Reverse Seared NY Strip Steaks – Made By My Man

16 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

 

Reverse Seared NY Strip Steaks - Made By My Man recipe by Barefeet In The Kitchen

Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our back yard. Thank you so very much, Chris, for your tips and advice on my last steak grilling post!

After doing a bit of reading, my husband wanted to try the reverse sear technique. Contrary to conventional methods, this means roasting the meat very slowly at low temp first and THEN searing it at the end. Reverse searing leaves you with the most evenly cooked steak you can imagine.

We followed the recommendations exactly and we were absolutely thrilled with the steaks. My middle son, who has never been excited about eating steak, even asked for seconds. I can not believe what a difference the reverse sear technique makes!

It does take a while to cook this way, so plan ahead.

On a weekend, this would be an amazingly easy meal. We decided to try this on a week night and as a result, the steak were not finished until much later than we typically eat.

Any number of different rubs would have been great on these steaks. However, we wanted to test the method to see how it stood on it’s own. With nothing more than a bit of salt and pepper, these steaks absolutely rocked. I can hardly wait to make this again! 

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Reverse Seared NY Strip Steaks – Made By My Man

Grilling instructions from and with thanks to Nibble Me This
Pin Print Review

Ingredients 

  • 2 NY Strip Steaks about 1 1/4" thick, about 2.5 lbs total weight
  • Kosher salt to taste
  • Freshly cracked pepper to taste

Instructions

  • Remove the steaks from the refrigerator and sprinkle both sides with salt and pepper. Leave on the counter to warm slightly while the grill is heating. Place an internal thermometer in one of the steaks. I finally bought an electronic internal thermometer earlier this year and I LOVE it. I can't believe I waited so long to buy one.
  • Set up your grill for an indirect cook at 250F. This means turning on one burner and leaving the others off. We set an oven thermometer inside the grill on the plates farthest from the heat. This is where the steaks were going to be cooked. When the thermometer at 250, add the steaks to the grill. Set the thermometer to the side and close the grill. Cook the steaks over the indirect heat until the internal temperature is 125F. This took 45 minutes for my steaks, but watch the thermometer, because these steaks are cooking by temperature, not time.
  • Crank the heat to high for a few minutes with the lid OPEN, then move the steaks over the direct heat for just about 1 minute on each side. Remove from the grill and let them rest for 10 minutes prior to cutting. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

16 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Becki's Whole Life says

    I love learning "methods" like this vs. a specific recipe for things. This makes complete sense to me and sounds great. When you have really well cooked steak you almost don't need any more seasoning besides salt and pepper. I will try this next time because it sounds awesome and your pics are droolworthy. Jim used to do something where he would grill the steaks and then finish them off in a cast iron skillet with some butter in a super hot oven – something he learned in the restaurant way back when.

  2. Big Dude says

    I believe he's got it – they look perfect. I can't believe everyone doesn't use this technique. It works great for prime rib and is just about as easy.

  3. Muriel Miller says

    This steak looks absolutely amazing! The Hubs would be overjoyed if he came home to a steak meal! I have always been so intimidated of grilling but after these tips we may just give it a go 🙂

  4. Chris says

    Oh yeah, ya'll got it down perfectly, very nicely done. It's amazing how tender the beef comes out, isn't it. Takes a bit of time but worth it!

    The one down side to cooking them this way is the next time you have to do a quick regular grilling of steak because of time constraints, you'll be let down just a bit. Thanks for the link!

  5. Kevin Skogg says

    Garlic powder on steak is not a sin. For years and years I have have been told how to cook a steak, high heat they said. Those same people told me nothing but salt and pepper on steak! Well they were wrong about the high heat, I think they are wrong about the salt and pepper only.

    I started using the low and slow method for rib roast and it was fantastic and have now moved over to cooking steak that way.