The perfectly even, smoky char of a tender Reverse Sear New York Strip steak makes every single bite a mouthwatering slice of heaven.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 635kcal
Ingredients
2large NY Strip Steaksabout 1¼" thick, approximately 2.5 lbs total weight
kosher saltadjust to taste
freshly ground black pepperadjust to taste
1tablespoonlight olive oilfor stovetop method only
1tablespoonbutterfor stovetop method only OPTIONAL
Instructions
Oven and Stove Instructions
Set a wire rack over a rimmed sheet pan. Place the steaks on the wire rack and preheat the oven to 275°F. Place the steaks in the oven and cook until an instant-read thermometer registers 105°F for rare, 115°F for medium-rare, 125°F for medium, or 135°F for medium-well.
This will take about 12-20 minutes for rare steaks and up to 40 minutes for medium-well, depending on the thickness of your steaks. Cooking times can and do vary greatly depending on many factors, so check the steaks frequently to avoid overcooking.
Just before the steaks come out of the oven, add 1 tablespoon of oil to a cast iron or heavy stainless steel skillet. Heat over high heat until smoking. Add butter, if desired, and swirl the pan to melt. Add steaks to the skillet and cook until each side is well browned, about 40-45 seconds per side.
Using tongs, hold each steak on its side to sear the edges. Remove from the skillet and let them rest for a couple of minutes prior to serving. There's no need for an extended rest with reverse seared steaks.
Grilling Instructions
Place the steaks on a plate or baking sheet 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.
Set up your grill for an indirect cook at 250°F. This means turning on one burner and leaving the others off while the lid is CLOSED. 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 registers 250°F, 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 125°F. This took 45 minutes for our steaks, but watch the thermometer not the clock, because the steaks are cooking by temperature, not time.
Crank the heat to high for a few minutes with the grill 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 a couple of minutes prior to serving. There's no need for an extended rest with reverse seared steaks.
Notes
When cooking steaks in the oven and on the stovetop, I use this handheld digital thermometer. It registers temps fast and is very easy to use.For an internal thermometer that can left in the meat throughout the cooking process, this is a great thermometer and I've been using mine for over ten years.Both are fairly inexpensive options for high-quality digital thermometers.