Description
This grilled New York strip steak recipe features perfectly seared steaks with optional herb-infused compound butter to enhance the flavor. The steaks are grilled over high heat for a beautiful crust and tender, juicy interior, perfect for a quick and satisfying dinner.
Ingredients
Scale
For the Steaks
- 2 (about 1 1/4-inch thick) boneless New York strip steaks (about 12 ounces each)
- 1 teaspoon kosher salt
- Vegetable oil, for the grill
- Flaky salt, for sprinkling (optional)
- Freshly ground black pepper
For the Compound Butter (optional)
- 4 tablespoons (1/2 stick) unsalted butter
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/8 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes (optional)
Instructions
- Make the compound butter: Place 4 tablespoons unsalted butter in a small bowl and let sit at room temperature until softened. Pick the leaves from 4 fresh thyme sprigs and 1 fresh rosemary sprig, and finely chop (about 1 teaspoon each). Add the herbs, 1/8 teaspoon kosher salt, and 1/8 teaspoon red pepper flakes if desired to the butter. Smash and stir together until combined. Transfer onto a piece of plastic wrap or parchment paper, then roll into a log. Twist the ends to seal. Refrigerate until chilled, at least 30 minutes.
- Prepare the grill and steaks: Prepare an outdoor grill for direct, high heat (about 450ºF). Meanwhile, let the 2 New York strip steaks sit at room temperature while the grill is heating. Scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in oil. Pat the steaks dry with paper towels, then season all over with 1 teaspoon kosher salt.
- Grill the steaks: Place the steaks on the grill. Cover and cook until dark grill marks form on the bottom, 4 minutes. Flip the steaks, cover again, and cook until grill marks form on the second side, 4 minutes. Check the temperature with an instant-read thermometer; for medium-rare, it should read 120ºF to 125ºF. If not ready, continue grilling, flipping every minute or so, until desired temperature is reached. If steaks brown too quickly, reduce heat or move to a cooler area.
- Rest and serve: Transfer the steaks to a clean cutting board or serving plates and let rest for 5 minutes. Top with slices of the compound butter or sprinkle with flaky salt and freshly ground black pepper if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The compound butter can be refrigerated for up to 1 week or frozen for up to 2 months; thaw in the refrigerator before use.
- Letting the steaks come to room temperature before grilling promotes even cooking.
- Use an instant-read thermometer to ensure perfect doneness.
- If you don’t have fresh herbs, you can substitute with 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary in the compound butter.
- For a spicier butter, increase red pepper flakes slightly according to taste.
Nutrition
- Serving Size: 1 steak with butter
- Calories: 500 kcal
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 140 mg
