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For the absolute best of a classic, everything-you-expect grilled steak experience, you simply can’t beat the New York strip steak. Remember that no matter how you’re cooking a steak, success starts at the supermarket. When shopping, look for steaks that have a nice, even marbling of fat throughout, avoiding those that have a thick ribbon of fat going down the center. Even if it feels like an extraneous step, don’t skip out on making the garlic butter and tying up a bundle of herbs to serve as your basting brush. Trust us, the results are more than worth the minimal time doing both will require. Both will boost the flavor of your steak like you wouldn't believe.


Credit: Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland

Recipe Summary

30 mins
50 mins
Serves 4 (serving size: 1 steak)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high (450°F to 550°F). Place steaks on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Let stand, covered, at room temperature 20 minutes.

  • Meanwhile, gather rosemary, thyme, and sage sprigs in a tight bundle, and tie stem ends with kitchen twine. Melt butter in a small skillet over medium-low. Add garlic, and cook, stirring often, 1 minute. Remove from heat.

  • Place steaks on oiled grates, and grill, uncovered, until grill marks appear, about 3 minutes. Turn steaks 45° to create diagonal grill marks. Grill, uncovered, until grill marks appear, about 3 minutes. Turn steaks over, and grill, uncovered, until a thermometer registers 140°F when inserted in thickest portion of steak, 5 to 6 minutes. Brush steaks often with garlic butter, using herb bundle as a brush.

  • Transfer steaks to a cutting board or platter, and let rest 5 to 10 minutes before slicing. Discard herb bundle.