Spicy Grilled NEW YORK STEAK Steak seasoned with rosemary, garlic, paprika, cayenne pepper, soy sauce, salt, and pepper. An easy grilled meat recipe that costs half the price but tastes as good restaurant steaks.
I don’t eat steak much, but when I do, I really go all out!
My favorite cuts are New York steak or rib-eye, dry-aged with marbling. I remember not too long ago eating a well-done steak was the norm for me. Any other way and I would have placed myself in the category of a barbarian.
This was largely so because of my cultural upbringing- our meat is always cooked well done. Any visibility of red or pink color on your plate would be…. to put it lightly – “distasteful“.
But for a while now, “well-done” does not cut it for me. I did a blind taste test and medium steak tastes unbelievably good – tender juicy and flavorful. However, my family (husband, brothers, sisters) disagree with this theory.
Whenever I grill steak, I cook it medium-pinkish in the center and gray-brown towards the exterior part of the meat and finish the rest of it in the oven for everyone else. A win-win for everyone!
New York Steak vs Ribeye
At a glance, both New York and Ribeye steaks look the same. They’re even both quite pricey. But if you’ve been breathing steaks for all your life, you can tell the difference right away.
Although I don’t claim to be a steak expert, here are just some of the facts that would interest you when it comes to these two popular steak cuts.
- The ribeye is a cut from the rib section, at the front end of a cow. It’s a highly-marbled and smoother texture. New York steak, on the other hand, is a cut from the loin section towards the rear end part with a tighter texture and less marbling.
- When it comes to flavor, ribeye is known for its rich beefy flavor due to its deep marbling.
- A New York Strip steak has a large rim of fat on the side which gives its distinct robust taste. But you can’t really eat that fat part though.
- If you’re looking for a tender steak with generous beef flavor and buttery smooth texture, then ribeye is the cut for you. But if you prefer a bit of chew in your steak, then go for New York steak.
New York Steak Marinade
This marinade is actually a simple one. Made with just five (5) simple pantry staple spices and seasonings, you’ll regret not knowing this marinade too soon. It’s spicy, herby, savory, and aromatic. You’ll be wasting no time in devouring your steak down to the last bite.
For this steak marinade, you’ll only need fresh rosemary (half it if using the dried ones), garlic, paprika, cayenne pepper, and soy sauce. These ingredients are mixed with canola oil to create a paste to marinate the steaks and then grilled over a hot fire to give the steak a richly browned complex flavor.
Just let the steaks marinate for at least 2 hours for best results, or even 30 minutes if you’re short in time.
Cooking the Steak
If you’re too tired to fire up the grill, you can use this alternative stovetop and oven method below and still enjoy a finger-licking good steak.
- Start with preheating the oven at 450 F. Heat up a skillet or cast iron until it is screaming hot.
- Then sear the steak on 2 minutes on one side, then use a tong and sear all the edges of the steak.
- Lastly, place the steak on the unseared side and finish in the oven to achieve the degree of doneness.
This may take about 7 minutes for medium or more depending on the thickness of your steak. Let the steak rest for at least 10 minutes before serving to allow the juices to re-incorporate into the meat.
How Long To Grill Steak
Cooking steak on the grill is quite tricky actually especially if it’s your first time. But don’t worry about Gordon Ramsay screaming in your face for an overcooked steak.
If you want a medium grilled steak, simply grill the steaks on high heat for about 8- 10 minutes on each side or when internal temperature reads 135- 140 degrees F. And finish cooking it in the oven for medium-well for additional 3 minutes or until it reads 150 degrees F.
But if you don’t want to go into the hassle of preheating the oven, and go grilling all the way, then that’s absolutely fine, too. Just cook the steak until golden brown about 4 to 5 minutes on one side. Then turn it over and continue grilling for another….
- 3-5 minutes for medium-rare (135 degrees F)
- 5-7 minutes for medium (140 degrees F)
- 8-10 minutes for medium-well (150 degrees F)
What to Serve with Grilled Steak?
I could think of a lot of dishes to serve with this grilled New York steak. But here are just some of our top favorites.
- Homemade Garlic Butter
- Oven Roasted Corn on the Cob or Boiled Corn
- French fries or Roasted Fingerling Potatoes
- Any green leafy sides like this Wedge Salad
- Chimichurri Sauce
- Cucumber Tomato Salad
- Mashed Potatoes
More Steak Recipes to Try
How To Cook Grilled New York Steak
In a food processor, blend rosemary, garlic, paprika, cayenne, soy sauce, and oil. Marinate the steak with the herb mixture for at least 2 hours. Let it rest for 20 minutes before grilling. Grill the steaks on high heat for about 8- 10 minutes on each side for medium or when internal temperature reads 135 degrees F. Finish cooking in the oven for medium-well for an additional 3 minutes or 150 degrees F. To cook this steak in the oven follow the instructions above. When the steaks are done to your liking, take them off the grill and let them rest for about 10 minutes.
This post was first published in April 11, 2013, and has been updated with additional writeups and photos.
Spicy Grilled New York Steak
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Ingredients
- 2-3 pounds steak
- ¼ cup minced fresh rosemary
- 3 garlic cloves
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon soy sauce
- 2 tablespoons canola oil or any cooking oil
- salt and pepper
Instructions
- In a food processor, blend rosemary, garlic, paprika, cayenne, soy sauce, and oil.
- Marinate the steak with the herb mixture for at least 2 hours. Let it rest for 20 minutes before grilling.
- Grill the steaks on high heat for about 8-10 minutes on each side for medium or when internal temperature reads 135 degrees F.
- Finish cooking in the oven for medium-well for an additional 3 minutes or 150 degrees F.
- To cook this steak in the oven follow the instructions above in the Q & A part.
- When the steaks are done to your liking, take them off the grill and let them rest for about 10 minutes.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Diana says
I went with the rib eye. I never mastered the outdoor grill so I did the stove/oven method. It was so wonderful.
I was worried that I would overcook it and ruin my expensive meat. But I didn’t.
Plus, the marinade was perfect. I was really proud of myself for the delicious steak I served. Thank you.
ImmaculateBites says
Hi Diana
That’s fantastic to hear! Congratulations on nailing the ribeye steak using the stove/oven method, and I’m glad the marinade worked out perfectly for you. It’s always a great feeling to successfully cook an expensive cut of meat just right. Well done, and keep up the great cooking!
david says
very nice steak will cook again thank you
Bob says
For red meat, I found this test of doneness to be more accurate than any of my four thermometers and doesn’t involve piercing the meat: Place your left thumb on the tip of your index finger; how the fleshy part at the base of your thumb feels is the amount of “give” in meat cooked rare. Thumb to tip of second finger is medium rare. Thumb to ring finger is medium. Thumb to little finger is well done.
Gisele says
Sounds mm mm good! I’ll definitely be trying this recipe out! Thanks so much for sharing with the world Ms. Imma! Blessings!
ImmaculateBites says
Thanks! Its’ gives me great joy that hear this .Thank you for taking the time to share your thoughts
Henry says
Delicious and exotic recipes. I can’t wait to try out more new recipes!
ImmaculateBites says
Thanks Henry!! Do let me know which ones you try out.