New York Strip Recipe
Grilled to perfection
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Ingredients
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Steak
Finishing
Method
Steak
- 1
Bring steaks to room temperature
Remove steaks from refrigerator 30–45 minutes before grilling and pat dry with paper towels. This ensures even cooking.
- 2
- 3
Preheat grill
Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Make sure grates are clean and well-oiled to prevent sticking.
- 4
Grill steaks
Place steaks on the hottest part of the grill directly over the flame. For 1 inch thick steaks: grill 4–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). For 1.25–1.5 inch: grill 5–6 minutes per side. Rotate 90° halfway through each side's cook time if you want cross-hatch grill marks. Use an instant-read thermometer to check doneness.
Finishing
- 5
Butter and rest
In the last 1 minute of grilling, place 1 tablespoon unsalted butter on each steak (or transfer steaks to a cooler zone and quickly add butter). Add a thyme sprig and the crushed garlic clove beside or on top of the steak. Remove steaks from the grill and transfer to a cutting board. Tent loosely with foil and rest for 5–7 minutes; carryover will raise the temperature a few degrees.
- 6
Serve
After resting, discard the thyme stem and garlic if desired. Slice steak against the grain or serve whole. Sprinkle with flaky sea salt to taste and spoon any butter melted on the cutting board over the steaks. Serve immediately.