[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
Straight-grilled NY strip steaks with roasted garlic compound butter for a luscious quick dinner.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice the steaks. Smear the rest of the butter on a cutting board and top with the steaks. Slice and serve.
Yield: 2 servingsPrep 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.|
|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.|
Happy New Year, everyone! I hope 2022 finds you energized, focused, and on a purposeful path!