Classic New York Strip Steak Broiled with Herb Compound Butter

There's something about broiled beef that takes me right back to my mama's kitchen. Trust me on this one — the kind of meal that makes the whole house smell like home. This American classic doesn't need fancy tricks or hard-to-find ingredients. It needs your attention, a good broiler pan, and maybe a little love stirred in. I've been making this dish for more years than I care to count, and every time somebody takes that first bite, I get the same look — eyes closed, little nod, big smile. That's the whole point, oh honey.

Ingredients

For the Beef Steaks

2 New York strip steaks, 1¼ inches thick (approximately 10-12 oz each)

Kosher salt (for seasoning, approximately 1 teaspoon per steak)

Freshly ground black pepper (approximately ½ teaspoon per steak)

½ teaspoon garlic powder (optional but recommended)

¼ teaspoon smoked paprika (optional but recommended)

For the Herb Compound Butter

4 tablespoons (½ stick) unsalted butter, softened to room temperature

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped (or scallion greens)

1 teaspoon fresh thyme leaves, finely chopped

½ teaspoon fresh rosemary, finely chopped

1 clove garlic, minced very fine

1 teaspoon fresh lemon juice

⅛ teaspoon kosher salt

Pinch of freshly ground black pepper

For Finishing

1 tablespoon high-smoke-point oil (avocado oil or refined vegetable oil)

Fleur de sel (French sea salt) for garnish

Freshly cracked black pepper

Lemon wedges for serving

Equipment Needed

Oven broiler (with adjustable racks)

Cast iron skillet or heavy broiler-safe baking sheet

Meat thermometer (instant-read, digital recommended)

Sharp 8-inch chef's knife

Cutting board

Small bowl for compound butter

Paper towels

Tongs (long-handled for safety)

Serving plates (warm them in the oven)

Kitchen timer

Small spoon or knife for spreading butter

Instructions

Prepare the Compound Butter (5 minutes)

Gather fresh herbs and prepare workspace: Remove the unsalted butter from the refrigerator 20-30 minutes before cooking so it reaches room temperature and becomes easy to cream. Room-temperature butter is crucial—cold butter resists mixing, while overly soft butter becomes greasy. Finely chop all fresh herbs as close to cooking time as possible to preserve their essential oils and color. For chives, cut on the bias into small pieces rather than chopping to minimize bruising.

Combine butter and herbs: Place the softened butter in a small bowl. Add the parsley, chives, thyme, rosemary, minced garlic, lemon juice, salt, and pepper. Using a fork or wooden spoon, gently fold the ingredients together until evenly combined. The mixture should appear speckled with green herbs throughout, with no visible butter streaks. Take care not to overwork the mixture, which can cause it to become grainy or separate.

Shape and chill: Transfer the compound butter to a piece of plastic wrap (approximately 12 inches long). Wrap tightly and shape into a rough log about 1 inch in diameter. Place in the refrigerator for at least 15 minutes (or up to 4 hours). The butter will firm up to a spreadable consistency, and the flavors will meld. Cold compound butter can also be cut into pats and placed directly on hot steaks, where it melts beautifully.

Prepare the Broiler and Steaks (10 minutes)

Preheat the broiler thoroughly: Position your oven rack 4-5 inches below the broiler heating element. Preheat the broiler on high for 10 minutes minimum. This gives the heating element time to reach maximum temperature. Many home broilers are underutilized because they're not given adequate preheat time—the extra few minutes yields dramatically better results. You should hear the broiler actively heating; if you smell hot metal or see the broiler rack glowing when you peek in, it's ready.

Select and prepare your cooking surface: If using a cast iron skillet, place it in the oven on the broiler rack during preheat so the metal heats alongside the broiler element. If using a heavy baking sheet, do the same. The hot cooking surface is crucial—it ensures immediate caramelization of the beef exterior. Aluminum baking sheets work but conduct heat less effectively than cast iron. Never use thin, light-colored baking sheets, which heat unevenly and provide insufficient heat transfer.

Pat steaks completely dry: Remove the steaks from refrigeration 15 minutes before cooking to bring them to room temperature (approximately 65-70°F internally). This ensures even cooking throughout. Pat them completely dry with paper towels—any surface moisture prevents proper crust development through a process called the Maillard reaction, which requires dry heat contact. Press firmly to remove all surface liquid.

Season generously: Immediately before broiling, season both sides of each steak with approximately ½ teaspoon kosher salt and ¼ teaspoon fresh pepper per side, plus optional garlic powder and smoked paprika. Apply seasoning directly against the meat surface rather than sprinkling from above—this ensures better adhesion. The salt should glisten on the surface and feel like a coating rather than a light dusting. Don't be timid with seasoning; beef requires generous salting to develop flavor properly.

