Oh, if you’re anything like me and love a perfectly cooked steak that just melts in your mouth, you’re going to adore this Grilled New York Strip Steaks with Herb Compound Butter Recipe. It’s the kind of recipe that elevates a simple dinner into a special occasion without needing tons of fancy ingredients or complicated steps. I find it’s especially perfect for those weekend BBQs or when you want to impress your friends (or just treat yourself).

What really makes this Grilled New York Strip Steaks with Herb Compound Butter Recipe stand out is that incredible herb butter melting slowly over the hot steak — it’s pure magic! The juicy, flavorful steak paired with the fragrant, luscious butter is something that never fails to wow me and always leaves everyone asking for seconds. Trust me, once you try it, this recipe will become one of your go-to favorites, too.

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Why This Recipe Works

Simple Yet Flavorful: The herb compound butter adds a burst of fresh flavor that perfectly complements the rich steak.
Perfect for Grilling: Cooking over high heat seals in the juices for a tender, juicy steak every time.
Easy to Customize: You can tweak herbs or seasoning based on your preferences, making it versatile and personalized.
Great for Beginners and Pros: Clear steps that help you avoid common grilling pitfalls, ensuring success regardless of skill level.

Two grilled steaks with dark brown color and clear black grill marks across the top. The steaks show a shiny, slightly oily surface with some areas darker from the heat. They are placed on a light-colored wooden board. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Grilled New York Strip Steaks with Herb Compound Butter Recipe plays its part beautifully. The steaks are the star, obviously, but the herb butter is what seals the deal — it brings everything together with a creamy, vibrant finish. When shopping, look for fresh herbs and good quality steaks for the best results.

New York strip steaks: Choose well-marbled steaks about 1¼-inch thick — that marbling is key for juicy, flavorful meat.
Kosher salt: Ideal for seasoning steaks because its larger grains help create a perfect crust.
Vegetable oil: Needed for oiling the grill grates to prevent sticking without imparting extra flavor.
Unsalted butter: Using unsalted butter lets you control the saltiness of the compound butter and keep flavors balanced.
Fresh thyme and rosemary: These herbs add an aromatic, earthy hint that elevates the butter and steak.
Red pepper flakes (optional): Adds just a touch of warmth and complexity in the compound butter if you like a little kick.
Flaky salt and freshly ground black pepper: Perfect finishing touches for seasoning the steak just before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting a bit with the herb compound butter — sometimes adding minced garlic or swapping fresh thyme for tarragon to change things up. Feel free to play around with the herbs or add your favorite spices so the Grilled New York Strip Steaks with Herb Compound Butter Recipe truly matches your family’s flavor preferences.

Variation: One of my favorite tweaks is to add a squeeze of lemon zest into the butter for a bright pop — it’s simple but transforms the flavor beautifully.
Dietary modification: If you want a dairy-free version, try a garlic-herb olive oil drizzle instead of butter — still delicious.
Spicy twist: Feel free to bump up the red pepper flakes for a bolder, smokier heat that works surprisingly well on the grill.

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

Step 1: Prepare the Herb Compound Butter

Start by letting your unsalted butter soften at room temperature—this usually takes about 20-30 minutes. While it’s softening, pick the leaves off fresh thyme and rosemary, then finely chop them. Mix these herbs, a pinch of kosher salt, and if you like a bit of heat, red pepper flakes right into the butter. I like to mash it all together with a fork or spoon until well combined. Then, roll it into a tight log wrapped in plastic wrap and pop it in the fridge to firm up while you prep your grill and steaks. This step can even be done a day ahead if you want to spread out your work.

Step 2: Get Your Grill Ready and Steaks Seasoned

Heat your grill to a high temperature — around 450ºF works perfectly. While the grill warms up, give your New York strip steaks some time to come to room temperature; this helps them cook more evenly. Be sure to scrape your grill clean and oil the grates well with a paper towel dipped in vegetable oil to keep everything from sticking. Pat your steaks dry with paper towels to get a nice sear, then season generously with kosher salt all over. The salt will help form that beautiful crust we’re going for!

