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Reverse sear New York strip steak is my favorite way to cook this cut because it’s much easier to control the doneness from edge to edge. The steaks cook slowly in a low oven before getting a quick sear in a very hot cast iron skillet for that browned crust. This version also gets a garlic, peppercorn and butter coating before it goes into the oven. A meat thermometer does most of the work here, so there’s much less guessing when it’s time to pull the steaks.
Why You’ll Love It
Reverse searing cooks New York strip steak slowly in the oven before a hot cast iron sear, giving you more control over the center and a browned crust outside.
More control over doneness: Cooking the steak slowly in a low oven makes it easier to monitor the internal temperature before the final sear.
A really good crust: The steaks finish in a very hot cast iron skillet for 2 minutes per side, giving the outside time to brown quickly.
Garlic butter coating: Butter, fresh garlic and cracked peppercorns coat the steaks before they go into the oven.
Reader-tested method: Several readers have said this was their first time reverse searing and were surprised by how manageable the technique was. It’s not hard to reverse sear NY steak at all.
Carnivores might also enjoy cast iron teriyaki flank steak, smoked tomahawk steaks and herb-grilled New York steak with bacon and scallions.
Reverse Sear NY Strip Recipe Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
New York strip steaks: Choose thick-cut steaks for this method. Thicker steaks give you more time to develop a crust during the final sear without overcooking the center.
Coarse sea salt: Season the steaks before cooking and give the salt about 30 minutes to dissolve. One reader who also added steak seasoning found hers a little salty, so keep any additional salty seasoning in mind.
Peppercorns: Freshly cracked peppercorns are blended into the butter mixture for plenty of pepper flavor.
Onion dip powder: This adds another savory layer to the butter mixture.
Garlic: Fresh minced garlic gets blended with the peppercorns and butter before brushing it over the steaks.
Butter: Use softened salted butter so it blends easily and can be brushed over both sides of the steaks.
Grapeseed oil: Its high smoke point makes it a good choice for the very hot cast iron sear. Avocado or canola oil can also work.
Parsley: Optional for garnishing the finished steaks.
How to Make Reverse Sear New York Strip
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Salt the steaks: Place the steaks on a foil-lined baking sheet, season both sides generously with salt and let them sit for about 30 minutes.
Make the garlic butter: Blend the cracked peppercorns, garlic and softened butter until smooth, then brush the mixture over both sides of each steak.
Slow cook the steaks: Bake at 250°F until the internal temperature reaches 115°F for medium rare. Use a meat thermometer rather than relying only on cooking time.
Rest and heat the skillet: Transfer the steaks to a cutting board and let them rest for 5 minutes while heating a cast iron skillet over high heat.
Sear: Add the grapeseed oil and sear the steaks for 2 minutes per side.
Rest again: Let the steaks rest for another 5 minutes before slicing and serving.
Substitutions and Variations
Change the seasoning: Use your favorite steak seasoning in place of the onion dip mix, but reduce the added salt if your seasoning blend already contains plenty of it.
Use another high-heat oil: Avocado or canola oil can replace the grapeseed oil for searing.
Add fresh herbs: One reader added fresh thyme while searing and really liked the extra flavor. Rosemary would also work well with the garlic butter.
Try another thick steak: The same general reverse-sear technique can work with other thick steaks, but use internal temperature rather than time to determine doneness.
Serving Suggestions
Appetizers: A great appetizer to lead into your main course of reverse sear New York strip is a light, fresh salad or a flavor-packed soup. For instance, a creamy gouda cream cheese corn would compliment the robust flavor of the steak perfectly.
Side dishes: When it comes to choosing the perfect side dish to accompany your reverse sear New York strip, the sky’s the limit. Anything from a smoked potato salad or comforting mashed potatoes to some crispy polenta fries or sweet potato wedges would be a great choice. If you’re in the mood for something a bit healthier, asparagus, green beans, or a simple tomato salad would also work as a treat. Don’t forget a homemade garlic herb compound butter, too!
How to Store
Store: Keep leftover steak in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze cooked steak, although the texture won’t be quite the same after thawing and reheating. Wrap it well and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat steak gently so you don’t take it far beyond its original doneness. Sliced steak can also be served cold in salads or sandwiches.
Top Tips
Choose thick-cut steaks: I prefer thick steaks for reverse searing because you have more control over the center before giving the outside that final hot sear.
Use a meat thermometer: Temperature matters much more than an exact oven time here. Start checking before you think the steak is ready so you don’t overshoot your target.
