culinary masterpiece. The sear was perfection, creating a tender, melt-in-your-mouth experience with every bite.
Anjali says
This was such a helpful guide to cooking shell steak!! I’ll definitely be referring back to this often – our steak turned out perfectly this time!
Biana says
Thank you for sharing this recipe, the steak looks amazing! I haven’t heard the name of shell steak until now, only NY strip steak.
Bec - TFN Team Member says
You’re welcome, Biana. We came upon the name shell steak during our recipe development. Isn’t it interesting how many different names there are for the same delicious food? 😉
Kerri says
This steak was delicious! I hadn’t tried shell steak before this, but I will definitely be trying it more often after following this recipe!