Grilled Bone-In Strip Steak with Garlic Rosemary Butter

Introduction

Bone-in strip steak, also known as Kansas City strip or New York strip on the bone, is a steak lover’s dream. The bone adds extra flavor, and when grilled to perfection, this steak is tender, juicy, and full of rich, beefy goodness. Topped with garlic rosemary butter, this dish is both elegant and indulgent.

Ingredients

For the Steak:

• 2 bone-in strip steaks (about 16-18 oz each, 1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Garlic Rosemary Butter:

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste

Optional Sides:

• Grilled asparagus
• Roasted garlic mashed potatoes
• Sautéed spinach

Instructions

1. Fire Up the Grill

Begin by firing up your Arteflame grill to get it ready for grilling. Allow the grill to heat until the center grate reaches over 1,000°F for an ideal sear.

2. Prepare the Steaks

Brush each bone-in strip steak with olive oil, ensuring even coverage. Season generously with kosher salt, black pepper, garlic powder, and smoked paprika. Let the steaks sit at room temperature for about 20-30 minutes to absorb the seasoning.

3. Make the Garlic Rosemary Butter

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper. Mix until all ingredients are well incorporated. Place the butter mixture onto a piece of plastic wrap, shape it into a log, and refrigerate until firm.

4. Sear the Steaks

Place the steaks on the center grate of the grill and sear for about 3-4 minutes per side, allowing a rich, caramelized crust to form. After searing, move the steaks to the cooler outer edge of the cooktop and continue cooking to your desired doneness (130°F for medium-rare).

5. Grill the Sides

While the steaks are cooking, grill your asparagus, and prepare the roasted garlic mashed potatoes and sautéed spinach on the flat cooktop surrounding the center grate. Use the hotter zones near the center for quick grilling and move the sides to the outer edges to finish cooking without burning.

6. Rest the Steaks

Remove the steaks from the grill when they are about 15°F below your target doneness (115°F for medium-rare). Allow them to rest for 5-10 minutes to let the juices redistribute throughout the meat.

7. Finish with Garlic Rosemary Butter

Top each steak with a generous slice of the garlic rosemary butter. As it melts over the hot steak, the butter will infuse the meat with rich, savory flavors.

8. Serve and Enjoy

Slice the bone-in strip steaks against the grain and serve with grilled asparagus, roasted garlic mashed potatoes, and sautéed spinach. The combination of perfectly seared steak and fragrant garlic rosemary butter makes this a meal to remember.

Tips for the Best Results

• Bone-In Flavor: Cooking with the bone in adds extra flavor to the steak, so don't rush the process—let it cook slowly to achieve the best results.
• Resting Time: Always rest your steaks after grilling to keep them tender and juicy.
• Butter Variations: Customize the garlic rosemary butter by adding herbs like chives or parsley, or a touch of blue cheese for added richness.

Variations

1. Bone-In Strip with Chimichurri: Serve the steak with a bright, herbaceous chimichurri sauce for a fresh, zesty contrast.
2. Bone-In Strip with Bourbon Glaze: Brush the steak with a bourbon glaze during the last few minutes of grilling for a sweet, smoky finish.
3. Peppercorn-Crusted Bone-In Strip: Coat the steak in crushed peppercorns before grilling for a spicy, aromatic crust.
4. Bone-In Strip with Blue Cheese Butter: Replace the garlic rosemary butter with blue cheese butter for a rich, tangy twist.
5. Bone-In Strip with Balsamic Reduction: Drizzle the steak with a balsamic reduction for a sweet and tangy complement to the beefy flavor.

Best Pairings

• Wine: A bold red wine like Cabernet Sauvignon or Zinfandel pairs beautifully with the rich flavors of the steak.
• Side Dish: Creamed spinach or roasted Brussels sprouts add a rich, earthy contrast to the steak.
• Dessert: A rich chocolate torte or a fruit cobbler to finish the meal on a sweet note.

Conclusion

The bone-in strip steak is a classic cut that benefits from simple, flavorful preparation. This recipe, with its garlic rosemary butter, elevates the steak to a dish worthy of any special occasion or indulgent dinner.