Steak Marinade for New York Strip
Make juicy New York strip steak with this Greek yogurt marinade. Marinate for at least 4 hours or overnight, then sear in a hot skillet or grill pan.
Servings: 4
Calories: 455kcal
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.
Video
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
Calories: 455kcal | Carbohydrates: 3g | Protein: 35g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 1252mg | Potassium: 579mg | Fiber: 2g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 4mg
