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

FAQs

Should you marinate NY strip steak? ›

In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.

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.

NY Strip – Cabernet Sauvignon, Champagne

Champagne is the best pairing here because its acidic qualities are similar to that of a red wine. The classic pairing for the NY Strip is Cabernet Sauvignon since its fruit tones work well with the bold flavor of the strip.

Don't use too much salt. Salt will draw moisture out of your meat causing it to dry out and prevent flavor from absorbing in. Salt can be added later, after cooking to taste. Don't reuse marinades or use marinades as a sauce after cooking.

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.

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.

And speaking of flavor, the fat marbling in the Ribeye makes it slightly richer and more tender than the New York Strip, which has a tighter texture. This causes the Strip to have more of the signature steak “chew,” as opposed to the Ribeye, which is smoother.

The ideal doneness level for strip steak is medium-rare, which leaves a pink, juicy middle. To cook your steak to medium-rare, sear it for 2-3 minutes on each side in the cast-iron skillet. Then, transfer the skillet into the preheated oven on the middle rack. Cook for 4-8 minutes, depending on the steak's thickness.

To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven.

Can you cook New York strip in oven? ›

Easy & Perfectly Cooked Beef NY Strips (Cast Iron Seared, Oven Finished) Cooking a delicious steak is easy on the stove but is made practically fool proof by finishing in the oven.

Red Wine. Red wine is the classic drink to pair with any steak thanks to its deep flavor profile. The tannins in red wine help to balance out the richness of the meat, and they also add a flavor that pairs well with savory steaks.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours.

Marinades are good for adding surface flavor and aroma, and are ideal for tough cuts of steak and steaks that will be grilled.

Even at run of the mill chain steakhouses, they don't marinate steaks. High end steakhouses tend to dry age their beef, usually for 2–4 weeks. This reduces the water content and increases the beefy flavor. Marinating dry aged beef would wash away the flavor characteristics of dry aged beef — an utter waste.

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.