How to grill the best New York Strip Steak of your LIFE!

RECIPE HERE: heygrillhey.com/strip-steak/
MY SAUCES, RUBS AND MERCH: patio-provisions.com/
Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. In this post, I’ll give you the tools to cook a better-than-restaurant quality strip steak at home.
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00:00:36 - How to season steak
00:01:14 - How to make finishing butter
00:01:50 - Steaks on the grill
00:03:10 - How to use resting butter
00:04:07 - How to slice steak
Ingredients
2 Strip Steaks
Coarse Kosher or sea salt
coarse ground black pepper
Garlic Thyme Compound Butter (optional)
4 Tablespoons salted butter softened
2 cloves minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
Instructions
30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.
Preheat your grill to High heat. You're looking for temperatures around 900 degrees F on the grill grates.
Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.
Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.
Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.
Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.
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