Reverse Seared New York Strip Steak

What Is a Reverse Sear?

Reverse searing is a great way to cook thick steaks or roasts. You start by cooking the meat slowly in the oven, then finish it with a quick sear in a very hot pan.

Unlike regular searing, where the meat is browned first, reverse searing starts in the oven to make sure it cooks evenly. The last step is to sear it quickly in a hot pan with butter to give it a golden, crispy crust.

This technique works really well for thick cuts of meat like cowboy ribeye, tomahawk steak, or prime rib.

The result is juicy, tender meat with no overcooked edges.

Is Reverse Searing a Healthy Way To Cook?

Yes, reverse searing may be healthier than grilling or high-heat searing.

According to Harold McGee, the Maillard Reaction is a complex chemical process that happens when proteins and sugars in food are exposed to heat, above 300°F (150°C). In his book

In Food and Cooking, McGee explains that the Maillard Reaction creates hundreds of new flavor compounds, giving roasted, seared, or grilled foods their rich flavors and browned colors.

However, too much browning can cause issues.

Overcooking or charring meat can produce harmful chemicals called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons), which may pose health risks if eaten frequently.

Reverse searing reduces these risks by using low heat first and then quickly searing for a minute at high heat, helping you avoid burning the meat while still creating a delicious golden-brown crust.

What You Need

I chose New York strip steaks because they are thick which is what you want for reverse searing.

Their even shape makes them cook evenly, and the fat running through the meat adds a lot of flavor.

You can also use prime rib or very thick rib steaks, called cowboy ribeyes.

• 2 New York strip steaks (about 1 ½ inches thick)
• kosher salt or flaky sea salt
• Freshly ground black pepper
• 1 tablespoon cooking oil
• 2 tablespoons unsalted butter

How To Reverse Sear a NY Strip Steak

1. Remove the steaks from the fridge 20 minutes before cooking and pat them dry with paper towels to remove excess moisture.
2. Season generously with kosher salt and freshly ground black pepper on all sides.
3. Preheat your oven to 250°F (120°C).
4. Place a wire rack on a baking sheet lined with aluminum foil. Place the steaks on the rack, leaving a few inches of space between them.
5. Transfer the baking sheet to the oven and cook until the internal temperature reaches 115°F (46°C) for medium-rare or 125°F (52°C) for medium with an instant-read meat thermometer. This will take about 30 minutes, depending on the thickness of the steaks.
6. Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat.
7. Add 1 tablespoon of olive oil and a pat of butter to the pan and place the steaks in the skillet.
8. Sear each side no more than 30 seconds until a deep golden-brown crust forms.
9. Tilt the skillet slightly to pool the melted butter, and use a spoon to baste the steaks for a few seconds.
10. Serve hot.

Searing Temperatures For Strip Steaks

Use these times to gauge how well your steak is cooked in the oven. Keep in mind, every oven is different, so monitor your steak closely to avoid overcooking.

After 15 minutes, pull the rack from the oven and insert an instant-read meat thermometer in the center.

• Rare: 105°F (17–25 minutes)
• Medium Rare: 115°F (22–30 minutes)
• Medium: 125°F (27–35 minutes)
• Medium Well: 135°F (32–40 minutes)

Serving Suggestions

While the steak is in the oven, you can get your sides ready.

I made this steak with garlic mashed potatoes, sweet coleslaw, and reheated roasted broccoli with garlic made earlier in the day.

• Sides: Easy sides can be made while the steak is in the oven. Try stovetop cheddar mac and cheese, steamed broccoli and carrots, boiled cauliflower, or a fresh carrot salad.
• Wine: Pair with red wine like Cabernet Sauvignon, Pinot Noir, or Malbec.
• Sauce: Serve with creamy horseradish sauce or bearnaise sauce. Ketchup works too!

Storage and Reheating

This reverse seared steak dinner was a big meal and I had leftover steak for sandwiches the next day. You can also make steak salads, or tacos.

Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Gently heat slices in a skillet with a bit of butter.

Summary

Reverse searing is a great way to cook thick steaks or roasts. You start by cooking the meat slowly in the oven, then finish it with a quick sear in a very hot pan.

This helps the steak cook evenly, stay juicy inside, and get a crispy crust on the outside.

Reverse searing works best for thick steaks and roasts. This makes it a healthier cooking method.

By cooking meat slowly at low temperatures first and then finishing with a quick high-heat sear, reverse searing lowers the risk of overcooking or burning while preserving flavor and texture. This makes it a practical and healthier cooking method.

If you haven’t tried reverse searing yet, give it a go. It’s a simple way to make sure your steak is cooked just right and tastes amazing.