New York Strip Steak

Sometimes less is more. Three New York strip steaks, a quick teriyaki-garlic marinade, and 10 minutes on the grill. That’s dinner.

The light teriyaki sauce does the work of salt, sugar, and umami all in one pour. Mixed with garlic and pepper in a sealed bag, it coats the steaks evenly during a 45-minute room-temperature marinate. That’s just long enough for the flavors to penetrate the surface without the soy in the teriyaki making the texture mushy, which happens if you go too long with acidic marinades on steak.

Five minutes per side over high heat gives you a solid sear on the outside with a rare center. Push to 6 or 7 minutes per side for medium. The teriyaki sugars caramelize on the surface and create a glossy, slightly sweet crust that’s different from a plain salt-and-pepper steak in the best way.

Pro Tips

• Trim visible fat before marinating so the teriyaki contacts the meat directly, not the fat cap
• Turn the bag once during marinating so both sides get equal time in the sauce
• Let the steaks rest 5 minutes after cooking before slicing. The juices redistribute and every bite stays juicy
• Stop basting with the reserved marinade at least 2 minutes before the steaks come off the heat so any raw meat residue cooks off

Variations

• Add a tablespoon of fresh grated ginger to the marinade for more depth
• Finish with a squeeze of lime juice right off the grill for brightness
• Slice the cooked steak thin and serve over rice with stir-fried vegetables for a teriyaki steak bowl