Would you like to grill restaurant-quality steaks in your own backyard? I’m going to show you how to get those perfect sear marks, flavor the meat with a finger-licking-good herb butter and how to tell when the steak is perfectly medium-rare. Are you ready?
1. Preheat the grill over high heat for about 10-15 minutes, until the grill reaches between 450-550 degrees. It’s important that you let the grates get nice and hot so you get those beautiful, restaurant-quality sear marks.
2. Let the steaks sit at room temperature for 15-20 minutes before placing them on the grill. Don’t take the steaks straight from the fridge to the grill – they need a few minutes to take the chill off so they’ll cook evenly.
3. Brush the steaks with a little olive oil, then season both sides with salt and pepper. This prevents them from sticking to the grill, promotes awesome sear marks and makes them taste good!
4. Leave a “safety” area on the grill, also known as an indirect zone. If the grill starts to flare or the steaks begin to burn, you have a safe place to move them to finish cooking.
5. Close the lid! Keeping the lid closed helps maintain the temperature of the grill and bathes the steaks in that delicious smoke.
6. Turn the steaks only once. I like to grill them about 2/3 of the way through on the first side to develop nice sear marks, then turn the steak and let it finish cooking on the other side.
7. Add extra flavor by basting the steaks with a flavorful herb butter during the last few minutes of cooking. In this recipe I used fresh rosemary and garlic because they pair well with steak, but you can substitute anything you like. Thyme, chives and parsley work well, too.
8. Buy a good-quality instant read thermometer. I use a ThermoWorks Thermapan because they’re simply the best, but they’re pricey. You don’t need to break the bank, but do get a decent quality thermometer so you don’t have to cut into your steak to see if it’s finished cooking. Slide the thermometer into the side of the steak to get the most accurate reading. Take the steaks off when they hit 125 for medium-rare.
9. Let the steaks rest for a few minutes before slicing into it. Place them on a cutting board or plate, tent them loosely with foil and let them rest 5-10 minutes to give the juices time to reabsorb back into the meat.
- 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
- Remove steaks from refrigerator 15-20 minutes before grilling and allow them to come to room temperature.
- 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.
- 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.