Grilled New York Strip Steak with Herb Compound Butter Recipe

I’m thrilled to share this Grilled New York Strip Steak with Herb Compound Butter Recipe with you — it’s a total game changer when you want that perfect steak dinner without fuss. There’s something magical about the way the high heat grilling sears the strip steak, locking in all those rich, beefy flavors while that herb compound butter adds a silky, aromatic finish you’ll find yourself craving again and again.

This recipe shines for any occasion, whether you’re firing up the grill on a laid-back weekend or looking to impress guests with something special yet simple. Trust me, once you try this grilled steak paired with herb-infused butter, you’ll be surprised how easily you can elevate your home grilling game with just a few thoughtful steps.

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Ingredients & Why They Work

All the ingredients in the Grilled New York Strip Steak with Herb Compound Butter Recipe are chosen to highlight the steak’s robust flavor without complicating things. Plus, the fresh herbs in the compound butter really take it up a notch. When shopping, look for a good quality New York strip and fresh, fragrant herbs—you’ll taste the difference!

• New York Strip Steaks: Choose steaks about 1 1/4 inch thick for ideal grilling; thicker cuts can be tricky to cook evenly.
• Kosher Salt: Coarse-grained salt gives a great crust and seasons more evenly.
• Vegetable Oil: Use for oiling the grill grates; it prevents sticking and helps with those beautiful grill marks.
• Unsalted Butter: The base of your compound butter—a clean slate to soak up the fresh herb flavors.
• Fresh Thyme & Rosemary: Aromatic, woodsy herbs that blend beautifully in the butter and pair perfectly with steak.
• Red Pepper Flakes (optional): If you like a subtle hint of heat, they add a nice touch without overpowering the steak.
• Freshly Ground Black Pepper: Adds zing and balances the richness of the steak and butter.
• Flaky Salt (optional): For finishing, it brings fabulous texture and an extra pop of flavor.

Tweak to Your Taste

I love making this recipe my own depending on the season or my mood, and I encourage you to do the same. Whether you want to add a smoky chipotle twist or keep it classic with just garlic in the butter, it’s a flexible base that welcomes your creativity.

• Variation: I’ve tried swapping rosemary with fresh basil or oregano in the compound butter for a slightly different herb profile—both are delicious!
• Diet-Friendly: Skip the compound butter and serve with a squeeze of lemon and fresh herbs for a lighter but still flavorful steak.
• Seasonal Changes: Adding a touch of minced garlic to the butter in fall creates a cozy, comforting vibe.
• Spicy Kick: Toss in some smoked paprika or cayenne for an extra layer of heat that wakes up the palate.

Step-by-Step: How I Make Grilled New York Strip Steak with Herb Compound Butter Recipe

Step 1: Prepare the Herb Compound Butter

First, soften 4 tablespoons of unsalted butter to room temperature—this makes mixing so much easier. Then, finely chop fresh thyme and rosemary leaves and stir them into the butter along with a pinch of kosher salt and red pepper flakes if you like a hint of spice. I like to roll this mixture into a log on parchment paper and refrigerate it until firm; this way, it’s super easy to slice onto the steak just before serving.

Step 2: Get Your Grill Ready

While the compound butter chills, fire up your grill to high heat—around 450ºF is ideal for that perfect sear. Don’t forget to scrape the grates clean and oil them with a paper towel dipped in vegetable oil to stop the steaks from sticking. Meanwhile, bring your steaks out of the fridge to reach room temperature; this helps them cook more evenly and keeps them juicy.

Step 3: Season and Grill the Steaks

Pat your steaks dry, and season generously with kosher salt all over. Place them on the hot grill and cover. After 3 to 4 minutes, look for nice dark grill marks before flipping and repeating on the other side. Use an instant-read thermometer for precision—120ºF to 125ºF for medium-rare is my sweet spot. If you need more time, keep flipping every minute or so to cook evenly without burning.

Step 4: Rest and Serve

This is where your patience pays off. Transfer the steaks to a cutting board or serving plates and let them rest for about 5 minutes. This keeps all the juices inside, so every bite is tender and flavorful. Top each steak with a slice of your chilled herb compound butter or sprinkle flaky salt and freshly ground pepper for that finishing touch.

How to Serve Grilled New York Strip Steak with Herb Compound Butter Recipe

Garnishes

I tend to keep it simple here—a small pat of compound butter melting over the hot steak is the star. But I also love a sprinkle of flaky sea salt and a crack of fresh black pepper to finish. Fresh herb sprigs on the side not only look inviting but subtly enhance the aroma.

Side Dishes

My favorite sides for this grilled steak always circle back to classic roasted vegetables like asparagus or garlic mashed potatoes—the kind that soak up every juicy bit of steak flavor. On lighter days, a crisp arugula salad with lemon vinaigrette pairs beautifully.

Creative Ways to Present

For a dinner party, I slice the steak and fan it on a wooden board topped with herb butter slices and scattered fresh herbs and edible flowers for a rustic yet elegant feel. Adding grilled lemon halves for squeezing at the table is a little bright surprise that guests love.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover steak tightly in foil or place in an airtight container and pop it in the fridge where it keeps well for up to 4 days. When I know I won’t eat it soon, I slice it first to save on reheating time.

Freezing

The compound butter freezes beautifully if you make extras in advance—just thaw in the fridge overnight before use. I don’t usually freeze cooked steak because it can lose texture, but raw seasoned steaks freeze well if vacuum-sealed.

Reheating

To reheat steak without drying it out, I bring it to room temp and warm gently in a skillet over low heat, or better yet, give it a quick toss in the oven at 250ºF wrapped in foil. Add a fresh dollop of herb butter before serving to revive that luscious flavor.

FAQs

Final Thoughts

I have to say, this Grilled New York Strip Steak with Herb Compound Butter Recipe holds a special place in my cooking routine—it’s just so straightforward but yields such epic results every time. If you’re looking for a way to impress yourself or others with a restaurant-quality steak at home, give this a go. You’ll find yourself reaching for those fresh herbs and firing up the grill again before you know it!

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