Marinade recipe for New York Strip - recommendations needed

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I would really not marinate a strip. It has more pure beef flavor than any other cut, IMO.

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This. I don't marinate NY Strips or Ribeyes. I do marinate some other cuts, though.

One thing I will do with a strip is put some compound butter on top of the steak after it is done. Usually I put some shallots or herbs in the butter with a little lemon juice - very delicate flavors.

ETA: I'm doing this next weekend. I'm craving a NY Strip. May post pictures - I don't think I have posted pictures of NY Strip with compound butter. Simple, but very effective...

I agree with Politiceaux - NY Strip is the tastiest cut by itself. It's also so thick that I don't know if it would absorb the marinade all the way through.

I never marinate a strip.... salt and coarse ground black pepper.

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Can you quantify that a little bit more for the novices, and rank all the cuts from least to greatest amount of beef flavor?

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Never really thought about ranking them.

I think the Strip steak is a great combination of tenderness and flavor.

In my opinion, some cuts have a ton of flavor, but the fat and connective tissues that give it the extra flavor also make it tough. The tenderloin steak prized for it's buttery tenderness, but is not as flavorful as many other steaks.

Some of the steaks I like the flavor of are: Strip, skirt, ribeye, and flank. I could include some of the combo steaks like Porterhouse or T-bone on this list, too.

I get it - don't marinate. I usually never do. Today I am. So thanks for that.

Fwiw I worked in a steakhouse for several years so I've got a fairly good idea on what a good steak is, difference between cuts, etc. There's nothing wrong with mixing it up and marinating a steak occasionally.

Thanks

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Why not use veg or canola oil for a marinade?

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you should never use either of those type of oils EVER. They are terrible for your health. If you knew how they were made you would never use them again. They're manufactured using different types of acid to separate the oil. I've read a few articles on it and I'll always use olive and at the worst peanut from now on.

So it's really more of a health thing than a technique or flavor thing?
BTW, I probably wouldn't eat alot of the stuff I eat if I really knew how it was made/where it came from....
Any refined/preserved foods, ground beef, genetically engineered whatevertheyarecalleds

I grill almost exclusively strips and ribeyes. Ribeyes are always just salt and pepper but strips I mix it up a little. Half the time i do s&p. The other half I do a worcheshire, liquid smoke, tony's marinade. I have been ridiculed before on this board for that marinade but I have plenty of friends and family that say they are the best steaks they have ever eaten.

1/2 cup bourbon
1/2 cup soy sauce
3 tbs brown sugar

Mix well