New York strip steaks grilled over high heat and topped with a slice of parsley, chive, garlic and lemon compound butter that melts into a sauce. Serves 4.
The New York strip is a classic grilling steak: tender, beefy and easy to cook evenly because of its even shape. Here it gets nothing more than salt and pepper and a hot grill, then a slice of homemade herb butter as it rests.
Compound butter is just softened butter mixed with herbs, garlic and lemon, rolled into a log and chilled. It keeps for a week in the refrigerator or months in the freezer, so make extra for vegetables, fish and bread.
Ingredients
Herb butter
6 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 small clove garlic, finely grated
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
Steaks
4 New York strip steaks, about 1 inch thick (10 to 12 ounces each)
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
Where to buy steakGrass-fed steaks shipped frozen to your door by Florida Premium Beef.
More picks: where to buy meat. We may make money from the links on this page, but it doesn't affect what you pay.
Instructions
Make the herb butter. Mash together the butter, parsley, chives, garlic, lemon zest and salt. Spoon it onto plastic wrap, roll it into a log about 1 inch thick, twist the ends and refrigerate for at least 30 minutes.
Season the steaks. Pat the steaks dry and season both sides with the salt and pepper. Let them sit while the grill heats.
Heat the grill. Heat a gas grill to high or build a hot charcoal fire. Clean the grate and wipe it with an oiled paper towel.
Grill. Rub the steaks lightly with oil and grill over direct high heat for 4 to 5 minutes per side for medium-rare, turning once. Rotate them 45 degrees halfway through each side if you want crosshatch marks.
Check doneness. Remove the steaks at 125°F for medium-rare or 135°F for medium, measured in the center.
Rest with butter. Move the steaks to a platter, top each with a 1/2-inch slice of herb butter, and let them rest for 5 minutes while it melts.
Nutrition per serving (estimated)
870Calories
0 gCarbohydrates
0 gFiber
0 gNet carbs
63 gProtein
67 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Over high heat, about 4 to 5 minutes per side for medium-rare and 5 to 6 minutes per side for medium.
What is compound butter?
It is softened butter mixed with flavorings such as herbs, garlic, citrus or spices, then chilled and sliced. It melts over hot food into an instant sauce.
Is New York strip the same as sirloin?
No. The strip comes from the short loin and is more tender. Top sirloin is cut from just behind it and is leaner and less expensive.
