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Grilled New York Strip Steaks
Chef Michael Lomonaco's steak and swordfish
Nathan Congleton / TODAY
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4.3333335 (12 rated)

Marinating the steaks with fresh herbs and garlic imparts lots of flavor without adding any extra fat.

Technique tip: Preheating is crucial so the beef gets charred, the flavor is sealed in and the caramelized crust has some crunch.


    • 4 20-ounce prime dry-aged New York strip steaks, about 2 inches thick
    • 2 cloves garlic, finely chopped
    • 1/2 cup chopped Italian parsley leaves
    • 10-12 sprigs fresh thyme
    • 10-12 sprigs fresh rosemary
    • Kosher salt
    • Freshly ground black pepper
    • 1/3 cup extra-virgin olive oil
    • 1-2 lemons, halved


1. In a small bowl, combine the garlic, parsley, thyme and rosemary. Rub the steaks with garlic and herb mixture and marinate at room temperature for 1 hour or overnight.

2. Preheat grill to medium-high heat for 15 minutes. Season the steaks with kosher salt and freshly ground black pepper to taste. Brush the steaks liberally with olive oil and place on the hottest area of grill to begin. Grill the steaks to the desired doneness by grilling first one side and then the other, moving the steaks only to permit even cooking. Allow approximately 4-5 minutes per side for medium rare. Check for doneness by pressing gently with a cautious finger to feel for firmness, the firmer to the touch, the more well done the beef is.

3. After cooking to desired doneness, remove the steaks from the grill and let rest for 5 minutes before serving.

4. Squeeze a little lemon juice over the steaks, drizzle with any remaining olive oil and serve.

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