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a close up of steak sliced on a white plate with broccolini
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5 from 1 rating

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 423
Author: Natalie



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


  • 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.
    2 8-ounce New York steaks, 1 tablespoon kosher salt
  • 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.
    1 bunch cilantro, 1/4 yellow onion, 2 cloves of garlic, 1/4 cup olive oil, 2 teaspoons kosher salt
  • 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.



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