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perfectly grilled New York strip steak sliced and ready to serve, on a cutting board with bok choy
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4.92 from 12 votes

Grilled New York Strip Steak

Prep Time10 minutes
Cook Time10 minutes
Servings: 2

Ingredients

  • 2 1¼" thick New York strip steaks
  • 1 tbsp extra virgin olive oil
  • 1 tbsp kosher salt or enough to season generously
  • 2 tsp fresh cracked pepper before or after grilling

Compound Butter

  • 1 stick unsalted butter room temperature
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic grated or finely chopped
  • 2 tsp lemon zest
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp fresh chives finely chopped
  • 2 tbsp fresh rosemary finely chopped
  • 1 tsp kosher salt

Instructions

  • Mix the olive oil, garlic, lemon zest, herbs, and salt into the softened butter with a fork. Place a spoonful on the serving plate for each steak, then roll the rest into a log in plastic wrap and refrigerate.
  • Pat the steaks dry with a paper towel. Evenly coat steaks with olive oil and season generously on both sides with kosher salt. Pepper now or later, personal preference based on FAQ reading.
  • Set up for direct high heat, as hot as your grill will go. Charcoal: full chimney banked tight under the cooking area. Gas: all burners high, lid closed, 10 to 15 minutes.
  • Place the steaks directly over the heat with the lid open. Flip every 30 seconds, landing on a fresh, hot spot on the grate each time.
  • Start checking around the 7 minute mark. Pull at 120°F for medium rare or 130°F for medium.
  • Set each steak on a slice of compound butter and rest 5 to 10 minutes, uncovered. No foil tent, since trapped steam softens the crust.
  • Slice against the grain, season with fresh cracked pepper, and serve immediately.

Notes

  • Pull temps assume 8 to 10 degrees of carryover from a high-heat sear. Low and slow cooks carry over much less, so these numbers are specific to hot-and-fast grilling.
  • Keep the lid open the entire cook. You're flipping constantly, so the steak cooks from direct heat only.
  • Rest uncovered. A foil tent traps steam and softens the crust you just built.
  • The butter recipe makes a full log, far more than two steaks need. That's intentional, since it freezes for months. Full details in my compound butter for steak post.
  • This method is best for steaks under 1½ inches thick. For thicker cuts, use the reverse sear instead.