Step 3: Grill the Steaks to Juicy Perfection

Place the steaks on the hot grill and cover. Let them cook untouched for 3 to 4 minutes until you see those gorgeous dark grill marks forming. Flip them over, cover again, and cook another 3 to 4 minutes. Check their temperature with an instant-read thermometer; for medium-rare, you’re aiming for about 120ºF to 125ºF. If they need a bit longer, keep flipping every minute or so until they hit that sweet spot. Pro tip: If you notice they’re browning too fast, don’t be afraid to lower the heat or move the steaks to a cooler part of the grill to avoid burning.

Step 4: Rest and Finish with Herb Compound Butter

Once the steaks come off the grill, transfer them to a cutting board or serving plates and let them rest for about 5 minutes. This resting stage lets the juices redistribute, so you end up with a steak that’s juicy from edge to edge. Just before serving, top each steak with a generous slice of the herb compound butter — watch it melt and infuse the meat with those fresh herb flavors. If you prefer, a sprinkle of flaky salt and freshly ground black pepper on top is a wonderful alternative.

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Pro Tips for Making Grilled New York Strip Steaks with Herb Compound Butter Recipe

Room Temperature Meat: Always bring your steaks to room temperature before grilling to ensure even cooking and better sear.
Use an Instant-Read Thermometer: It’s the best way to get the perfect doneness without guessing and cutting into the steak.
Don’t Skip the Rest: Letting your steak rest after grilling is key to keeping it juicy and tender.
Oil the Grill Grates Properly: Use a paper towel dipped in oil to prevent sticking and get those beautiful grill marks.

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

Grilled New York Strip Steaks with Herb Compound Butter Recipe - Recipe Image

Garnishes

I usually keep it simple with a sprinkle of flaky sea salt and freshly cracked black pepper right after the butter melts. Sometimes, I toss on a sprig of fresh thyme or rosemary for a little visual pop and extra scent at the table. It’s those small touches that make serving feel a bit more special and inviting.

Side Dishes

I absolutely love pairing this with grilled asparagus or a crisp mixed greens salad to balance out the richness of the steak. Creamy mashed potatoes or garlic roasted baby potatoes also feel like a classic match. For a lighter option, try grilled corn on the cob — its sweetness beautifully contrasts the smoky steak flavor.

Creative Ways to Present

For special dinner parties, I like slicing the steak thinly against the grain and fanning it out on a wooden board, topped with dollops of the herb butter. Adding some colorful roasted veggies or fresh herb sprigs around makes it feel festive. You can also serve with small ramekins of extra compound butter and a coarse sea salt for guests to customize their steak experience.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, I recommend storing them in an airtight container in the fridge. They’ll stay good for up to 4 days. I always separate the compound butter if there’s any left so that I can use it on other dishes or steaks later.

Freezing

I’ve frozen leftover compound butter before, wrapped tightly in plastic and placed inside a freezer bag. It keeps well for a couple of months and is great to have on hand for a quick steak dinner or to add flavor to roasted vegetables.

Reheating

Leftover grilled steak can be gently reheated in a low oven or sliced thinly and warmed in a hot pan with a touch of beef broth or water to keep it moist. Avoid microwaving if you want to keep the steak tender and juicy—it tends to overcook fast that way.

FAQs

Can I make the herb compound butter ahead of time?

Absolutely! The herb compound butter can be made a day or even a couple of days ahead. Just keep it wrapped tightly in the refrigerator to maintain freshness, or freeze it for longer storage.
How do I know when the New York strip steaks are done on the grill?

Using an instant-read thermometer is the best way to check doneness. For medium-rare, look for 120ºF to 125ºF internally. Keep in mind the steak will continue to cook a bit while resting.
What if I don’t have fresh herbs for the compound butter?

You can substitute with good-quality dried herbs but use less since dried herbs are more concentrated. Another option is to use herb blends like Herbes de Provence for a different but tasty twist.
Can I use this recipe on a gas or charcoal grill?

Yes! Both types of grills work well. Just adjust the heat as needed to avoid burning, and move steaks to cooler spots if necessary. The smoky flavor from charcoal adds a nice touch but either will produce delicious results.

Final Thoughts

This Grilled New York Strip Steaks with Herb Compound Butter Recipe has become a favorite in my home because it’s approachable, reliable, and packed with those rich, fresh flavors we all crave. It feels fancy but isn’t fussy, which means you can enjoy steakhouse-quality meals any night of the week. I can’t wait for you to try it and make it your own — you’re going to love how that butter melts and brings everything together so beautifully.