These grilled New York strip steaks are done to perfection because of the instructions for what temperature to grill them at and how long to grill them. Don’t forget the roasted garlic butter.
*What is a New York strip loin?
A strip steak comes from the loin of a cow, a cut of meat that isn’t in heavy use, meaning that it’s pretty tender. Boneless strip steak is called New York strip steak, a super flavorful piece of beef that isn’t particularly expensive. It’s a cut of beef from a part of the cow that does little work, so it’s not super muscle-bound. Not as tender as the nearby tenderloin, but it’s still tender enough that a quick grill will suffice.
Grilled New York Strip Steaks
- Quick Glance
- Quick Glance
- 30 M
- 55 M
- Serves 4
- For the roasted garlic butter
- For the New York strip steaks
Preheat the grill for indirect heat or preheat the oven to 400°F (200°C).
Remove the loose, papery outer skin from the head of garlic 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 with olive oil. Fold up the foil around the garlic and seal to make a packet, leaving a little space at the top for steam to escape.
Place the foil-wrapped garlic on the grill over indirect medium heat or slide it on a rimmed baking sheet and roast in the oven until the cloves are soft, 30 to 45 minutes.
Remove the foil packet from the grill or oven and let cool.
Squeeze the papery husks to release the cloves into a bowl. Using the back of a fork, mash the garlic together with the remaining garlic butter ingredients. Cover and refrigerate until ready to serve.
Preheat the grill for direct high heat.
Season both sides of the strip steaks with the salt and pepper. Let stand at room temperature for 20 to 30 minutes.
Lightly rub or brush both sides of the steaks with the oil. Grill over direct heat, turning once halfway through, until the internal temperature reaches 145°F (63°C) for medium-rare, 8 to 10 minutes, depending on the exact thickness.
Remove the steaks from the grill and let rest for at least 5 minutes.
Divvy the garlic butter into 4 equal-size portions and dollop it on top of each steak. Sprinkle with parsley before serving, if desired Originally published June 5, 2001.
What You Need To Know About Grilling Steak To Perfection
There’s grilled steak. And then there’s perfectly grilled steak. If you want the latter, watch this cooking video starring grilling master Jamie Purviance and our very own David Leite.
Recipe Testers' Reviews
My husband was slightly apprehensive when it comes to compound butter with steak because he loves steak grilled without embellishment. Well, turns out he loves steak with this roasted garlic butter, too, as do I!
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. The roasted garlic, Worcestershire sauce, Dijon, oil, salt, and butter worked beautifully together. 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.
Wow! The garlic butter was delicious! I made this for dinner and it was a big hit. I often eat steak with just salt and pepper, but this garlic butter was such a perfect accompaniment.
Once the garlic is roasted, the butter just takes a few minutes to whip up. The kick from the mustard and Worcestershire sauce was spot on! This would be a great recipe for a dinner party since you can make the garlic butter ahead of time and then just concentrate on the steaks. I will be making a batch of this and keeping it on hand to try on other meats and veggies.
I cooked it for 45 minutes at 400°F to get it soft. The directions for cooking the steak were accurate. I used 1-inch-thick steaks that were closer to 11 oz and they took about 8 minutes to cook to medium-rare.
Steak on the grill is always good but steak on the grill with this roasted garlic butter was delicious. I love roasted garlic and this was a great way to use it. I was wondering if the Dijon would be a little strong but it was a great balance with the other ingredients.
I roasted my garlic ahead of time in the oven. I roasted it at 400°F for 35 minutes and it was perfect. The butter recipe took about 5 minutes to make. It’s a great easy addition that adds a lot to a steak. My husband, the grill master, has his own little rub he uses for steak so he was a little hesitant about just salt, pepper, and oil. He gave it two thumbs up and will make it again. One thing we have always done with steak before is drying it before putting any spice on. This recipe didn't mention drying it but we did.
I served grilled asparagus and grilled fingerling potatoes with the steak. The butter was nice with both the asparagus and potatoes too! The serving size of steak is perfect for hungry meat-eaters. For me, a strip steak is always too big. I think slicing the steak is a nice way to serve it and easy to adjust portion size. We seared our meat for 2 minutes on direct heat on each side then moved to indirect for 4 minutes. We had perfect medium-rare meat.
The amount of flavor this recipe packs and the ease of making it definitely results in a Tester's Choice with less than 5 minutes of hands-on time.
I roasted the garlic in the oven, where it took about 45 minutes to get nice and soft. I thought using the entire head of garlic would be too much, but the sweetness and creaminess of it are what made the garlic butter so delicious. The steaks grilled 5 minutes on the first side, 6 on the other side, which cooked them to medium doneness.
The roasted garlic butter serves at least 4, but could easily serve 6. I served the steak with roasted asparagus and paired it with a red wine blend. With the leftover butter, (it’ll keep in the refrigerator for over a week) you can spread it on the outer sides of the bread to make grilled cheese sandwiches with black forest ham. Another option would be to add the butter to sautéed mushrooms for a side dish or a topping for grilled meat. Take it up a step by adding some heavy cream for an amazing sauce. I used that to top some grass-fed beef burgers. Lastly, it is really great on roasted carrots. Versatile and delicious!