Description
This grilled New York strip steak recipe delivers perfectly charred, juicy steaks with an optional flavorful herb compound butter. Ideal for an impressive yet simple dinner, it features direct high-heat grilling for beautiful grill marks and tender results.
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: Preheat an outdoor grill to direct, high heat (about 450ºF). Let the steaks sit at room temperature while the grill is heating. Scrape the grill grates clean if needed and oil the grates using a paper towel dipped in vegetable oil. Pat the steaks dry and season all over with 1 teaspoon kosher salt.
- Grill the steaks: Place the steaks on the grill and cover. Cook until dark grill marks form on the bottom, about 3 to 4 minutes. Flip the steaks, cover, and grill until grill marks form on the second side, another 3 to 4 minutes. Check the internal temperature with an instant-read thermometer; for medium-rare, it should read 120ºF to 125ºF. If not done, continue grilling, flipping every minute until the desired temperature is reached. Adjust grill heat if steaks brown too quickly by lowering temperature or moving steaks to a cooler area.
- Rest and serve: Transfer steaks to a clean cutting board or serving plates and let rest for 5 minutes. Top with slices of compound butter or sprinkle with flaky salt and freshly ground black pepper if desired. Serve immediately.
Notes
- Storage: Refrigerate leftover steaks in an airtight container 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.
- If you don’t have fresh herbs, dried thyme and rosemary can be substituted, though fresh offers the best flavor.
- Use an instant-read thermometer for accurate doneness rather than relying solely on time.
- Allowing the steaks to rest before serving helps retain juices and improves tenderness.
Nutrition
- Serving Size: 1 steak
- Calories: 450 kcal
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 110 mg
