Broadway New York Strip with Calvados Marinade
Elegant grilled New York strip steaks marinated in a sophisticated blend of Worcestershire, calvados, and savory spices. This classic steakhouse preparation delivers a caramelized crust with tender, juicy meat inside. The apple brandy adds subtle sweetness and complexity that the beef's natural flavors. Perfect for special dinners, date nights, or when impressing serious steak lovers. The two-hour marinade and medium-high grilling technique create restaurant-quality results at home.
Ingredients
Instructions
- 1
Trim most exterior fat from steaks.
- 2
Combine olive oil, Worcestershire sauce, calvados, pepper, savory, and steak seasoning in a glass bowl.
- 3
Place steaks in a gallon zip-lock bag and pour marinade over them.
- 4
Seal bag and place in a dish.
- 5
Refrigerate for two hours.
- 6
Remove steaks from bag and pat dry with paper towels.
- 7
Grill on medium-high heat for 7 minutes per side.
- 8
Remove from grill and rest under aluminum foil for five minutes.
- 9
Slice and serve with steak sauce.
Tips
Pat steaks completely dry before grilling to achieve a golden, caramelized crust rather than steaming.
Let meat rest after grilling to redistribute juices throughout, ensuring tenderness and moisture in each bite.
Use a meat thermometer for precision: 120-125F for rare, 130-135F for medium-rare, 140-145F for medium.
Good to Know
Keep raw marinated steaks in sealed bag refrigerated up to 4 days. Store cooked steak covered in fridge up to 3 days.
Marinate steaks up to 12 hours for deeper flavor development. Remove from refrigerator 20 minutes before grilling for even cooking.
Slice against the grain and serve immediately on warm plates with steak sauce, compound butter, or fresh chimichurri.
Common Mistakes
Skip patting dry to avoid steaming instead of searing.
Don't move steaks constantly; let them develop a crust for 3-4 minutes per side before flipping once.
Avoid slicing immediately; resting prevents juices from running onto the plate.
Substitutions
FAQ
Can I marinate the steaks longer than two hours?
Yes, up to 12-24 hours for deeper flavor. Beyond 24 hours, acids in the Worcestershire and calvados may over-tenderize the exterior. Aim for the sweet spot around 8-12 hours for optimal results.
What if I don't have a grill?
Use a cast-iron skillet or heavy-bottomed pan on high heat. Sear steaks 6-7 minutes per side, then finish in a 400F oven for 5-10 minutes to desired doneness. You won't achieve the same char marks, but the crust will be excellent.
How long can I keep cooked steak in the refrigerator?
Properly stored cooked steak lasts 3-4 days. Wrap tightly in foil or store in an airtight container to prevent moisture loss and off-flavors. Reheat gently at 325F until warmed through, about 10 minutes.