Grilled Marinated NY Strip Steak
on Jul 22, 2019, Updated Jun 25, 2024
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Steak nirvana: nicely marbled, full of flavor, and seared on the grill or in a cast iron skillet.
What kind of steak floats your boat the most? My guys are open to every stripe of steak, from ribeyes to sirloins, prepared in all kinds of ways. But, one of their favorites is a New York Strip Steak, nicely marbled and seared up on the grill, and full of flavor. In this steak recipe, they’re enhanced by a marinade that is anything but shy. The result is a grilled steak with a firm but tender texture…this is steak nirvana for them.
The marinade for this steak recipe is very robust, a great combo including shallots, garlic, vinegar, and Dijon mustard, and amps up the flavor of the beef beautifully. Want to go all out? Pair this with Grilled Lobster Tail for a totally indulgent surf and turf meal! Or, keep it simple and serve this up with some Grilled Corn Salad and a Steakhouse Tomato Salad on the side.
Table of Contents
This Grilled Marinated New York Strip Steak is steak nirvana: nicely marbled, full of flavor and seared on the grill or on a cast iron skillet.
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Grilled NY Strip Steak Ingredients
Since there is vinegar in the marinade, you don’t want to marinate the steaks for more than 4 hours because it will start to over-tenderize the meat and change the texture. Just 2 to 4 hours of marinating in the fridge is the perfect amount of time to infuse the steaks with flavor.
- Red wine – The acidity and depth of the red wine pair so perfectly with the steak.
- Balsamic vinegar – Another note of acidity, this time a little sweeter.
- Olive oil
- Shallot – Adds a beautiful sweet, onion-y flavor.
- Minced garlic – Adds complexity to the marinade.
- Dijon mustard – Adds a kick and helps to thicken the marinade a bit.
- Fresh tarragon leaves – If you can’t find fresh tarragon, you could swap in 1/2 teaspoon of dried tarragon.
- Kosher salt and ground black pepper
- New York strip steaks – New York Strip goes by different names in different places: Kansas City Strip, Omaha Strip, Club Steak, and Top Loin Steak. It usually has the bone removed (though not always) so nothing stands between you and beautiful slices of meat. It’s from the loin cut of the cow, the center cut between the rib and the sirloin.
How Thick Should a NY Strip Steak Be For Grilling?
This recipe calls for steaks about 1 1/2 inches thick. I always go for a steak at least 1-inch thick for grilling. Thinner steaks are harder to cook perfectly, especially if you want a nice crust on the outside. By the time you get a nice set of grill marks on the outside, the inside may be more well done than you like.
Go for a thicker steak and slice it to serve, or you can even cut bigger steaks in half. The days when someone needs and/or wants a full 12- or 16-ounce steak on their plate are pretty much in the rearview mirror.
FAQs
Elizabeth Karmel, author of the cookbook Steak and Cake, insists that the need to bring a steak to room temperature before cooking it is a myth. This is a woman who knows her way around a steak and a grill.
She maintains that cooking a steak from a cool temperature is the way to go, and I think there is merit to that, especially if you like your insides rare and the outside nice and charred. I think this notion is especially true when it comes to grilling. And again, it’s very true for thinner steaks, which can benefit from the middle staying cooler longer to give the outside a chance to get those lovely grill marks.
Because strip steak is a tender cut of beef, you can marinate it, but make sure not to marinate too long or it could turn mushy. Depending on the marinade, you can marinate NY strip steak for up to 12 hours, but if there is a lot of acidity in the marinade then 2 to 4 hours is perfect.
Kitchen Smarts
For all the grilling tips you need for this cut, see How to Grill New York Strip Steaks.
How to Grill Marinated NY Strip Steaks
- Make the marinade: Mix together the red wine, balsamic vinegar, olive oil, shallot, garlic, mustard, tarragon, salt, and pepper. Add in the steaks and coat them completely. Seal the container and refrigerate for 2 to 4 hours, no longer.
- Grill: Grill the steaks on medium-high for 5 minutes on each side, turning to achieve cross-hatch markings. Lovely crosshatches can be obtained by flipping the steaks so that each side gets two chances to be against the fire and searing against the grill. Make sure that the second time each side of the steak hits the grill, it is perpendicular to the first or at a 90-degree angle so that you get those nice diamond or square-shaped marks. You’re aiming for a total of 5 minutes per side, so it’s 2 to 3 minutes between flips. For steaks, 135 degrees F is medium-rare; check it out with an internal meat thermometer. For steaks with different thicknesses, see the grilling chart for NY Strip steaks.
- Rest: Make sure to let the steaks rest after you take them off the grill before cutting into them. After 5 to 10 minutes, slice the steaks and serve.
Variation: Cooking NY Strip Steaks in a Cast Iron Skillet
If you want to cook these steaks on the stove, you can. A cast iron skillet is the best pan for this. Lightly oil the skillet, and heat it so it’s very hot over medium-high heat. Remove the steaks from the marinade and pat dry. Sear each side for about 5 minutes, and check for doneness with the meat thermometer.
What to Serve With Grilled NY Strip Steaks
More Grilled Main Course Recipes
- Grilled Chicken Breasts
- Grilled Mexican Ribeye Steaks
- Grilled Lamb Loin Chops and Onions with Herb Salad
- Grilled Filet Mignon Steaks
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Grilled Marinated NY Strip Steak
Equipment
Ingredients
- ½ cup red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ cup minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon minced fresh tarragon leaves (or 1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 1-pound, 1 1/2-inch thick NY Strip steaks
Instructions
- In a large (gallon-sized) zipper-top plastic bag, combine the red wine, balsamic, olive oil, shallot, garlic, mustard, tarragon, salt, and pepper. Squish so that everything is blended, then slide in the steaks and turn them so that they are coated with the marinade.
- Seal the bag, pressing out excess air, and refrigerate the steaks in the marinade for 2 to 4 hours.
- Heat the grill to medium-high. Grill the steaks for a total of 5 minutes on each side, flipping them a total of 3 times to get cross hatch marks on both sides. As you flip, turn the steak 1/4 turn for the last two times so that the grill marks will form and cross hatch on the other side. Let sit on a cutting board for 5 to 10 minutes before slicing and serving.
I made this tonight and it is SO delicious! Thank you for another fabulous marinade.