2 New York Strip Steaks (appx. 24 ozs, about 1 1/4 inch thick)
1 1/2 tsp coarse salt
Preheat a grill to medium high. Put the butter into a bowl for about 10 minutes to soften.
Pat dry the steaks with a paper towel. Sprinkle half of the salt over one side of the first steak, and rub it into the meat a bit. Repeat to salt the other steak. Let the steak sit with the salt at room temperature for 10 to 15 minutes.
Add the basil and garlic powder to the butter. Use a fork to stir and mash together the ingredients. Set aside.
Coat the grill rack with oil spray. Add the steak to the grill, and grill covered for 7 minutes. Flip the steak over and grill for another 6 to 7 minutes. Check for doneness after 13 to 14 minutes total grilling time. That timing yielded nice medium rare steaks; adjust according to your taste and the thickness of the steak.
When the steak is cook to your liking, move the steak to a platter to rest. Top each steak immediately with a portion of the garlic butter. Gently move the butter across the steak to let the butter melt across the steak. Let the steak rest for a few minutes with the butter.
Slice the steak and serve. Enjoy with a glass of red wine, perhaps a Shiraz blend from Australia!
You can substitute another steak of your choosing if you like, just note the grilling times may need to be adjusted. Grilled sirloin or ribeye would be good choices.
We actually use Earth Balance spread rather than regular butter here, and it comes out very well. This is a good nondairy option.
If the butter hasn’t softened enough to work with, microwave it briefly (e.g. 5 to 10 seconds).