Grilled Strip Steaks with Bacon Butter
Grilled New York strip steaks are topped with homemade bacon butter in a keto-friendly recipe that is both weeknight-easy and weekend-delicious
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.