Grilled New York Strip Steak with Fresh Rosemary and Garlic

 I can smell it….. warm weather, outdoor cooking, SPRING! Today it is GORGEOUS in Utah. Blue skies, not a cloud to be seen and it feels like we’re coming out of hibernation. It’s time to dust off the grill (or rinse it, depending on how bad winter was) and cook up some grilled New York Strip steaks. These are wonderful on the grill and cook up nice and juicy. But, I had a herb holder full of fresh rosemary. Oh, what to do?

I love fresh herbs on veggies and on grilled meats. Yes, I do have many dried spices. In fact, I have so many that my spices stored in four different locations in my kitchen. I have the tiniest of tiny kitchens so you make do however you can. In any case, this time I had some fresh rosemary in my new herb keeper I purchased from Sur La Table. It’s huge so it stores a lot. Plus, I can store them upright with water at the bottom so they don’t go bad so fast.  Check it out here so you can have one too. I highly recommend it.

This delicious steak takes that fresh rosemary, adds some butter and garlic and compliments the grilled New York steak perfectly.

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New York Strip Steak with Fresh Rosemary & Garlic

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Serves	2
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Main Dish
Occasion	Barbecue

The combination of fresh rosemary and garlic makes for a fragrant and delicious combo to brush on the steaks.

Ingredients

• 2 tablespoons butter
• 1-2 tablespoon extra virgin olive oil
• 4 cloves garlic (sliced)
• 3-4 sprigs fresh rosemary
• 2 6 oz New York Strip Steaks

Note

There is no need for steak sauce with this recipe!!  Add crushed red pepper if you like extra heat.

Directions

Step 1

In a medium saucepan on medium-high heat, add the butter and olive oil. When it's nice and hot, add the garlic and rosemary. Allow the garlic to cook until fragrant and you'll also smell the aroma of the fresh rosemary at the same time. Turn to low and and cook 5 minutes. Remove from heat and set aside.

Step 2

Heat the outdoor grill to medium high heat. Salt and pepper the steaks then place them on the preheated grill. Be sure to spray or coat the grill with cooking spray or olive oil prior to cooking the steaks.

Step 3

Cook the steaks the way you like it. I like mine medium so about 3-5 minutes per side works for me. Before you flip the steaks, brush some of the rosemary garlic liquid on the steak, flip and then coat again. Place the rosemary sprig on top of the steak as it finishes cooking. Remove from grill and serve.

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For nutrition information and points, click the magic button

How do you like your steak? I like mine medium-rare to medium and the grilled New York strip is very tasty when cooked this way.  Plus, it’s grilled outdoors and I personally think food tastes better when cooked outside. Or maybe it’s because my kitchen stays clean?  Either way, this was delicious. Now, if you don’t have an outdoor grill you can pan sear your steak right in the skillet you cooked the garlic and rosemary in. It will give your steak a bit more garlic and rosemary flavor but I don’t see anything wrong with that.

I served this with bacon wrapped corn cobbettes. All I did there was thaw out some frozen cobbettes, put some butter on them then wrap them in partially cooked bacon and secured it with a tooth pic.

So for outdoor grilling, I’m just getting started. Cooking outdoors is one of my favorite spring and summer activities and I’m excited to see what my adventure at the grill has in store for me.

Want more recipes for beef? Click the link below and head over to my Beef Recipe Pinterest board.

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