New York Strip Steak (Grilled Or Oven) with Harissa Butter

This is my favorite weeknight-to-weekend steak: bold, simple, and bright. New York Strip Steak (Grilled Or Oven) with Harissa Butter pairs a textbook-rich, seared strip steak with a spicy, tangy butter that melts into every bite. The seasoning is straightforward — a warm, smoky rub — and the harissa butter finishes the steak with heat and herbs. Serve it with Twice Baked Potatoes, Balsamic Brown Butter Asparagus, Honey Roasted Carrots, Cucumber Tomato Salad, Perfect Fruit Salad, and Cornbread for a full table that feels celebratory but is totally doable.

Why this recipe works

New York strip is a tender, flavorful cut that needs little fuss. The simple rub of salt, cumin, paprika, black pepper, and garlic powder builds a warm, slightly smoky backbone. A quick sear over high heat locks in juices and creates that desirable crust. The harissa butter, made with room-temperature unsalted butter and harissa paste, adds a creamy, fiery finish that complements the beef without overpowering it.

Ingredients

For the steak and rub:

• 2 New York strip steaks, trimmed
• neutral high smoking point oil: vegetable, canola, grapeseed, etc.
• 1 1/2 tsps. kosher salt (about ¾ tsp per pound)
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon freshly ground black pepper (less if using powder)
• 1 teaspoon garlic powder

For the harissa butter:

• 4 tablespoons unsalted butter, room temperature
• 1 ½ tablespoons harissa paste
• 1/8 teaspoon salt
• 2 tablespoons finely minced mint (optional)
• 1 tablespoon chopped chives (optional)
• zest of 1 lemon (optional)

Suggested sides (optional): Twice Baked Potatoes, Balsamic Brown Butter Asparagus, Honey Roasted Carrots, Cucumber Tomato Salad, Perfect Fruit Salad, Cornbread.

Before you start

Pull the steaks from the refrigerator 30–45 minutes before cooking so they come closer to room temperature; they’ll cook more evenly. Preheat your grill or oven and have a metal skillet or grill pan handy if you’re finishing in the oven. Measure the spices and have the harissa paste and butter at room temperature so the butter is easy to mix and spread.

Make the harissa butter

1. Place the 4 tablespoons unsalted butter in a small bowl. It should be soft enough to mix easily but not melted.

2. Add 1 ½ tablespoons harissa paste and 1/8 teaspoon salt.

3. If using, add 2 tablespoons finely minced mint, 1 tablespoon chopped chives, and the zest of 1 lemon. These brighten and freshen the butter but are optional.

4. Mix thoroughly with a spoon or small spatula until the harissa and herbs are evenly distributed and the mixture is smooth.

5. Transfer the butter to plastic wrap or parchment and form into a log, or press into a small container. Refrigerate briefly if you want a firmer log. Keep it chilled until just before serving so it can be sliced or spooned onto the steak to melt.

Season the steaks

1. Pat the 2 New York strip steaks dry with paper towels. Dry meat sears better and develops a richer crust.

2. Drizzle the steaks lightly with your neutral high smoking point oil (vegetable, canola, grapeseed) and rub to coat both sides. This helps the rub cling and promotes browning.

3. In a small bowl, combine 1 1/2 tsps. kosher salt, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.

4. Sprinkle the spice blend evenly over both sides of the steaks and press it in gently with your hands so it adheres. The salt amount is calculated to be about ¾ tsp per pound; adjust slightly for personal taste but keep the listed amount for best results.

Cook the steaks: Grilling method

1. Preheat the grill to high heat, aiming for grates that are very hot so you can achieve a good sear.

2. Clean and oil the grill grates to prevent sticking.

3. Place the seasoned steaks on the hot grill. For medium-rare, grill for about 4–5 minutes per side, depending on thickness, without moving them so a nice crust forms. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

4. If flare-ups occur, move the steak briefly to a cooler area of the grill until flames die down, then return to finish cooking.

5. Once the steaks reach your target temperature, remove them from the grill and transfer to a cutting board. Tent loosely with foil and rest for 5–10 minutes so juices redistribute.

Cook the steaks: Oven method (pan-sear then oven finish)

1. Preheat your oven to 400°F.

2. Heat a heavy, oven-safe skillet (cast iron is ideal) over high heat on the stovetop until very hot. Add a thin layer of neutral oil and swirl to coat.

