These grilled NY striploin steaks with fresh cilantro garlic sauce transform home grilling into a fancy steakhouse. Dredged in a savory, flavorful herb sauce and grilled to perfection, this is the perfect recipe for date night in!

What Makes This Recipe Great

Going out is a whole production these days. With three kids, busy schedules, and prices going up everywhere, sometimes Shawn and I just really enjoy a good date night in! We tuck the kids into bed, Shawn grills the most amazing NY striploin steaks with cilantro garlic sauce, and I make the sides!

Served with a bottle of wine on our back porch, we feel like we’re dining out at the fanciest steakhouse without any of the planning, half the price, and none of the stress!

I know this delicious striploin recipe will wow you and your loved ones and hope it gives you the fanciest night in just as it does for us!

Recipe Highlights

  • Easy, 20-Minute Recipe
  • Affordable, but feels fancy!
  • Board dredge (cilantro garlic sauce) adds tons of fresh and bright flavors to the juicy striploin steak!
  • The oil sauce adds in even better fat macros for Keto.
  • Keto, Whole30, Paleo, Gluten-Free, and Dairy-Free!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Ingredient Notes

a close up of striploin steak sliced on a white plate with broccolini

NY Steaks

New York Steaks: For this recipe, you’ll need two 8oz striploin steaks. You can get them a little bigger or smaller depending on your appetite, but this recipe caters to 8oz steaks.

Flaky Sea Salt: I love garnishing my striploin steak with a bit of flaky salt (or kosher salt) on top. You can omit this ingredient if you don’t want to add more salt your steak!

Cilantro Garlic Sauce

Cilantro: I use a bunch of fresh cilantro. You could use parsley in place of cilantro if you prefer, and it would be just as delicious.

Yellow Onion: I grate my onion in the large holes of a box grater which keeps it the perfect size and thickness for the cilantro garlic sauce.

Garlic Cloves: You can grate your garlic or finely mince it. I prefer fresh garlic cloves but if you have a jar of already minced garlic, feel free to use it.

Olive Oil: You can also use avocado oil.

Kosher Salt: I love cooking with kosher salt, but you can substitute regular salt or sea salt.

Recipe Step by Step

step by step striploin steak recipe photos in 4 quadrants
  1. Season the striploin steaks generously on all sides with kosher salt and set them on the counter for 30 minutes to bring them to room temperature.
  2. Heat your outdoor grill (or indoor grill pan) over high heat. (We love using our charcoal grill for this recipe.) Clean the grates and coat them with oil. 
  3. Make the board dredge on a cutting board or large plate by combining the chopped cilantro, grated onion, garlic, olive oil, and kosher salt. Stir together with a fork.
  4. Cook the steaks on the grill. The cook time will depend on the thickness and size of your steaks. Typically just about 3-5 minutes per side for medium-rare. 
  5. Dredge the steaks when they are 1 minute away from being done. Remove the hot steaks from the grill, and dip them in the dredge coating on all sides. 
  6. Return steaks to the grill and cook for 30 seconds more per side. 
  7. Remove steaks from the grill and allow them to rest in the board dredge for 5-7 minutes.
  8. Slice the striploin steaks against the grain, and top with additional board dredge and flaky sea salt (or more kosher salt).

Expert Tips

Steaks: I prefer this with New York striploin steaks, but feel free to use it with your favorite cut of steak. Would also be great with a ribeye, skirt steak, or sirloin steak. I get my 100% grass-fed steak from ButcherBox which I highly recommend!

Meat Temperature: We love this meat thermometer so we know when the steaks are cooked to medium-rare, pulling off at 120ºF. Cook to 130º if you prefer your steak cooked medium.

Dredge: I like to add the steaks back to the grill for just 30 seconds per side so the high heat quickly cooks the grated onion and garlic in the dredge sauce.

Leftovers: Store leftover striploin and the sauce in an airtight container in the refrigerator for up to 5 days.

