Grilled New York Strips with Roasted Garlic Butter
Sweet garlic butter sliding across a sizzling slab of peppered steak? Decadent… a new take on an old steak-house standard
NOTE: You will be moving from Indirect-Medium to Direct-High cooking in this recipe.
For the garlic butter:
1 large head garlic
1 teaspoon extra-virgin olive oil
2 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
1 teaspoon Worcestershire Sauce
1/2 teaspoon kosher salt
4 New York strip steaks, about 3/4 pound each and 1 inch thick
1 1/2 teaspoons kosher salt
1 tablespoon whole black peppercorns, coarsely ground
Extra-virgin olive oil
TO MAKE THE GARLIC BUTTER
- Remove the loose, papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle the olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the contents of the cloves into a small bowl. Using the back of a fork, mash the garlic together with the rest of the garlic butter ingredients. Refrigerate until ready to serve.
TO PREPARE THE STEAKS
- Season both sides of the steaks with the salt and pepper, pressing the spices into the meat. Allow to stand at room temperature for 20 to 30 minutes before grilling.
TO COOK THE STEAKS
- Lightly spray or brush both sides of the steaks with the oil. Grill over Direct High heat until the internal temperature reaches 145Â°F (63Â°C) for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Cut the garlic butter into four equal-sized pieces. Serve the steaks warm with the butter on top.