Ingredients:

  • 2 New York Strip Steaks, 1-1.5 inches thick (about 8-10 oz/225-285g each)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt (10 mL)
  • 1 teaspoon freshly ground black pepper (5 mL)
  • 1 teaspoon garlic powder (5 mL) (optional)
  • 1 tablespoon unsalted butter (14 g)
  • 2 sprigs fresh rosemary or thyme (optional)

Instructions:

  1. Prepare the Steaks: Pat steaks dry with paper towels. This is KEY to a good sear.
  2. Season Generously: In a small dish, combine olive oil, salt, pepper, and garlic powder (if using). Rub the mixture evenly over both sides of the steaks, ensuring full coverage.
  3. Preheat the Grill: Preheat grill to high heat (around 450-500°F or 232-260°C). Aim for direct heat.
  4. Sear the Steaks: Place the steaks on the hot grill grates. Sear for 2-3 minutes per side, creating a flavorful crust.
  5. Move to Indirect Heat (If Necessary): For thicker steaks, move to indirect heat to finish cooking. This prevents burning the outside before the inside is done. Reduce grill temp to medium-low (around 300-350°F or 149-177°C).
  6. Cook to Desired Doneness: Use a meat thermometer to monitor internal temperature.
  7. Add Butter and Herbs (Optional): In the last minute of cooking, add butter and herbs (if using) to the grill grate next to the steak. Use a pastry brush to baste the melting butter and herbs over the steaks to add flavor and moisture.
  8. Rest the Steaks: Remove from grill and let rest for 5-10 minutes before slicing. Tent loosely with foil. Resting allows the juices to redistribute, resulting in a more tender steak.
  9. Slice and Serve: Slice the steak against the grain and serve immediately.