We’re enjoying an early taste of Spring here in Ohio, so we decided to fire up the grill and enjoy some steaks.

The NY Strip is one of my favorite big steaks.  This recipe keeps it simple with just salt and pepper rubbed on the steak beforehand.  However, the roasted garlic butter adds the perfect amount of flavor while still being able to taste the flavors from the steak.


-2  New York Strip Steaks, about 3/4 lb. and 1 inch thick.
-1 1/2 teaspoons Kosher Salt
-2 teaspoons Freshly Cracked Black Pepper

Garlic Butter:
-1 Large Head of Garlic
-1 teaspoons Olive Oil
-2 Tablespoons Unsalted Butter, softened
-1 teaspoon Dijon Mustard
-1 teaspoon Worcestershire Sauce
-1/2 teaspoon Kosher Salt

First, make the garlic butter.  Preheat the oven to 400F.  Remove the outer parts of the clove of garlic, but not too much so that it falls apart.  It should look like this:
Next, chop off the top 1/2 inch of the head of garlic and drizzle some olive oil over the top.

Wrap the garlic in aluminum foil and bake for 35 minutes.

Garlic will be a golden color and will be done when it can easily be pierced with a fork.

In a small bowl, add softened butter, olive oil, Djion mustard, Worcestershire sauce, and salt.
Squeeze the garlic into the bowl with your fingers.

Mash everything together with a fork…

…until it’s well blended and creamy.

Refrigerate until ready to use.

About 30 minutes before you’re ready to grill, remove the steaks from the fridge.

Rub them in salt and pepper.

Grill over direct high heat for about 8-10 minutes, for medium rare.

Flip halfway through grilling time.
Remove steaks and let rest for 2-3 minutes before serving.  Serve on a warmed plate with your favorite sides.