Grilled New York Strip Steak with Herb Compound Butter Recipe

If you’re a steak lover looking for that perfect balance of rich, smoky flavor and a fresh herbaceous kick, the Grilled New York Strip Steak with Herb Compound Butter Recipe is about to become your new go-to. I find this recipe especially rewarding when you’re craving a steakhouse-quality meal at home without fussing over complicated steps. The key? A beautifully grilled New York strip topped with a luscious, aromatic herb butter that melts just so, sealing in the juices and adding a fresh burst of flavor you’ll savor in every bite.

This recipe shines on weekend nights when you want to impress without the stress, or anytime you have a grill handy and want something straightforward yet gourmet. What I love most is how the compound butter transforms the steak from delicious to downright decadent. Honestly, it’s a total game-changer for making a simple steak feel celebratory, and I can’t wait to share all the tips that help you nail it perfectly every time.

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Ingredients & Why They Work

The ingredients in the Grilled New York Strip Steak with Herb Compound Butter Recipe are simple but thoughtfully chosen to complement each other perfectly. Each element plays a role—from seasoning to grilling technique to the butter’s fresh herbs—for an unbeatable final taste. Grab high-quality steaks and fresh herbs for the tastiest results.

• New York Strip Steaks: These steaks have the perfect balance of tenderness and flavor, making them ideal for grilling.
• Kosher Salt: Coarse salt helps season evenly and enhances the steak’s natural flavors without overpowering.
• Vegetable Oil: Used to oil the grill grate and prevent sticking, allowing for perfect sear marks.
• Unsalted Butter: The creamy base for the compound butter, letting the fresh herbs shine without extra salt.
• Fresh Thyme & Rosemary: Classic herbs that add an aromatic, earthy freshness to the butter.
• Red Pepper Flakes (optional): Adds a subtle kick that balances the richness of the butter if you like a little heat.
• Freshly Ground Black Pepper: Boosts flavor with a clean, mildly spicy touch.
• Flaky Salt (optional): A finishing sprinkle that adds crunch and bursts of flavor on top.

Make It Your Way

I love mixing things up with this Grilled New York Strip Steak with Herb Compound Butter Recipe depending on the season or occasion. Don’t hesitate to swap out herbs or add your own spices—you can really make this your signature steak.

• Variation: I sometimes add minced garlic or lemon zest to the compound butter for an even brighter flavor that pairs beautifully with the steak.
• Dietary tweaks: For a dairy-free option, try a vegan herb butter substitute made from coconut oil or avocado oil blended with herbs.
• Heat level: If you enjoy spicy food, upping the red pepper flakes or adding a pinch of smoked paprika works great.
• Cooking preference: Whether you like your steak medium-rare or medium, adjust grilling time accordingly but let it rest well.

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

Step 1: Prepare the Herb Compound Butter

First, let’s make that fabulous herb compound butter—it’s what makes this steak unforgettable. Soften unsalted butter at room temperature, then finely chop fresh thyme and rosemary leaves. Mix the herbs, a pinch of kosher salt, and if you want a gentle heat, red pepper flakes into the butter until it’s well combined. Roll it into a log using plastic wrap and refrigerate for at least 30 minutes. This step is fantastic to do ahead of time so the flavors have a chance to meld.

Step 2: Get the Grill Ready and Season the Steaks

Heat your grill to a high temperature, about 450ºF, for that perfect sear. While it heats, take your New York strip steaks out of the fridge so they come to room temperature—this ensures even cooking. Clean and oil the grill grates to prevent sticking. Pat your steaks dry with paper towels, then season them all over with kosher salt. The dryness helps form a rich crust.

Step 3: Grill to Perfection

Place the steaks on the grill and close the lid. Leave them undisturbed for about 3 to 4 minutes to get those lovely grill marks. Flip and repeat on the other side. I always use an instant-read thermometer to check doneness—medium-rare hits between 120ºF to 125ºF. If they need more time, keep flipping every minute to avoid burning. If your steaks are cooking too fast or burning, lower the heat or move them to a cooler part of the grill.

Step 4: Rest and Serve with Herb Butter

Once grilled just right, move steaks to a clean board or plate and let them rest for 5 minutes to reabsorb their juices. Slice the compound butter into rounds and place on top of each steak right before serving. The warmth melts it perfectly over the meat, making every bite juicy and flavorful. If you like, sprinkle with flaky salt and crack fresh black pepper over the top for an extra finishing touch.

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

Garnishes

I like to finish this steak with a light sprinkle of flaky sea salt and freshly ground black pepper to add a bit of texture and an extra layer of flavor. Sometimes, a few fresh thyme leaves scattered on top add a lovely visual touch and a hit of freshness that complements the butter beautifully.

Side Dishes

My favorite companions for this steak are simple yet flavorful—grilled asparagus, roasted garlic mashed potatoes, or a crisp green salad with a lemon vinaigrette. The hearty sides balance the richness while keeping the meal fresh and satisfying.

Creative Ways to Present

For special occasions, I lay the sliced steak fan-style on a wooden board, topped with herb butter slices melting slowly, surrounded by roasted veggies and garnished with fresh sprigs of rosemary. It creates a beautiful rustic look perfect for sharing and makes diners feel like they’re at a cozy steakhouse.

Make Ahead and Storage

Storing Leftovers

Leftover grilled steak stores well in an airtight container in the refrigerator for up to four days. Make sure to keep it separate from the herb butter so you can add fresh slices when reheating—this keeps the butter’s flavors vibrant and prevents it from melting away too soon.

Freezing

If you’re lucky enough to have extra compound butter left, freeze it wrapped tightly in plastic wrap, then in a freezer bag. It keeps for up to two months and can be sliced off as needed. I usually don’t freeze cooked steaks as texture changes, but you can if necessary—just expect it to be best for cooked-meat uses, not fresh-eating.

Reheating

To reheat steak leftovers, I prefer gently warming them in a low oven (around 250ºF) wrapped in foil to preserve juiciness. Once warm, add fresh herb butter on top to revive flavor and moisture. Avoid microwaves if possible—they dry out the steak quickly.

FAQs

Final Thoughts

This Grilled New York Strip Steak with Herb Compound Butter Recipe is one of those dishes that never fails to impress while staying incredibly approachable. It’s perfect to whip up for a casual BBQ or a laid-back dinner that still feels special. I hope you’ll enjoy this recipe as much as I do—there’s nothing like a juicy steak finished with that silky, flavorful butter melting into every bite. Try it out, and you just might find yourself making it your new favorite for any steak night!

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