Grilled New York Strip Steaks with Herb Compound Butter

Boneless New York Strip Steaks: Choose steaks about 1 1/4-inch thick for the perfect balance of crust to juicy interior.
Kosher Salt: Coarse salt helps season the meat evenly and enhances its natural flavor.
Vegetable Oil: Used to oil the grill grates, it prevents sticking and helps create those beautiful grill marks.
Flaky Salt: Optional finishing touch that adds crunch and bursts of saltiness.
Freshly Ground Black Pepper: Adds just the right amount of bite to complement the steak.
Unsalted Butter: The base for the compound butter—softened to mix easily with herbs.
Fresh Thyme & Rosemary: These fragrant herbs bring brightness and piney, earthy notes straight from your garden or the market.
Red Pepper Flakes: Optional sprinkle if you like a tiny kick to contrast the butter’s richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by swapping herbs out depending on the season or what I have on hand. You can adjust the heat, the herbs, or even the butter to match your mood or guests’ preferences. Experimenting is half the fun, so feel free to make it yours.

Herb Variations: I sometimes swap rosemary and thyme for basil and parsley when I want a brighter buttery finish—that adds a fresh summer vibe.
Spice it Up: Adding a pinch of smoked paprika or cayenne to the butter brings a smoky, spicy note that works beautifully with grilled meat.
Healthier Butter: For a lighter touch, I’ve used olive oil blended with herbs instead of butter—while it’s not the same indulgence, it still coats the steak nicely.
Charcoal vs Gas: Depending on your grill, the smoky flavor can alter the profile slightly—charcoal gives a deeper smokiness that complements the herb butter perfectly.

Step-by-Step: How I Make Grilled New York Strip Steaks with Herb Compound Butter Recipe

Step 1: Make Your Herb Compound Butter

Start by softening your unsalted butter at room temperature—it makes mixing the herbs and seasonings so much easier. While it softens, grab your fresh thyme and rosemary, strip the leaves, and finely chop them. Mixing these into the butter along with a pinch of kosher salt and red pepper flakes (if you’re using them) creates a flavorful compound butter that’s ready to shine on your steak. Roll the butter into a log with plastic wrap and chill it in the fridge for at least 30 minutes so it firms up nicely.

Step 2: Prep and Season the Steaks

Bring your New York strip steaks to room temperature before grilling—this helps them cook more evenly. Meanwhile, get your grill heating to a high temperature, about 450ºF. Don’t skip oiling your grill grates using a paper towel dipped in vegetable oil; it prevents sticking and ensures those perfect grill marks. Pat your steaks dry with paper towels (this is key for a good sear) and generously season all over with kosher salt. Trust me, this simple seasoning is all you need to let the steak’s flavor shine.

Step 3: Grill Those Beautiful Steaks

Place your steaks on the grill grates and cover the grill. Let them cook undisturbed for about 3 to 4 minutes until you see those gorgeous dark grill marks form. Flip them over and do the same on the other side. Use an instant-read thermometer to check for doneness: for medium-rare, shoot for 120ºF to 125ºF. If they’re not quite there yet, keep flipping every minute to cook them gently until they hit that perfect temp. This prevents overcooking and keeps your steak juicy. If your steaks start browning too fast, turn down the heat or move them to a cooler spot on the grill.

Step 4: Rest, Butter, and Serve

Once off the grill, transfer your steaks to a clean cutting board or plates and let them rest for about 5 minutes. Resting is a step you don’t want to skip—it lets the juices redistribute and keeps the meat tender and succulent. Slice rounds of your chilled herb compound butter and place them on top of the hot steak; they’ll melt beautifully and add a rich, fragrant touch. If you prefer, sprinkle flaky salt and freshly ground black pepper instead for a classic finish.

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Pro Tips for Making Grilled New York Strip Steaks with Herb Compound Butter Recipe

Bring Steaks to Room Temperature: This ensures more even cooking and prevents the grill from drying out the edges.
Pat Dry for Better Sear: Moisture on the steak surface steams the meat instead of searing it—dry it off!
Use an Instant-Read Thermometer: It’s the best way to nail your preferred doneness without guessing.
Rest Your Meat: Resting keeps your steak juicy and tender, so don’t skip this final step.

How to Serve Grilled New York Strip Steaks with Herb Compound Butter Recipe

Grilled New York Strip Steaks with Herb Compound Butter Recipe - Recipe Image

Garnishes

I like to keep garnishes simple—sometimes just a sprinkle of flaky sea salt and a short grind of black pepper after the butter melts. Fresh thyme sprigs or chives add a nice pop of color and bring some herbal aroma. For a special presentation, a drizzle of a good balsamic reduction adds a little sweetness and acidity that balances the richness.

