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A New York strip steak.

Reverse Seared New York Strip Steak

5 from 40 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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  • 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.


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.