There is nothing like a juicy steak, so we will see how BBQ veterans tenderize New York strip steaks. It doesn’t matter what I’m grilling—it could be strip steak, ribeye, tomahawk, or patio steak.
The smell alone makes my mouth water, but you want to make sure the steaks are tender and juicy when it’s time to tuck them in.
But what happens when you don’t have the cash to splash on expensive cuts like a tomahawk or ribeye? You must learn to tenderize your steak, especially cuts like the NY strip. They are known to be tough if not prepared right!
I will look at the three popular methods of tenderizing: salt, marinades, and puncturing holes with a fork. We compared the methods and found that dry salt brining produced the most tender steak.
Table of contents
What is Strip Steak?
The New York strip steak is cut from the short loin of the cow. It is also called the Top Loin Steak, Country Club Steak, or the Kansas City Steak.
The New York strip steak has less marbling than other cuts of beef and needs to be tenderized before it’s cooked. It is also a healthier option because it has a lower fat content than other cuts, like the ribeye.
Testing Five Ways to Tenderize New York Strip
Here are the five ways we will test to determine the optimal way to tenderize NY strip steak. If you don’t have time to read the information below, I will give it to you straight up. I found that the dry salt brine helped produce the most tender steak.
1. Salt Brine 🧂
Dry brining helps lock in moisture. Use kosher or sea salt for best results.
Steps:
- Pat the steak dry with paper towels.
- Generously salt both sides and let rest for 15–20 mins (don’t go over).
- Rinse off salt and pat dry again.
Result: juicy, tender steak with great flavor!
2. Marinade 🍋
Marinades only tenderize if they include acid or fruit.
Try this mix:
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Balsamic vinegar
- Worcestershire sauce
- Salt & pepper
Marinate steak in a ziplock bag for 8 hours in the fridge.
3. Fork Method 🍴
Use a fork to poke holes all over both sides of the steak. This breaks down some fibers, but it can also let juices escape during cooking, so results vary.
4. Meat Tenderizing Powder/Enzymes 🧪
Tenderizing powder (usually made from papain, derived from papaya) works by breaking down the tough muscle proteins in the meat at a chemical level. It’s one of the most effective methods — The Kitchn found it outperformed six other tenderizing techniques in their testing.
Steps:
- Pat the steak dry with paper towels
- Sprinkle a small amount of tenderizing powder evenly over both sides — don’t overdo it
- Let the steak rest for 30 minutes at room temperature before cooking
- Rinse off and pat dry before grilling
Result: noticeably softer texture, though be careful not to leave it on too long or the steak can turn mushy.
5. Meat Mallet 🔨
The most old-school method of the lot. A meat mallet physically breaks down the tough muscle fibers by pounding them, making this a great option if you need results fast with no waiting time.
Steps:
- Place the steak between two sheets of plastic wrap or in a ziplock bag
- Use the textured side of the mallet and pound evenly across both sides
- Aim for an even thickness of around ¾ inch
- Season and cook immediately
Result: tender and even thickness for a more consistent cook, though you do lose some of the steak’s natural shape.
Step 5: Enzyme-Based Tenderizing — Kiwi, Pineapple or Papaya 🥝
Certain fruits contain natural enzymes that break down meat proteins just like commercial tenderizing powders. According to food science research from Meat Science journal, bromelain from pineapple and actinidin from kiwi are among the most effective natural tenderizing agents available.
Steps:
- Blend or mash a small amount of kiwi, pineapple, or papaya into a paste
- Spread a thin layer over both sides of the steak
- Leave for no more than 30 minutes — these enzymes work fast and can turn the surface mushy if left too long
- Rinse thoroughly and pat dry before cooking
Result: genuinely tender meat with a subtle fruity undertone that works well with the marinade method above.
Cooking The NY Strip Steaks and Comparing
For this tenderizing comparison, I will be cooking with indirect heat and then searing the steak hot and fast with the grill. However, below, I have listed some other methods for cooking it to ensure you end up with a nice, juicy, tender steak.
The best cooking methods for the New York strip steak are is smoking it, pan-frying in a cast-iron skillet or grill your NY strip hot ‘n’ fast or in the oven. You can also cook the New York strip on a Pit Boss then reverse sear it.
We cooked the NY strips at 250°F with indirect heat. Once the strip steaks reached 100°F, I seared them for a few minutes on each side. Once we reached 135°F, which is medium rare, I removed them from the grill.
The Results: What Tenderizing Method Produces The Most Tender NY Strip?
After letting the steaks rest for 10 minutes, they were sliced and tested. The results are in: all three steaks tasted identical. The salt-brined steak, however, was found to be the most tender. So, this is the method I will use going forward and recommend to family and friends.
Don’t Forget to Render The Fat and Grill The Steak
When you place the meat on the hot grill, you want to cook the steak on its narrow side. You want to render the fat so there is good, flavorful fat on the grill or pan for the rest of the cooking.
After rendering, grill one side of the meat for 2-3 minutes, then the other side for an additional 2-3minutes. The browning will also help the steak look appetizing when it is served.
Alongside grilling the meat, grill some onions, carrots, or any vegetables of your choice for 5-10 minutes or to your preferred doneness.
If you have a Traeger, you can also try smoking your NY strip and then searing it.
What to Serve With NY Strip?
Serve the juicy steak with some side dishes like;
Grilled or smoked vegetables – Try this smoked zucchini
Grilled Garlic Bread
Mashed Potato Casserole
Smoked Mac and Cheese
How To Store The Strip Steaks.
The strip steaks can be stored in the refrigerator for up to 3 days if they are raw. Cooked strip steaks can be stored in an airtight bag for up to 5 days and in the freezer for up to 3 months.
More of My Favorite Ways to Cook Steak
Grilled Tri-Tip
A smoky, juicy cut with a robust crust that pairs well with any steak dinner.
👉 Grilled Tri-Tip Recipe
Florentine-Style Grilled Steak
👉 Florentine-Style Steak Recipe
Grilled Beef Tenderloin
👉 Grilled Beef Tenderloin Recipe
Grilled Strip Steak
Cooked over high heat for a perfect sear and charred crust.
👉 Grilled Strip Steak Recipe
How do you tenderize your steak?
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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