Dave’s Quick New York Steaks with Garlic, Thyme and Basil Butter
2 Nice Size New York Strip Steaks
Salt and Freshly Ground pepper
For The butter:
1/2 Cup of salted butter
1 Tablespoon Fresh Thyme minced (you can also use dried thyme)
1 Tablespoon chopped Basil
4 cloves of garlic minced
2 dashes of Worcestershire Sauce
2 dashes Hot Sauce
Take steaks out of fridge and let come to room temperature (about 1 hour). Do not salt and pepper until after grilling because the salt pulls moisture out of steak. Start grill.
To make butter, mix butter with garlic, thyme, basil, Worcestershire sauce, hot sauce. You can use the back of a fork to mix this all together. Put in Fridge.
Grill Steaks (about 3 minutes on each side). Temps as follows; 120-125 Degrees Rare, 130-135 Degrees Medium Rare and 140 Medium. When finished, sprinkle each with salt and pepper, plate and put a generous dollop of butter mixture on each.
I served this with string beans that I just sautéed in skillet with olive oil and red small potatoes that I cut in half and grilled them on a skewer same time as I cooked steaks.
Hint: For potatoes, cut in 1/2 then boil for about 5 minutes, this makes them quick to grill. When you are ready to grill potatoes, brush olive oil and sprinkle them with salt and pepper!