Grilled New York Strip Steak with Maître d’Hôtel Butter

Name: Grilled New York Strip Steak with Maître d'Hôtel Butter
Ingredients: 1 12-14 ounce New York strip steak (1 1/2 to 2-inches thick, trimmed); a/n vegetable oil; a/n coarse salt; a/n black pepper; 1 ounce maître d'hotel butter ((see recipe)); a/n sea salt

Grilled New York Strip Steak with Maître d'Hôtel Butter

Print Recipe

Servings: 1 serving

Ingredients Method

Ingredients

1 12-14 ounce New York strip steak 1 1/2 to 2-inches thick, trimmed
a/n vegetable oil
a/n coarse salt
a/n black pepper
1 ounce maître d'hotel butter (see recipe)
a/n sea salt

Method

Brush steak with oil and season with salt and pepper.
Grill over high heat until the first side is lightly marked, about 3 minutes.
Lift the steak and rotate it 90° without turning it over.
Grill until crosshatch marks form, about 2–3 minutes. Turn the steak over and grill the second side. If the outside browns before the center is ready, move it to a cooler part of the grill and continue cooking. Use a thermometer to check the center; for USDA guidance, cook to at least 145°F (63°C), then rest for at least 3 minutes.
Top the steak with a 1-ounce slice of maître d'hôtel butter.
If needed, briefly place the steak under a broiler just until the butter starts to melt, about 30 seconds. Rest the steak for at least 3 minutes after cooking before serving.