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New York Strip Steaks with Harissa Butter
New York Strip Steak (Strip Steak, NY Strip, NY Strip) is a popular cut of beef because it’s SO easy to cook, richly beef-y, and always melt-in-your mouth tender wrapped in its signature smoky, caramelized, charred crust. This recipe will teach you how to make the best Strip Steaks with a few simple seasonings, compound butter and the option to either grill the steaks OR pan-sear in a hot skillet and finish in the oven. Use these cooking methods with any seasonings you like or I highly recommend my sensational ground cumin, sweet paprika, salt and pepper spice rub and spicy, garlic, lemon infused harissa butter for the ultimate restaurant-fabulous steak experience. And the best part of this New York Strip Steak recipe? It’s SO easy with practically zero clean up! Season, rest, then grill – that’s it! Serve your Strip Steaks with your favorite sides like cucumber tomato salad, twice baked potatoes and fruit salad and enjoy the flood of compliments!
👥 2 Servings⏱️ Prep & Cook: 53 min⏳ Prep: 45 min🔥 Cook: 8 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- oven
- stove
📝 Preparation Steps
1
SPICE RUB AND REST STEAKS
2
Whisk the spice rub ingredients together in a small bowl; set aside.
3
Pat the steaks dry, rub all sides with a high smoking point oil, followed by the spice rub, pressing it in a bit.
4
Let steaks rest for ⏱️ 40-60 minutes at room temperature or refrigerate for up to ⏱️ 48 hours, uncovered, then let sit at room temperature for ⏱️ 30-60 minutes before cooking. Note: It is best to spice rub steaks just before cooking if you can't let them rest for at least ⏱️ 40 minutes.
5
HARISSA COMOUND BUTTER
6
Meanwhile, whisk all of the Harissa Butter ingredients together in a medium bowl.
7
If using the skillet/oven method, let the butter stay at room temperature so it will melt upon contact with the hot skillet. If grilling, then proceed to form into a log:
8
Transfer the butter to a piece of plastic wrap. Form into a log as your roll up the plastic wrap. Refrigerate until semi-firm (about ⏱️ 30-45 minutes) or until ready to use. If the butter is completely firm when you’re ready to grill the steaks, remove it from the refrigerator to soften up a bit.
9
TO GRILL
10
Prep Grill: Heat grill to about 600 degrees F with the lid closed (you will grill with the lid open), this will take about ⏱️ 10-15 minutes. Thoroughly clean the grill using a wire brush. Once the grill reaches temperature, grease the grill using tongs holding a wad of paper towels greased with vegetable oil.
11
Grill Steaks: Add the steaks and grill to desired doneness, about ⏱️ 4-5 minutes on the first side and 3-5 on the second side for medium-rare, 130 degrees F (see temperature chart below). You want the temperature to register 5°F lower on an instant read thermometer than the desired doneness (steaks will continue to cook after removing from the grill).
12
Rest and Butter: Transfer steaks to serving plates. Add a generous slice of Harissa Butter to each steak and loosely tent with foil. Let rest ⏱️ 5-10 minutes before slicing against the grain. Serve with additional butter if desired.
13
STOVE TO OVEN
14
Preheat the oven to 275 degrees F the last ⏱️ 10 minutes or so of the steak resting.
15
Heat a large cast-iron skillet to high heat for several minutes until smoking. Add 1 tablespoon vegetable oil.
16
Add the steaks to the hot skillet and let them sear until golden brown (DON’T touch!), about ⏱️ 3-4 minutes.
17
Flip the steaks using tongs and remove from heat. Add about ¾ of the butter and baste the steaks with the melted butter for ⏱️ 45 seconds.
18
Transfer the skillet to the oven and cook at 275 degrees F until an instant-read thermometer inserted into the thickest part reads 130 degrees F for medium-rare, about 5 to ⏱️ 7 minutes (see chart for temperatures).
19
Immediately transfer the steaks to serving plates and pour the melted butter from the skillet over top. Let the steaks rest for ⏱️ 5-10 minutes before serving. For extra spicy steak, top with additional butter.
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