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Two thick New York strip steak cuts searing on a grill grate with flames behind
Chef Emma

Grilled New York Strip Steak With Garlic Herb Butter

Dry-brined New York strip steaks seared over high heat, finished over the cooler side of a two-zone grill, and topped with a garlic, parsley and lemon butter.
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Prep Time 10 minutes
Cook Time 15 minutes
Dry brine (optional) 45 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 boneless New York strip steaks about 12 oz / 340 g each, 1 1/4 to 1 1/2 inches thick
  • 2 tsp Diamond Crystal kosher salt or 1 tsp table salt
  • 1 tsp black pepper freshly ground
  • 1 tsp neutral oil
Garlic herb butter
  • 4 tbsp unsalted butter 56 g, softened
  • 1 small clove garlic finely grated
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh chives or thyme chopped
  • lemon zest and flaky salt a pinch each

Equipment

  • Gas or charcoal grill
  • Instant-read thermometer
  • Long tongs
  • Wire rack

Method
 

  1. Pat the steaks dry, season all over with the kosher salt, and refrigerate uncovered on a rack for 45 minutes to 24 hours (or salt just before grilling).
  2. Mash the butter with the garlic, herbs, lemon zest and flaky salt; chill or keep soft.
  3. Heat a grill with a hot side (about 500°F) and a cooler side. Clean and oil the grates.
  4. Pat the steaks dry, rub with oil and season with pepper. Sear over high heat with the lid closed for 2 to 3 minutes, rotate 45 degrees for 1 to 2 minutes, then flip and repeat. Render the fat edge for 30 to 60 seconds.
  5. Move to the cooler side, close the lid and cook to about 5°F below your target, usually 3 to 6 minutes for medium-rare (125°F to 130°F).
  6. Top with the herb butter, rest 5 to 10 minutes, and slice across the grain.

Notes

USDA recommends 145°F with a 3-minute rest for beef steaks. For 2-inch steaks, reverse sear: cook on the cool side to 10°F to 15°F below target, then sear. Refrigerate leftovers 3 to 4 days. Calories are an estimate per serving (half a steak with 1 tablespoon butter) from USDA FoodData Central values.