Sharon is a human resources professional who enjoys sharing simple recipes that make mealtime deliciously easy!
New York Strip Steak Marinade
I discovered this marinade recipe many years ago. It is very tasty and is especially good when paired with the New York strip steak.
New York strip is delicious grilled, but when you prepare it with a taste-enhancing marinade, it turns out amazing! Try this recipe and I'm sure you will agree.
This marinade was from a recipe booklet that was included when I purchased a grill about 15 years ago. The booklet was called Barbeque Genius and contained a steak marinade created by Ted Witzel. Ted was a dedicated practitioner of all things barbeque!
The recipe was created specifically for the New York steak. It is easy to put together and contains simple ingredients that are often staples in the kitchen. This marinade adds just the right flavor to a grilled strip steak.
- 1 clove garlic (minced or pressed)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- Freshly ground pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Combine the above ingredients in a glass dish.
- Trim the excess fat from the steak or slash with a knife to prevent curling.
- Rinse the steaks and pat dry with paper towels.
- Place the steaks in the glass dish of marinade, turning the meat to cover both sides.
- Marinate for at least 1 hour or overnight in the refrigerator.
- If the steaks have been marinated in the fridge, be sure to bring them to room temperature before grilling.
How to Grill the Strip Steak
- Preheat the barbeque to high and brush the grill with olive oil.
- Place the steaks on one half of the grill and turn that side down to medium.
- Close the lid and grill for 2.5 minutes.
- Open the lid and rotate the meat by a 1/4 turn to create a criss-cross pattern on the steak.
- Close the lid and grill for 2.5 minutes once again.
- Then turn the steaks over onto the other side of the grill, turning that side down to medium.
- Close the lid and grill for 2.5 minutes.
- Open the lid and rotate the meat by a 1/4 turn once again to create criss-cross pattern.
- Close the lid and grill for another 2.5 minutes.
- Place the meat on a platter to rest for a few minutes before serving. Enjoy!
What Is the Best Steak Cut?
I once bought my meat by only looking at the price. I soon learned that when choosing your steak, cheaper is never better.
I struggled to produce a juicy tender steak and thought it was my cooking time or heat level. These are factors, however, if you start with a cheap cut of meat, there is little you can do to transform it into a succulent main course. "You can't make a silk purse out of a sow's ear," as my grandmother used to say!
The more expensive cuts are always the most tender and appetizing. The tenderness of your grilled steak depends on the cut of meat more than anything else.
It is best to spend a little extra money to get a good cut of beef that will turn out juicy and tender on the grill. The best steaks originate from the middle section of the cow. Steaks cut from the short loin and the sirloin section of the cow are considered to be the finest.
Top 5 Steak Cuts
- Porterhouse: This is the top of the line cut of steak with a price tag to match! It is cut from the short loin and has the familiar T-bone shape with the meat on both sides. The porterhouse includes the sirloin strip and the smaller tenderloin that is divided by the T-bone.
- T-Bone: This is a smaller version of the porterhouse; still a T-bone shape and cut from the short loin. It contains a small portion of the tenderloin whereas the porterhouse contains a large portion.
- New York Strip: This is a very popular cut that is not as expensive but still tender. It is also cut from the short loin without the bone and with the tenderloin removed. It can be substituted for recipes that call for the porterhouse or T-bone, to save some money.
- Tenderloin: The tenderloin, if purchased whole, can be divided into three sections. The sections consist of the thick butt end, the center section and the end portion that is cut into small rounds called filet mignons.
- Rib Steak or Rib Eye: Just as the name implies, this cut of beef is from the rib area. Rib steaks can be purchased without the bone, but ideally it is best to purchase with a couple of inches of bone left in.
The Quality of Beef
High-quality beef generally comes from steers (castrated male cow). These cuts are typically what you would find in restaurants and grocery stores. Occasionally, cuts will come from old dairy cows who can no longer produce milk. These cuts are typically used in the fast-food industry. The most tender cuts come from the loin and rib section.
