Cherry Cola Glazed New York Strip finished and ready to serve

Cherry Cola Glazed New York Strip

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Quick Answer

Cherry Cola Glazed New York Strip reduces cherry cola with mustard and Worcestershire into a sticky glaze, then lacquers seared strip steaks with it.

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Cola glaze is an old barbecue trick, and for good reason: soda reduces down into a sticky, sweet-savory lacquer with built-in caramel notes. Cherry cola pushes it a little fruitier, and mustard and vinegar keep it from being cloying.

Reduce the glaze first until it's syrupy, then brush it on the strip steaks in the last couple of minutes so it caramelizes without burning. It's a fun, low-effort way to make a weeknight strip feel like a cookout.

Prep10 minutes
Cook25 minutes
Total35 minutes
Serves2 servings
DifficultyEasy

Ingredients

  • 2 New York strip steaks, 12–14 ounces each
  • 1½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 1 cup cherry cola
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar

Instructions

  1. 1Season the steaks with salt and pepper.
  2. 2Simmer the cola, Worcestershire, Dijon, vinegar, and brown sugar in a saucepan for 12–15 minutes, until reduced to about ⅓ cup.
  3. 3Sear the steaks in a hot oiled skillet for 3–4 minutes per side.
  4. 4Brush with the glaze and continue cooking for 1–2 minutes per side, until 125–135°F.
  5. 5Rest for 8 minutes and serve with the remaining glaze.

Pro Tips

  • Reduce the cola until it coats the back of a spoon — about ⅓ cup. Under-reduced, it's watery and won't cling; over-reduced, it turns to candy.
  • Brush the glaze on only in the last minute or two. Sugary glazes scorch fast over high heat.
  • Rest the steaks before the final serving drizzle so the juices set and the glaze stays put.

Substitutions

cherry cola → regular cola plus 1 tablespoon cherry preserves You get the same cola caramel with a hit of real cherry.
Dijon mustard → whole-grain or yellow mustard Any mustard adds the tangy balance; whole-grain adds texture.
New York strip → ribeye or sirloin Ribeye is richer and glaze-friendly; sirloin is leaner, so watch the temp.

Storage Instructions

Store leftover steak in the refrigerator for up to 3 days with the glaze on or alongside. Reheat gently and brush with any reserved glaze to freshen it.

Make Ahead

The cola glaze can be made up to a week ahead and refrigerated; rewarm it to loosen before brushing. Sear the steaks fresh.

Frequently Asked Questions

Can I make Cherry Cola Glazed New York Strip ahead of time?

The cola glaze can be made up to a week ahead and refrigerated; rewarm it to loosen before brushing. Sear the steaks fresh.

How do I store leftover Cherry Cola Glazed New York Strip?

Store leftover steak in the refrigerator for up to 3 days with the glaze on or alongside. Reheat gently and brush with any reserved glaze to freshen it.

Can I freeze Cherry Cola Glazed New York Strip?

The glaze freezes well for up to 2 months. Cooked strip steak can be frozen but is best fresh so the texture holds.

What should I serve with Cherry Cola Glazed New York Strip?

Coleslaw, baked beans, or corn on the cob lean into the cookout feel. A cold soda or a light beer keeps it playful.

Can I adjust Cherry Cola Glazed New York Strip for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Cherry Cola Glazed New York Strip?

Reduce the cola until it coats the back of a spoon — about ⅓ cup. Under-reduced, it's watery and won't cling; over-reduced, it turns to candy.

How long does Cherry Cola Glazed New York Strip take?

About 35 minutes from start to finish, including 25 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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