30-Minute Grilled New York Strip Steak
Perfectly grilled New York strip steaks topped with a rich compound butter infused with chives, Worcestershire sauce, and fresh herbs. The butter mixture combines shallots, garlic, lemon zest, thyme, and sage for a complex flavor that melts beautifully over the hot steak. This restaurant-quality dish is ideal for special dinners or weekend grilling sessions. The compound butter can be made ahead and adds an elegant finishing touch that transforms simple grilled steak into something memorable.
Ingredients
- ¼ cup unsalted butter, softened to room temperature
- 1 TBS shallot, finely chopped
- 1 TBS Worcestershire sauce
- 1 garlic clove, minced
- 1 teaspoon lemon zest, grated
- 1 teaspoon lemon juice
- 1 TBS chives, diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, diced
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 New York strip steak, 8 oz eachribeye or filet mignon1:1
similar premium cuts work well
Instructions
- 1
Mash together butter, shallots, Worcestershire sauce, garlic, lemon zest, lemon juice, chives, thyme and sage until thoroughly mixed
- 2
Scrape butter mixture into the center of parchment paper or plastic wrap and roll into a log
- 3
Refrigerate until firm
- 4
Preheat grill and set burners to medium heat
- 5
Bring steaks to room temperature
- 6
Coat both sides of the meat with olive oil, salt and pepper
- 7
Place steaks on hot grill and cook until seared
- 8
Turn steaks over and continue grilling
- 9
Reduce grill heat to low and continue grilling for medium-rare doneness
- 10
Check internal temperature with meat thermometer for medium-rare or medium
- 11
Remove steaks from grill and place on serving platter
- 12
Cover steaks with foil and let rest
- 13
Serve each steak with a pat of compound butter on top
Tips
Make the compound butter up to 3 days ahead and refrigerate until ready to use for convenient meal prep.
Let steaks come to room temperature for 30 minutes before grilling to ensure even cooking throughout.
Use a meat thermometer to check doneness rather than guessing - 135-140F for medium-rare, 140-145F for medium.
Good to Know
Store compound butter wrapped in refrigerator for up to 1 week or freeze for up to 3 months. Cooked steak should be refrigerated and consumed within 3-4 days.
Compound butter can be made up to 3 days ahead and refrigerated. Steaks can be seasoned up to 2 hours before cooking.
Serve immediately while hot with the compound butter melting on top. Pair with roasted vegetables or a simple salad.
Common Mistakes
Don't skip the resting period to avoid losing juices when cutting into the steak
Avoid moving steaks too frequently on the grill to achieve proper searing
Don't cook steaks straight from refrigerator to prevent uneven cooking
Substitutions
similar premium cuts work well
FAQ
Can I cook these steaks in a cast iron pan instead of grilling?
Yes, heat a cast iron pan over medium-high heat and follow the same timing, finishing in a 400F oven if needed for thicker steaks.
How long will the compound butter keep in the freezer?
The compound butter will keep well wrapped in the freezer for up to 3 months and can be sliced directly from frozen.
What if I don't have a meat thermometer to check doneness?
Use the finger test - medium-rare should feel like the flesh between your thumb and forefinger when making an OK sign.