Buttery Steakhouse NY Strip Steaks With Chimichurri
Buttery Steakhouse NY Strip Steaks With Chimichurri
NY strip steak with chimichurri starts with a screaming-hot grill and four 1.5-inch strips. Kinder’s Buttery Steakhouse Seasoning goes on all sides, not just the faces. The chimichurri, made at least 45 minutes ahead, hits the plate cold and cuts straight through the richness of the sear. That’s the whole play.
Season every face, not just the top. Our grilling recipes keep coming back to that one.
The chimichurri comes together fast: parsley, cilantro, red and yellow bell pepper, garlic, red wine vinegar, olive oil, salt and pepper. Five minutes to mix, then it sits at room temperature to open up. Make it first. That rest is what separates a properly developed chimichurri from one that tastes raw and sharp.
Once the chimichurri is resting, the grill work is direct. Brush each steak with olive oil on both sides. Season liberally with Kinder’s Buttery Steakhouse Seasoning. Get the grill to 450–500°F. Place the steaks on the hot grates and leave them alone for four to five minutes. That’s how the crust forms: sustained heat, no movement. Flip, grill three to five minutes on the second side.
Use a meat thermometer. Medium-rare is 135°F. Medium is 140°F. Pull the steaks at your target, then rest them for at least five minutes before slicing. That rest is non-negotiable, it’s when the juices redistribute into the meat instead of running onto the board.
Top each steak generously with chimichurri and serve immediately.
Kinder’s Buttery Steakhouse Seasoning brings a savory, slightly rich base that sets up the contrast with the chimichurri’s acid and herb. The seasoning and sauce work against each other in the right way, buttery depth meeting fresh brightness. You’re not fighting the flavors; you’re stacking them.
This recipe serves four. The active cook time is 35 minutes, but plan for 60 minutes total to account for the chimichurri rest.
Flavor First.
Buttery Steakhouse NY Steaks With Chimichurri
Ingredients
Equipment
Method
- Brush steaks with 2 tbsp. olive oil on both sides and season liberally with Kinder’s Buttery Steakhouse Seasoning on all sides.
- In a small bowl, combine 2 tbsp. olive oil, red wine vinegar, garlic, red and yellow bell peppers, parsley, and cilantro to make chimichurri sauce. Season with salt and pepper to taste.
- Let chimichurri sauce sit at room temperature for at least 45 minutes to allow flavors to meld and develop.
- Preheat the grill to high heat (approximately 450-500°F).
- Place seasoned steaks on the hot grill for 4-5 minutes on the first side without moving them, allowing a nice crust to form.
- Flip steaks and grill for an additional 3-5 minutes on the second side until golden brown and slightly charred.
- Use a meat thermometer to check internal temperature: Medium-rare = 135°F, Medium = 140°F, Medium-Well = 150°F.
- Remove steaks from grill and let rest for at least 5 minutes before slicing to retain juices.
- Top each steak generously with chimichurri sauce.
- Serve with your favorite sides and enjoy!
Nutrition
Notes
- Rest the chimichurri — Make it at least 45 minutes before you plan to serve. The garlic and herbs need time to infuse the oil. Fresh-made chimichurri tastes sharp and disconnected. Rested chimichurri tastes intentional.
- Max grill temperature — The grill needs to hit 450–500°F before the steaks go on. A hot grate creates a Maillard crust in four to five minutes. A lukewarm grate steams the steak and you’ll never recover that exterior.
- Don’t move the steaks — Once they’re on, leave them. Moving a steak before the crust releases naturally tears the surface and stalls the sear. The steak will tell you when it’s ready to flip.
- Season all sides — The faces get most of the attention, but the edges of a 1.5-inch steak are thick enough to matter. Press the seasoning in on all sides, including the fat cap.
- Use a thermometer — Color is unreliable. A meat thermometer removes the guesswork and saves an expensive piece of beef from going to medium-well by accident. Pull at 135°F for medium-rare.
- Rest before you slice — Five minutes minimum after the steaks come off the grill. Cut too soon and the juice runs onto the board instead of staying in the meat.
- The classic steakhouse pairing makes sense here: creamed spinach or sautéed greens alongside a baked potato or roasted potatoes. Both hold up to the chimichurri without competing with it.
- Grilled asparagus or broccolini cut the richness and keep the plate from feeling heavy. Either one cooks on the same grill you’re already using — throw them on during the steak rest.
- For a lighter spread, serve over a simple green salad dressed with a few spoonfuls of extra chimichurri. The sauce doubles as a vinaigrette and ties the plate together without any extra work.
- If you’re pairing wine, go full-bodied — Cabernet Sauvignon or Malbec. The fat and seasoning on the steak need tannin, not fruit.
- Store cooked steaks in an airtight container in the refrigerator for up to three days. Keep the chimichurri in a sealed jar separately — it holds for up to five days and actually improves over the first 24–48 hours as the herbs continue to infuse the oil.
- To reheat steaks, use a 350°F oven for 8–10 minutes. Avoid the microwave — it finishes the cook and pushes everything past medium-well. If you have a cast iron pan, a quick high-heat sear for 60–90 seconds per side from room temperature is a better option.
- The chimichurri doesn’t need reheating. Spoon it cold directly onto the warm steak.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How do you make chimichurri ahead of time?
Mix it up to two days before and store in a sealed jar in the refrigerator. Pull it out 30–45 minutes before serving so it comes back to room temperature. The flavor deepens as it sits.
What if I don’t have a grill?
Use a cast iron skillet over high heat. Get it smoking-hot, add a thin coat of oil, and sear the steak four to five minutes on the first side, three to five on the second. Same thermometer targets apply.
Can I use a different cut of steak?
Ribeye, porterhouse, or filet mignon all work with the Buttery Steakhouse Seasoning and chimichurri combination. Adjust cook time based on thickness, thinner cuts cook faster, so check the thermometer earlier.
What internal temperature is medium-rare for NY strip steak?
Pull it at 135°F. The steak will carry over a few degrees during the rest, landing closer to 137–140°F on the plate, medium-rare to the edge of medium. If you want medium, pull at 140°F.
Do I have to use Kinder’s Buttery Steakhouse Seasoning?
No. Mix 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, ½ tsp salt, and ¼ tsp dried thyme to replicate the core profile. It works.
More like this: Steak & Beef Recipes · Summer Grilling Recipes
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