Ny Strip* Recipe

Bring to room temperature

Remove steaks from refrigerator 30–45 minutes before grilling and leave covered at room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Rub each steak lightly with 1 tablespoon vegetable oil on both sides. Evenly sprinkle 1 teaspoon kosher salt per steak (about 2 tsp total for both), then sprinkle black pepper and garlic powder on both sides. Press seasonings gently so they adhere.

Prepare grill

Preheat a gas or charcoal grill to high heat (500–550°F / 260–290°C) for at least 10–15 minutes with the lid closed. If using a cast-iron pan, heat it over high until smoking hot and lightly oil the pan.

Grill

Place steaks directly over the hottest part of the grill. For medium-rare (recommended for NY strip), grill 4–5 minutes per side for 1–1¼" steaks, flipping once using tongs. Rotate steaks 45° halfway through each side’s cook time if you want crosshatch grill marks. Adjust time for thickness and preferred doneness: rare 3–4 min/side, medium 6–7 min/side, medium-well 8–9 min/side.

Check temperature

Use an instant-read thermometer inserted into the center: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Remove steaks from grill about 5°F (3°C) below target as they will carry over cook while resting.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Sear for crust (optional reverse-sear or extra char)

If you want extra crust, after initial grilling sear each side 30–60 seconds over the hottest zone or in a smoking-hot cast-iron skillet with 1/2 tablespoon oil until deeply browned. Proceed to rest again if seared.

While steaks rest, combine softened butter, chopped parsley, lemon juice, and black pepper in a small bowl. Stir until homogenous.

Place a spoonful (about 1 tablespoon) of the finishing butter on each steak just before serving so it melts over the hot meat.