Side Dishes

My go-to sides include crispy roasted potatoes with garlic and rosemary, grilled asparagus, or a fresh arugula salad dressed with lemon vinaigrette. For something heartier, creamy mashed potatoes or a simple risotto complement the steak beautifully. The key is to balance flavors and textures so the steak remains the star.

Creative Ways to Present

When entertaining, I sometimes slice the steaks thinly and arrange them on a wooden board with dollops of the compound butter along the side for guests to customize their servings. It’s rustic yet elegant and encourages sharing. Pair this presentation with a small bowl of herb-garlic dipping sauce for an extra flavor burst. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover steaks to an airtight container and pop them in the fridge within two hours of cooking. They keep well for up to 4 days. Before reheating, I let them come closer to room temp for even warming.

Freezing

While I don’t often freeze leftover grilled steaks (because they’re too good fresh), you can wrap the steaks tightly in plastic wrap and foil before freezing for up to 2 months. The compound butter freezes well too—just thaw it overnight in the fridge before use.

Reheating

To keep the steak juicy, I recommend reheating gently in a skillet over low heat with a splash of beef broth or water, covered, until warmed through. Adding a fresh pat of herb butter on top during reheating revitalizes the flavor and moisture.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! While New York strip is great for its tenderness and flavor, ribeye or filet mignon can also work wonderfully. Adjust grill times based on thickness and cut.
What if I don’t have fresh herbs for the compound butter?

You can use dried herbs if needed—just use less since dried herbs are more concentrated. Or skip the compound butter and finish with garlic butter or a simple garlic-herb olive oil drizzle.
How do I know when my steaks are done?

The best way is to use an instant-read thermometer: medium-rare is 120ºF to 125ºF. If you don’t have one, use the finger test by feel or look for juices just starting to appear on the top surface.
Can this recipe be cooked indoors?

Yes! You can use a grill pan or cast iron skillet on the stove. Just heat it very hot and follow the same seasoning and resting steps. You won’t get the same smoky flavor but it’ll still be delicious.

Final Thoughts

This Grilled New York Strip Steaks with Herb Compound Butter Recipe is a little culinary joy I’m always happy to share. It brings a classic steakhouse vibe right to your backyard or kitchen with minimal fuss yet maximum flavor. I hope you love making it as much as I do—remember, the key is quality ingredients and taking your time with the sear and resting. So fire up your grill, whip up that herb butter, and get ready for a steak night that feels special every single time.

There’s something truly satisfying about sinking your teeth into a perfectly grilled New York strip steak, especially when it’s topped with a luscious herb compound butter. This Grilled New York Strip Steaks with Herb Compound Butter Recipe brings together juicy, smoky meat with the fresh brightness of rosemary and thyme—it’s a match made in steak heaven. Whether you’re spinning the grill on a weekend or hosting a casual dinner, this recipe is your failproof way to impress without fuss.

I’ve made this recipe countless times, and it never disappoints. The beauty is in its simplicity—and the compound butter takes it to the next level with a pop of flavor that melts right into the warm steak. If you’re anything like me, you’ll want to have this in your regular rotation for those cozy, indulgent meals.

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Why This Recipe Works

Perfect Steak Thickness: The 1 1/4-inch thick New York strip cooks evenly, staying juicy inside with a delicious sear outside.
Herb Compound Butter: Fresh herbs and butter elevate the steak with rich flavors and a bit of indulgence that’s easy to whip up.
Simple Seasoning: Just kosher salt and pepper let the quality of the steak shine through without any distractions.
Quick & Versatile: With under 15 minutes cook time, this recipe is perfect for everything from weeknight dinners to weekend grilling sessions.

Two grilled steaks with dark brown color and clear black grill marks across the top. The steaks show a shiny, slightly oily surface with some areas darker from the heat. They are placed on a light-colored wooden board. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients for this Grilled New York Strip Steaks with Herb Compound Butter Recipe are simple but intentional. Each one highlights the rich flavor of the steak or adds an herby, buttery kick that makes every bite feel special. When shopping, aim for good-quality steaks and fresh herbs to really maximize that grill magic.

Boneless New York Strip Steaks: Choose steaks about 1 1/4-inch thick for the perfect balance of crust to juicy interior.
Kosher Salt: Coarse salt helps season the meat evenly and enhances its natural flavor.
Vegetable Oil: Used to oil the grill grates, it prevents sticking and helps create those beautiful grill marks.
Flaky Salt: Optional finishing touch that adds crunch and bursts of saltiness.
Freshly Ground Black Pepper: Adds just the right amount of bite to complement the steak.
Unsalted Butter: The base for the compound butter—softened to mix easily with herbs.
Fresh Thyme & Rosemary: These fragrant herbs bring brightness and piney, earthy notes straight from your garden or the market.
Red Pepper Flakes: Optional sprinkle if you like a tiny kick to contrast the butter’s richness.

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