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This reverse sear New York strip recipe delivers a truly juicy, tender, and perfectly cooked steak. With this easy, foolproof method, you’ll also get a deliciously irresistible charred edge that will have you savor every bite.

Sliced Reverse Seared New York Strip Steak showing medium-rare cooking, seasoned with herbs, on a wooden board.

This reverse sear New York strip recipe is the best method to cook steak. It’s foolproof and great every time. This easy-to-follow recipe will take a basic NY strip steak to another level of deliciousness with its perfectly cooked, tender, and juicy results.

If you enjoy this recipe, you’ll also love my easy cast iron teriyaki flank steak, smoked tomahawk steaks, and herb-grilled New York steak with bacon and scallions. And this creamy polenta makes a wonderful side dish.

Steaks showing how to reverse sear a New York Strip Steak, garnished with parsley on a wooden board.

Why You’ll Love This Recipe

Perfectly Cooked: This reverse sear New York strip recipe guarantees a perfectly cooked steak, inside and out, with a deliciously charred edge.
Foolproof: It’s not only easy to make but guarantees perfect results every single time.
Juicy: Reverse-searing meat helps lock in the moisture, making this New York strip incredibly juicy.

Close-up of sliced, perfectly cooked steak showing a pink interior and charred crust.

Reverse Sear NY Strip Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Steak (New York Strip): This is the star of the recipe. The New York strip steak, also known as top loin steak, is a tender, well-marbled cut of beef that’s perfect for special occasions or a delicious, hearty meal.
Coarse Sea Salt and Peppercorn: These will be used to season the steak and the freshly cracked peppercorn will add a delicious, bold flavor to the dish.
Garlic: The minced garlic will infuse the steak with a rich, aromatic flavor.
Onion Dip Powder Mix: This unexpected ingredient will add a zesty, savory twist to the steak.
Butter: The softened butter will be used to rush onto the steak, adding a rich, velvety finish to the dish.
Grapeseed Oil: This will be used to sear the steak as it has a higher smoke point than olive oil, making it perfect for high-temperature cooking.

Raw NY strip steaks laid out on a white dish with various seasonings and a meat thermometer on a wooden table.

How to Make Reverse Sear New York Strip

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season the Steak: Place the steak on a foil-wrapped baking sheet and generously season both sides with salt. Let it come to room temperature to allow the salt to dissolve.
Prepare the Seasoning: Add the peppercorn, garlic cloves, and softened butter to a food processor or blender and puree until smooth. Brush both sides of the steak with the mixture.
Cook the Steak in the Oven: Place the steak in a preheated 250 degrees F oven and bake until it reaches 115 degrees F (use a meat thermometer to check this).
Let the Steak Rest: Remove the steak from the oven and let it rest on a wooden cutting board for 5 minutes.
Sear the Steak: Heat a cast iron skillet over high heat and add grapeseed oil. Sear the steak for 2 minutes per side.
Garnish and Serve: Let the steak rest for another 5 minutes and garnish with your favorite herbs, then slice and serve.

Sliced medium-rare NY strip steak on a plate with a side of vegetables.
Reverse Sear New York Strip Steaks with visible grill marks and garnished with herbs, served on parchment paper.

Substitutions and Variations

Other Seasonings: Don’t be afraid to get creative with your seasonings. You can use any of your favorite steak seasonings or spice blends in pace with the suggested ones.
Butter Substitute: If you’re dairy-free or prefer a different flavor, you can use a dairy-free butter substitute or even a drizzle of olive oil instead of garlic butter.
Different Oils: If you don’t have grape seed oil on hand, you can use another high smoke point oil like avocado oil or canola oil.

Pan seared NY strip steak seasoned with herbs on parchment paper.

Serving Suggestions

Starters: A great starter 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.

Pan seared steaks, perfectly cooked and garnished with herbs on a wooden board.
Sliced reverse-seared New York Strip Steak served with green beans and mashed potatoes.

How to Store Reverse Sear NY Strip Steaks

Store: Leftovers will keep in an airtight container in the fridge for up to 3 days.
Freeze: Freezing cooked steak is not recommended as it can affect the texture. I recommend making it fresh for the best results.

Pan-seared steak seasoned with herbs, served with slices of yellow pepper on a wooden board.

Top Tips 

Choose the Right Steak: For this reverse sear New York strip recipe, I recommend choosing thick-cut steaks. They’re easier to cook to the perfect doneness and always turn out juicy and full of flavor.
Generously Season and Let It Sit: Before you even preheat your oven, make sure to season your steak with a good amount of salt. This will help to tenderize the steak and draw out moisture. Let it sit at room temperature for about 30 minutes to allow the salt to dissolve fully.
Monitor the Temperature: The key to getting your steak just right is to monitor the temperature, both in the oven and during the searing process. Use a meat thermometer to make sure that your steak reaches 115 degrees F in the oven for a perfect medium rare, or 120 for a medium steak.
Don’t Skip the Resting: After your steak comes out of the oven and again after it’s been seared, make sure to let it rest for 5 minutes. This allows the juices to be redistributed, resulting in a more flavor and juicy steak.

Pan grilled Reverse Seared New York Strip Steak with seasoning and herbs on parchment paper.

Reverse Sear NY Strip FAQs

What is a reverse sear and why is it used for New York strip steaks?

The reverse sear method involves cooking the steak in a low-temperature oven before finishing it with a high-heat sear. This allows for a more evenly cooked and juicier steak, as the gradual cooking process in the oven helps to achieve the desired doneness without overcooking the exterior.

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.

Is the reverse sear method superior to other ways of cooking 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.

How can I determine the perfect doneness of my steak?

The best way to determine the doneness of your steak is to use a meat thermometer. For a medium-rare New York strip, aim for a temperature of 130°F, and 140°F for medium.

Why is it important to let the steak come to room temperature before cooking?

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.

Four pan-seared steaks with seasoning on a wooden cutting board.

Reverse Sear New York Strip Steak Recipe

5 from 82 votes

Reverse Sear New York Strip Steak

By: Bella Bucchiotti
Do you know how to reverse sear a steak and why this is such a great cooking method? This reverse sear New York strip steak is an easy recipe to follow. Out comes a truly juicy, tender and perfectly cooked steak.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4

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.
  • 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.
  • 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 favorite herbs, we recommend parsley.

Notes

Choose the Right Steak: For this reverse sear New York strip recipe, I recommend choosing thick-cut steaks. They’re easier to cook to the perfect doneness and always turn out juicy and full of flavor.
Generously Season and Let It Sit: Before you even preheat your oven, make sure to season your steak with a good amount of salt. This will help to tenderize the steak and draw out moisture. Let it sit at room temperature for about 30 minutes to allow the salt to dissolve fully.
Monitor the Temperature: The key to getting your steak just right is to monitor the temperature, both in the oven and during the searing process. Use a meat thermometer to make sure that your steak reaches 115 degrees F in the oven for a perfect medium rare, or 120 for a medium steak.
Don’t Skip the Resting: After your steak comes out of the oven and again after it’s been seared, make sure to let it rest for 5 minutes. This allows the juices to be redistributed, resulting in a more flavor and juicy steak.

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
Like this recipe? Rate and comment below!

Although NY strip steak is usually cooked with one method only, reverse sear 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 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.

 

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Recipe Rating




7 Comments

  1. 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.

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

  2. 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.