Garlic Butter Strip Steaks
Grilled Garlic Butter Strip Steaks is a decadent meal to make on the grill. Thick cut NY Strip steaks seared with hardwood smoke and drenched in a tasty toasted garlic butter is sure to satisfy your steak cravings.
Grilled Strip Steak is one of the easiest meals you can make for a date night in, entertaining guests or for any special occasion. Add Grilled Asparagus, Twice Baked Potatoes and garlic bread for a complete meal that is sure to impress.
There’s a new celebrity restaurant opening in our area and glancing over the menu, their 8 oz strip steak goes for $40 a plate. If you are like us and would rather not fight the city crowds, grilling steaks at home is much more affordable and often times more delicious.
Ingredients Needed
- NY Strip Steaks
- Olive Oil
- Sea Salt
- Ground Pepper
For the Toasted Garlic Butter
- Salted Butter
- Minced Garlic
- Smoked Paprika
- Kosher Salt
- Brown Sugar
Step By Step Directions
- Set the steaks out and prepare a hot grill fire using hickory or pecan for smoke flavor.
- Pat the steaks dry with paper towels and place on a baking sheet.
- Coat lightly with olive oil and season with sea salt and pepper.
- Place steaks over direct fire to sear with the grill closed about 3- 4 minutes.
- Flip the steaks and continue to cook another 3-4 minutes cooking until desired doneness is reached.
- Use a digital meat thermometer to make sure the steaks are not over cooked, this is key to avoiding dry, flavorless steak.
COOKING TEMPERATURE FOR STRIP STEAKS
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Remove steaks from the grill and allow them to rest for about 5 – 10 minutes before slicing.
- While the steaks are resting, make the toasted garlic butter.
- Add butter, garlic, smoked paprika and kosher salt to a small skillet and cook over low heat, stirring constantly. Do not leave unattended. Cook just until garlic starts to brown. Remove from heat and continue to stir for a few minutes.
- Add the brown sugar, stirring until melted.
- Spoon garlic butter over the sliced steak and serve immediately.
How to Store and Reheat
Store leftover steak wrapped in plastic wrap in the refrigerator up to 4 days.
Sliced steak can be reheated in a skillet coated with olive oil or butter over medium heat, stirring until heated through.
Where to Buy Quality Steaks
We live in a pretty rural area and we can find choice and select grades of steak but never prime grade steaks. We really prefer to raise our own beef but with the issues of the last few years, a spot at the butcher has been nearly impossible to get.
Recently we ordered lobster tails online for a recent steak and lobster birthday dinner. We ordered from Six Brothers Beef out of Ennis, Texas and they included 2 Center Cut NY Strip Steaks. We were very impressed with the quality, tenderness and flavor.
If you are looking for a place to order quality, steaks, we highly recommend them. They are not sponsoring this post, we just wanted to let y’all know that it’s a great place to get quality beef and the lobster tails were also top notch.
More Delicious NY Strip Recipes to Try
These Garlic Rosemary Strip Steaks are always a hit and so simple to make for any night of the week. Seasoned with a quick homemade dry rub and grilled to perfection.
NY Strip Roast makes a delicious holiday dinner to feed a crowd. We use the same technique as cooking a prime rib roast and it comes out so tender, juicy and flavorful.
For something a little different, we love making Steak and Garlic Butter Mushrooms. Seared strip steaks topped with decadent garlic butter mushrooms is a gourmet delight.
Impress your dinner guests with these Garlic Butter Strip Steaks. Seared over hardwood smoke and topped with an amazing toasted garlic butter that is sure to top your favorite steakhouse version.
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Garlic Butter Strip Steaks
Ingredients
- 2 NY Strip Steaks center cut
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- ¼ cup salted butter
- 6 small garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
Instructions
- Set the steaks out.
- Prepare a grill fire to 450° using hickory or pecan chunks for smoke flavor. We are cooking on our Big Green Egg ceramic grill with hardwood lump charcoal.
- Pat the steaks dry with paper towels and place on a baking sheet.
- Coat lightly with olive oil and season with sea salt and pepper.
- Place steaks over direct fire to sear with the grill closed about 3- 4 minutes.
- Flip the steaks and continue to cook another 3-4 minutes cooking until desired doneness is reached. Use a digital meat thermometer to make sure the steaks are not over cooked. We pulled ours at about 140°.
- Remove steaks from the grill and allow them to rest for about 5 - 10 minutes before slicing.
- While the steaks are resting, make the toasted garlic butter. Add butter, garlic, smoked paprika and kosher salt to a small skillet and cook over low heat, stirring constantly. Do not leave unattended. Cook just until garlic starts to brown. Remove from heat and continue to stir for a few minutes.
- Add the brown sugar, stirring until melted.
- Spoon garlic butter over the steaks and serve immediately.
Notes
Cooking Temperature for NY Strip Steaks
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Nutrition
