Step 1

Place the steaks and compound butter on the counter and allow them to come up to room temperature for about an hour.

Step 2

Light grill and set up for high direct heat. You’ll want to get the coals as hot and as close to the cooking grate as possible. If using a gas grill, allow the grill to preheat with the lid closed for at least 15 minutes.

Step 3

Evenly coat strip steaks with olive oil and season them liberally with kosher salt. Put two pats of compound butter on each plate and set aside.

Step 4

Place steaks directly over hot coals and flip every 20 seconds. With each flip, place the steaks in a different spot on the grill grate. This allows the best searing to take place through conductive heat. The steaks below have been on the grill for about 2.5 minutes total, and you can already see that nice crust forming.

Step 5

After about five minutes of total cook time, use a reliable quick-read thermometer to check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 115 °F for a medium rare steak.

Step 6

Place steaks directly on top of butter pats and tent the steaks with aluminum foil. Allow them to rest for five minutes. Carry-over cooking will continue, and the final serving temperature of the meat will be in the neighborhood of 125 °F or so, the perfect medium rare.

Step 7

Slice steaks and top with additional compound butter for serving. Need the perfect side for these steaks? Try them with grilled broccolini and roasted garlic mashed potatoes.