New York Strip Steak with Grilled Asparagus in Foil is the grill master’s perfect meal. Doused in garlic butter, the steak turns out juicy and tender while the asparagus soaks in the buttery, smoky flavors.
Fire up the grill! Barbecue lovers and grilling masters are sure to love this New York Strip Steak with Grilled Asparagus in Foil recipe. It’s a flavorful, smoky, and filling meal you can serve for family dinners and summer barbecues!
Grilling New York strip steak is a fun alternative to the reverse sear method you’d usually see in strip steak recipes. Plus, it’s the perfect excuse to get outside and grill more vegetables alongside it, like grilled asparagus in foil. Both the steak and vegetables are seasoned in garlic butter before they hit the heat, giving you an irresistibly flavored dinner every time.
Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.
What is New York strip steak?
NY strip steak is a uniform and naturally boneless cut of meat that comes from the short loin of the cow. The short loin isn’t often used, meaning strip steaks are very tender and full of flavor. As if it could get any getter, it also isn’t a very expensive piece of meat and cooks quickly too.
When you’re out shopping, you may see New York strip labeled as top loin, Omaha strip, or Kansas City strip. The cuts should be at least 1 to 1 ½ inches thick and cut by a butcher for the very best quality.
How to grill New York strip steak
Grilling New York strip is a fun way to cook this naturally tender steak without having to first sear it and finish it in the oven. Here’s how it’s done:
Step 1: Season the strip steaks with oil, salt, and pepper on both sides. Stir the crushed garlic and melted butter together in a bowl, then brush the garlic butter on both sides of the steak.
Step 2: Place the seasoned, room temperature steaks on a hot grill. Grill for a few minutes on both sides until cooked to your desired doneness (see below for the cooking times and temperatures).
Pro tip: Steaks thinner than 1 inch will only need to be flipped once. Thicker steaks should be flipped 3 or 4 times to avoid charring the outside too much.
Step 3: Transfer the grilled steaks to a foil-lined baking sheet. Let them rest while you focus on the asparagus in foil.
Steak cooking temperatures
An instant read or meat thermometer is the best way to tell if your steak is done cooking. Insert the thermometer into the thickest part of the steak to determine the steak's temperature and level of doneness:
- Medium rare: 135ºF or grilled for 4 to 5 minutes per side.
- Medium: 140ºF or grilled for 5 to 7 minutes per side.
- Medium well: 150ºF or grilled for 8 to 10 minutes per side.
The steaks will continue to cook when they come off the grill. Remove them from the heat when they’re about 5 degrees away from your desired temperature.
How to make grilled asparagus
Nothing says summer quite like grilled vegetables! The foil packet method is a sure-fire way of preventing burning and oil spillage, and ensuring the asparagus is evenly cooked every time:
Step 1: Divide the asparagus into individual sheets of foil. Fold the foil around the sides to form a raised bed.
Step 2: Season the asparagus with oil, salt, and pepper. Brush on the reserved garlic butter.
Step 3: Place the asparagus in foil on the hot grill and leave them to cook. Toss the spears around once or twice so each one cooks evenly.
Step 4: You’ll know the asparagus is done grilling when the spears are a little soft but still have a slight bite. Take them off the grill and serve on the side of each strip steak.
Tips and tricks
- Always let your steak come down to room temperature before you start cooking. Set it on the kitchen counter for at least 30 minutes after it comes out of the fridge.
- The grill should be fully preheated at high heat before you add the steak. The high heat is the secret to an evenly cooked and juicy steak with a gorgeous crust on the outside.
- For the perfect cross-hatched grill marks, turn the steaks to a 45 degree angle after each flip.
- For extra flavor, top the cooked steaks with fresh parsley or basil, cilantro chimichurri sauce, or compound herb butter.
- Replace the asparagus with more healthy grilled vegetables you love, like zucchini, green beans, squash, or bell peppers.
Frequently asked questions
How do you trim asparagus?
The ends of asparagus spears are woody and tough, meaning they should be trimmed before you start cooking. Use a knife or kitchen scissors to chop off the bottom inch to 2 inches of each asparagus spear or snap them off with your hands.
How long does it take to grill asparagus?
Grilled asparagus in foil only takes about 15 minutes to cook on a hot grill.
Can I use a different cut of steak instead of NY strip?
Yes! You can replace the strip steak with any other cut you love, such as flat iron, ribeye, or sirloin steak.
Can you make asparagus in foil ahead of time?
Asparagus seasoned with garlic butter is best served when it comes off the grill. The spears will soak in the oil as they sit and become soggy.
How long does grilled strip steak last?
Leftover steak can be stored in an airtight container in the fridge for up to 3 days.
Hungry for more summer dinner recipes?
- Stuffed Zucchini Boats
- Churrasco Steak with Grilled Veggies
- Keto Chicken Cobb Salad
- Pan Seared Swordfish with Olive Tapenade
- Green Tuna Salad
New York Strip Steak with Grilled Asparagus is Foil
Ingredients
- 4 New York strip steaks
- 1 bunch asparagus trimmed
- 4 tablespoon olive oil
- 3 tablespoon butter
- 3 cloves garlic
- 1 lemon
- salt and pepper to taste
Instructions
- Season strip steaks with oil, salt and pepper and set aside until it reaches room temperature (about 30 minutes)
- Crush garlic using a mortar and pestle until it becomes a paste. Alternatively you can use a garlic press. Add melted butter and stir to combine. Set aside
- Rinse the asparagus and trim the ends where it naturally breaks. Divide asparagus to four equal amounts and place on a sheet of foil. Fold foil on all four sides to form a raised bed so the oil won't run through. Season with oil, salt and pepper.
- Pre-heat the grill so it's very hot when you add the steaks. Spread garlic butter on both sides of the steaks and the asparagus packets. A little goes a long way!
- Place strip steaks directly on the grill. Also add the asparagus packets. Grill strip steaks for 4 minutes then turn to a 45° degree angle and cook for an additional 3-4 minutes. Then flip steaks and do the same on the other side. **Please see cooking times and temperatures on notes**. Transfer steaks to a baking sheet and cover with foil for 5 minutes before serving.
- The asparagus will cook in 15 minutes. Toss them around to cook evenly. Once the asparagus are done either remove them from the grill or move to a warming side.
Notes
- Always let your steak come down to room temperature before you start cooking. Set it on the kitchen counter for at least 30 minutes after it comes out of the fridge.
- The grill should be fully preheated at high heat before you add the steak.
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