Reverse-seared New York strip steak is cooked low and slow in the oven and finished with a quick sear in a hot pan to create a golden brown, crispy crust. By reverse searing, you can make perfectly cooked steak at home every time. This is simple to do. All you need is a thick steak, salt, pepper, a little oil, and some butter.
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, tomahawk steaks, 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 oil with a high smoke point, such as avocado oil or vegetable oil
- 2 tablespoons unsalted butter
How To Reverse Sear a NY Strip Steak
- Take the steaks out of the fridge 30–40 minutes before cooking and pat them dry with paper towels. Season generously with kosher salt.
- Preheat the oven to 250°F (120°C).
- Season with freshly ground black pepper on all sides before cooking.
- 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.
- Place the pan in 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 usually takes about 30 minutes, depending on the thickness of the steaks.
- Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat.
- Add olive oil and butter to the pan and place the steaks in the skillet.
- Sear each side about 45 seconds, flipping once, until a deep golden-brown crust forms.
- Tilt the pan slightly and baste the steaks with the melted butter for 30 seconds.
- Slice the meat against the grain and 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 of the steak.
- 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)
Top Tips
- Make sure your steak is thick. Flank, skirt, or thin cut rib steak will cook too quickly for this to work. You are better off searing those in a pan.
- Salt generously when you take the steak out of the fridge to help draw out moisture.
- Season with black pepper before placing it in the oven.
- Preheat your skillet until it’s very hot before searing to get a good crust.
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 o sauteed mushrooms.
- 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.
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 cook steak just right and tastes amazing.
FAQ
For a 1 ½-inch thick steak, cook it in the oven at 250°F for about 25–30 minutes until it reaches 110–115°F for rare, 120–125°F for medium-rare, or 130–135°F for medium. After that, sear the steak in a super hot pan for no more than 1 minute on each side to get a crispy crust.
Use a meat thermometer to check the internal temperature. Remove the steak when it is 10–15°F below your desired final doneness (e.g., 120°F for rare or 130°F for medium-rare)
Yes! While a heavy skillet is great for creating a great crust, you can finish the steak on a hot grill for the final sear.
Reverse Seared NY Strip Steak
Ingredients
- 2 pounds New York strip steaks, 2 steaks about 1 ½ inches thick
- kosher salt
- Freshly ground black pepper
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter
Instructions
- Take the steaks out of the fridge 30–40 minutes before cooking and pat them dry with paper towels. Season generously with kosher salt.
- Preheat your oven to 250°F (120°C).
- Season with freshly ground black pepper on all sides before cooking.
- 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.
- Transfer the baking sheet to the oven and cook until the internal temperature reaches 115°F for medium-rare or 125°F for medium with an instant-read meat thermometer. This will take about 30 to 45 minutes, depending on the thickness of the steaks.
- Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat.
- Add 1 tablespoon of olive oil and a tablespoon of butter to the pan and place the steaks in the skillet.
- Sear each side about 45 seconds, flipping once, until a deep golden-brown crust forms.
- Tilt the pan slightly and baste the steaks with the melted butter for 30 seconds.
- Tilt the pan slightly and baste the steaks with the melted butter for 30 seconds.
Notes
- mac and cheese
- steamed broccoli and carrots
- boiled cauliflower
- roasted russet potatoes with garlic
- steamed red potatoes
- sweet coleslaw
Felice Kaufman says
Mikey liked it ❤️
Jon says
This is a great way to cook steak. I made it last night and it was juicy and soft. Thanks!
Bradley says
Family loved this!