Go Back
Grilled NY strip steak with bacon butter, asparagus, and mushrooms

Grilled Strip Steaks with Bacon Butter

Maura White
Grilled New York strip steaks are topped with homemade bacon butter in a keto-friendly recipe that is both weeknight-easy and weekend-delicious
Prep Time 10 mins
Cook Time 30 mins
chill butter 30 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 4
Calories 844 kcal

Ingredients
  

Bacon Butter

  • 1 stick butter, unsalted softened
  • 6 pieces bacon
  • freshly cracked black pepper

Grilled Strip Steaks

  • 4 strip steaks preferably at least 1" thick
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 Tbsp oil or bacon fat

Instructions
 

Bacon Butter

  • Cook bacon, preferably in a cast-iron pan on the stovetop, until crisp. Drain on paper towels. Reserve 2 tablespoons of bacon fat and allow to cool to room temperature
  • Cream butter in stand mixer (or food processor). Add reserved bacon fat and mix well on medium. Crumble in cooked bacon and mix on low. 
  • Use spatula to spoon bacon butter into a small bowl. Cover and chill in refrigerator for at least 30 minutes.

Grilled Strip Steaks

  • Remove steaks from fridge (preferably before starting bacon). Season well with salt, pepper, and garlic powder. Allow to come to room temperature for 20-30 minutes. 
  • Heat grill or grill pan to medium-high heat. Oil grill to prevent sticking.
  • Sear steaks for 1-2 minutes on each side over medium-high. Turn heat down to medium. Turn steaks 1/4 turn after first flip to produce cross-hatch markings. Cook for a total of 4-6 minutes per side, or until internal temperature reaches 130 degrees.
  • Top each steak with 1 tablespoon of bacon butter prior to last flip. Allow to melt and turn steaks over. Top each with an additional tablespoon of butter and remove when they reach temperature. 
  • Allow steaks to rest for 5-10 minutes, and serve. 
Keyword bacon butter, bacon steaks, grilled strip steaks, keto steaks, weeknight steaks