Reverse Seared New York Strip Steak

Do you know how to reverse sear a steak and why this is such a great cooking method? Reverse seared New York strip steak is an easy recipe to follow. Out comes a truly juicy, tender and perfectly cooked steak. However you like your meat, you’re sure to love this succulent treat, paired with your favourite sides. If you want to know how to reverse sear a New York strip steak, you are in the right place!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

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Take your basic NY strip steak to another level by reverse searing it. Pan seared steak makes a wonderful dinner and this reverse seared New York strip steak always comes out beautifully.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

Ingredients You Need to Reverse Sear a Steak

Use thick-cut NY strip steak for this recipe, so you have better control over the doneness. Cooking thin steaks can be tricky because the inside can cook too quickly.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

A simple seasoning with salt, pepper, onion dip mix, and garlic flavours the outside of the meat. And then the recipe also calls for butter and oil.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

How to Reverse Sear a Steak

Grind plenty of salt over the NY strip steak and let it come to room temperature for half an hour. Blend the garlic, butter and peppercorns then brush this over the meat and bake for half an hour or until the steak is 115 degrees F in the center. The exact time for perfectly cooked steak will depend on your oven and also how thick the steaks are.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

Let the steaks sit as you heat up some oil in a skillet then sear the steak for a couple of minutes per side. Let the pan seared steak rest then serve garnished with herbs.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

What to Serve with New York Strip Steak

There are a variety of side dishes that you can prepare when you reverse sear New York strip steak. Smoked potato salad, gouda cream cheese corn, watermelon cucumber salad, or oven roasted corn are all great options.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. Reverse sear a steak for the perfectly cooked steak!

Tips for Cooking Steak to Your Preferred Doneness

When you reverse sear strip steak, it can come out as perfectly cooked steak. You can either go by touch or use a meat thermometer.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

With the reverse seared New York strip steak method, it’s important not to cook the steak for too long in the oven because it will cook a little more (at least on the outside) during the final sear.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

You can press down on the steak to check the doneness if you’re familiar with this method. The more done it is, the firmer it will feel. If you’re not familiar with that, use a meat thermometer. This is the temperature the steak should be at the thickest part for your chosen doneness:

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!
  • Rare: 120 degrees F
  • Medium-rare: 135 degrees F
  • Medium: 145 degrees F
  • Medium-well: 150 degrees F
  • Well done: 160 degrees F
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

Anything over 160 degrees F in the center is going to be dry and chewy. With steaks thicker than ½-inch, insert the thermometer through the side (not the top) of the steak so it isn’t touching fat or bone. Don’t forget to let the steaks rest for 5 minutes or so before serving, for the most succulent result.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

There are many ways to make a tasty pan seared steak, but reverse searing is great because it gives you more control over how the meat is done. It makes it easier to get a perfectly cooked steak every time.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

You’ve probably eaten NY strip steak cooked in various ways, such as grilling or maybe sous-vide. But when you reverse sear a steak, it’s easier to get that juicy, charred crust on the outside and tender, juicy meat on the inside that we all love so much.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

Cooking the meat in the oven to begin with ensures the outside will dry out. This primes it perfectly for the searing stage of the process.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

So if this is a brand new cooking method to do, give it a try. You might even like it better than char-grilled steaks! Once you reverse sear New York steak, you will understand why it is such a popular method.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

FAQs: How to Reverse Sear a Steak

What’s good to serve with reverse seared New York strip steak?

There are so many sides that go perfectly when you reverse sear NY strip, or something meatier such as tomahawk. Are you in the mood for polenta fries, potato salad or mashed potatoes? Sweet potato wedges are always good too. You could make potatoes and onions in the air fryer, too. Or how about asparagus, green beans, onion rings or even a simple tomato salad? Brussels sprouts, broccoli, cauliflower cheese, and corn on the cob are more ideas.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for reverse seared New York strip steak. You will love this pan seared NY strip steak!

Reverse Seared New York Strip Steak Recipe

A New York strip steak.

Reverse Seared New York Strip Steak

5 from 72 votes
Course: Main Course, Meals
Cuisine: American
Keyword: beef
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 488kcal
Author: Bella Bucchiotti
Do you know how to reverse sear a steak and why this is such a great cooking method? Reverse seared New York strip steak is an easy recipe to follow. Out comes a truly juicy, tender and perfectly cooked steak.
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Ingredients

  • 16 Ounces steak New York Strip, 4 steaks, thick-cut
  • 3 Teaspoon coarse sea salt
  • 3 Teaspoon peppercorn fresh cracked, medley
  • 1 Tablespoon onion dip powder mix
  • 2 Teaspoon garlic minced, from can
  • ½ cup salted butter softened
  • 1 Tablespoon grapeseed oil

Instructions

  • Place steak onto a foil wrapped baking sheet.
  • Season both sides of the steak generously with salt.
  • **This tenderizes the steak and pulls moisture to the surface as it melts into the meat. Seasoning both inside and out**
  • Let steak come to room temp and allow the salt to fully dissolve. (about 30 minutes.)
  • Preheat the oven to 250 degrees F.
  • Add peppercorn, garlic cloves, and softened butter to a food processor or blender.
  • Puree until smooth.
  • Brush the steak on both sides with the butter.
  • Place into the oven on the center rack. Bake until steak reaches 115 degrees F.
  • *** This took us 35 minutes but times may vary so go by the internal temperature of the steak and not the clock. Allowing the steak to come to room temperature will shorten the cooking time. Cooking to 115 degrees F will provide medium rare steak, cook to 120 for medium. It will finish cooking as it is seared**
  • Remove from the oven. Rest steak on a wooden cutting board for 5 minutes as the skillet heats in the next step.
  • Heat a cast iron skillet over high heat.
  • Add grapeseed oil and swirl to coat to prevent sticking.
  • Sear steak 2 minutes per side. Rest on a wooden cutting board for 5 minutes.
  • Garnish with your favourite herbs, we recommend parsley.

Nutrition

Calories: 488kcal | Carbohydrates: 3g | Protein: 24g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 2008mg | Potassium: 361mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 744IU | Vitamin C: 0.5mg | Calcium: 38mg | Iron: 2mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Although NY strip steak is usually cooked with one method only, reverse seared New York strip steak uses two. Starting the steak in the oven and finishing it off with searing on the stove ensures a juicy, succulent and totally delicious result.

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Bella Bucchiotti

Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.

Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.

Welcome to xoxoBella! I am Bella Bucchiotti and I am a recipe developer, content creator and writer. Here you will find delicious recipes, travel inspiration, crafts, pet tips and more.

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Recipe Rating




  1. patricia k wrote:

    5 stars
    these photos are mouth watering! gonna give it a try.

    Posted 8.7.22 Reply
  2. zgrills wrote:

    5 stars
    Looks great, I also made a reverse seared New York Strip steak on my Z Grills 700D4E, once you try its perfect sear and tender bite, you might never go back to the grill again.

    Posted 12.19.22 Reply
  3. Kristen ketring wrote:

    5 stars
    I adore this method. I actually think salting it first thing with a bunch of salt made it a touch to salty but, I also put kansas city steak rub on it as well…soooo, probably my fault. Cooked it to a tee and accidentally had it in the oven at 250 for a tad to long, it registered 126 degrees before resting. BUT….weirdly after searing it in a cast iron for 2 minutes a side, it turned out like a ruth Chris’ steak. Perfect in all counts, except for the bit of salty. However, I put 2 springs of fresh thyme and some red onion chunks on it while searing and it really added some immaculate flavor. Rested, cut it, pink in the middle all over and enjoyed it like I was at a rich person’s restaurant. Absolutely would recommend this method, just be careful with the salt in the beginning.

    Posted 1.9.24 Reply
    • Bella Bucchiotti wrote:

      Reading your description is making me hungry! Thanks so much for the feedback. Glad you enjoyed your steak!

      Posted 1.12.24 Reply
  4. Danielle R. wrote:

    5 stars
    This recipe was phenomenal! Can’t wait to make it again!

    Posted 2.13.24 Reply