Grilled New York Strip Steaks with Roasted Garlic Butter

Sweet garlic butter sliding across a sizzling slab of peppered New York strip steak? Decadent. Outrageous. And 100% legal.–Jamie Purviance

LC Slide Your Strip Steak Note

You’ll be moving this hunk ‘o beef from indirect-medium to direct-high cooking for Jamie’s utterly delicious steak recipe. Make sure your family and friends are gathered round the grill to watch the show as you slide the steak, causing flames to lick at its underside. If you want a little grilling visual aid, watch this cooking video starring Jamie and our own David.

Grilled New York Strip Steaks Recipe

  • Quick Glance
  • 20 M
  • 1 H, 40 M
  • Serves 4

Ingredients

  • For the garlic butter
  • 1 large head garlic
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon kosher salt
  • For the new york strip steak
  • 4 New York strip steaks, about 3/4 pound each and 1 inch thick
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon whole black peppercorns, coarsely ground
  • Extra-virgin olive oil

Directions

  • Make the garlic butter
  • 1. Remove the loose, papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle the olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the contents of the cloves into a small bowl. Using the back of a fork, mash the garlic together with the rest of the garlic butter ingredients. Refrigerate until ready to serve.
  • Prep the strip steaks
  • 2. Season both sides of the strip steaks with the salt and pepper, pressing the spices into the meat. Allow to stand at room temperature for 20 to 30 minutes before grilling.
  • Grill the strip steaks
  • 3. Lightly spray or brush both sides of the steaks with the oil. Grill over direct high heat until the internal temperature reaches 145°F (63°C) for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steak steaks from the grill and allow to rest for 2 to 3 minutes. Cut the garlic butter into four equal-sized pieces. Serve the steaks warm with the butter on top.
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Brenda Carleton

Jun 05, 2001

My husband is slightly apprehensive when it comes to compound butter with steak because he loves steak grilled without embellishment. Well, turns out he loves this one, as do I! The roasted garlic, Worcestershire sauce, Dijon, oil, salt, and butter worked beautifully together. The steaks were a perfect medium–rare after 8 minutes. We let them rest but it was difficult, as we just wanted to dig in! The steaks were meltingly tender and the butter made them, well, buttery. This particular butter is more subtle than I thought it’d be after first reading the recipe ingredients, so it’d pair nicely with roasted garlic mashed potatoes or tossed with sweet potato fries. Don’t worry about the butter and juices dripping down your chin—it’s natural.


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