How to Grill the BEST New York Strip Steak of your LIFE!!!
About this recipe
Grilling a New York strip steak can elevate your backyard barbecue game, and this recipe from Susie at Hey Grill Hey is all about keeping it simple yet delicious. With just a few ingredients and some solid techniques, you can achieve a steak that's juicy and packed with flavor, perfect for any occasion.
The key to this recipe is the dry brining method, which ensures that the steak is seasoned from the inside out, resulting in a beautifully juicy piece of meat. Plus, the compound butter adds an extra layer of flavor that takes the dish to the next level.
Ingredient notes
- Use about 1 teaspoon of kosher salt per steak for dry brining, adjusting to taste.
- The recipe calls for salted butter, but you can use unsalted if you prefer to control the saltiness.
Tips from Hey Grill Hey’s video
- Dry brine the steaks for at least 30 minutes to 1 hour at room temperature to enhance flavor and juiciness.
- Use a thermometer to check for doneness; aim for an internal temperature of 130-135°F for medium rare.
- Paint some of the compound butter onto the cutting board where the steaks will rest after grilling to infuse extra flavor.
Good to know
- How long should I dry brine the steaks?
- Let the steaks sit at room temperature for at least 30 minutes to 1 hour.
- What internal temperature should I aim for?
- Cook the steaks until they reach an internal temperature of 130-135°F for medium rare.
- Why do I need to let the steaks rest?
- Resting for 8-10 minutes allows the juices to redistribute, resulting in a juicier steak.
- Can I use unsalted butter instead of salted butter?
- Yes, you can use unsalted butter if you prefer to control the saltiness.
No life story here — the video and the recipe are the whole point. All credit to Hey Grill Hey: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dry brine the New York strip steaks by seasoning both sides with flaky kosher salt (about 1 teaspoon per steak) and let them sit at room temperature for at least 30 minutes to 1 hour.
- 2
Prepare the compound resting butter by mixing 4 tablespoons of softened salted butter, 2 cloves of minced garlic, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of fresh thyme leaves in a bowl. Set aside.
- 3
Preheat the grill to high heat. Paint a teaspoon of the compound butter onto the cutting board where the steaks will rest after grilling.
- 4
Place each steak on the hot grill at a 45-degree angle. Close the lid and cook for 2-3 minutes.
- 5
Open the lid, rotate the steaks 90 degrees to create crosshatch marks, close the lid, and cook for another 2-3 minutes.
- 6
Flip the steaks and repeat the process: cook for 2-3 minutes, rotate 90 degrees, and cook for another 2-3 minutes until the internal temperature reaches 130-135°F for medium rare.
- 7
Remove the steaks from the grill and nestle them onto the bed of resting butter on the cutting board. Top with more resting butter and let them rest for 8-10 minutes.
- 8
Finish with freshly grated black pepper over the top before slicing or serving whole.
Heads up — we had to guess a little:
- The serving size is inferred based on typical steak portions.
Credit where it’s due: this recipe was transcribed from Hey Grill Hey’s original video on YouTube. Follow them there — it’s their dish.
Are you Hey Grill Hey? Claim this page or ask us to take it down. Your call, always.