Serving: We love it with our NY steaks with roasted broccoli and roasted radishes. If you’re not eating keto, be sure to serve it with my steakhouse-style baked potatoes! You will feel like you’re eating at the fanciest steak restaurant in town!

two ny striploin steaks on a cutting board with cilantro garlic sauce

Recipe FAQs

Are NY strip steak, NY Steak, and striploin the same?

Actually yes! Steak is one of those funny things that has a billion names for the same cut. NY strip, New York steak, and striploin are all the same.

Why do you prefer striploin steak?

A couple of reasons! The cilantro garlic sauce is perfect for New York steaks, which are good but don’t have a ton of great marbling and flavor on their own. Since I don’t like paying double the price for filet mignon, so striploin is a much more affordable way to have an amazing steak dinner.

Is this striploin steak recipe keto-friendly?

Yes! There are just 3 net carbs per NY steak (with the cilantro garlic sauce included!). Make sure to serve your striploin steak with keto-friendly sides to make sure the whole meal is low carb!

More Grilling Recipes

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Keto BBQ Pulled Pork Bowls

Rosemary Lemon Grilled Spatchcocked Chicken

Perfect Keto Burgers

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Keto BBQ Chicken BLT Salad

Keto Tri-Tip

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a close up of steak sliced on a white plate with broccolini

NY Steak with Cilantro Garlic Sauce

These grilled NY striploin steaks with fresh cilantro garlic sauce transform home grilling into a fancy steakhouse. Dredged in a savory, flavorful herb sauce and grilled to perfection, this is the perfect recipe for date night in!
5 from 3 ratings

Ingredients 
 

Steaks

  • 2 8-ounce New York steaks
  • 1 tablespoon kosher salt

Board Dredge

  • 1 bunch cilantro, finely chopped
  • 1/4 yellow onion, grated on the large holes of a box grater
  • 2 cloves of garlic, grated or finely minced
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt

Instructions 

  • Season the striploin steaks generously on all sides with kosher salt and set on the counter for 30 minutes to bring them to room temperature.
  • Heat your outdoor grill (or indoor grill pan) over high heat. (We love using our charcoal grill for this recipe.) Clean the grates and coat with oil.
  • Make the board dredge on a cutting board or large plate by combining the chopped cilantro, grated onion, garlic, olive oil and kosher salt. Stir together with a fork.
  • Cook the steaks on the grill. The cook time will depend on the thickness and size of your steaks. Typically just about 3-5 minutes per side for medium rare.
  • Dredge the steaks when they are 1 minute away from being done. Remove the hot steaks from the grill, and dip in the dredge coating all sides.
  • Return steaks to the grill and cook for 30 seconds more per side.
  • Remove steaks from the grill and allow them to rest in the board dredge for 5-7 minutes.
  • Slice the striploin steaks against the grain, and top with additional board dredge and flaky sea salt (or more kosher salt).
  • Enjoy warm with your favorite sides. We love it with roasted broccoli and roasted radishes.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Steaks: I prefer this with New York striploin steaks, but feel free to use it with your favorite cut of steak. Would also be great with a ribeye, skirt steak, or sirloin steak. I get my 100% grass-fed steak from ButcherBox which I highly recommend!
Meat Temperature: We love this meat thermometer so we know when the steaks are cooked to medium-rare, pulling off at 120ºF. Cook to 130º if you prefer a steak cooked medium.
Leftovers: Store leftover striploin and the sauce in an airtight container in the refrigerator for up to 5 days.
Serving: We love it with our NY steaks with roasted broccoli and roasted radishes. If you’re not eating keto, be sure to serve it with my steakhouse-style baked potatoes! You will feel like you’re eating at the fanciest steak restaurant in town!
Calories: 423, Total Carbs: 3.2g, Protein: 51.2g, Fat: 22.1g, Fiber: 0.6g, Net Carbs: 3g
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