NY Strip with Herb Butter

Name: NY Strip with Herb Butter
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 Lb NY Strip Or Flank Steak; 2 Tbsp Kosher Salt; 1 Tbsp Black Pepper; 6 Tbsp Unsalted Butter; 0.5 Cup Fresh Parsley; 3 cloves Garlic Cloves, Minced

Steakhouse night at the station

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Steakhouse night at the station. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

692Cal

59gProtein

0gCarbs

49gFat

Ingredients

4 Lb NY Strip Or Flank Steak
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
6 Tbsp Unsalted Butter
0.5 Cup Fresh Parsley
3 cloves Garlic Cloves, Minced

Instructions

Season and temper: Pat steaks dry. Salt heavily 40 minutes ahead (or right before if rushed). Pepper just before cooking. Let meat sit out 20 minutes — cold centers overcook the exterior.
Grill over high heat: Grill over high heat (450–500°F surface) 3–5 minutes per side for strip to 130°F medium-rare. Flank: sear 4 minutes per side, then medium until 125°F; rest and slice thin against the grain.
Baste with herb butter: Melt butter with garlic and parsley. Rest steaks 8 minutes tented with foil, then slice and spoon butter over. Hold on warm trays at 180°F no more than 20 minutes.
Serve on sheet trays: NY Strip with Herb Butter goes out sliced on trays with extra herb butter melting on top — crew grabs with tongs, not forks and knives.

Tonight's spread

Plate NY Strip with Herb Butter with sides in separate pans so the crew can mix portions.
Line up NY Strip with Herb Butter on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil