Grilled NY Strip with Herb Butter - For the Carnivore Diet

Juicy, flame-kissed NY strip finished with melting herb butter. Includes a strict carnivore butter option with zero plants.

This steak keeps things simple: hot grill, well-salted New York strip, and a rich butter finish. If you include small amounts of herbs, a quick mash of softened butter with parsley or chives adds a clean, savory lift. If you’re strict carnivore, use only salted butter (or butter blended with a touch of beef tallow) for pure animal flavor.

Start with thick steaks so you can build a deep crust without overcooking. Salt generously, preheat the grill until very hot, and sear hard. Resting is non-negotiable—those five minutes let juices settle back into the meat. A spoonful of butter at the end melts into the steak and mixes with its juices for a luxurious finish.

For doneness, aim for 125–130°F for medium-rare. If flare-ups occur, shift the steaks to a cooler zone to finish. Slice against the grain or serve whole, spooning any buttery juices over the top. Adjust salt to taste and enjoy.

Ingredients

• 2 NY strip steaks (10–12 oz each, 1–1.5 inches thick)
• 1.5 tsp kosher salt, or to taste
• 1/2 tsp coarse black pepper (optional)
• 3 tbsp unsalted butter, softened
• 1 tsp finely minced fresh parsley or chives (optional; omit for strict carnivore)
• 1/2–1 tsp minced fresh rosemary or thyme (optional)
• 1 tsp beef tallow (optional, for a richer or herb-free butter)

Instructions

1. Pat steaks dry. Season both sides generously with salt (and pepper if using). Let sit 15–20 minutes at room temperature while you heat the grill.
2. Preheat grill to high heat (about 450–500°F). Clean and oil the grates.
3. Make the butter: Mash softened butter with herbs and a pinch of salt. For a strict carnivore version, omit herbs and mix butter with beef tallow instead.
4. Sear steaks over direct high heat for 3–4 minutes per side until a deep crust forms. Rotate halfway through each side if you want crosshatch marks.
5. Check internal temperature: about 120°F for rare, 125–130°F for medium-rare, 135°F for medium. Move to a cooler zone to finish if needed.
6. During the final 30 seconds on the grill, add a small spoonful of the butter to each steak to start melting.
7. Transfer steaks to a warm plate. Rest 5 minutes, then top with more butter and any collected juices.
8. Serve whole or slice against the grain. Taste and finish with a pinch more salt if desired.

Time: 25 minutes (plus 20 minutes optional tempering) Servings: