Elevate your grilling game with this Ninja Foodi Grill Steak recipe, achieving perfectly seared steaks full of tender flavors and charred to perfection. Harnessing the power of the Foodi Grill’s innovative technology, enjoy restaurant-quality results in the comfort of your own home.
This will be your go-to Steak Recipe
If you own a Foodi Grill, this is the only steak recipe you’ll ever want to make again. The steak turns out tender, flavorful, and oh so juicy. And you’ll feel the same about my Ninja Foodi Grilled Chicken, too.
The Ninja Foodi Grill is such a versatile kitchen appliance. It’s unique blend of intense heat and cyclonic airflow guarantees evenly cooked meats with a delightful crispiness, earning it a top spot in the kitchen for me due to its convenience without sacrificing that perfect flavor and texture combo.
This steak gets its flavor from a savory marinade made with a mixture of soy sauce and worcestershire for rich, umami notes as well as spices including rosemary, Italian seasoning, and of course, salt & pepper.
I love how versatile this Ninja Foodi steak is, too. You can enjoy this steak on its own, on salads, in bowls, on wraps or quesadillas, for meal prep. You name it! This juicy steak is mighty flavorful, but basic enough to pair with almost any other dish.
Recipe Inspiration
I never felt very confident in cooking beef, especially steaks and filets. It can be intimidating to take a more expensive piece of meat and try to cook it perfectly. Two years ago, I had the opportunity to visit a beef processing plant in San Antonio, TX (my experience and reflection shared in the blog post here: Enchilada Stuffed Peppers) AND my thoughts changed on this.
I knew more about different cuts of beef, the marbling and how it contributes to the delicacy of cooking. I also know that I prefer to eat leaner beef, which is where the New York Strip Steak comes into play. It’s pretty lean compared to other cuts and it typically has minimal marbling, which ensures a more even cook time.
Recipe Ingredients
- Steaks – Filet mignon, ribeye steak, sirloin steak, skirt steak, etc. all work, but cooking time will vary depending on the thickness of the steak.
- Sauces – Soy sauce, dijon and Worcestershire sauce. These give strong umami flavors.
- Seasoning – Rosemary, Italian seasoning, salt, pepper.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Change up the marinade! Get creative with what you’re adding, just ensure avoid using something with a low smoke point as it will burn on the grill and no one wants a smoky kitchen!
- Spices: Use any of your favorite steak seasoning blend. Other suggestions include garlic, onion powder, sesame seeds, smoked paprika, red pepper flakes.
- Sauces: Play with vinegars like balsamic vinegar, apple cider vinegar, red wine vinegar, or rice vinegar.
- Condiments: A little barbecue sauce, hot honey, spicy brown mustard, wasabi.
How to Make This Recipe
1. Prep/Marinate the meat. Remove the steaks from the refrigerator and place in a plastic storage bag. Pour all of the ingredients into the bag and jus around until you feel they are equally covered. Place back in the refrigerator for at least 15 minutes.
2. Remove the marinated steaks from the refrigerator 15-30 minutes prior to grilling as they need to come to room temperature. It ensures the steak cooks evenly!
3. Preheat the grill. **Different grills will have varying ignition and start times** If you’re using the Ninja Foodi Grill (like I am), insert the grill pan, set the Foodi to ‘grill’ setting, and press preheat/start. For an outdoor grill, set it to 500 degrees F.
4. Grill the Steaks. Once the grill is preheated and hot (500°F), remove the marinated steaks from the bag, spray the grill grate with avocado oil cooking spray, and place on meat cuts on the Ninja grill. Let cook for 3-4 minutes and then flip with tongs. Gage the temperature of each steak with a meat thermometer. This will give you a good idea of how much time is remaining.
5. Let the steaks grill for another 2-4 minutes (depending on thickness of your steak and desired internal temperature). I remove the steaks when the middle reads: 140°F (for tender steak cooked medium). Remove with tongs and place on a cutting board.
6. Allow the filets to rest for 5-10 minutes before using a serrated knife to slice and enjoy. Serve with rice and vegetables, make it with my Caprese Salad, or just devour it with a fabulous aioli sauce. You can’t go wrong!
Steak Temperatures
Don’t guess on the cooking time – use a meat thermometer!! It is crucial in this recipe and the KEY to nailing perfect steak.