3. Add the seasoned steaks to the hot pan. Sear undisturbed for 2–3 minutes until a deep brown crust forms, then flip and sear the other side for 2 minutes.

4. Transfer the skillet to the preheated oven. Roast until the steaks reach your desired doneness: about 4–6 minutes for medium-rare depending on thickness. Use an instant-read thermometer to confirm: 125–130°F for medium-rare, 135°F for medium.

5. Remove the skillet from the oven, transfer steaks to a cutting board, and tent loosely with foil. Rest 5–10 minutes before slicing.

Finish and serve

1. While the steaks rest, slice rounds from the chilled harissa butter log or spoon a tablespoon or two over each steak. The residual heat will melt the butter into the meat, creating a glossy, spicy sauce.

2. Slice the steaks against the grain and plate immediately. Top with any remaining melted harissa butter or an extra sprinkle of fresh chives or lemon zest if you used them.

3. Serve alongside Twice Baked Potatoes, Balsamic Brown Butter Asparagus, Honey Roasted Carrots, Cucumber Tomato Salad, Perfect Fruit Salad, and Cornbread for a memorable meal.

Recipe notes & tips

• Don’t skip resting: Cutting too soon lets flavorful juices run out. A 5–10 minute rest ensures a juicy steak.
• Room temperature butter blends best with harissa. If your butter is too firm, let it sit at room temperature for 15–20 minutes.
• Adjust harissa to taste. If you prefer milder heat, start with 1 tablespoon of harissa paste and increase next time. For more heat, add a touch more paste.
• Use an instant-read thermometer for reliable doneness. Visual cues alone can be deceptive.
• If you grill thicker steaks, cook indirect for a few minutes after searing to reach internal temperature without overcharring the exterior.
• The optional mint, chives, and lemon zest in the butter add freshness that balances the harissa’s warmth; they’re small additions that elevate the finish.

Make-ahead and storage

You can make the harissa butter up to 3 days ahead and keep it refrigerated in an airtight container. Reheat gently or let it come to room temperature before serving. Leftover cooked steak will keep in the refrigerator for 3–4 days; slice and reheat gently in a skillet with a splash of oil or in a moderate oven to avoid overcooking.

Pairings and plating

This New York Strip Steak (Grilled Or Oven) with Harissa Butter pairs beautifully with creamy, buttery sides and bright salads. Twice Baked Potatoes and Cornbread provide comforting starch; Balsamic Brown Butter Asparagus and Honey Roasted Carrots add seasonal sweetness and acidity. Cucumber Tomato Salad and Perfect Fruit Salad lighten the plate and add contrast to the rich steak and butter.

Frequently asked questions

Can I use chili paste instead of harissa? You can, but harissa has a distinct smoky, aromatic profile. If swapping, choose one with similar spices (cumin, coriander, smoked paprika) and adjust quantity to taste.

How thick should the steaks be? A 1–1 1/2-inch thickness is ideal for achieving a good sear and a juicy interior without overcooking.

What if my steaks are frozen? Fully thaw steaks in the refrigerator before cooking and allow them to rest at room temperature 30–45 minutes before seasoning and cooking.

Final thoughts

New York Strip Steak (Grilled Or Oven) with Harissa Butter is a straightforward recipe that delivers restaurant-worthy results at home. The spice rub brings warmth and depth, while the harissa butter ties everything together with heat, creaminess, and a citrus-herb brightness if you choose to include those optional ingredients. Whether you fire up the grill or finish in the oven, this steak is a reliably impressive centerpiece for any meal.

Full ingredient checklist (for printing)

• 2 New York strip steaks, trimmed
• neutral high smoking point oil: vegetable, canola, grapeseed, etc.
• 1 1/2 tsps. kosher salt (about ¾ tsp per pound)
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon freshly ground black pepper (less if using powder)
• 1 teaspoon garlic powder
• 4 tablespoons unsalted butter, room temperature
• 1 ½ tablespoons harissa paste
• 1/8 teaspoon salt
• 2 tablespoons finely minced mint (optional)
• 1 tablespoon chopped chives (optional)
• zest of 1 lemon (optional)

Enjoy this New York Strip Steak (Grilled Or Oven) with Harissa Butter at your next dinner — it’s bold, simple, and endlessly satisfying.