Pan-Seared Ny Strip: Marinade Magic

How to Marinade NY Strip for Pan-Searing

Marinating your NY strip steak before pan-searing it can take your meal to the next level. Not only will it add tons of flavour, but it will also help to tenderise the meat. The right combination of ingredients is key, and you should consider factors such as salt, oil, acid, sweeteners, and aromatics.

A good marinade will include fat, infused flavours, glutamates, a sweetener, and an acid. For example, a blend of soy sauce, olive oil, onion, garlic, honey, rosemary, thyme, and Worcestershire sauce.

The benefits of a marinade are twofold: boosting flavour and tenderness. The fat in the olive oil will help to solubilise fat-soluble flavour compounds from the herbs and pepper. Meanwhile, salt, soy sauce, onions, and garlic will infuse the meat with water-soluble compounds. Soy sauce, garlic, and onions will also provide unique umami flavours. A small amount of honey will balance the salt and encourage quicker browning, while the vinegar in the Worcestershire sauce will provide acid.

You should marinate your steak for at least 30 minutes, but no longer than 24 hours, as this can make the beef taste more cured, mushy, and dry.

Marinade ingredients and their purpose

• Soy sauce – adds a bit of saltiness and tons of flavour.
• Olive oil – helps seal in the meat's juices. It also solubilizes fat-soluble flavour compounds from rosemary, thyme, and black pepper. The oil flavours the surface and helps the ingredients stick.
• Lemon juice – adds acidity to tenderize and flavour the meat.
• Worcestershire sauce – a popular condiment composed of distilled white vinegar and other umami-inducing flavours. It is also an acid that helps to tenderize the meat.
• Garlic – provides unique umami flavours.
• Honey – a small amount helps to balance the salt and encourages quicker browning.
• Salt – loosens the meat's muscle fibres, making it easier to eat. It also restructures protein molecules in the meat, creating gaps that fill with water, and dissolves some muscle proteins to make the meat sponge-like and able to grab moisture.
• Pepper – black pepper is fat-soluble, so it will be carried into the meat by the olive oil.
• Herbs – rosemary and thyme provide flavour.

Marinade time

The amount of time you marinade your steak for will depend on the ingredients in the marinade, the cut of the steak, and your personal preference.

If your marinade contains acids such as lemon juice or vinegar, you should avoid marinating your steak for longer than 8 hours. This is because the acid can affect the texture of the meat, making it mushy and dry. For marinades with these ingredients, 30 minutes is enough time to transfer lots of flavour to your steaks, and 2 to 4 hours will get most of the flavour and tenderness benefits.

However, some sources suggest that you can leave your steak to marinade for up to 24 hours. One source recommends a minimum of 30 minutes, and 1 hour for optimal flavour.

If your marinade does not contain any acid, you can leave your steak to marinade for longer. One source recommends 2 hours minimum, and overnight for the best results.

Remember to always refrigerate your steak while it is marinating, for food safety reasons.

After removing your steak from the marinade, you should not rinse or pat off the marinade. Simply remove the steak from the bag or container, and it is ready to grill or sear.

Pan-searing techniques

Equipment

Use a cast-iron pan, a stainless steel skillet, or a frying pan (not non-stick) for the best sear. A non-stick skillet will not achieve the sear you're looking for, and high heat can damage non-stick pans. An exception to this is delicate fish, such as salmon, which can fall apart or stick to these types of pans, so a non-stick skillet is recommended.

The Best Meats to Pan-Sear

Most quick-cooking meats are ideal for pan-searing. You can also start with a pan-sear to create additional flavour on the crust and finish with a braise for tougher meats that require longer cooking times. Skin-on or skinless chicken breasts and thighs, and steak are good options.

The Process

• Season the meat on both sides with salt and pepper.
• Place a cast-iron skillet or pan on the burner of the cooktop.
• Turn the heat to high and add 2 tablespoons of cooking oil.
• Once the oil is lightly smoking, add the seasoned meat.
• Reduce the heat to medium to ensure the meat does not burn.
• Sear each side for 2-3 minutes for a steak, or until a nice brown crust has formed.
• Baste the meat by gently tilting the pan towards yourself and spooning the drippings over the meat.
• Remove the meat from the heat and let it rest for 3-5 minutes before slicing and serving.

Resting the steak

Firstly, transfer the steak to a cutting board and tent it with foil. This will keep the steak warm while it rests. It is important to let the steak rest for at least 5 minutes, and up to 10 minutes, before slicing. This allows the juices to spread evenly throughout the meat. The steak will continue to cook slightly after being removed from the pan, so make sure you remove it from the heat just before it reaches your desired level of doneness.

The resting time also allows the steak to reach its ideal internal temperature. For a medium-rare steak, the internal temperature should be 145°F, for medium, 160°F, and for well-done, 170°F.

Additionally, resting the steak gives you time to prepare any side dishes or sauces to accompany your meal.

Steak doneness

The doneness of a steak is a matter of personal preference, but it can be tricky to get right. Here's a detailed guide to help you achieve your desired level of doneness for your NY strip steak.

Rare Steak

A rare steak is for those who want their meat nearly raw but cooked as little as possible. The steak should be warm in the centre, with a lightly charred exterior, browned around the sides, and bright red in the middle. The meat should be soft to the touch, similar to raw meat. To cook a 1-inch steak rare, place it on a hot grill for about 5 minutes, then turn and grill for another 3 minutes. The internal temperature should reach 120°F to 130°F (49°C to 55°C).

Medium-Rare Steak

Medium-rare is the recommended level of doneness for steak enthusiasts. The steak should be warm in the middle with a pink centre and a hint of red. The sides should be well browned, and the top and bottom should be caramelized to a dark brown colour with good grill marks. The surface should be firm but give a bit towards the middle. For a 1-inch steak, grill for 5 minutes on each side, aiming for an internal temperature of 130°F to 135°F (55°C to 57°C).

Medium Steak

A medium steak is a great option when cooking for a large group, as it tends to please most people. The steak should have a thick band of light pink in the middle, with more browned meat than pink overall. The sides should be a rich brown, and the top and bottom should be charred darkly. The steak will be firm to the touch, with some play in the middle. Grill a 1-inch steak for 6 minutes on each side, targeting an internal temperature of 140°F to 150°F (60°C to 66°C).

Medium-Well Steak

A medium-well steak is for those who prefer minimal pink in their meat. The steak should have just a hint of pink in the very middle, with a dark brown surface and good charring on the top and bottom. The steak will be very stiff but still have a little squish in the centre. For a 1-inch steak, grill for 7 minutes on the first side and 5 minutes on the other. The internal temperature should reach 155°F to 165°F (68°C to 74°C).

Well-Done Steak

Well-done steak is the most challenging doneness level to achieve without drying out the meat. The steak should be completely browned through, with no hint of pink in the middle. It will feel solid to the touch. Grill a 1-inch steak over medium heat for 10 to 12 minutes on each side, aiming for an internal temperature of 170°F (77°C) or higher.

Tips for the Perfect Steak

• Always let your steak rest for at least 5 minutes after cooking, allowing the juices to redistribute and ensuring a juicy, tender bite.
• Use a meat thermometer to check the internal temperature of your steak, as colour is not a foolproof indicator of doneness.
• Remove the steak from the heat when it is 5°F to 10°F lower than your desired doneness temperature, as the steak will continue to cook with residual heat.

Frequently asked questions