Monday , February 19 2018
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Betty’s Garlic Grilled New York Strip Steak

Betty demonstrates how to make Garlic Grilled New York Strip Steak. This steak is marinated in a blend of olive oil and minced garlic, then seasoned with salt and pepper and grilled to taste on an outdoor grill. Mmm…good!!!

Garlic Grilled New York Strip Steak

(Makes enough for 2 people.)

2 New York strip steaks (You may use sirloin, rib eye, T-bone, porterhouse, or a petite fillet instead.)
¼ cup extra-virgin olive oil
2 medium cloves garlic, minced
freshly-ground sea salt, to taste
freshly-ground black pepper, to taste

Place your steaks on a cutting board. You may pound them with a meat mallet, if you want to make them more tender or thinner. Use your hands to rub both sides of the steak with minced garlic. Pour ¼ cup olive oil into a heavy-duty Ziploc bag. Place the steaks in the bag, along with any stray pieces of garlic. Close the zip-lock bag tightly, and work the garlic and oil into the steak from the outside of the bag. Place the bag containing steaks and olive oil-garlic marinade in a refrigerator for about 4 hours or longer. Remove the steaks, and pick off any garlic pieces that stick, so that they will not burn when grilled. Let the steaks come to room temperature, and then place them on an outdoor grill, which has been heated. (You may use an electric kitchen grill, if you prefer.) Cook the steaks to your preference, using tongs to turn them halfway through the cooking procedure. When the steaks are done to your taste, remove them from the grill and place them on a nice serving platter. You should let the steaks rest for about 5 minutes to distribute the juices. I served these with some grilled chicken tenders (which were grilled alongside the steak), potato wedges, a variety of mixed vegetables, home-baked bread, and fruit punch. This makes a delicious summertime dinner! Enjoy!!! –Betty

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  1. I really adore her lil' southern belle accent.

  2. Wow awesome I like it alot

  3. thank you, thank, you thank you!!!

  4. traditional way still the best tnx betty

  5. Looks like my drool bib wasn't enough….now I have to change my shirt! Betty, your recipes are very delicious! Thank you for sharing!

  6. why not use wood chips? it has way better flavor than charcoal or gas.

  7. your family is SO LUCKYY LOL I WISH I CAN HAVE YOU cook for me 🙁 so butt hurt

  8. Thank you for the great video Betty! This looks delicious!!

  9. such a classy woman. i look up to you my mom and my grandma. all 3 are my fav cooks 🙂

  10. Wow! This looks great! I'm new at cooking and this is the first thing I looked up. I'm going to try your way first thing tomorrow afternoon =)

  11. @Matt13156 I have daily requests for adoption! Thanks for your sweet comment!
    –Betty 🙂

  12. @BillKing8888 I don't use charcoal nowadays, but I do think the grilled food tastes better on a charcoal grill.
    –Betty 🙂

  13. @BillKing8888 Rick here–we did at one time use charcoal, but we have shifted to gas (it's even natural gas hooked up to a line so I don't have to get propane refills). Lazy enough for you?

  14. @SommerV2 I personally like to have the little "bites" of salt, that you don't get when it is ground finely.
    –Betty 🙂

  15. Why would anyone grind their own salt. It's a mineral. Doesn't get more or less flavourful?

  16. @Supportahol Thanks so much!
    –Betty 🙂

  17. What a fantastic looking meal!!!!! Excellent combinations!

  18. @oqs15 Thanks so much!
    –Betty 🙂

  19. it looks sooooo delicious! 🙂

  20. @flowfresco I hope your potatoes come out great! Thanks for your lovely comment!
    –Betty 🙂

  21. @bettyskitchen that would be just a bit difficult but i bet it would be worth it!! good job i am going to do the patatoes the way you did it today, wish me luck.

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