Grilled Steak With Garlic Butter

Turn your home into the finest steakhouse with this recipe for grilled New York strip steaks and an herb-and-garlic compound butter. Made with Armanino Creamy Garlic Sauce, it’s also a nice accompaniment to green vegetables, potatoes, and spread on rustic grilled bread.

Ingredients

 4 tbsp unsalted butter, softened
 1 tbsp Armanino Creamy Garlic Sauce
 ½ tsp finely chopped parsley
 pinch of salt
  tsp ground black pepper
 4 New York strip steaks, about 1" thick
 coarse salt
 coarsely ground black pepper

Directions

1

For the garlic butter: in a small bowl, combine the softened butter with the creamy garlic sauce, parsley, salt and pepper.

2

Place the mixture on a piece of plastic wrap and roll into a tight, compact log about 1” in diameter. Chill at least 15 minutes. Can be made up to 3 days ahead and frozen up to 2 months. Let soften enough to slice neatly before using.

3

For best results, let the steaks come to room temperature before grilling.

4

Preheat a grill to high.

5

Just before grilling, season both sides of the steaks with a good pinch each of coarse salt and black pepper.

6

Place the steaks on the preheated grill, cover, and let cook for 5 minutes. If you’d like a cross-hatch grill pattern on your steak, rotate the steaks 45 degrees halfway through cooking.

7

Turn, cover and continue cooking to the desired degree of doneness (125°F rare, 135°F medium rare, 145°F medium, 150°F medium well, or 160°F well done.) The best way to do this is by temperature as times can vary based on the heat of the grill and the thickness of the steak. Use an instant read thermometer for best results. Unless the thermometer is heat resistant, do not leave it in the grill.

8

A few degrees before the desired level of doneness is achieved, remove the steaks from the grill and let rest, tented loosely with foil, for 5 minutes.

9

At 5 minutes, place a ½” thick slice of the garlic butter on top of each steak, lightly tent and continue resting for another 2-5 minutes to allow the butter to melt slightly (up to 10 minutes resting total.)

10

Serve warm with your favorite grilled vegetable.

Chef’s Tips

  • Flavored butters are a wonderful way to add additional flavor to a steak. Garlic is a classic combination but all types of herbs and spices can be used.
  • Buy yourself a good digital meat thermometer. Temperature is the best indicator of doneness – see chart above. Take note if it’s heat resistant before leaving it in the grill.
  • The secret to a juicy steak is to let is rest after cooking. As it rests, the muscle fibers loosen and retain all the cooking juices so they don’t run all over your plate, keeping it nice and juicy. Let a steak rest at least 5 minutes and up to 10 minutes in a warm spot, lightly tented with foil.
  • If you prefer a well done steak and purchase a thicker cut, consider butterflying it – cutting it in half horizontally – to cook evenly throughout. This works particularly well with tender, boneless cuts like filets.

Ingredients

 4 tbsp unsalted butter, softened
 1 tbsp Armanino Creamy Garlic Sauce
 ½ tsp finely chopped parsley
 pinch of salt
  tsp ground black pepper
 4 New York strip steaks, about 1" thick
 coarse salt
 coarsely ground black pepper

Directions

1

For the garlic butter: in a small bowl, combine the softened butter with the creamy garlic sauce, parsley, salt and pepper.

2

Place the mixture on a piece of plastic wrap and roll into a tight, compact log about 1” in diameter. Chill at least 15 minutes. Can be made up to 3 days ahead and frozen up to 2 months. Let soften enough to slice neatly before using.

3

For best results, let the steaks come to room temperature before grilling.

4

Preheat a grill to high.

5

Just before grilling, season both sides of the steaks with a good pinch each of coarse salt and black pepper.

6

Place the steaks on the preheated grill, cover, and let cook for 5 minutes. If you’d like a cross-hatch grill pattern on your steak, rotate the steaks 45 degrees halfway through cooking.

7

Turn, cover and continue cooking to the desired degree of doneness (125°F rare, 135°F medium rare, 145°F medium, 150°F medium well, or 160°F well done.) The best way to do this is by temperature as times can vary based on the heat of the grill and the thickness of the steak. Use an instant read thermometer for best results. Unless the thermometer is heat resistant, do not leave it in the grill.

8

A few degrees before the desired level of doneness is achieved, remove the steaks from the grill and let rest, tented loosely with foil, for 5 minutes.

9

At 5 minutes, place a ½” thick slice of the garlic butter on top of each steak, lightly tent and continue resting for another 2-5 minutes to allow the butter to melt slightly (up to 10 minutes resting total.)

10

Serve warm with your favorite grilled vegetable.

Grilled Steak With Garlic Butter

Yields4 Servings

Prep Time20 mins

Cook Time10 mins

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