How to Grill a Tender Steak New York Strip Steak Without Marinating

Marbling is evident on both sides of a steak.

Grilling a tender New York strip steak without a marinade begins with selecting a well-marbled cut of meat. Marbling, the intramuscular fat that runs through meat in streaks, is a sign of a high quality steak, and contributes the highly sought-after tenderness prized by grill masters. Usually found in market form labeled "USDA Prime," strips with an abundance of marbling are always more tender than those labeled "Choice" or "Select." There are, however, three ways to increase steak's tenderness: chemical tenderization, as in marinades; a moist-heat cooking method, such as braising; and mechanical tenderization, achieved with a kitchen mallet.

Things You'll Need

• 1 New York strip steak, 1-inch thick
• Cutting board
• Cling film
• Kitchen mallet
• Meat thermometer

Instructions

1. Position the strip steak on the cutting board and cut a piece if cling film large enough to cover the steak and the cutting board. Place the cling film over the steak and cutting board.

2. Tap the strip with the side of the mallet that has raised knobs several times. Use light, glancing blows to avoid damaging the steak. Remove the cling film and allow the steak to reach room temperature.

3. Adjust the heat of the grill to medium, cover and allow it to heat for 15 minutes. If using a charcoal grill, heat the grill using 25 briquettes.

4. Season the steak to taste and place it on the grill. Cook the strip for 10 minutes or until it has an internal temperature of 130 degrees Fahrenheit for medium-rare. Grill the steak for 12 minutes or until it has an internal temperature of 140 degrees Fahrenheit for medium, and 14 minutes or 160 degrees Fahrenheit for well-done.

5. Remove the steak from the grill, place it on a plate and cover it loosely with aluminum foil. Allow the strip to rest for five minutes before serving.

Tips & Warnings

• Keep a close eye on your steaks so they do not burn.

• Always wash your hands thoroughly when handling raw meat.

References

• Recipe Tips: Beef Cooking Times
• Serious Eats; The Food Lab: The Importance of Resting Meat; J. Kenji Lopez-Alt; December 2009