Prepare the oil and workspace: Pour 1 tablespoon of high-smoke-point oil into a small bowl and place near your cooking area. Have tongs and your meat thermometer readily accessible. Warm serving plates in the oven (at a low setting or by placing them on a lower rack) so they're hot when the steaks finish cooking. Hot plates maintain the steak's temperature during plating and service.

Broil the Steaks (8-10 minutes total)

Initial placement and timing: Carefully remove the hot cast iron skillet or baking sheet from the oven using oven mitts or a thick towel. Place it on a heat-safe surface (your stovetop or a trivet). Very quickly, brush or rub the steak surfaces with the high-smoke-point oil. This oil aids browning and prevents sticking. Immediately place the steaks on the hot surface—you should hear a distinct sizzle, which indicates proper heat contact.

First side broiling (4-5 minutes): Return the skillet/sheet to the oven under the broiler. Broil without moving the steaks for 4-5 minutes. During this time, a brown crust develops on the exposed top surface through the Maillard reaction, while the bottom surface (against the hot skillet) develops color and crust simultaneously. You're looking for a mahogany-brown color on top when you check. The steaks should not smoke excessively—if heavy smoke indicates excessive heat, reduce the oven temperature by 50°F.

Flip and second side broiling (3-4 minutes): Using tongs, carefully flip each steak. The sizzle should be immediate—if not, return the skillet to the broiler for 30 additional seconds to allow it to reheat. Broil the second side for 3-4 minutes, again without moving. This develops matching crust on both sides. At this point, check the internal temperature with your meat thermometer, inserting it horizontally into the thickest part of each steak, being careful not to touch bone or fat.

Temperature management and final adjustments: For rare (125-130°F), finish immediately. For medium-rare (130-135°F), continue broiling for 30-60 seconds. For medium (135-140°F), broil for another 1-2 minutes. For medium-well and beyond, broil until target temperature is reached. Remember that residual cooking (carryover cooking) will increase internal temperature by 3-5°F during resting, so remove the steaks 3-5°F below target temperature. A steak at 130°F removed from the oven will reach approximately 135°F during resting.

Rest and Finish (5 minutes)

Critical resting period: Transfer the finished steaks to warm serving plates. This is not optional—resting is essential for juice retention and texture. Place the steaks undisturbed on warm plates for 5 minutes. During this time, residual heat continues gentle cooking, carryover temperature increases reach target levels, and muscle fibers relax, allowing them to reabsorb juices. Cutting into a steak immediately after cooking causes juices to escape, resulting in a drier, less flavorful bite.

Apply compound butter: After resting, place a ½-inch thick slice of chilled compound butter directly on top of each steak's hot surface. The butter will begin melting immediately, creating a rich sauce that pools around the steak. Optionally, squeeze fresh lemon juice over the top—the acid brightens flavors and cuts through richness. Some prefer to serve butter on the side, allowing diners to apply it to taste; others place it directly on the steak for dramatic melting presentation.

Final seasoning and plating: Add a small pinch of fleur de sel (flaky sea salt) and freshly cracked black pepper to the top of each steak just before serving. The flaky texture of fleur de sel provides textural contrast and visual appeal. Serve with lemon wedges on the side—diners can apply additional citrus to taste.

Service timing: Serve immediately while the steak is still hot (approximately 140-150°F) and the compound butter is actively melting. This creates the ideal eating experience—hot beef, melting butter, and bright herb aromatics combine for maximum sensory impact.

