New York Strip Steaks with Harissa Butter
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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!
Ingredients
Instructions
SPICE RUB AND REST STEAKS
Whisk the spice rub ingredients together in a small bowl; set aside.
Pat the steaks dry, rub all sides with a high smoking point oil, followed by the spice rub, pressing it in a bit.
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.
HARISSA COMOUND BUTTER
Meanwhile, whisk all of the Harissa Butter ingredients together in a medium bowl.
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:
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.
TO GRILL
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.
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).
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.
STOVE TO OVEN
Preheat the oven to 275 degrees F the last 10 minutes or so of the steak resting.
Heat a large cast-iron skillet to high heat for several minutes until smoking. Add 1 tablespoon vegetable oil.
Add the steaks to the hot skillet and let them sear until golden brown (DON’T touch!), about 3-4 minutes.
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.
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).
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.
