[FTC Standard Disclosure] I received no compensation for this post.

This was a quick, low-effort, high-reward dinner that we whipped up last night for New Year's Eve - NY Strip Steaks with Roasted Garlic Butter and pan-roasted potatoes.

The thing I liked about doing this steak last night was the simplicity. No dry brine, no reverse sear or sous-vide, I just grilled a couple of steaks. 

NY Strip Steaks with Roasted Garlic Butter

By www.nibblemethis.com

Published 1/1/2022

Straight-grilled NY strip steaks with roasted garlic compound butter for a luscious quick dinner.

Ingredients

• 2 Certified Angus Beef NY Strip Steaks
• 1 teaspoon peanut oil or high-temperature cooking oil
• 2 teaspoons NMT Umami Steak Seasoning recipe

For the Roasted Garlic Butter

• 1/4 cup (half stick) unsalted butter, left at room temperature for 1 hour
• 1.5 teaspoon roasted garlic
• 1/4 teaspoon dried parsley or other dried herbs
• 1/4 teaspoon salt

Instructions

1. Make the garlic butter.  Cut the butter into tablespoon-sized pieces and place it in a food processer with garlic, parsley, and salt. Pulse until well combined and creamy, 10-12 pulses. 
2. Prep the steaks. Leave the steaks at room temperature for an hour. Pat dry and lightly coat with oil. Season on both sides with the steak seasoning.
3. Preheat the grill to 500f.  Set the grill up for direct heat (food cooking directly over the heat source).  Preheat it for 10-15 minutes once your grill reaches temp because that is the air temperature in the grill. It takes a bit for your grill grates to catch up with the air temp.
4. Grill the steaks. I typically grill steaks 4 minutes a side with a quarter turn halfway through on each side. But these steaks were only 10 ounces and a bit thin so I cut it back to 3 1/2 minutes per side.
5. Butter and rest the steaks. Immediately top the steaks with half of the roasted garlic butter, so it melts all over them. As always, rest your steaks on a cooling rack. This prevents the issue of trapping the heat between the steak and a flat surface, which causes the loss of juices. 
6. Slice the steaks. Smear the rest of the butter on a cutting board and top with the steaks. Slice and serve.

Yield: 2 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 7 mins.

Total time: 21 mins.

Tags: steaks

Here's a bit more info on what we did.

We doubled the roasted garlic butter because I wanted to use some on the potatoes.

Speaking of those potatoes - I preheated my #8 Griswold skilled on a large Big Green Egg set up for indirect heat and running at 400°f. I added a tablespoon of bacon fat and rolled the potatoes around in it to get them coated. I seasoned them with about 1 teaspoon of salt and fire-roasted them for about 30 minutes because they were so small. I finished them by adding a heaping tablespoon of the roasted garlic butter and tossing them to coat. 

I started with a pair of 10-ounce Certified Angus Beef NY strip steaks that I bought at Food City. I patted them dry and lightly oiled them to promote browning and serve as a binder for the seasoning. Then I seasoned them with my NMT Umami Steak Seasoning recipe with has mushroom powder and dried shallot to serve as natural flavor enhancers.

My weapon of choice for this cook was my Big Green Egg Mini-Max. The setup was a Kick Ash Basket full of hardwood lump coal and a BGE cast-iron grate.

As you can see, these steaks were rather thin so I cut my normal cooking times back by a minute or so.

I hit them with the roasted garlic butter twice to maximize flavor. First, when they first come off the grill, so the heat will melt the butter all over them.  Second, I schmear the butter on the cutting board that I use to slice the steaks. The juices mix with the melting butter to coat the slices in utter deliciousness.

Happy New Year, everyone! I hope 2022 finds you energized, focused, and on a purposeful path!