Expert Tips

Selection of Cut and Quality: New York strip steaks should be at least 1¼ inches thick—thinner cuts cook unevenly under the broiler. Look for steaks with visible marbling (white fat interspersed throughout the muscle), which indicates better flavor and juiciness. Select USDA Prime grade beef if possible; Choice grade is acceptable if Prime is unavailable. Allow your butcher to cut steaks to order—pre-packaged steaks, while convenient, are rarely cut thick enough for optimal broiler cooking. Room Temperature Is Non-Negotiable: Bringing steaks to room temperature before cooking is essential for even doneness. Cold steaks removed directly from the refrigerator develop an overcooked exterior before the interior reaches target temperature. Set steaks on the counter 15-20 minutes before cooking. In warm weather, reduce this time to prevent spoilage risk—you want the surface temperature to rise, not the interior to warm dangerously. Broiler Rack Position: Position the rack 4-5 inches below the broiler element for steaks of this thickness. Too close (3 inches or less) causes excessive exterior cooking before interior reaches doneness; too far (6+ inches) results in slow, uneven cooking. If your broiler has adjustable temperature settings, use high heat. Some broilers have two settings (low and high); always use high for steaks. Professional broilers operate at temperatures exceeding 1,000°F—your home broiler won't match this, but setting to high gets as close as possible. Dry Surfaces and Moisture Management: Moisture is the enemy of proper crust development. Pat steaks completely dry immediately before seasoning. Do not season steaks more than a few minutes before cooking, as salt begins drawing moisture to the surface, which then prevents browning. If you need to season steaks ahead of time, salt them heavily and allow them to rest 40+ minutes (this is a technique called "dry brining," where the salt dissolves into surface moisture and gets reabsorbed, creating a seasoned exterior without the wet surface). Oil Selection Matters: Use oils with high smoke points (400°F+) for the pre-broil oiling step. Avocado oil, refined vegetable oil, grapeseed oil, or refined coconut oil are all excellent choices. Avoid olive oil or butter, which smoke at lower temperatures and impart undesirable flavors when heated to broiler temperatures. The oil should barely glisten on the steak surface—using too much creates flare-ups and uneven cooking. Compound Butter Preparation and Storage: Compound butter can be made 3-4 days ahead and refrigerated, or frozen for up to 2 months. Prepare it in advance if entertaining, eliminating last-minute pressure. Frozen compound butter can be placed directly on steaks while still partially frozen—it melts gradually, extending the period of hot butter interaction with the hot meat. Warming plates ensures steaks and butter maintain serving temperature longer, enhancing the dining experience.

Variations

Coffee-Rubbed Broiled Steak with Ancho Butter: Combine ½ teaspoon finely ground espresso powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and ¼ teaspoon cayenne pepper. Dust steaks with this mixture before broiling. Prepare compound butter using ancho chile powder (rehydrated and pureed), instead of fresh herbs, with a touch of honey and lime juice. The coffee enhances beef's natural umami while the ancho adds gentle heat and depth. Garlic and Rosemary Broiled Rib Eye: Use thicker-cut rib eye steaks (1½ inches) for additional marbling. Brush steaks lightly with infused olive oil containing smashed garlic and rosemary sprigs, allowing them to sit for 1 hour. Broil as directed. Prepare compound butter using fresh rosemary, thyme, minced garlic, and a small amount of anchovy paste for umami. The robust herb profile complements rib eye's higher fat content perfectly. Chimichurri Steak with Herb Oil: Broil steaks as directed but finish with a drizzle of vibrant green chimichurri sauce instead of compound butter. Make chimichurri by blending fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil. The bright, acidic sauce cuts through the richness of beef, creating a lighter variation on traditional broiled steak. Cognac and Shallot Pan Sauce Instead of Butter: Broil steaks, rest them on warm plates, then deglaze the hot skillet with ¼ cup cognac or brandy (standing back from flames). Reduce by half, then add ¼ cup beef broth, 1 tablespoon Dijon mustard, 1 tablespoon minced shallot (raw), and 2 tablespoons butter. Whisk until smooth and silky. Pour this elegant sauce over the resting steaks. This variation provides more sauce coverage than compound butter alone. Smoked Salt and Thyme Simple Broil: Sometimes simplicity reigns supreme. Broil steaks seasoned only with smoked sea salt, freshly ground pepper, and no compound butter. Finish with a squeeze of lemon and fresh thyme sprigs. Serve with just the pan juices. This variation highlights the beef's natural flavor, allowing quality and technique to shine without additional elements.

Storage Instructions

Refrigeration of Leftovers: Allow any uneaten steak to cool to room temperature before refrigerating. Slice against the grain for easier consumption. Store in an airtight container for up to 3 days. Cold or room-temperature sliced steak is downright heavenly on salads, in sandwiches, or with horseradish sauce for appetizers. Reheating Cooked Steak: Leftover steak reheats best in a low oven (275°F) for 8-10 minutes, wrapped loosely in foil. This gentle reheating maintains moisture better than high-heat methods. Alternatively, slice the steak thin and briefly warm in a hot skillet with a touch of butter. Do not use a microwave, which tends to make beef tough and rubbery. The goal is gentle warming, not cooking. Compound Butter Storage: Store leftover compound butter wrapped tightly in plastic wrap in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw frozen compound butter in the refrigerator overnight before use. Unused compound butter is downright heavenly on fresh vegetables, pasta, or simple grilled fish. Raw Beef Storage: If you purchase steaks but don't cook them immediately, store them in the coldest part of your refrigerator (typically the back of the lower shelf, away from the door). Keep steaks in their original packaging or wrapped tightly in butcher paper. Use within 3-5 days of purchase for best quality. If freezing raw steaks, wrap tightly in plastic wrap, then place in freezer bags to prevent freezer burn. Frozen steaks keep for up to 3 months, though quality begins declining after 2 months.

