Shell Steak

grilled strip steak cooked to medium rare, partially cut in slices on a cutting board.

5 from 28 votes

Learn how to make the perfect shell steak with this easy recipe! Juicy, flavorful, and grilled to perfection—this steak guide is ideal for any steak lover.

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: American

Keyword: shell steak, bone-in NY strip, strip steak, grilled steak, cast iron steak, grilling recipe

Servings:

Calories: 508kcal

Author: Renae Gerhardstein

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

For medium-rare shell steak, grill for about 10 minutes for a 1-inch thick steak, and 13 minutes for a 1½-inch thick steak.
Use a digital cooking thermometer inserted into the thickest portion of the meat to ensure proper cooking. Be sure that the probe isn't touching bone. For medium-rare, remove from the grill when the internal temp is 130°F.
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.

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 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.

Storing Instructions:

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.

Nutrition