Ny Strip Steak Recipe Grill

I think a truly great steak at home is one of life’s simple pleasures, especially when it’s easy to make. This ny strip steak recipe grill guide focuses on getting a perfect high-heat sear, resulting in a juicy interior and a crisp exterior, paired with a vibrant, flavorful compound butter. We’re elevating the classic grilled ny strip steak for a memorable family dinner or special occasion. The Smoked Paprika-Roasted Red Pepper Melting Butter adds a smoky, complex layer that feels restaurant-quality. This recipe is straightforward enough for any home cook looking for a healthy and hearty meal solution.

Ingredients

• 2 (300 g / 10.5 oz each) boneless NY strip steaks, 3 cm (1.25 inches) thick: Choose high-quality NY strips for the best grilling results; the thickness (1.25 inches) is key for achieving a good sear without overcooking the inside. Ensure the steaks are at room temperature before grilling for even cooking and better flavor.
• 15 ml (1 tbsp) olive oil: Used to help adhere the seasoning to the steak and prevent sticking to the grill grates. A neutral high-heat oil like grapeseed or avocado oil works as an alternative.
• 7 g (1.5 tsp) coarse sea salt, plus more to taste: Coarse sea salt (like kosher salt) is essential for drawing out moisture from the steak and creating a flavorful crust. A generous amount of salt applied before grilling ensures proper seasoning.
• 2 g (0.5 tsp) freshly cracked black pepper, plus more to taste: Freshly cracked pepper provides a stronger, more aromatic flavor than pre-ground pepper.
• 113 g (0.5 cup / 1 stick) unsalted butter, softened to room temperature: The base for the melting butter; softening it first allows for easier mixing in the food processor. Make sure to use unsalted butter to control the overall salt level of the dish.
• 1 medium red bell pepper (approx. 150 g / 5 oz): The red bell pepper will be roasted to bring out its sweetness and smoky notes. Look for a firm, bright red pepper without soft spots.
• 2 cloves garlic, peeled: Adds a pungent, aromatic flavor to the melting butter. Fresh garlic is highly recommended over garlic powder for this recipe.
• 5 g (1 tsp) smoked paprika: Provides a deep, smoky flavor that complements the grilled steak. Use sweet smoked paprika, not hot, unless you prefer extra heat.
• 15 g (0.5 cup) fresh parsley, finely chopped, plus extra for garnish: Adds a fresh, herbaceous element that brightens up the rich butter and steak. Always use fresh parsley; dried parsley will not achieve the same flavor or color.
• 2 g (0.5 tsp) lemon zest: A small amount of lemon zest adds acidity and brightens the overall flavor profile of the compound butter. Zest only the bright yellow part of the lemon, avoiding the bitter white pith.

Instructions

1. Prepare the Smoked Paprika-Roasted Red Pepper Melting Butter: Preheat your oven to 200°C (400°F). Place the whole red bell pepper on a baking sheet and roast for 20-25 minutes, or until the skin is blistered and slightly charred. Transfer the roasted pepper to a bowl, cover it with plastic wrap, and let it steam for 10-15 minutes to easily remove the skin. Once cooled, peel the skin, remove the stem and seeds, and roughly chop the flesh.
2. Make the Compound Butter Log: In a small food processor, combine the roasted red bell pepper, garlic cloves, smoked paprika, finely chopped fresh parsley, and lemon zest. Pulse until a coarse paste forms. Add the softened unsalted butter to the food processor and process until well combined and smooth, scraping down the sides as needed. Transfer the butter mixture onto a piece of parchment paper or plastic wrap, roll it into a log approximately 4 cm (1.5 inches) in diameter, twist the ends to seal, and refrigerate for at least 30 minutes, or until firm.
3. Prepare the Steaks for Grilling: Pat the ny strip steaks thoroughly dry with paper towels; this step is critical for ensuring a good sear on the grill. Rub both sides of each steak with olive oil, then season generously with coarse sea salt and freshly cracked black pepper. Let the seasoned steaks rest for 10-15 minutes at room temperature while the grill preheats.
4. Grill the Steaks: Preheat your grill to high heat (around 230-260°C / 450-500°F); ensure the grates are clean and hot before placing the steaks on them. Place the seasoned ny strip steaks on the grill grates and grill for 4-5 minutes per side for medium-rare (internal temperature of 54°C / 130°F), or adjust cooking time to reach your desired doneness. Use a meat thermometer to check the internal temperature, which is the most accurate way to ensure a perfectly cooked steak. If the steaks stick when you try to flip them, let them cook for another minute. A proper sear will release the steak naturally from the grates.
5. Rest, Slice, and Serve: Once cooked, transfer the steaks to a cutting board and let them rest for 10 minutes; this crucial resting time prevents the juices from running out when sliced. While the steaks rest, remove the chilled Smoked Paprika-Roasted Red Pepper Melting Butter from the refrigerator and slice it into 0.5 cm (0.2 inch) thick rounds. After resting, slice each steak against the grain into thick pieces and arrange them on warm serving plates; immediately place 2-3 slices of the Melting Butter over the hot steak slices, allowing the butter to visibly melt and pool over the meat. This ny strip steak recipe grill guide ensures you get a perfect steak every time, enhanced by a simple, savory compound butter.

How to Achieve the Perfect High-Heat Sear on a Grilled NY Strip Steak

To achieve that desirable crust and grill marks on a ny strip steak, preheating the grill to high heat (450-500°F / 230-260°C) for at least 15 minutes is essential. High heat is non-negotiable for a restaurant-quality sear.

Any moisture on the surface of the steak will turn to steam when it hits the hot grill, preventing a sear. Always pat the steaks completely dry with paper towels just before adding oil and seasoning.

