This post is written in partnership with Omaha Steaks. Rest assured, all opinions are my own.
The meal I make most frequently is hands down, a grilled NY strip steak with garlic herb butter. It is a classic meal that will make any steak lover wanting it over and over again. New York strip steaks are beefy and robust in flavor. A garlic herb butter takes a great steak to a whole other level. Even better yet, it is quick and easy to make.
First Things First: Pick Out A Quality Steak
I can’t stress this enough. Buy quality meat. When I was much younger, I would see sales on subpar steaks at the grocery store for $4 a pound and get excited. Many years ago, no one explained the different grades of meat to me. Often these cuts that were offered at the market were select grade beef with little marbling. Less marbling or flecks of fat within the steak mean less flavor, less tender and less juicy beef when cooked.
Higher grades of beef such as choice and prime have more marbling and offer a more pleasurable eating experience. You will pay a higher price for a better quality steak. The benefit of cooking it at home however, is that the meal will still be cheaper than eating out at an expensive steak house. Even better yet, you are in control of exactly how that steak is cooked.
I am grilling up a couple Butcher’s Cut New York strip steaks with my compound butter. These high quality New York strips from Omaha Steaks are:
- Extra-trimmed to be leaner and 25% thicker
- Aged at least 30 days for more tenderness and flavor
- Cut from the center of the strip loin
Grading Of Beef
It is worth noting that beef grading for quality is voluntary, and the service is requested and paid for by meat producers/processors. It is for this reason, many producers choose not to do it. Many people are under the impression that if a steak is not graded, it is of lesser quality which is not the case. Pick up a steak and take a good look at it. If you see those internal flecks of fat within the steak, you are looking at higher quality steak. You don’t need a sticker on it telling you so.
What Is Compound Butter?
Compound butter is just a fancy term for butter that has other ingredients mixed into it. The sky’s the limit as to what you decide to mix into it. Fresh herbs, garlic, sun dried tomatoes, bacon, blue cheese are some delicious mix-ins. For this recipe, I am simply using garlic and fresh herbs. Easy enough.
To make compound butter, salted or unsalted butter is brought to room temperature so it softens first. Once the butter has softened, the ingredients are mixed in. To make the butter ahead of time, it can be rolled into log shape in parchment paper or plastic wrap and chilled until needed. After chilling the butter, you can slice off medallions to top steak, chicken, fish, vegetables or whatever you like. It it easy to make and gives a great flavor boost to your meal. For this recipe, I roasted the garlic first then mixed it in the butter. Roasting the garlic mellows the flavor and takes that sharp garlic bite off of it.
If you are using the butter immediately, you can make the compound butter then spoon it onto the food. I will say however, that allowing the flavors to blend ahead of time makes it even more delicious.
Why Use Compound Butter?
The addition of flavored butter and essentially added fat to a steak makes it extra sinful. It adds a whole other element to the meal. Think about it. A compound butter can be as simple or complex. It can be savory, sweet, mild, spicy or whatever you want it to be. Imagine that flavorful butter sitting on top of a grilled NY strip steak, melting into the beef.
Feeling adventurous? Make a couple different compound butters and let your guests decide which one they want to add to their steak. Me? I love it on some quality bread as well. If you are going to put it on the table for guests to eat bread with, make sure it is in the softened state. Hard cold butter on soft bread won’t spread well at at all and it will tear up your bread. If topping a hot steak with compound butter, it can be cold or softened.
Grilled New York Strip
Make sure your grill grates are nice and clean before you start cooking. I like to clean mine then wipe them down with a paper towel with a bit of cooking oil on it. High temperature cooking spray also works well. Just wipe off any excess. It doesn’t matter what type of grill you have, just get it nice and hot.
How To Cook A New York Strip Steak On The Grill
- Clean grill and oil grill grates
- Set up grill for two zone grilling: direct high heat and indirect heat
- Season steak
- Place steak over direct heat
- Sear steak on both sides
- Move steak to indirect side of grill
- Remove steak from grill when 5°F under target temperature. Pull at 125°F for medium-rare, 135°F for medium)
- Top with garlic herb butter or compound butter of your choice
- Rest steak for 3-5 minutes prior to cutting
- Cut steak across the grain
- Serve immediately
How To Cook Steak In Skillet (On Stove Or On The Grill)
- Season steak
- Heat skillet over medium-high heat
- Add small amount of high smoke-point oil until shimmering
- Carefully add steak to skillet
- Do not move or flip steak until nicely seared and brown crust forms
- Flip steak to sear other side
- Flip steak every minute until 5°F under target temperature. Pull at 125°F for medium-rare, 135°F for medium
- Remove steak from skillet
- Rest steak for 3-5 minutes
- Cut steak across the grain
For more information about how to cook steak perfectly in a skillet, check out my blog post here.
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