Consider Grades of Beef
Another aspect to consider when choosing your steak is the beef grade. Beef that is available to the consumer is categorized by four main grade types. The criteria for the different grades is flavor, juiciness, and tenderness—and these factors are correlated to the amount of "marbling" in the cut. Marbling is the fat content and if there is little marbling the steak will not be as moist, tender, or flavorful as a cut with more abundant marbling.
Top 4 Beef Grades
- Prime: Available in high-end restaurants and contains the highest fat content.
- Choice: Most widely available with slightly less marbling than prime.
- Select: Often the lowest grade sold in grocery stores with much less marbling.
- Standard: Lowest grade and the most economical, but it will be tougher.
What Is New York Strip Steak?
The shell section of a steer is the loin area or the "lower back" with the tenderloin removed but the bones left intact. When the bone is removed it becomes a "strip."
An entire strip can be grilled in its entirety, but most commonly it is cut into smaller steaks called "strip steaks" or the New York cut, hence the name "New York strip." Approximately 10 to 14 New York strips can be cut from the original large strip. These cuts originated from a New York City restaurant back in the 1800s, and the name of the city stuck and became the descriptive name for this cut of strip steak.
Why Does Grilled Steak Taste So Good?
The short answer is the chemical effect of heat on the steak. This is called the Maillard Reaction. Maillard was a late 19th-century French chemist who studied this browning/heat reaction. The complex transformation caused by the Maillard Reaction reduces sugars and proteins in the meat and creates an abundance of flavor. Marinating your meat before grilling will enhance this effect even further.
Marinade Is a Flavor Enhancer
Flavor enhancement is the only reason to marinate your steaks before grilling.
Contrary to popular belief, marinating your meat is not a tenderizing method. Soaking your meat in acidic liquids does not tenderize the meat to any great degree.
For this reason, it is best to purchase a good cut that is known to be tender and will not require any preparation to ensure tenderness. The acid ingredient in typical marinades tends to dry out the meat rather than tenderize and should be balanced out by another liquid.
Additionally, marinades can only be absorbed by the meat to a certain extent and often do not penetrate through the entire cut.
Liquids That Can Tenderize: Think Dairy!
If you are looking for liquids to help with tenderizing your meat think dairy! Milk, buttermilk, and yogurt have historically been used to tenderize game.
Soaking your steak in three cups of buttermilk can help to tenderize. You can do this in a large ziplock baggie for at least 30 minutes to overnight in the fridge. This method can be used as an alternate method of marinating by seasoning the steak before placing it in the buttermilk, then grilling.
Alternatively, after your buttermilk soak, marinate in your favourite flavor marinade for at least an hour. Be sure to rinse off the buttermilk and pat-dry before the second marinade.
Keep in mind that dairy marinating is totally optional. It is still best to buy the more expensive cut to provide tenderness. Just try the various options and see what which you prefer.
Safety When Marinating Meats
You must always use caution when working with raw meats. Clean up with hot soapy water any areas where the meat has made contact and ensure it is scrubbed well. It is also wise to wash your hands frequently when handling raw meats.
When using a marinade, follow these safe food handling guidelines:
- Use a glass bowl, not plastic or metal. The acid ingredient can interact with metal and any bacteria from the raw meat can be absorbed by the plastic.
- It is safer to marinate your meats in the refrigerator. If you are leaving it on the counter the maximum time to be out at room temperature is one hour.
- Do not keep the marinade to reuse after the raw meat has been immersed in it. It is best to keep some aside when it is freshly made if you want to use it as a sauce or bring it to a full boil for a full five minutes.
Remember, food poisoning is a serious illness that can be deadly for some. Take the time to prepare your raw meats properly and clean up as you go along.
Basic Homemade Marinade for Steak
It's easy to throw together a simple marinade, and you probably have all the ingredients already.
The best marinade for red meat is a combination of an acid ingredient, an oil, and a balancing liquid. If the ingredients only contain an acid and an oil, it will be too drying.
