Grilling season is here, and nothing beats the smell of steak sizzling on the barbecue. This easy basil steak recipe is packed with flavor and takes just minutes to prep, thanks to the frozen herb cubes that melt right into the meat. Juicy, tender NY strip steak is slathered with a garlicky basil sauce, then grilled to perfection for a simple weeknight dinner that tastes like a summer cookout.
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(*This post was sponsored by Dorot, but all delicious opinions are my own.)
Have you seen those little red boxes of Dorot in the freezer section of your grocery stores yet? I don’t know how I missed these for so long. Talk about a time saver!! This is the easiest way to cook with fresh herbs anytime, with no mess and no spoilage. Nothing is more frustrating than buying fresh basil or other herbs, only to have most of them spoil in the refrigerator before you can use them.
Dorot cubes are so easy to use! They are kept in pre-measured cubes; you must pop them into a bowl. Each cube equals one teaspoon of fresh herbs or garlic. Add a fresh homemade basil garlic sauce, and this is a fabulous steak recipe! If you love grilling as much as we do, check out this easy Grilled Pork Chops recipe.
I’m eager to hear your thoughts on this basil sauce for steak. If you love to grill, this Pesto Grilled Halibut and these Grilled Mahi Mahi Foil Packets are also perfect for summer grilling!
A Note From My Kitchen
Steak is one of the easiest things to grill, but adding flavor without overpowering the meat can be a challenge. I tested this recipe several times with both Dorot frozen basil and garlic cubes and fresh herbs. The frozen cubes are incredibly convenient and taste just as good, plus they cut prep time in half and avoid food waste. I also tested this basil garlic sauce with chicken and grilled fish, and it works beautifully across proteins. You can easily double the sauce and freeze extra in ice cube trays for a quick flavor boost next time you grill.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Steak – Although I used NY strip steak, you can slather this delicious pesto sauce on any cut of meat.
- Basil – Fresh or frozen.
- Garlic – Freshly minced or frozen
- Olive Oil – You can use any light oil.
Cooking a New York strip steak is so easy. They are perfect for sauces! There are so many tasty ways to cook with fresh herbs! You can also drizzle this nut-free pesto on top if you are allergic to nuts.
How to Make Basil Steak:
Step 1: Add two cubes of basil and one cube of garlic to a small bowl. I warmed the herbs in my microwave for 15 seconds to melt them. I spread this on each side of my steak.
If you use fresh herbs, mix 2 tablespoons of chopped basil leaves with 2 cloves of minced garlic.
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Step 2: I marinated my steak with fresh basil and garlic and made a delicious basil sauce to drizzle on top.
Step 3: Marinate the steak for 30 minutes before grilling. Fire up the grill and preheat it to 375º F.
Step 4: New York strip grilled cook time will vary depending on several factors, including the thickness and size of your steak. Grill the steak for 5-8 minutes with the grill cover closed. Flip it over to the other side.
Cook for another 5-6 minutes and check the internal temperature with a meat thermometer. You want your steak to have an internal temperature of 145º F for medium. Remove the steak from the grill and put it on a cutting board with a groove around the edge to catch the juices.
Step 5: Allow the steak to rest for 5 minutes, and then slice it. Drizzle more basil garlic sauce on top and serve hot.
Serve this delicious steak with:
Frequently Asked Questions:
You will want your steak to have an internal temperature of 145º F.
For a rare steak, cook to an internal temperature of 125-130°F.
NY strip steak is great for grilling!! This steak has fat marbled in the meat, adding to its juiciness.
This steak will keep fresh for up to 3 days in an airtight container in the refrigerator or up to 4 months in the freezer.
More Easy Grilled Recipes:
We love to grill. If you are grillers, have you tried grilling fruit? It makes a great dessert. Here are more of my favorite grilling recipes:
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💬 Did you make this pesto steak recipe? I’d love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Juicy Basil Steak in Under 30 Minutes
Ingredients
- 2 tablespoons fresh basil or four basil cubes
- 2 cloves garlic or two garlic cubes
- 2 pounds NY strip steak
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
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Instructions
- Preheat your grill to 375ºF (medium-high heat). Clean the grill grates and lightly oil them using a paper towel dipped in oil and held with tongs. This helps prevent sticking and gives you better grill marks.
- If you're using Dorot frozen herb cubes, add 4 basil cubes and 2 garlic cubes to a small microwave-safe bowl. Microwave for 15-20 seconds until melted.
- If using fresh herbs, finely chop about 1/4 cup of fresh basil leaves and mince 2 cloves of garlic. Place in a food processor and puree with 2 tablespoons of olive oil to form a spoonable sauce.
- Pat your NY strip steaks dry with a paper towel. Season with salt and pepper and rub the basil garlic sauce generously over both sides of the steak, coating it evenly.
- Place the marinated steaks on the grill. Close the lid and cook for 5–8 minutes on the first side, depending on the thickness of your steak. Flip the steak and grill for another 5–6 minutes.
- Use a meat thermometer to check the temperature at the thickest part of the steak. Don't rely solely on timing. You want the internal temperature to reach: 125-130°F for rare, 135°F for medium-rare, or 145°F for medium (FDA recommended).
- Remove from the grill and transfer the steak to a cutting board with a rim to catch any juices. Cover with foil for 5-10 minutes to rest.
- Slice the steak against the grain for the most tender bite.
- While it is resting, add two more cubes of basil and one cube of garlic to a bowl. Heat 15 minutes. Use this sauce to drizzle on top of the steak.
Notes
- I used NY strip, but you can use any cut of meat, including chicken and fish, with this basil garlic sauce.
- The cooking time for meat will vary widely depending on the thickness of your steaks and whether they are bone-in or boneless.
- This steak will keep up to 3 days in an airtight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post has been updated from an older 2017 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I’ve been using them for at least 5 or 6 years.
The brand I use (in Canada) is Toppits. They are both Gluten Free and Kosher.
They’re terrific. I never have to worry about herbs going bad before they get used up.
I M new to this; what are herb cubes?
They are sort of a cheat you can buy. They sell them in the frozen section at grocery stores. It is fresh herbs just frozen into cubes.