- 120°F rare
- 130°F medium rare
- 140°F medium
- 150°F medium well
- 160°F+ well done
These temperatures are taken from the very center of the meat immediately when it is removed from the heat source. This is the most accurate way as it will continue to cook while you let the steak rest; therefore I do not recommend letting it cook past 160°F as your meat will become very tough.
I typically remove the filets from heat when they are around 125°F- 140°F medium as they’ll still cook a bit when resting.
Recipe FAQs
I like to slice into pieces before storing as it makes reheating the steak bites much easier. Simply store in an airtight container for 2-3 days.
The cold leftover steak is great on top of salads or on sandwiches, but if you plan to reheat, don’t overheat it as it will continue to cook, even in just a couple of minutes in the microwave.
When a steak is at room temperature, it cooks more evenly. If the steak is cold, the exterior might cook faster than the interior, leading to an overcooked exterior and an undercooked interior.
Letting your steak to come to room temperature before cooking also is the best way to get a better outside sear.
If you’re starting with frozen steak, let thaw in the fridge overnight, then set out for 1 hour before cooking to ensure it has thawed completely and you’ll get an even doneness.
Absolutely! Use this same marinade and method for different proteins, just note cooking times will vary. Grill chicken breast for ~5 minutes per side, pork chops for 6 minutes per side, try salmon for ~2 minutes per side, or shrimp for 1 minute per side.
It’s key not to move your steak around on the grill plate. Beautiful grill marks come from letting each side of the steak cook through before moving it around too much.
PRO TIPS
Grilling a leaner cut of steak?
Sometimes I’ll add little bit of avocado oil (1-2 tbsp) to the marinade, especially on leaner cuts of meat to help retain moisture and get the perfect outside sear on a quality steak. BUT If you include this, do not substitute for any other oil as avocado has the highest smoke point and won’t break down at high temperature. Something like olive oil will have its nutrients destroyed at much lower temperatures (and from personal experience, will set off your fire alarm LOL).
Serving suggestions
Make it for a simple meat and potatoes night served with these Smashed Baked Potatoes or french fries, with lobster tail as an elegant surf and turf, serve it over this Caprese Steak Salad, or even consider it as a breakfast option of steak and eggs with these Goat Cheese Scrambled Eggs.
More Recipes You’ll Love
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Ninja Foodi Grill Steak
Equipment
- Ninja Foodi Grill
- freezer bag
- Whisk
- Meat Thermometer
- Tongs
- Knife
- Cutting Board
Ingredients
- 2 New York Strip Steaks, ~0.75 lbs each
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 2 tsp minced garlic
- 2 tbsp dijon mustard
- 1 ½ tsp dried rosemary
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- avocado oil spray
Instructions
- Prep/Marinate the meat. Remove the steaks from the refrigerator and place in a plastic storage bag. Pour all of the ingredients into the bag and jus around until you feel they are equally covered. Place back in the refrigerator for at least 15 minutes.
- Remove the marinated steaks from the refrigerator 15-30 minutes prior to grilling as they need to come to room temperature. It ensures the steak cooks evenly!
- Preheat the grill. **Different grills will have varying ignition and start times** If you’re using the Ninja Foodi Grill (like I am), insert the grill pan, set the Foodi to ‘grill’ setting, and press preheat/start. For an outdoor grill, set it to 500 degrees F.
- Grill the Steaks. Once the grill is preheated and hot (500°F), remove the marinated steaks from the bag, spray the grill grate with avocado oil cooking spray, and place on meat cuts on the Ninja grill. Let cook for 3-4 minutes and then flip with tongs. Gage the temperature of each steak with a meat thermometer. This will give you a good idea of how much time is remaining.
- Let the steaks grill for another 2-4 minutes (depending on thickness of your steak and desired internal temperature). I remove the steaks when the middle reads: 140°F (for tender steak cooked medium). Remove with tongs and place on a cutting board.
- Allow the filets to rest for 5-10 minutes before using a serrated knife to slice and enjoy.
- Serve with rice and vegetables, make it with my Caprese Salad, or just devour it with a fabulous aioli sauce. You can’t go wrong!
Nutrition
Notes
- 120°F rare
- 130°F medium rare
- 140°F medium
- 150°F medium well
- 160°F+ well done
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If you don’t have a go-to steak recipe, this one is IT. And if you do, it’s about to go out the window with this one! Simple and SO delicious every single time
This is my GO-TO steak recipe. It’s so tender and the marinade is perfection. We’ll pair it with a gourmet caesar salad often and wow, LOVE.