How to Grill the BEST New York Strip Steak of your LIFE!!!

New York strip steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner, while flank provides a more budget-friendly option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

Place each steak on a flat cooling rack above a baking sheet.

Season each steak on both sides with about 1 teaspoon of flaky kosher salt for even coverage.

Let the steaks sit at room temperature for at least 30 minutes, up to an hour, until moisture is pulled back into the meat.

Prepare the compound resting butter by mixing 4 tablespoons of softened salted butter with 2 cloves of minced garlic, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of fresh thyme leaves.

Set the compound butter aside until the steaks are ready.

Preheat the grill and lay each steak at a 45-degree angle on the hot grill grates.

Close the lid and cook for about 2-3 minutes, then rotate the steak 90 degrees to create crosshatch marks and cook for another 2-3 minutes.

Flip the steak and repeat the process: cook for 2-3 minutes, rotate 90 degrees, and cook for another 2-3 minutes.

Check the internal temperature aiming for 130-135 degrees for medium-rare; adjust cooking time for desired doneness.

Remove the steaks from the grill and nestle them onto a bed of the resting butter on a cutting board, topping them with more resting butter.

Let the steaks rest for at least 8-10 minutes before slicing.

Grate fresh black pepper over the top of the rested steaks before slicing them.

Slice the steak before serving, allowing the resting butter to seep between the slices.

Cooking Techniques

Equipment Needed

Spice Level: