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.
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.
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.
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.
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.
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.
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.
Tips for Cooking Steak to Your Preferred Doneness
A reverse seared New York strip steak can come out as perfectly cooked steak. You can either go by touch or use a meat thermometer.
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.
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:
- Rare: 120 degrees F
- Medium-rare: 135 degrees F
- Medium: 145 degrees F
- Medium-well: 150 degrees F
- Well done: 160 degrees F
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.
Why is Reverse Searing Such a Popular Method?
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.
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.
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.
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!
FAQs: How to Reverse Sear a 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. 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.
Reverse Seared New York Strip Steak Recipe
Reverse Seared New York Strip Steak
- 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
- 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.
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.
Other Recipes You Will Love
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, 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.