Primary Ingredients
½ pound butter (2 sticks) at room temperature
3 stalks spring garlic
4 boneless New York strip steaks about 10-12 ounces each
2 tablespoons olive oil
salt and black pepper
Primary Technique
- Prepare grill, leaving bottom vents open on charcoal grills. If using a charcoal grill, open vents on bottom of grill. Remove the root and outer layer from the spring garlic.
- Cut the top off of the spring garlic where it begins to turn dark green. Finely mince the remaining pieces (the lower white and light green portions) of spring garlic. Add the softened butter and spring garlic to a bowl with a pinch of salt and pepper, mix together with a spatula until well combined.
- Scoop tablespoon–size portions of the mixture onto a sheet pan lined with waxed paper and refrigerate until steaks are ready for grilling.
- Remove butter from refrigerator 10 minutes before grilling steaks. Pat steaks dry and season both sides liberally with salt and black pepper; coat each steak with a little olive oil.
- When the grill is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steaks uncovered, turning once, about 8-10 minutes total for medium-rare. Let stand 5 minutes. Place steaks onto warm plates and add 1 scoop of the butter mixture to the top of each steak.
