Best New York Strip Steak Marinade
New York Strip Steak Marinade
I discovered this marinade recipe many years ago. I kept it because it is so tasty and the marinade goes especially well with the New York Strip steak.
New York strip is delicious grilled, but when you prepare it with a tasty marinade it turns out amazing. If you give it a try I'm sure you will agree.
The recipe came from a book included with a grill I purchased about 15 years ago. The book was called Barbeque Genius, and it contained a recipe for a steak marinade created by Ted Witzel. Ted was a dedicated practitioner of all things barbecue.
The marinade was created specifically for the New York steak. It is an excellent marinade that is easy to put together with simple ingredients that are often staples in the kitchen. It adds just the right flavor to a grilled strip steak.
Ingredients For Steak Marinade
- 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
Method For Marinating
- Combine the above listed ingredients in a glass dish.
- Trim 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 to cover both sides.
- Marinate for at least one 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.
On to the Grill
- Preheat Barbeque on HIGH and brush the grills 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 lid and rotate 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 it down to MEDIUM
- Close the lid and grill for 2.5 minutes
- Open lid and rotate 1/4 turn once again to create criss cross
- Close the lid and grill for another 2.5 minutes
- Place on a platter to rest for a few minutes and serve!
Keep in mind that it won't matter what marinade you use if you have chosen a cheap cut of meat. The cut of the meat is important if you want to serve a tasty and tender steak.
Steak Cut is Crucial to a Delicious Grilled Steak
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.
The Top Five Steak Cuts
Porterhouse steak: 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 New York strip is in the middle of the more expensive cuts of beef and is the best value for your money.
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, 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.
The four top grades are:
1. Prime - available in high end restaurants and contains the highest fat content.
2. Choice - most widely available with slightly less marbling than Prime.
3. Select - often the lowest grade sold in grocery stores with much less marbling
4. 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 ten to fourteen New York Strips can be cut from the original large strip. These cuts originated from a New York City restaurant back in the 1800's and the name of the city stuck and became the descriptive name for this cut of strip steak.
Marinades For Steaks: Why Use Them?
The main reason to marinate your steaks before grilling is to enhance the flavor of the meat. If you are not looking to enhance the flavor of your meat and prefer it just the way it is then a marinade is not required!
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 3 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 grill.
Alternativelly, after your buttermilk soak marinate in your favorite 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.
Homemade Marinade For Steak
The best marinades for red meat are a combination an acid ingredient, an oil and another balancing liquid. If the ingredients only contain an acid and an oil; it may be too drying.
Typical acidic ingredients include:
- vinegars (i.e. balsamic or malt)
- citrus juices (i.e. lemon or orange)
Now for the oil - 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.
Additional balancing liquids include liquids such as soy sauce, beer, and/or Worcestershire.
More often than not you can find a combination of these ingredients in the pantry. It's easy to make up a quick marinade if you are pressed for time however you will need the time for the meat to soak in it unless you use an injector.
Preparing Your Steak
Steak Marinade: Demonstration
Vegetables Sides to Complement Your New York Strip Steak
For a hearty meal, just add potatoes to the grill!
- Wrap potatoes in foil
- Place on the grill
- Close lid and bake 30 minutes.
- Add some sour cream or butter when served.
A green vegetable to add is asparagus and u can grill it!
- Snap the tough ends off
- Drizzle with olive oil
- Shake some sea salt over them.
- Put on the grill and cover for about 3 - 4 minutes.
- Turn over and grill the other side another 3 or 4 minutes.
What is Your Favourite Food to Grill?
Perfect Grilled Steaks: Advice From a Chef
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 of 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.
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
How long do you broil a New York strip steak in the oven?
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.Helpful 11
How do you make a striploin both tender and more flavorful?
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.Helpful 9
How do you use buttermilk to make strip steak marinade?
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.Helpful 8
How long do you leave meat in buttermilk? Do you add anything else to the marinade?
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.Helpful 7
© 2012 Sharon Bellissimo