Tender Marinated Garlic-Herb New York Strip Steaks
A savory marinade featuring balsamic vinegar, Worcestershire sauce, and Dijon mustard breaks down the dense fibers of thick-cut New York strip steaks. Pan-seared and basted in foaming herb butter, these 1-pound steaks slice up exceptionally juicy, tender, and rich.
Ingredients
- •2 piece New York strip steaks (1 lb each, about 1.5 to 2 inches thick)
- •1/4 cup olive oil (divided)
- •3 tbsp balsamic vinegar (acts as a natural tenderizing acid)
- •2 tbsp Worcestershire sauce (adds rich umami and enzymatic tenderization)
- •2 tbsp low-sodium soy sauce (helps brine and lock in moisture)
- •1 tbsp Dijon mustard (flavor enhancer and emulsion base)
- •5 piece garlic (cloves, finely minced)
- •2 tbsp fresh rosemary (finely chopped, plus extra whole sprigs for basting)
- •1 tbsp fresh thyme (leaves stripped, plus extra whole sprigs for basting)
- •3 tbsp unsalted butter (for pan basting)
- •1 tsp kosher salt (or to taste)
- •1 tsp coarsely ground black pepper (or to taste)
Instructions
- 1.
In a medium bowl, whisk together 3 tablespoons of the olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic, chopped rosemary, and chopped thyme until smooth and emulsified.
Time: 5 min - 2.
Pat both 1-pound steaks thoroughly dry with paper towels. Place them in a shallow glass baking dish or a large zip-top bag and pour the marinade over them, turning to ensure both thick cuts are evenly coated. Let marinate at room temperature for 30 to 45 minutes, or refrigerate for up to 4 hours (bring to room temperature 30 minutes before searing).
Time: 30 min - 3.
Remove the steaks from the marinade, wiping off excess marinade with your fingers. Thoroughly pat the surfaces dry with clean paper towels so they will sear properly instead of steaming. Season both sides generously with kosher salt and coarsely ground black pepper.
Time: 3 min - 4.
Heat the remaining 1 tablespoon of olive oil in a heavy 12-inch cast-iron skillet over medium-high heat until it just begins to shimmer and smoke lightly.
Time: 3 min - 5.
Place both steaks gently into the skillet. Sear undisturbed for 4 to 5 minutes until a deep, dark golden crust develops on the bottom.
Time: 5 min - 6.
Flip the steaks. Immediately drop the unsalted butter and whole sprigs of rosemary and thyme into the pan. Tilt the pan slightly and continuously spoon the hot, foaming herb butter over the top of the steaks for 4 to 5 minutes, until an instant-read thermometer inserted into the thickest part reads 130°F–135°F for medium-rare (or 140°F for medium).
Time: 5 min - 7.
Transfer the steaks to a wooden cutting board, pour the buttery skillet drippings over top, and tent loosely with foil. Let rest for 10 minutes before carving across the grain into 1/2-inch thick slices to serve.
Time: 10 min
Tips
- 💡Because 1-pound New York strips are typically 1.5 to 2 inches thick, allowing them to rest at room temperature for 30 minutes before cooking ensures even cooking without a cold center.
- 💡Always slice against the grain: cutting across the muscle fibers breaks them up, ensuring every slice is melt-in-your-mouth tender.
- 💡Crockpot Alternative: If you prefer slow-cooked, ultra-tender beef, place the marinated 1-pound steaks in your slow cooker with 1/2 cup beef broth and a sliced onion. Cook on LOW for 6 to 7 hours until fall-apart tender.
Recipe from TheCookbook.ai
Created by Anonymous