Prepare the Marinade: In a large bowl or resealable plastic bag, mix together the apple cider vinegar, olive oil, garlic, rosemary, thyme, mustard seeds, cracked black pepper, salt, and sugar. Add 2 cups of cold water and stir to combine.
Marinate the Steak: Place the New York strip steak in the marinade, ensuring that it is fully submerged. Seal the bag or cover the bowl and refrigerate for 4-6 hours, or overnight for maximum flavor.
Preheat the Oven: Preheat your oven to 375°F (190°C). Remove the steak from the marinade and pat it dry with paper towels to ensure it sears well.
Sear the Steak (optional but recommended): Heat a heavy skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot, sear the steak for 2-3 minutes on each side until it develops a nice brown crust.
Roast the Steak: Transfer the seared steak to a roasting pan or baking dish. Roast in the preheated oven for 20-30 minutes, depending on the thickness of the steak and your preferred doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Rest the Steak: Once the steak is done, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute. Serve: Slice the steak against the grain and serve. Garnish with fresh herbs if desired.
