Prime Strip Steak

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On the Grill

  • 1 USDA Prime Strip ▢ Coarse Kosher or Sea Salt ▢ Coarse Ground Black Pepper
  • Compound Butter
  • 4 Tbsp Salted Butter
  • 2 Cloves Minced Garlic
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Fresh Thyme Leaves
  • Season the steak. When you are 30 minutes out from grilling your steak, remove them from the fridge, season both sides with kosher or coarse salt, and allow it to come up in temperature.
  • Preheat your grill to High heat, aiming for around 900 degrees F on the grates.
  • Prep the butter. Combine all ingredients for the compound butter in a small bowl and spoon butter directly on the serving platter underneath where the steak will be placed.
  • Grill that strip steak! Place steak directly on the grill grates on a diagonal. For med rare: cook 2-3 minutes then rotate 45 degrees (for those beautiful criss-cross grill marks) and grill another 2-3 minutes. Flip the steak and repeat on the other side. Grill for more or less time depending on your preferred doneness.
  • Remove from heat and rest. Remove from the grill and place on the buttered serving platter. Allow to rest for 8-10 minutes.
  • Slice and serve. Slice and sprinkle with black pepper just before serving.
  • Enjoy!


On the Stove

  • USDA Prime Strip
  •  Coarse Kosher or Sea Salt
  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 Small Bunch of Thyme
  • Preheat the oven to 275 degrees F.
  • Allow the steak to come to room temperature, 30 to 45 minutes. Season with kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steak in the pan and allow it to sear untouched until golden brown, about 4 minutes. Flip the steak and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steak and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
  • Carefully remove the hot skillet from the oven, transfer the steak to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice and arrange on a serving plate. Spoon the remaining pan sauce over the steak, sprinkle with sea salt and drizzle with additional olive oil.
  • Enjoy!