New York Grill Strip Steak - A Restaurant Recipe

If you've ever dreamed of cooking a restaurant-quality steak right in your own backyard, this is your moment! Forget complicated techniques or expensive equipment. If you can turn on your grill and read an instant-read thermometer, you can achieve a perfect grilled New York strip steak that's juicy, tender, and bursting with flavor. This guide will walk you through a foolproof method for grilling a good quality steak, ensuring clear doneness temperatures and timing. We'll even show you how to whip up a rich garlic-herb butter, plus two simple sauce for steak options – a quick peppercorn drizzle or a bright chimichurri – to elevate your grilled steak recipes to steakhouse levels. Get ready for easy steak cooking that impresses every time!

Ingredients

• For the Steak & Seasoning:
• 2 New York strip steaks, about 1-1½ inches thick (10-16 oz each)
• 2 teaspoons Kosher salt (or to taste, about ½ tsp per side per steak)
• 1 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil (like canola, grapeseed, or avocado) for the steak/grates
• Optional flavor boosters: ¼ teaspoon garlic powder, pinch of smoked paprika, or crushed red pepper flakes
• For the Garlic-Herb Compound Butter:
• 4 tablespoons (½ stick) unsalted butter, softened
• 1 large clove garlic, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped (or use another tablespoon of parsley)
• ½ teaspoon lemon zest or ½ teaspoon fresh lemon juice
• Pinch of salt and freshly ground black pepper
• 5-Minute Pan Peppercorn (or Red Wine) Drizzle Ingredients
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced (or 1 clove garlic, minced)
• 1 teaspoon crushed black peppercorns (or more to taste)
• ¼ cup beef broth or dry red wine (like Cabernet Sauvignon or Merlot)
• 1 tablespoon heavy cream (optional, for a richer sauce)
• Pinch of salt
• Quick Herby Chimichurri-Style Sauce Ingredients
• ½ cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, finely chopped (or ½ tsp dried oregano)
• ½ teaspoon red chili flakes (or to taste)
• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Directions

1. Prep the Steaks: Pat your New York strip steaks completely dry with paper towels. For best results, either:
   1. Short Dry Brine (Recommended): Season steaks evenly on all sides with kosher salt about 40-60 minutes before grilling. Place them uncovered in the fridge. This helps draw moisture out and creates a better crust.
   2. Last-Minute Seasoning: If short on time, season generously with salt and pepper right before grilling.
   3. Just before placing on the grill, brush the steaks lightly with neutral oil.
2. Make the Garlic-Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, lemon zest (or juice), salt, and pepper. Mix until well combined. You can shape it into a small log using parchment paper and chill slightly, or keep it in the bowl. This will be the main finishing element for your hot steaks.
3. Set Up Your Grill (Two-Zone Heat):
   1. Gas Grill: Preheat all burners on high with the lid closed for 10-15 minutes until very hot. Then, turn one side of the grill to low or off to create a direct (hot) zone and an indirect (cooler) zone.
   2. Charcoal Grill: Bank your hot coals to one side of the grill to create a hot searing zone and a cooler indirect cooking zone.
   3. Target a medium-high to high grate temperature for searing. Ensure your grill grates are clean (brush off any residue) to prevent sticking and flare-ups.
4. Sear the Steaks (Direct Heat): Once the grill is screaming hot, lightly oil the grates directly or ensure your steaks are lightly oiled. Place the steaks directly over the hot zone. Sear with the lid closed for 2-4 minutes on the first side for 1-1½ inch thick steaks. If you desire distinct crosshatch grill marks, rotate the steaks 90 degrees halfway through the searing time on this side (this is purely cosmetic).
5. Flip and Sear Second Side: Flip the steaks and sear for another 2-4 minutes on the second side over direct heat. You should have a beautiful, deep brown crust.
6. Finish Cooking (Indirect Heat): Once both sides have a good crust, move the steaks to the cooler, indirect heat zone of your grill. Close the lid and continue cooking until the steaks reach your desired internal temperature. This is where your instant-read thermometer is non-negotiable!
   1. Doneness & Temperature Cheat Sheet:
   2. Rare: ~120–125°F (cool red center)
   3. Medium-Rare: ~130–135°F (warm red/pink center)
   4. Medium: ~140–145°F (warm pink center)
   5. Medium-Well: ~150–155°F (slightly pink center)
   6. Important: Remove steaks from the grill 3-5°F below your final target temperature, as they will continue to cook during the resting period (carryover cooking).
7. Rest the Steaks: Transfer the cooked steaks to a warm plate or cutting board. Immediately place a generous slice of the prepared garlic-herb compound butter on top of each hot steak. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
8. Slice & Serve: After resting, identify the grain of the steak (the direction the muscle fibers run). Slice the steak across the grain into thick strips. Plate with any accumulated pan juices and melted herb butter. Serve immediately with your favorite sides like roasted potatoes, a simple salad, or grilled vegetables.
9. 5-Minute Pan Peppercorn (or Red Wine) Drizzle Step-by-Step Instructions
10. Sauté Aromatics: In a small saucepan or cast-iron skillet (you can use one placed on a side burner of your grill, or on your stovetop), melt the butter over medium heat. Add the minced shallot (or garlic) and crushed peppercorns. Sauté for 1-2 minutes until fragrant and shallots are softened.
11. Deglaze & Reduce: Pour in the beef broth or red wine. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the liquid has reduced slightly and thickened to a drizzle consistency.
12. Finish & Serve: If using, stir in the heavy cream and a pinch of salt. Cook for another 30 seconds until heated through. Spoon this quick, flavorful drizzle over your sliced grilled New York strip steak.
13. Quick Herby Chimichurri-Style Sauce Step-by-Step Instructions
14. Combine Ingredients: In a small bowl, combine the finely chopped parsley, minced garlic, chopped oregano, and red chili flakes.
15. Dress the Sauce: Pour in the red wine vinegar and extra virgin olive oil. Stir well to combine all ingredients.
16. Season & Rest: Season with salt and freshly ground black pepper to taste. Let the sauce sit for at least 5-10 minutes (or longer, up to an hour) to allow the flavors to meld. Spoon generously over your sliced grilled New York strip steak for a bright, fresh counterpoint.