Reverse Sear New York Strip Steak
Want to master restaurant-quality steak at home? This reverse sear New York strip steak method is easier than you think and gives perfect results every time.
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 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 parsley or your favorite herbs.
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.
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
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