Tasty New York Strip Steak Marinade

I’ve been making this New York strip steak marinade for years, and it never fails to deliver the most flavorful, juicy results. The combination of soy sauce and balsamic vinegar creates this perfect savory-sweet balance that takes your steak to the next level without overwhelming the meat’s natural taste. Trust me, once you try this easy marinade, you’ll never want to grill your steaks plain again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 96-106 g
• Fat: 54-62 g
• Carbohydrates: 7-10 g

Ingredients

For the marinade:

• 3 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/4 tsp ground black pepper
• 3 garlic cloves, finely minced
• 1 tsp brown sugar
• 1/2 tsp dried thyme

For the steak:

• 18 oz New York strip steak
• 1 tbsp avocado oil

Step 1: Prepare the Marinade Base

• 3 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/4 tsp ground black pepper
• 3 garlic cloves, finely minced
• 1 tsp brown sugar
• 1/2 tsp dried thyme

In a bowl or resealable bag, combine soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, Dijon mustard, ground black pepper, brown sugar, and dried thyme.

Whisk together until the brown sugar dissolves completely and the mixture is well combined.

Add the finely minced garlic and stir to distribute evenly throughout the marinade.

This creates a balanced umami-rich base that will penetrate the steak.

Step 2: Marinate the Steak

• 18 oz New York strip steak
• marinade mixture from Step 1

Place the 18 oz New York strip steak into the bag or bowl with the marinade from Step 1, ensuring the meat is fully submerged and coated on all sides.

Seal the bag or cover the bowl and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor development).

I find that marinating overnight actually works beautifully if you have the time—the flavors really settle into the meat.

Step 3: Bring Steak to Room Temperature and Prepare Pan

Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes while you prepare your cooking surface.

This is the perfect time to heat your pan: place a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat and let it preheat for 2-3 minutes until it's smoking hot.

A properly heated pan is essential for achieving a flavorful crust on the steak.

Step 4: Dry and Oil the Steak

• 18 oz New York strip steak
• 1 tbsp avocado oil

Remove the steak from the marinade and pat it completely dry with paper towels—this is crucial for browning.

Discard the leftover marinade.

Rub the avocado oil evenly over both sides of the steak.

I like to use avocado oil here because it has a higher smoke point than olive oil, which means it won't burn in the hot pan and will help develop that beautiful golden crust.

Step 5: Sear and Cook the Steak

• 18 oz New York strip steak

Carefully place the oiled steak into the screaming hot pan and let it cook undisturbed for 4-5 minutes without moving it.

This allows a flavorful crust to develop through the Maillard reaction.

Flip the steak once and cook for another 4-5 minutes on the second side for medium-rare (internal temperature of 130-135°F).

Avoid moving the steak around—let it sit and build that crust.

Step 6: Rest and Serve

• 18 oz New York strip steak

Transfer the cooked steak to a plate and let it rest for 5 minutes before serving.

During this resting period, the juices redistribute throughout the meat, keeping it tender and juicy when you cut into it.

Serve immediately while still warm, and season with additional salt if desired.

Tasty New York Strip Steak Marinade

Delicious Tasty New York Strip Steak Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 950

Ingredients Method

Ingredients

  

For the marinade

• 3 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/4 tsp ground black pepper
• 3 garlic cloves, finely minced
• 1 tsp brown sugar
• 1/2 tsp dried thyme

For the steak

• 18 oz New York strip steak
• 1 tbsp avocado oil

Method

 

1. In a bowl or resealable bag, combine soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, Dijon mustard, ground black pepper, brown sugar, and dried thyme. Whisk together until the brown sugar dissolves completely and the mixture is well combined. Add the finely minced garlic and stir to distribute evenly throughout the marinade. This creates a balanced umami-rich base that will penetrate the steak.
2. Place the 18 oz New York strip steak into the bag or bowl with the marinade from Step 1, ensuring the meat is fully submerged and coated on all sides. Seal the bag or cover the bowl and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor development). I find that marinating overnight actually works beautifully if you have the time—the flavors really settle into the meat.
3. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes while you prepare your cooking surface. This is the perfect time to heat your pan: place a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat and let it preheat for 2-3 minutes until it's smoking hot. A properly heated pan is essential for achieving a flavorful crust on the steak.
4. Remove the steak from the marinade and pat it completely dry with paper towels—this is crucial for browning. Discard the leftover marinade. Rub the avocado oil evenly over both sides of the steak. I like to use avocado oil here because it has a higher smoke point than olive oil, which means it won't burn in the hot pan and will help develop that beautiful golden crust.
5. Carefully place the oiled steak into the screaming hot pan and let it cook undisturbed for 4-5 minutes without moving it. This allows a flavorful crust to develop through the Maillard reaction. Flip the steak once and cook for another 4-5 minutes on the second side for medium-rare (internal temperature of 130-135°F). Avoid moving the steak around—let it sit and build that crust.
6. Transfer the cooked steak to a plate and let it rest for 5 minutes before serving. During this resting period, the juices redistribute throughout the meat, keeping it tender and juicy when you cut into it. Serve immediately while still warm, and season with additional salt if desired.