Grilled Steaks with Rosemary-Garlic Butter
Prep time
Cook time
Total time
Serves: 4
  • 4 NY strip steaks, 1¼" -1½ " thick, about 10 to 12 ounces each
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, peeled
  • 2 tablespoons fresh chopped rosemary
  1. Remove steaks from refrigerator 15-20 minutes before grilling and allow them to come to room temperature.
  2. Place butter, garlic and rosemary in a small saucepan over medium-low heat until butter is melted, stirring occasionally. Remove from heat and set aside until ready to use.
  3. Preheat the grill for 10-15 minutes over hight heat, until grill reaches 450-500 degrees. Brush the cooking grate clean. Place the steaks on the grill over direct heat and close the lid. Grill for 3-4 minutes before opening the lid and flipping the steak. Brush the top of the steak (the cooked part) generously with the garlic butter, close the lid and let the steak cook another 3-4 or until the internal temperature reaches about 130 degrees. Remove the steaks from the grill, brush both sides with more butter, and tent loosely with foil. Let the steaks rest 5-10 minutes before serving.
Recipe by The Krave at