If cooking multiple steaks, ensure there is enough space between them for airflow. Crowding the grill lowers the surface temperature and leads to steaming rather than searing.

For the best sear and most defined grill marks, resist the urge to flip the steak constantly. Place the steak on the grill, cook for the recommended time (4-5 minutes per side for medium-rare), and flip only once.

Best Side Dishes for Grilled NY Strip Steak

This ny strip steak recipe offers a rich, flavorful experience that pairs well with both classic comfort foods and healthy sides for a balanced meal.

• Classic Steakhouse Sides: Pair this steak with classic comfort foods like crispy steak fries, creamy mashed potatoes, or a simple side salad with vinaigrette.
• Roasted Vegetables: For a lighter, healthy eating option, consider roasting asparagus with lemon zest and parmesan or a medley of cherry tomatoes and bell peppers.
• Comforting Carb Alternatives: Consider a baked sweet potato, cheesy polenta, or a hearty risotto to make this meal feel extra special.

Making and Storing Smoked Paprika Melting Butter Ahead

The compound butter is a perfect meal prep component for easy dinner ideas. It can be made up to a week in advance and stored in the refrigerator, or frozen for up to two months.

Store the compound butter log tightly wrapped in parchment paper and then sealed inside an airtight container or zip-top bag. This prevents freezer burn and keeps the fresh flavors vibrant.

If frozen, allow the butter to thaw in the refrigerator for at least a few hours before slicing. It should be firm enough to slice but not rock solid when you’re ready to serve a grilled ny strip steak.

FAQs

How do I know when my NY Strip Steak is medium-rare?

The best method is to use a meat thermometer. For medium-rare, aim for an internal temperature of 54°C (130°F) immediately after removing it from the grill. The temperature will rise slightly during resting.

What is the best way to keep my steaks juicy?

The single most important step for a juicy ny strip steak is letting it rest for 10 minutes after grilling. This allows the juices to redistribute throughout the meat fibers, ensuring every bite is tender and flavorful. I always set a timer for 10 minutes to avoid slicing too early.

Can I cook this ny strip steak recipe indoors if I don’t have a grill?

Yes, you can use a high-quality cast iron skillet on high heat on the stove. Follow the same principles: high heat, pat dry, and cook for 4-5 minutes per side. The results won’t have the same smokiness as a grill, but you’ll get a beautiful crust.

What’s the difference between NY Strip and Ribeye for grilling?

A NY strip steak is leaner with a single band of fat on the edge, providing a firm, beefy flavor that grills beautifully. Ribeye has more marbling throughout, resulting in a richer, more tender texture. Both grill well, but the ny strip offers a slightly less fatty experience.

Can I substitute the smoked paprika with regular paprika?

While you can, regular paprika will not provide the same depth of flavor. The smoked paprika adds a unique, smoky note that really complements the grilled meat and roasted pepper for this specific ny strip steak recipe. I recommend using smoked for the best result.

Why do I need to slice the steak against the grain?

Slicing against the grain cuts through the muscle fibers, resulting in a more tender and easier-to-chew slice of meat. Slicing with the grain will result in a tougher texture when you serve this ny strip steak.

Conclusion

This ny strip steak recipe grill guide ensures you get a perfect steak every time, enhanced by a simple, savory compound butter. The combination of high-heat grilling technique and a flavor-packed butter turns a regular weeknight dinner into a restaurant-quality meal. Save this easy dinner idea to your collection on Pinterest for your next family dinner!

ny strip steak recipe grill

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• Author: Rachel Morgan
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

This recipe guides you through grilling a NY strip steak to achieve a high-heat sear and juicy interior. It features a flavorful Smoked Paprika-Roasted Red Pepper Melting Butter that adds a smoky, restaurant-quality touch to a classic grilled steak.

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Ingredients

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• 2 boneless NY strip steaks (1.25 inches thick)
• 1 tbsp olive oil
• 1.5 tsp coarse sea salt
• 0.5 tsp freshly cracked black pepper
• 0.5 cup unsalted butter, softened
• 1 medium red bell pepper
• 2 cloves garlic
• 1 tsp smoked paprika
• 0.5 cup fresh parsley, finely chopped
• 0.5 tsp lemon zest

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Instructions

1. Prepare Red Pepper Butter Base: Preheat oven to 400°F (200°C). Roast the whole red bell pepper on a baking sheet for 20-25 minutes until blistered. Steam covered for 10-15 minutes, then peel, remove seeds, and chop roughly.
2. Make Compound Butter Log: Combine the roasted pepper, garlic, smoked paprika, parsley, and lemon zest in a food processor until a coarse paste forms. Add softened butter and process until smooth. Roll the mixture into a log on parchment paper and refrigerate for at least 30 minutes to firm up.
3. Prepare Steaks: Pat the NY strip steaks completely dry with paper towels. Rub with olive oil and season generously with coarse sea salt and freshly cracked black pepper. Let the seasoned steaks rest at room temperature for 10-15 minutes.
4. Grill Steaks: Preheat grill to high heat (450-500°F / 230-260°C). Place the steaks on the grates and grill for 4-5 minutes per side for medium-rare doneness (internal temperature of 130°F). Use a meat thermometer for accuracy.
5. Rest and Serve: Transfer steaks to a cutting board and rest for 10 minutes before slicing against the grain. Top the hot slices with rounds of the chilled compound butter, allowing it to melt over the meat.

Notes

Pat steaks dry for a better sear. Let the grilled steaks rest for 10 minutes before slicing to keep them juicy. For a proper sear, ensure the grill is very hot and allow the steak to release naturally before flipping.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling, Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 700 kcal
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 55 g
• Saturated Fat: 30 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 65 g
• Cholesterol: 150 mg