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Sliced NY strip steak cooked medium rare on the grill, showing juicy pink center and seared crust."

NY Strip Steak Asian Inspired

Juicy NY strip steak marinated overnight and grilled to medium rare perfection with a smoky char and tender, flavorful center.
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Prep Time 1 day 10 minutes
Cook Time 5 minutes
Total Time 1 day 15 minutes
Servings: 3
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 NY Strip Steaks Thicker the better
  • Kikkoman Soy Sauce – Salty and savory it lays the foundation of umami.
  • Three Dragons Citrus Teriyaki Glaze – Adds sweetness and a bright citrus note that balances the richness of the beef.
  • Lea & Perrins Worcestershire Sauce – Classic depth and tang that pairs beautifully with steak.
  • Onion Powder – A pantry staple that adds a mellow aromatic kick.
  • Accent MSG Flavor Enhancer – Boosts umami and makes the flavors pop.
  • One Smashed Garlic Clove – Fresh garlic in its simplest form lending warmth and aroma.

Equipment

  • Weber Grill https://amzn.to/3CGSAKH
  • Henckles kitchen knives https://amzn.to/3TFsEYT

Method
 

Marinade
  1. Put the steaks into a ziplock bag
  2. Add the Soy sauc, Teriyaki, worcestershire, Onion powder, MSG, Smashed Garlic clove to the zip lock bag
  3. Put the steaks in the fridge to soak up the flavors for 1 day
    Steak Marinading
  4. Pull the steaks from the fridge
  5. Pat the steaks dry so the seasonings can stick to the steak, and the grill doesn't flare up
  6. Season both sides with the garlic and pepper.
Grilling the steak
  1. Fire up your grill to a high heat, this will allow a nice sear on the steaks
  2. Add the steaks to the grill and cook on each side 2-3 minutes. Depending on thickness. Temp should be around 130 if your using a thermometer
  3. Pull the steaks and let them sit for 5 minutes. This will keep the juices in the steak when you cut it.
  4. Cut steaks and enjoy!

Video

Notes

The steaks rested in this mixture overnight, soaking up layers of flavor. Marinades like this don’t just season the outside; the salt and acids help tenderize the meat slightly while pulling flavor into the surface.