New York Strip Steaks with Garlic-Herb Butter
By: Nicki Sizemore
What to know
Ingredients
For the Garlic-Herb Butter:
1
stick unsalted butter, softened
1
garlic clove, grated
1 tsp
fresh lemon juice
1 tbsp
finely chopped parsley and/or chives
1 tbsp
finely chopped rosemary and/or thyme
½ tsp
kosher salt
¼ tsp
Aleppo pepper or red pepper flakes, optional
For the Steaks:
4
11/4-inch thick boneless New York strip steaks
High-heat cooking oil
Salt and freshly ground black pepper
Overview
This garlic and herb-flecked butter will take whatever you grill to new heights. Serve the butter over grilled steaks, fish or vegetables, slather it over grilled corn (it’s also great with pasta or rice!). Feel free to mix up the herbs according to what you have on hand.
Step 1
For the Garlic-Herb Butter: Combine all of the ingredients in a bowl, and mash them together with a rubber spatula until they’re fully incorporated.
You can either use the butter immediately, or you can transfer it to a large piece of plastic wrap, form it into a log, and refrigerate it for up to 1 week.
Notes
The butter can be refrigerated for up to 1 week or frozen for up to 2 months.
Products in this recipe
What to know
Ingredients
For the Garlic-Herb Butter:
1
stick unsalted butter, softened
1
garlic clove, grated
1 tsp
fresh lemon juice
1 tbsp
finely chopped parsley and/or chives
1 tbsp
finely chopped rosemary and/or thyme
½ tsp
kosher salt
¼ tsp
Aleppo pepper or red pepper flakes, optional
For the Steaks:
4
11/4-inch thick boneless New York strip steaks
High-heat cooking oil
Salt and freshly ground black pepper