Ultimate Grilled NY Strip Steak with Herb Butter


June 6, 2017

  • Prep: 15 mins
  • Cook: 15 mins


8 tbsp Unsalted butter, softened to room temperature

1 tbsp Chopped shallot (or onion)

1 tsp Chopped fresh thyme leaves

1 tbsp Chopped fresh parsley leaves

1/2 tsp Finely chopped lemon zest

1 tsp Freshly squeezed lemon juice

1/2 cup + 1/2 tsp Dale's seasoning

2 1 lb NY Strip Steaks

3 Cloves garlic, peeled and chopped

1 tsp Sugar

1 tsp Black pepper


Place the butter in a small mixing bowl.

Add the shallot, thyme, parsley, lemon zest and juice, and ½ teaspoon Dale’s seasoning.

Mix well to combine.

Place a piece of plastic wrap (about 12” x 12”) onto the countertop.

Scrape the butter into the center of the plastic wrap and form it into a rough log, about 1” thick, by 6” long.

Twist like a candy wrapper to seal tightly and refrigerate until ready to use (up to 48 hours.)

Meanwhile, place the steaks into a gallon sized plastic zip bag.

In a small bowl whisk together ½ cup Dale’s seasoning, garlic, sugar and black pepper.

Let marinate 40 minutes at room temperature.

Remove from marinade and pat very dry.

Preheat a grill to 400°F.

Place the steaks directly over the coals and cook for about 5-6 minutes on each side, until the internal temperature reads 132°F (for medium rare).

Remove to a platter, top each with ¼” slices of the herb butter, tent with aluminum foil and let rest for 10 minutes.

Slice across the short side, into ½” thick slices, divide evenly and serve immediately.