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How to Cook Worcestershire Marinated New York Steak

by M.T. Wroblewski

Few sauces leave their mark on meat like Worcestershire, a complex, flavorful blend of many ingredients that is left to ferment before bottling. When used in a marinade on the “king of steaks,” the New York strip steak, Worcestershire sauce helps both to tenderize and to crown the meat an unmistakable flavor that melds garlic, molasses, vinegar and a host of other spices. The tender cut becomes more succulent the longer you wait to cook it, whether you grill it outdoors or sizzle it in a skillet inside.

Cover the Basics

Mix Worcestershire sauce, olive oil and bold seasonings like minced garlic, basil or an Italian seasoning in a bowl. Add a few dashes of red wine vinegar, if you like. You will need about ½ cup of marinade for every pound of meat, but make extra marinade in another bowl if you wish to brush the steak with the mixture while it cooks.

Create a cross-hatch pattern on the surface of the steak with a sharp knife. Making ¼-inch-deep scores will help the marinade penetrate the meat.

Place the steak in a glass dish or large plastic bag. Pour the Worcestershire marinade on top and refrigerate it overnight, but no longer than 24 hours. Keep any extra marinade in the refrigerator, too.

Grill It Outdoors

Remove the steak from the refrigerator about 30 minutes before you plan to grill it to allow it to come to room temperature. Set the steak on a plate and discard the marinade. Heat up your grill on a high flame.

Set the steak on the grill and cook it for about 5 minutes on each side. Brush the steak with the extra marinade, if you made it. Use tongs to move the steak to a cooler region of the grill if any flare-ups occur.

Remove the steak from the grill a few minutes before you think it might be done, then use an instant-read thermometer to test the steak's internal temperature. The steak will continue to rise in temperature after it leaves the grill. Cook the steak to your preferred level of doneness: from 120 to 130 degrees Fahrenheit for rare; from 130 to 140 F for medium-rare; from 140 to 150 F for medium; from 150 to 155 F for medium-well; and 160 F for well done.

Put the steak on a plate and cover it with aluminum foil. Let it rest for about 10 minutes before serving.

Fry It Indoors

Remove the steak from the marinade and let it sit on a plate 30 minutes before you cook it. Turn on your oven's ventilation fan.

Heat a skillet on high and add in a little oil. Place the steak in the skillet and reduce the heat to medium.

Cook one side of the steak for about 5 minutes. Baste it with extra marinade, if you made it. Turn the steak over with tongs and baste it again. To create a crusty edge on the steak, quickly sear it on both sides, pressing the steak directly into the heat with the tongs. Let the steak rest under an aluminum foil tent for about 10 minutes before serving.

Items you will need
  • Olive oil
  • Seasonings
  • Bowl
  • Red wine vinegar (optional)
  • Sharp knife
  • Glass dish or large plastic bag
  • Plate
  • Basting brush (optional)
  • Tongs
  • Instant-read thermometer

Tip

  • Brush some of the reserved marinade on red onions and mushrooms as you grill your steak, and throw them on the grill right alongside it.

About the Author

With education, health care and small business marketing as her core interests, M.T. Wroblewski has penned pieces for Woman's Day, Family Circle, Ladies Home Journal and many newspapers and magazines. She holds a master's degree in journalism from Northern Illinois University.

Photo Credits

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