There’s nothing quite like the sizzle of a steak hitting a hot grill, the smoky aroma wafting through the air, and that first bite of a perfectly seared, juicy steak. Grilling a New York strip steak may seem intimidating, but with the right technique, it’s surprisingly simple. Whether you’re cooking for a summer barbecue, a special occasion, or just craving an indulgent meal, this grilled steak recipe will have you feeling like a pro.
Why This Recipe Works
- Perfect Grill Marks & Sear – Cooking at high heat ensures a beautiful charred crust while keeping the inside tender.
- Juicy, Flavorful Meat – Allowing the steak to rest at room temperature before grilling and again after cooking locks in the juices.
- Simple Yet Elegant – A touch of compound butter adds a luxurious finish without overpowering the steak’s natural flavor.
- Customizable Doneness – Using an instant-read thermometer ensures you get your steak exactly how you like it.
Ingredients You’ll Need
(Serves 2 | Prep Time: 10 minutes | Cook Time: 8-12 minutes | Resting Time: 5 minutes)
For the Steaks:
- 2 New York strip steaks (about 12 oz each, 1¼-inch thick)
- 1 teaspoon kosher salt
- Vegetable oil, for the grill
- Flaky salt, for finishing (optional)
- Freshly ground black pepper, to taste
For the Compound Butter (Optional but Highly Recommended!):
- 4 tablespoons unsalted butter (½ stick, softened)
- 4 sprigs fresh thyme, leaves removed and chopped
- 1 sprig fresh rosemary, finely chopped
- ⅛ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
1. Make the Herb Butter (Optional but Worth It!)
If you’re making the compound butter, start by letting the butter soften at room temperature.
Finely chop the thyme and rosemary, then mix them into the butter along with kosher salt and red pepper flakes. Stir until well combined.
Spoon the butter onto plastic wrap or parchment paper, roll it into a log, and twist the ends to seal. Refrigerate for at least 30 minutes so it firms up.
2. Prep the Steaks & Grill
Before grilling, let the steaks sit at room temperature for about 30 minutes. This helps them cook more evenly.
Meanwhile, preheat your grill to high heat (about 450°F). If using a charcoal grill, let the coals get red-hot and distribute them evenly.
Once hot, clean the grill grates and oil them using a paper towel dipped in vegetable oil. This prevents sticking and helps create those signature grill marks.
3. Season & Grill the Steaks
Pat the steaks dry with paper towels, then generously season both sides with kosher salt.
Place the steaks on the hot grill, cover, and let them cook for 3-4 minutes undisturbed, until dark grill marks form.
Flip the steaks and grill for another 3-4 minutes.
4. Check for Doneness
Use an instant-read thermometer to ensure your steak reaches your preferred level of doneness:
- Rare: 115°F – 120°F (cool red center)
- Medium-rare: 120°F – 125°F (warm red center)
- Medium: 130°F – 135°F (warm pink center)
- Medium-well: 140°F – 145°F (slightly pink center)
- Well-done: 150°F+ (no pink)
If needed, continue grilling, flipping every minute or so, until the steak reaches your desired temperature. If the steaks brown too quickly, reduce the heat or move them to a cooler part of the grill.
5. Rest the Steaks
Once done, transfer the steaks to a cutting board or serving plates and let them rest for 5 minutes. This allows the juices to redistribute, keeping the steak tender and juicy.
6. Serve with Butter & Seasoning
Top the steaks with slices of compound butter, letting it melt into the warm meat. If you skipped the butter, a sprinkle of flaky salt and freshly ground black pepper will do the trick.
Pro Tips for the Best Grilled Steak
- Let the Steak Come to Room Temperature – Cold steaks take longer to cook and can develop an uneven sear.
- Use an Instant-Read Thermometer – Guessing doneness leads to overcooked or undercooked steaks. A thermometer guarantees precision.
- Resting is Crucial – Cutting too soon releases the juices, leaving you with a dry steak. Always let it rest!
- Get the Grill Super Hot – High heat ensures a perfect crust while keeping the inside tender.
- Try a Reverse Sear – For extra-thick steaks, cook them over indirect heat first, then finish with a high-heat sear.
What to Serve with Grilled Steak
A beautifully grilled steak pairs well with classic sides and fresh flavors:
- Garlic Mashed Potatoes – Buttery and creamy, the perfect comfort side.
- Grilled Asparagus – Light, charred, and drizzled with olive oil.
- Crispy Roasted Brussels Sprouts – Tossed in balsamic glaze for a caramelized crunch.
- Baked Sweet Potatoes – A naturally sweet contrast to the savory steak.
- Corn on the Cob – A grilled classic with butter and herbs.
FAQs (From My Kitchen to Yours)
Q: Can I use a different cut of steak?
A: Absolutely! Ribeye, filet mignon, or T-bone steaks also work great with this method. Adjust the grilling time based on thickness.
Q: What if I don’t have a grill?
A: No worries! Sear the steak in a cast-iron skillet over high heat for 3-4 minutes per side, then finish in a 400°F oven for 5-7 minutes (depending on doneness).
Q: Can I marinate the steak?
A: While a simple salt-and-pepper seasoning is all you need, a quick marinade of olive oil, garlic, and Worcestershire sauce can enhance the flavor.
Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a low oven (275°F) for 10-15 minutes to prevent overcooking.
Why You’ll Love This Grilled Steak Recipe
This grilled steak is juicy, perfectly charred, and packed with flavor—all with minimal effort. Whether you enjoy it medium-rare or well-done, this method guarantees restaurant-quality results at home. Plus, the herb butter takes it to the next level!
So fire up that grill, grab a cold drink, and enjoy the perfect steak night. If you try this recipe, let me know how it turns out! I’d love to hear your favorite sides and seasonings.
Perfectly Grilled Steak: A Foolproof Guide to Juicy, Flavorful Steaks
Ingredients
- 2 New York strip steaks (12 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
Instructions
- Preheat the grill to high heat.
- In a small bowl, mix olive oil, garlic, rosemary, salt, and pepper.
- Rub the mixture evenly over both sides of the steaks.
- Place the steaks on the grill and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing.
- Serve with your favorite sides and enjoy!
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