Grilled NY Strip Steak with Herbed Compound Butter
Elevate your steak dinner with this grilled NY strip steak topped with a luxurious herbed compound butter. This easy-to-make dish combines the richness of butter with the fresh zest of herbs, perfect for a flavorful feast.
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Servings: 4
Ingredients
For the Steaks:
- 4 ButcherBox NY strip steaks
- 2 tbsp olive oil
- salt & pepper to taste
For the Herbed Compound Butter:
- 1/2 cup unsalted butter softened
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh thyme minced
- 2 garlic cloves minced
- zest of 1 lemon
- salt & pepper to taste
Instructions
Prepare the Herbed Compound Butter:
- In a small bowl, combine the softened butter, parsley, chives, thyme, minced garlic, and lemon zest. Mix well until all ingredients are evenly distributed.
- Season the butter mixture with salt and black pepper to taste.
- Place the mixed butter onto a piece of plastic wrap or parchment paper and form into a log. Roll up the wrap, twist the ends, and refrigerate until firm, at least 2 hours or overnight.
Prep the Steaks:
- Preheat your grill to high heat.
- Brush each NY strip steak with olive oil and season generously with salt and black pepper.
Grill the Steaks:
- Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Remove the steaks from the grill and let them rest for about 5 minutes.
Serve:
- Cut the chilled herbed compound butter into slices.
- Place a slice of butter on each steak while still hot, allowing it to melt over the meat.
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
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