New York Strip Steak Recipe Grill: Smoky Char With Herb Butter Finish

This recipe delivers perfect grill marks and smoky char on a premium cut of beef. My French training meets backyard tradition in a method that never fails.

High heat sears the exterior while keeping the interior tender and juicy. The herb butter finish adds a final touch of elegance that elevates this classic steakhouse favorite.

Ingredients for New York Strip Steak Recipe Grill

Premium beef meets bold herbs and rich butter for a steakhouse-worthy meal at home.

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The steak itself is non-negotiable. New York Strip from a trusted butcher like Whole Foods or Local Butcher Shop ensures quality marbling and consistent thickness. Look for bright red color with white fat streaks—avoid anything gray or dry. Bone-in adds flavor, but boneless works if that’s what’s available. The thickness (1 to 1.5 inches) is key for even cooking without drying out the center.

No fresh herbs? Dried at one-third the amount, but fresh is worth the effort. Shallots can be swapped for red onion—slightly sharper but still delicious. Out of Dijon? Whole-grain mustard adds texture, or skip it entirely. The vegetable oil can be avocado oil for an even higher smoke point. If you’re avoiding dairy, olive oil works in the herb butter, but it won’t have the same richness.

Herb butter keeps in the fridge for up to 5 days or can be frozen for 3 months. Bring steaks to room temperature before grilling—about 30-40 minutes on the counter. Leftovers (if any) reheat best in a skillet with a pat of butter to revive the crust.

Step-by-Step Instructions for Grilled New York Strip Steak

Master these steps for a perfectly charred steak with juicy, flavorful results every time.

Step 1: Season and Temper the Steak

Pat the 2 lb New York Strip Steak dry with paper towels to ensure a good sear. Season generously with 1.5 tbsp Kosher Salt and 2 tsp Freshly Ground Black Pepper, pressing the seasoning into the meat so it adheres well.

Let the steak sit at room temperature for 30-45 minutes. This step is crucial—cold steak cooks unevenly, while room-temperature meat ensures even doneness from edge to edge. The surface should feel cool but not cold to the touch when ready.

Step 2: Grill Over High Heat for a Smoky Char

Preheat your grill to high heat. Brush the grates with 1 tbsp Vegetable Oil to prevent sticking. Place the steak on the grill and sear for 4-5 minutes per side for medium-rare, or until a deep, charred crust forms.

Use tongs to flip once—resist the urge to move it around. The steak will release naturally from the grates when it’s ready to turn. For crosshatch grill marks, rotate the steak 45 degrees halfway through cooking on each side.

Step 3: Prepare the Herb Butter While Resting

While the steak rests, combine 0.5 cup Unsalted Butter (room temperature) with 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, 1 whole Shallot (finely minced), 4 cloves Garlic Cloves (smashed), 1 tbsp Dijon Mustard, and the zest of 1 whole Lemon in a bowl. Mix until fully incorporated.

The butter should be soft enough to blend easily but not melted. If it’s too firm, microwave for 5-10 seconds to soften. This compound butter adds a bright, herby finish that complements the smoky grill flavor.

Step 4: Rest and Serve with Herb Butter

Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring every slice is moist and tender. Tent loosely with foil to keep it warm.

Slice the steak against the grain into ½-inch thick pieces. Top each serving with a generous dollop of the herb butter. The butter will melt slightly over the hot steak, creating a glossy, flavorful finish. Serve immediately with extra lemon wedges if desired.

Creative Variations of These Flavors

Coffee-Rubbed Boldness

Swap the herb butter for a coffee-chili dry rub using 2 tbsp finely ground coffee, 1 tbsp smoked paprika, and 1 tsp cayenne. The deep, earthy notes from the coffee amplify the grill’s char. I forage wild oregano to add a coastal twist. 🌿

Reverse Seared Precision

Start low and slow on indirect heat at 250°F until the steak hits 110°F internal, then finish with a 2-minute sear over direct flame. This method gives edge-to-edge medium-rare and a perfect crust. My French training loves this technique’s control.

Garlic-Herb Marinade

Combine ½ cup olive oil, 6 minced garlic cloves, ¼ cup fresh rosemary, and 2 tbsp lemon juice for a 4-hour marinade. The acid tenderizes while the herbs infuse. Use my local butcher’s bone-in strips for maximum flavor.

Blue Cheese Butter

Crumb ½ cup blue cheese into the herb butter base for a tangy, creamy contrast to the smoky char. Add 1 tsp Worcestershire sauce for depth. This reminds me of my first steakhouse experience—elevated but approachable. 💛

Asian-Inspired Glaze

Brush the steak with a mix of ¼ cup soy sauce, 2 tbsp honey, and 1 tbsp grated ginger during the last 2 minutes of grilling. The sweet-savory glaze caramelizes beautifully. Serve with sliced scallions for freshness.