- Vinegars (e.g., balsamic or malt)
- Citrus juices (e.g., lemon or orange)
You can use any type of oil. An expensive olive oil is not going to make much difference to the quality of your marinade, so any vegetable oil will do.
- Soy sauce
- Worcestershire sauce
You likely have a combination of these ingredients already in the pantry. It's easy to make up a quick marinade if you are pressed for time. However, you still need time for the meat to soak for at least an hour but preferably longer.
Best Vegetable Sides With New York Strip Steak
For a hearty meal, just add potatoes to the grill!
- Wrap potatoes in foil.
- Place on the grill.
- Close the lid and bake for 30 minutes.
- Add some sour cream or butter when served.
Asparagus is a great green vegetable that will complement your steak and potatoes. You can cook the asparagus on the grill, too, for maximum efficiency!
- Wash the asparagus and snap the tough ends off.
- Drizzle with olive oil.
- Shake some sea salt over them.
- Put on the grill and cover for about 3 to 4 minutes.
- Turn over and grill the other side another 3 to 4 minutes.
Peterson, J. (2010). Meat: A Kitchen Education. Berkeley: Ten Speed Press.
This hardcover book contains a myriad of photos, something I find necessary in cookbooks. In addition to the recipes, it explains how to prepare meat deliciously. The book also provides background information on the different meat cuts and techniques from all over the world. A great guide for all meat lovers and not just beef dishes, the book contains preparations for poultry, game, pork, lamb, goat, and even broths and consommes.
Witzel, T. (1995). Barbeque Genius. Broil King.
Ted Witzel was a lover of barbeque and created mouth-watering recipes that became a staple booklet that came with all Broil King grill purchases. I was the lucky recipient of one of these booklets. The marinade featured above is a recipe from the booklet. This marinade created the best tasting grilled steak I have ever tasted. Better than any restaurant prepared steak!
Beef Quality Grades (Eight). (n.d.). Retrieved from http://beef2live.com/story-beef-quality-grades-eight-97-103755
This website provides a good overview of all eight beef grades.
Perry Lang, A (2012). Charred and Scruffed. Artison: A Divison of Workman Publishing.
Adam Perry Lang, a BBQ lover, has mastered the grilling technique and has done so in the face of traditional wisdom. This book outlines his "outside the box" techniques for producing delicious grilled meats and vegetables.
More on Meat
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
Questions & Answers
Question: How long do you broil a New York strip steak in the oven?
Answer: It depends on the thickness of your steak and the heat of the oven. It is best to check by pressing on the meat it should feel like pressing on the meaty part of your hand under your thumb.
Question: How long do you leave meat in buttermilk? Do you add anything else to the marinade?
Answer: You can do a buttermilk marinade and season the beef with salt and pepper or whatever other seasonings you prefer. Fill a large freezer bag with about 2 to 3 cups of buttermilk depending on how many steaks you want to marinate; it should be able to cover all. Seal the bag up and place in the fridge for at least an hour up to overnight. Shake off buttermilk and grill as you normally would. You could also forgo the salt and pepper and just use the buttermilk as a tenderizer for 30 minutes or so. Again, shake and clean off the buttermilk and transfer to your favorite marinade preparation.
Question: How do you make a striploin both tender and more flavorful?
Answer: Always buy a good cut of meat. Start by marinating it as outlined in the article and do not overcook always check for doneness by pressing on the meat. It should spring back and feel similar to the meaty part of your hand under your thumb. Soaking it in a dairy product such as buttermilk or yogurt can help with tenderizing. This should be done before the flavor marinade, or you can season the steak directly before the buttermilk soak.
Question: How do you use buttermilk to make strip steak marinade?
Answer: You can use buttermilk alone as a tenderizer for at least 30 minutes to an hour and then transfer to your favorite flavor marinade after shaking off the buttermilk. You can also season the steak and then soak in the buttermilk for an hour to overnight and prepare on the grill from there.
© 2012 Sharon Bellissimo