Reverse Sear New York Strip Steak
Reverse sear New York strip steak cooks slowly in the oven before a hot cast iron sear for an evenly cooked center and browned crust.
Servings: 4
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
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.
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
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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