Restaurant-Quality Grilled Strip Steaks with Garlic Herb Compound Butter

There is a distinct pleasure in sitting down at a high-end steakhouse, slicing into a perfectly charred New York strip, and watching a pat of savory butter melt into the juices to create an instant, rich sauce. While many assume this culinary experience is difficult to replicate at home, this recipe proves that the pinnacle of steakhouse cooking is achievable in your own backyard.

By combining thick, well-marbled New York strip steaks seasoned simply with salt and pepper, searing them over high heat, and finishing them with a homemade aromatic butter, you can elevate a standard weeknight dinner into a luxury meal. This guide walks you through every aspect of the process, ensuring your results are nothing short of spectacular.

Table of Contents

• The Philosophy of the Dish
• Selecting the Perfect Strip Steak
• The Secret Weapon: Garlic Herb Compound Butter
• Mastering the Heat
• Step-by-Step Cooking Instructions
• Detailed Recipe Card

The Philosophy of the Dish

What makes this garlic butter grilled steak special is the transformative power of the finishing element. While a grilled steak is delicious on its own, the compound butter acts as a force multiplier for flavor. As the cold butter hits the hot meat, the grated garlic, fresh thyme, rosemary, chives, and parsley release their aromatic oils.

The butter melts and pools around the steak, mingling with the rendered beef fat to create a rich, herby sauce that coats every slice. The contrast is essential: the exterior provides a smoky, charred texture, while the interior remains juicy and pink, all enriched by the nutty, herb-infused butter. Despite the complex flavor profile, the compound butter can be prepared days in advance, making the active cooking time less than 15 minutes.

Selecting the Perfect Strip Steak

To achieve restaurant-quality results, you must start with the right raw materials. New York strip steaks are harvested from the short loin section of the cow. Because this muscle does not do much heavy lifting, it remains tender while developing excellent marbling.

Flavor and Texture Strip steaks are prized for having a firm texture with a "chew" that steak lovers appreciate. They possess a bold, beefy flavor that is more pronounced than a mild tenderloin (filet mignon). A distinctive characteristic is the strip of fat running along one edge; during grilling, this renders down to baste the meat.

Buying Guide

• Thickness: The ideal thickness for grilling is between 1 to 1.5 inches. A steak that is too thin will cook through before developing a proper crust. A 1.25-inch cut (approx. 12 ounces) allows for the best temperature control, giving you a charred exterior and a pink center.
• Marbling: Look for steaks with thin white lines of fat running throughout the red meat. This intramuscular fat melts during cooking, keeping the steak moist.
• Grade: "Choice" grade steaks work beautifully, balancing quality and price. "Prime" grade offers superior marbling if your budget allows. Avoid "Select" grade for grilling, as it often results in a tough texture.

The Secret Weapon: Garlic Herb Compound Butter

Compound butter is simply softened butter mixed with savory flavorings, reformed, and chilled. In this recipe, it serves a dual purpose: adding richness and acting as an instant pan sauce.

The Flavor Profile The herb combination used here creates a balanced profile that complements the beef without overshadowing it. Thyme and rosemary provide earthy, piney notes that pair classically with red meat, while chives add a mild onion flavor. Parsley acts as a palate cleanser, adding freshness to balance the heavier fats.

The Technique The texture of the garlic is crucial. Using a microplane to grate the garlic into a paste ensures it distributes evenly. Minced garlic often results in chunks that can taste harsh or burn. The butter mellows the raw garlic’s sharpness, carrying its savory flavor through every bite.

Storage Make a double batch of this butter for future meals. It can be rolled into a log in parchment paper and frozen for up to three months. A slice of this butter can elevate grilled chicken, fish, or roasted vegetables just as easily as it does steak.

Mastering the Heat: Why Infrared Excels

While this recipe works on any grill, infrared grills offer a distinct advantage. Traditional gas and charcoal grills cook via convection (heating the air), whereas infrared technology uses radiant heat.

Intensity and Speed Infrared burners generate temperatures exceeding 700°F, directing heat straight at the meat. This intense energy creates a superior sear and crust (the Maillard reaction) in a fraction of the time. Because the cooking time is shorter, the steak spends less time losing moisture, resulting in a juicier final product.

