Description
This grilled steak recipe delivers perfectly seared New York strip steaks with optional herb compound butter, ideal for a rich and flavorful main course. The steaks are grilled over direct high heat to develop a delicious crust while remaining juicy inside.
Ingredients
Scale
Steaks
- 2 boneless New York strip steaks, about 1 1/4-inch thick, 12 ounces each
- 1 teaspoon kosher salt
- Vegetable oil, for the grill
- Flaky salt, for sprinkling (optional)
- Freshly ground black pepper
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 of unsalted butter in a small bowl and let soften at room temperature. Finely chop the leaves from 4 thyme sprigs and 1 rosemary sprig (about 1 teaspoon each) and add to the butter along with 1/8 teaspoon kosher salt and optional 1/8 teaspoon red pepper flakes. Smash and mix until combined. Roll the mixture into a log using plastic wrap and refrigerate for at least 30 minutes.
- Prepare the grill: Heat an outdoor grill to direct high heat, about 450 degrees Fahrenheit. While the grill heats, allow the steaks to come to room temperature.
- Oil and season the steaks: Clean the grill grates as needed and oil them using a paper towel dipped in vegetable oil. Pat steaks dry with paper towels and season all over with 1 teaspoon kosher salt.
- Grill the steaks: Place the steaks on the hot grill and cover. Cook 3 to 4 minutes to develop dark grill marks, then flip and cook another 3 to 4 minutes on the other side. Use an instant-read thermometer to check for medium-rare doneness (120 to 125 degrees Fahrenheit). If not done, continue grilling, flipping every minute until desired temperature is reached. Adjust grill heat if steaks brown too fast.
- Rest and serve: Transfer steaks to a cutting board or plates and let rest for 5 minutes. Serve topped with slices of compound butter or sprinkle with flaky salt and freshly ground black pepper if desired.
Notes
- Leftover steaks can be refrigerated in an airtight container for up to 4 days.
- The compound butter can be stored in the refrigerator for up to 1 week or frozen for up to 2 months; thaw in the refrigerator before use.
- Ensure steaks are dried thoroughly before seasoning for the best sear.
- Use an instant-read thermometer for accurate doneness to avoid overcooking.
- Adjust grilling time depending on steak thickness and grill temperature.
Nutrition
- Serving Size: 1 steak
- Calories: 500 kcal
- Sugar: 0 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg
