Step 1: Take your New York strip steaks out of the fridge about 45 minutes before you’re ready to cook them and season them with garlic salt and freshly ground pepper. Allow about an hour for the steaks and compound butter to come to room temperature.
Step 2: Preheat the grill to high direct heat and light the grill. You’ll want to get the coals as hot as possible and as close as possible to the cooking grate. To grill directly, preheat the grill to high. A grill brush can be used to clean the grill.
Check the temperature of the grill by holding your hand approximately 2 inches above it. Allow at least 15 minutes for a gas grill to warm with the lid closed.
Step 4: Cook the steaks directly over the hot embers, flipping every 20 seconds. Place the steaks in a different area on the grill grate with each flip. This provides for the most effective scorching via conductive heat.
Step 5: Check the internal temperature of the steak after roughly five minutes of total cook time with a reputable quick-read meat thermometer. When the internal temperature of a medium-rare steak hits 115° F, remove it from the grill.
Step 6: Arrange steaks on top of butter pats and cover with aluminum foil. Allow for a five-minute resting period. Carry-over cooking will continue until the meat reaches a final temperature of roughly 125 degrees, which is the ideal medium-rare.
Step 7: To serve the steaks, slice them thinly and cover them with more compound butter. Grilled broccolini and roasted garlic mashed potatoes are a great side dish to serve with these steaks.