New York Strip Steak with Red Wine Balsamic Reduction Recipe - The Cookie Rookie® (2024)

FAQs

Should you marinate NY strip steak? ›

The key to effective marinating is using a strong acid or enzymatic ingredient that can penetrate the meat fibers and soften them. While the Strip steak doesn't strictly need marinating before cooking, the cut certainly benefits from it.

The New York strip is cut from the short loin and has generous marbling, but more moderate than the ribeye. This steak also has a firmer texture. The ribeye is cut from the rib section and possesses abundant marbling and a very tender texture.

The New York strip steak is a tender, flavorful cut of beef that comes from the short loin, which is located on the back of the animal. It comes from a muscle that does little work, making the meat tender, which is why it's one of the most popular steaks in America.

Too much salt

No salt can render food almost inedible, too much salt and you have the same result. In a marinade, it is better to err on the side of little to no salt. Salt pulls moisture out of flesh so you could wind up with a tough and dry piece of meat.

Start your marinade with oil

Your marinade should be at least 1/2 oil. The oil helps emulsify the marinade into a thick sauce that coats the meat. It's also a flavor-carrier. And having a coating of an oil-based sauce on your steak before you grill it will help it cook better and more evenly.

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

Pound for pound, the price of ribeye tends to be a bit higher than the per-pound price of a New York strip. Assuming you're eyeing a strip and a ribeye that weigh about the same, expect to pay more for the ribeye. But it's not always that clear cut. You have to consider grades as well.

Tenderizing The Steaks

The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat.

Searing on a high heat quickly and finishing in the oven can achieve this perfectly. For American and Japanese Wagyu: These cuts should be cooked on medium heat to allow the fat to render properly without burning. A quick sear on each side is often enough, letting the internal fat do the rest of the cooking.

Why is my NY strip chewy? ›

Overcooking: One of the most common causes of a tough and chewy steak is overcooking. When a steak is cooked for too long, the muscle fibers can become tough and chewy, and the meat can become dry and flavorless.

Nancy Leson says the reverse sear is too time consuming unless you're doing a bunch of steaks for company. Nance says to sear first and then finish in a 425 degree oven. She says about six minutes is right for an inch and a half steak to come to medium rare.

Sear strip steaks on each side for 2-3 minutes. Flip only once using tongs. Transfer the pan to the middle oven rack. Cook steaks for 4-8 minutes, depending on your desired doneness level.

As a general rule for a one inch thick steak at 200C / 190C fan / 400F: For a rare steak, cook for 10 minutes. For a medium-rare steak, cook for 12 minutes. For a medium steak, cook for 14 minutes.

The best way to tenderize your NY Steaks is to season them at least 40 minutes before cooking, up to 48 hours uncovered in the refrigerator.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Is New York strip steak tender? It is! This cut comes from the short loin subprimal, and that muscle doesn't do much actual work. Strip steak is more tender than a hardworking muscle like hangar steak but not quite as tender as filet mignon.