New York strip steaks are cut from the loin and are prized for their tenderness. Marinating beef helps break down the collagen web that binds the muscle fibers, starting the tenderizing process well before you add heat to the mix. Marinades contain an acid, an oil and seasonings -- each with a role in helping to break down the collagen, bind the ingredients and add flavor. The rich, vinegary tang of Worcestershire sauce, which is enlivened by anchovies, cloves, molasses, soy sauce and tamarind, is the perfect complement to the rich taste of strip steaks.
Marinating the Steak
Place equal amounts of Worcestershire sauce and olive oil into a small bowl. You will need enough liquid to completely cover your steaks. Mix the liquids together with a wire whisk of fork. Season with lemon pepper to taste.
Rinse your strip steaks in cool water and pat them dry with paper towels. Salt both sides of each strip steak lightly.
Place the seasoned steaks into a resealable container or a plastic zipper bag. Pour in the marinade, making sure that all of the steaks are submerged in the liquid.
Soak the steaks in the refrigerator for one hour or as long as overnight. Turn the plastic zipper bag over occasionally to make sure that all of the steaks are coated equally.
Remove the steaks from the marinade and let them come to room temperature for no more than one hour before cooking them.
Cooking the Marinated Steaks
Broil New York strip steaks on a broiler pan rack or in a cast-iron skillet. Preheat the broiler pan or skillet. Add the strip steaks and cook them for 3 minutes. Turn them and cook them for another four minutes. Remove them from the broiler when an instant-read thermometer shows an internal temperature of at least 135 Fahrenheit for rare steaks. Let the steaks rest for 10 minutes or until they have reached their safe internal temperature of 145 F.
Grill strip steaks by spraying your grill rack with nonstick cooking spray. Preheat the grill to medium-high. Place the steaks on the grill and cook them for 3 minutes. Turn them with tongs and cook them for another 3 minutes. Turn them a third time and cook them for another 3 minutes or until they have reached an internal temperature of at least 135 F.
Pan-fry NY strip steaks by wiping down the inside of a heavy skillet with a paper towel dampened with olive oil. Heat the skillet until the oil shimmers and you can smell it. Cook the steaks for 3 to 5 minutes per side, depending on their thickness. Remove them from the pan when they have reached their safe internal temperature.
Experiment with adding different seasonings such as herbes de Provence, chili powder, dried mustard or whatever you prefer to make your own custom marinade.
Avoid purchasing strip steaks with visible fat running through the center, because what looks like marbling may actually be gristle.