Watch the salt: The steaks are salted generously at the beginning, and the recipe also uses salted butter and onion dip mix. If you’re adding another steak seasoning, check whether it contains salt first. One reader found hers a little salty after adding an additional rub.
Remember the temperature will keep rising: The steak doesn’t stop cooking the second it leaves the oven, and you’re still going to sear it afterward. Pulling it at the right temperature before the sear is important.
Give it the final rest: Let the steak sit for 5 minutes after searing before slicing into it.
Reverse Sear NY Strip FAQs
This recipe cooks the steaks in a 250°F oven until they reach 115°F for medium rare before the final cast iron sear. Use an instant-read meat thermometer and remember that the internal temperature will continue to rise during resting and searing.
The exact oven time depends on the thickness of your steaks and their starting temperature, so use internal temperature rather than the clock to decide when they’re ready. Once they reach the target temperature, this recipe finishes them with a 2-minute sear on each side.
Allowing the steak to come to room temperature before cooking helps guarantee even cooking. This can result in a steak that is cooked to the same level of doneness throughout, rather than a steak that has a cold center.
Reverse Sear New York Strip Steak Recipe
Reverse Sear New York Strip Steak
Equipment
- Food Processor or Blender
Ingredients
- 4 New York strip steaks, thick cut, about 4 Ounces each
- 3 Teaspoons sea salt, coarse
- 3 Teaspoons peppercorns, freshly cracked
- 1 Tablespoon onion dip, powder mix
- 2 Teaspoons garlic, minced
- ½ Cup salted butter, at room temperature
- 1 Tablespoon grapeseed oil, or similar
- parsley, for garnish
Instructions
- Place steak onto a foil wrapped baking sheet. Season both sides of the steak generously with salt.
- Let steak come to room temperature, about 30 minutes, allowing the salt to fully dissolve.
- Preheat the oven to 250°F.
- Add the peppercorns, garlic, onion dip mix 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 the steak reaches an internal temperature of 115°F.
- 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 parsley or your favorite herbs.
Notes
Use a meat thermometer: Temperature matters much more than an exact oven time here. Start checking before you think the steak is ready so you don’t overshoot your target.
Watch the salt: The steaks are salted generously at the beginning, and the recipe also uses salted butter and onion dip mix. If you’re adding another steak seasoning, check whether it contains salt first. One reader found hers a little salty after adding an additional rub.
Remember the temperature will keep rising: The steak doesn’t stop cooking the second it leaves the oven, and you’re still going to sear it afterward. Pulling it at the right temperature before the sear is important.
Give it the final rest: Let the steak sit for 5 minutes after searing before slicing into it.
Nutrition
Reverse searing has become my favorite way to cook a New York strip because there’s so much more control over the internal temperature before that final sear. The garlic and peppercorn butter adds plenty of flavor, while the hot cast iron finish gives the steaks their browned crust. Keep a meat thermometer nearby and let temperature, rather than the clock, tell you when they’re ready.
Other Recipes to Try
- If you’ve enjoyed this recipe, check out this Savory Steak and Squash Salad.
- These Bacon Steak Wraps feature an easy homemade blue cheese dressing!
- Another great dish is Seared Steak Nachos with Tomatillo Serrano Salsa.
- For a lighter appetizer, try this crunchy Steak and Shiitake Mushroom Crostini!
- And Simple Marinated Grilled Flank Steak Tacos are also amazing.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Tried the reverse sear New York strip steak for date night and wow, it came out just like a steakhouse. The inside was so juicy and the crust was perfect. I was nervous about the technique at first but it was surprisingly easy.
This reverse sear New York strip is incredibly juicy and perfectly charred! A steak lover’s dream!
It’s my first time reverse searing steak. I am totally impressed. Best steak I’ve made!
This was a new technique for me, so thanks for the easy-to-follow instructions! This came out perfect and it is our new favorite way to enjoy steak!
Glad you all enjoyed it!
This is my favorite way to cook a NY strip! Love it! I like mine cooked to about 125°F and my husband likes his cooked to 138°F. It is so easy to do.
It’s also my favorite way to make it. Glad you love it too!
This recipe was a pleasant surprise! So much flavor packed into one dish.
The perfect steak! I need to make this again.
The steak was awesome! It was like the ones you get from a restaurant.
This recipe was phenomenal! Can’t wait to make it again!
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.
Reading your description is making me hungry! Thanks so much for the feedback. Glad you enjoyed your steak!
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.
these photos are mouth watering! gonna give it a try.