Marinated Grilled New York Strip Steaks
Elevate your grilling game with these Marinated Grilled New York Strip Steaks—succulent, juicy, and infused with flavor thanks to a savory marinade. This recipe combines the boldness of soy sauce and Worcestershire sauce with a touch of sweetness from brown sugar, plus aromatic dried rosemary and thyme for a fragrant finish. The key to tender, flavorful steaks is the overnight marinade, allowing the rich blend of olive oil, garlic, and spices to permeate every bite. Grilled to perfection and rested to retain their juices, these steaks are the ultimate centerpiece for any barbecue or special dinner. Easy to prepare yet bursting with gourmet appeal, this recipe pairs beautifully with roasted veggies, a crisp salad, or creamy mashed potatoes for a meal worth savoring.
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Recipe Information
Ingredients
- 4 pieces New York strip steaks
- 0.25 cups Olive oil
- 0.25 cups Soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves Garlic
- 1 tablespoon Brown sugar
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 teaspoon Black pepper
- 1 teaspoon Salt
Instructions
Start by patting the New York strip steaks dry with paper towels and set them aside.
In a medium mixing bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, brown sugar, rosemary, thyme, black pepper, and salt to create the marinade.
Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated.
Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 12 hours for maximum flavor. Turn the steaks occasionally while marinating to ensure even absorption.
Preheat your grill to high heat (around 450–500°F). Brush the grill grates with oil to prevent sticking.
Remove the steaks from the marinade and allow any excess marinade to drip off. Discard the remaining marinade.
Place the steaks on the hot grill and cook for 4–6 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Use a meat thermometer to ensure an internal temperature of 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
Transfer the grilled steaks to a cutting board and tent them with foil. Allow the steaks to rest for 5 minutes to retain their juices.
Slice and serve the steaks immediately, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.4 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
