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This steak marinade for New York strip uses Greek yogurt to help the garlic and herb seasonings cling to the steak as it marinates. After the excess marinade is removed, the steaks sear until browned outside while staying juicy in the center.
Marinate the steaks for at least 4 hours or overnight, then cook them in a hot skillet or grill pan. Serve them with brown butter mashed potatoes and baked asparagus, or use my pan seared steak recipe when you want steak without a marinade.
This post was originally sponsored by Chobani®.
Why You’ll Love This Recipe
- Greek yogurt marinade: The thick yogurt coats the steak well so the seasonings stay in contact with the meat.
- Prep it ahead: Marinate the steaks for at least 4 hours or overnight, then cook them when you’re ready.
- Different from a traditional steak marinade: This recipe doesn’t rely on soy sauce or Worcestershire sauce for its base.
Ingredients Needed
- New York strip steaks: Use boneless steaks that are similar in thickness so they cook at about the same rate.
- Plain whole milk Greek yogurt: Choose plain, unsweetened Greek yogurt. Its thick consistency helps the marinade stay on the steak.
- Salt-free garlic and herb seasoning: Using a salt-free blend lets you control the salt separately.
- Sea salt: Seasons the steak.
- Black pepper: Freshly ground works well here.
- Olive oil: Loosens the yogurt enough to coat the steaks evenly.
- Lemon juice: Adds acidity and balances the richness of the steak and yogurt.
How to Marinate New York Strip Steak
Make the marinade
Mix the Greek yogurt, olive oil, lemon juice, and seasonings until evenly combined.
Coat the steaks
Pat the steaks dry, then coat them on all sides with the yogurt mixture. Place them in a covered container or storage bag.
Marinate
Refrigerate the steaks for at least 4 hours or up to overnight.
Remove the excess marinade
Take the steaks out of the refrigerator about 30 minutes before cooking. Wipe away the excess yogurt so only a thin coating remains on the surface.
How to Cook Marinated New York Strip Steak
Heat the pan
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Heat a cast iron skillet or grill pan over medium-high heat. The pan is ready when the steak sizzles as soon as it touches the surface.
Sear the steaks
Add the steaks without crowding the pan. Let the first side brown before turning, then cook the second side.
Check for doneness
Use an instant-read thermometer to check the thickest part of each steak. Cooking time will vary based on the thickness of the New York strips and your preferred doneness.
Rest before slicing
Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing.
How Long Should You Marinate New York Strip Steak?
Marinate the New York strip steaks for at least 4 hours or up to overnight.
Four hours gives the seasonings time to flavor the steak. An overnight marinade also makes it easy to prep the steaks the day before and cook them the next day.
What to Serve With New York Strip Steak
Serve the steak with brown butter mashed potatoes and baked asparagus.
For surf and turf, add cast iron shrimp or seared scallops. You can also spoon chimichurri sauce over the steak just before serving.
Make Ahead & Storage
- Make ahead: Marinate the steaks for 4 hours or up to overnight.
- Discard the marinade: Do not reuse marinade that has been in contact with raw steak.
- Store: Keep leftover cooked steak in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: Warm the steak gently in a skillet just until heated through.
Frequently Asked Questions
No. New York strip does not require a marinade. This recipe uses the Greek yogurt mixture to keep the garlic and herb seasonings in contact with the steak as it marinates. For steak without marinating, use my pan seared steak recipe with homemade steak seasoning.
Yes. Wipe off the excess rather than rinsing the steak. A thin coating can remain, but removing the thick layer of yogurt helps the surface brown in the skillet.
Greek yogurt works best because it is thicker and stays on the steak more easily. Regular yogurt will make a thinner marinade.
Yes, but cooking time will vary based on the cut and thickness. The cooking directions here are written specifically for New York strip steaks.
Steak Marinade for New York Strip
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Recommended Equipment
Ingredients
- 4 New York Strip Steak, I used 4, 8oz steaks
Steak Marinade
- ½ cup Chobani® Whole Milk Plain Greek Yogurt
- 1 tbsp Garlic & Herb Salt-Free Seasoning
- 2 tsp Natural Ancient Sea Salt
- 1 tsp Black Pepper
- 3 tbsp Olive Oil
- 2 tbsp Lemon Juice
Instructions
- Mix all of the ingredients for the marinade in a small bowl
- Pat the steaks dry then coat the steaks with the marinade.
- Add the steaks to a large bowl with a lid or a gallon-sized storage bag. Marinate the meat for at least 4 hours (preferably overnight).
- Remove the steaks from the refrigerator about 30 minutes before cooking
- Heat a cast iron grill pan over medium heat for 4 minutes
- Wipe excess marinade from the steaks. Place two steaks at a time in the grill pan and cook for 5 minutes per side (or until they reach 145 degrees for Medium Well).
- Allow the steaks to rest for 5 minutes before cutting into them.
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Recipe Notes
- Marinating time: Refrigerate the steaks for at least 4 hours or up to overnight.
- For better browning: Wipe away the excess yogurt marinade before cooking.
- Steak thickness matters: Use steaks that are similar in thickness so they cook at about the same rate.
- Check doneness: Use an instant-read thermometer rather than relying only on cooking time.
- Discard used marinade: Do not reuse marinade that has been in contact with raw steak.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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