Serving Suggestions

Classic Steakhouse Presentation: Serve the broiled steak with a simple green salad (with vinaigrette), steamed asparagus or roasted broccolini with garlic, and either loaded baked potatoes or crispy French fries. A dry martini or small glass of full-bodied red wine (Cabernet Sauvignon or Malbec) complements the richness perfectly. This represents the quintessential American steakhouse meal. Elegant Dinner Party Format: Place the broiled steak on a warm plate with a small side of Béarnaise sauce (for a more luxurious accompaniment than compound butter alone). Include roasted root vegetables (carrots, parsnips, beets) for color and sweetness. A simple green salad with Dijon vinaigrette balances the richness. This presentation suggests fine dining while remaining achievable at home. Casual Weekend Grilling: Serve broiled steak sliced against the grain on a large cutting board alongside corn on the cob, coleslaw, and cornbread. Provide hot sauce, steak sauce, and additional compound butter for guests to customize. This informal style works beautifully for casual entertaining or family meals. Over Salad as Lighter Preparation: Slice the cooled or warm broiled steak against the grain and arrange on a bed of mixed greens, arugula, or spinach. Add shaved Parmesan cheese, caramelized onions, and roasted beets. Drizzle with a bold vinaigrette (balsamic or red wine). This format transforms steak into a protein-forward salad, lighter than traditional sides but still deeply satisfying. Surf and Turf Combination: Pair the broiled steak with a simply prepared seafood item—lobster tail, grilled shrimp, or pan-seared scallops. Present both proteins on a single plate, allowing guests to enjoy complementary flavors and textures. This elegant preparation works beautifully for special occasions or entertaining. Breakfast Reimagining: Slice leftover cold broiled steak thin and arrange on a plate with fried eggs, crispy hash browns, and toasted sourdough. Top with compound butter and a sprinkle of chives. The leftover steak transforms breakfast into something elegant and luxurious.

Frequently Asked Questions

Q: What's the difference between broiling and grilling? Should I use my grill instead? A: Broiling uses heat from above, while grilling uses heat from below. Broiling provides more control over thick steaks because the lower direct heat prevents bottom charring before interiors cook through. Grilling at high temperature creates flare-ups and requires careful management. Both methods work, but broiling is more forgiving and produces more consistent results, particularly for home cooks. Professional outdoor grilling is a different skill set requiring specific equipment and techniques. Q: My steak was tough despite reaching the correct internal temperature. What went wrong? A: Toughness typically results from over-resting or improper slicing. Rest steaks only 5 minutes—longer resting paradoxically allows muscle fibers to contract and tighten. Alternatively, you may have overcooked (higher than target temperature), which toughens muscle proteins. Next time, remove steaks 3-5°F below target temperature to account for carryover cooking. Finally, always slice against the grain (perpendicular to the muscle fibers) to shorten fiber length and improve tenderness. Q: Can I broil thin-cut steaks (under 1 inch thick)? A: Thin steaks are challenging under the broiler because they cook too quickly—the exterior burns before the interior reaches safe temperature. Thin steaks are better suited to pan-searing or grilling, where heat contact is more controllable. If you only have thin steaks, reduce broiler rack distance to 3 inches (closer to heat) and watch carefully, removing at 125°F to account for carryover cooking. The result won't be ideal, but it's possible with attentive monitoring. Q: My compound butter separated while sitting on the hot steak. Is this normal? A: Separation occurs when compound butter is too warm or sits on extremely hot steaks for too long. Use chilled compound butter (straight from the refrigerator), which melts more slowly and distributes more evenly. Alternatively, prepare a "beurre blanc" or emulsified sauce instead of simple compound butter, which prevents separation through emulsification. If separation is consistently problematic, try serving hot steaks with the compound butter on the side, allowing diners to apply it as desired. Q: How do I know if my broiler is hot enough? A: The broiler should preheat for a minimum of 10 minutes on high. If you have a glass broiler door, it should look glow-orange inside when fully preheated (though many broilers don't have windows). When you place steaks on the hot surface, you should immediately hear a distinct sizzle—if you don't, return the skillet to the oven for 30 additional seconds. Professional tip: Place your hand 2 inches above the broiler rack briefly (just a second or two)—if you can't hold it there comfortably, the broiler is adequately hot.

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*Last updated: 2026-01-19*