Sometimes you just have a craving for steak. I’m generally a purist when it comes to beef. Just salt and pepper and I’m good to go. I buy grass fed, grass finished beef from Butcher Box these days and their products don’t need a lot of help in the flavor department.
That being said, sometimes I get an itch to turn things up a notch and inject some more flavor into my meal. This usually happens when I realize I’ve been in a cooking rut at home. When I came up with this recipe I just wanted something I could make with simple ingredients I already had in my pantry. This was a test that exceeded my expectations so I wanted to share it with you.
With grilling season in full swing in New York, there’s only one option and that’s to grill your steak. I crank my grill up to 450 degrees to make sure I get a nice sear. I’ve been hearing a lot about reverse searing meat but have yet to try it. If you have any experience with a reverse sear, let me know in the comments.
How Long Should You Marinate Your Steak?
To answer this question, I think you should know what a marinade does. First it imparts flavor and second it should tenderize the meat. The longer you marinate it, the better your steak experience will be.
For this marinade in particular I let it marinate for a few hours before grilling. NY Strip steaks is not a tough cut of beef so it doesn’t need much tenderizing, we really just want to impart flavor.
If this were a tougher cut of meat, such as a tri-tip, flank steak or chuck roast, you may want to marinate them overnight.
What Should You Put In A Marinade?
For this marinade I remembered what I learned from watching Salt, Fat, Acid, Heat. The salt comes from using coconut aminos. You can find them easily at your local Trader Joe’s or order them on Amazon. They are a gluten free, soy free alternative to soy sauce.
Sesame Oil is one of my favorite oils to cook with and is typically used in Asian cuisine. It brings a nice depth of flavor and has a higher smoke point than olive for grilling. Check out these 12 benefits of sesame oil.
Lemon juice is always a top choice for acid but I was hesitant to put it on a steak. The marinade really took on a freshness from the lemon that I don’t think would have been there had I used a vinegar. If I was going to lean towards Asian cuisine, I could have chosen rice vinegar instead.
We get a touch of heat from the crushed red pepper. Depending on how much heat you like you could play with different types of pepper as well.
Grilled NY Strip Steak Marinade Ingredients
- ⅓ cup coconut aminos
- ⅓ cup lemon juice
- 1/3 cup sesame oil
- 2 cloves of garlic
- 1 Tablespoon Italian seasoning
- Salt and pepper to taste
- Crushed red pepper
- 2 10oz NY Strip Loin Steaks
- 2 tablespoons butter
- Big Lou’s Garlic Onion Sauce
How to Make A NY Strip Steak Marinade
Whisk the coconut aminos, lemon juice, sesame oil, garlic, Italian seasoning, salt, pepper and pepper. Place NY strip steaks in a bowl or glass container and pour the marinade on top. Marinate for a minimum of 2 hours or overnight.
Turn the grill to medium high with the temperature reading at least 450 degrees. Using tongs (never a fork) place the steaks on the grill. Sear the steaks on each side for 2 minutes moving to get perfect grill marks.
Reduce heat and cook the steaks to an internal temperature of 145 degree for medium rare. Mine took about 12 minutes flipping a few times.
For a real steak house experience, let the steaks rest for 10 minutes before slicing and top with butter. Got a tip for taking your steak to the next level? Tell us in the comments.