Alternative Methods If you do not have an infrared grill, you can still achieve excellent results on a standard gas grill, charcoal grill, or cast-iron skillet. The key is to preheat your cooking surface until it is smoking hot. For standard grills, allow 15-20 minutes of preheating to ensure the grates are hot enough to sear immediately upon contact.

Step-by-Step Cooking Instructions

1. Prepare the Garlic Herb Compound Butter Remove your 8-ounce block of unsalted butter from the refrigerator 30 to 45 minutes before you begin. It needs to be soft but not melting.

• Peel 4 garlic cloves and grate them into a paste using a microplane.
• Finely chop 1 teaspoon each of fresh thyme, rosemary, chives, and parsley (ensure herbs are dry).
• In a medium bowl, combine the butter, garlic paste, and herbs. Mash until the ingredients are uniformly distributed. Set aside or refrigerate if making ahead.

  

2. Season the Steaks Remove the steaks from the fridge and pat them thoroughly dry with paper towels. Surface moisture prevents a good sear. Let them sit at room temperature for 15-20 minutes to take the chill off.

• Season both sides generously with Kosher salt (about 1 teaspoon per side) and freshly cracked black pepper.
• Press the seasoning gently into the meat to ensure adhesion.

3. Preheat the Grill Turn your grill to high. If using infrared, preheat for 10-15 minutes until it reaches maximum temperature (700°F+). If using standard gas or charcoal, preheat for at least 15-20 minutes. The grates must be scorching hot.

4. The Sear Place the steaks directly on the hottest part of the grill. You should hear an aggressive sizzle.

• Side One: Cook undisturbed for 3 minutes. Do not move the steaks; let the crust form.
• The Flip: Flip the steaks. You should see deep browning.
• Side Two: Cook for another 3 minutes for medium-rare (130°F internal) or 3.5 to 4 minutes for medium (140°F internal).

5. The Butter Baste When the steaks are about 30 seconds away from your target temperature:

• Place a generous dollop of the compound butter on top of each steak.
• Flip the steaks so the buttered side hits the grates. This sears the herbs and garlic into the meat.
• Add another dollop of butter to the side now facing up. Cook for a final 30 seconds. This browns the milk solids and releases the herb aromas.

6. Rest and Serve Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 5-7 minutes. This allows the juices to redistribute. Slice against the grain, top with any remaining butter and pan juices, and serve immediately.

Detailed Recipe Card

Course: Main Course Cuisine: American Prep Time: 15 Minutes Cook Time: 10 Minutes Total Time: 25 Minutes Servings: 2

Ingredients

• For the Steaks:
  • 2 New York strip steaks (approx. 12 oz each, 1.25" thick)
  • Kosher salt
  • Freshly cracked black pepper
• For the Garlic Herb Compound Butter:
  • 1 block (8 oz) unsalted butter, softened
  • 4 garlic cloves, finely grated into a paste
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh chives, chopped
  • 1 tsp fresh parsley, chopped

Method

1. Make the Butter: Mix softened butter with grated garlic, thyme, rosemary, chives, and parsley until combined.
2. Prep Meat: Pat steaks dry and temper at room temperature for 20 minutes.
3. Season: Season generously with Kosher salt and cracked pepper.
4. Fire Up: Preheat grill to its highest setting (aiming for 700°F+).
5. Sear: Cook undisturbed for 3 minutes to develop a crust.
6. Flip: Flip and cook the second side for 3 minutes (for medium-rare).
7. Butter Baste: 30 seconds before finishing, place butter on top. Flip steak butter-side down for 30 seconds. Add final butter dollop to top.
8. Rest: Transfer to board, tent with foil, and rest for 5-7 minutes.
9. Serve: Slice against the grain and serve hot.

Notes for Success

• Temperature: Pull steaks 5 degrees before your target temperature (e.g., pull at 125°F for 130°F final).
• Simplicity: Avoid complex rubs; let the beef and butter shine.
• Accuracy: Use an instant-read thermometer to ensure perfect doneness.