Reverse-Seared New York Strip Steak

What Is a Reverse Sear?

Reverse searing is a method for cooking thick steaks and roasts. The meat cooks slowly in a low oven until it is nearly done, then finishes with a quick sear in a very hot skillet.

Unlike traditional searing, which browns the meat first, this method promotes even cooking from edge to edge. The final sear with oil and butter creates a deeply browned crust while keeping the inside juicy and tender.

Reverse searing works best with thick cuts such as New York strip, cowboy ribeye, tomahawk steak, and prime rib.

Is Reverse Searing a Healthy Way To Cook?

Reverse searing cooks most of the steak at a low temperature and requires only a brief sear over high heat. This makes it easier to avoid burning or charring the meat while still creating a golden-brown crust.

Overall nutrition depends on the cut of steak, portion size, and the amount of oil and butter used.

What You Need

New York strip steaks are ideal for reverse searing because their thickness and uniform shape help them cook evenly. Their marbling also adds plenty of flavor.

You can also use thick-cut ribeyes, cowboy steaks, tomahawk steaks, or a prime rib roast.

• 2 New York strip steaks, about 1½ inches thick
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon high-smoke-point oil, such as avocado or vegetable oil
• 2 tablespoons unsalted butter

How To Reverse Sear a NY Strip Steak

1. Take the steaks out of the refrigerator 30-40 minutes before cooking. Pat them dry with paper towels and season generously with kosher salt.
2. Preheat the oven to 250°F (120°C).
3. Season the steaks on all sides with freshly ground black pepper.
4. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the steaks on the rack, leaving a few inches between them.
5. Bake until an instant-read thermometer inserted into the thickest part registers 115°F (46°C) for medium-rare or 125°F (52°C) for medium. This usually takes 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 the oil. When it is shimmering, place the steaks in the skillet.
8. Sear for about 45 seconds. Flip the steaks, add the butter, and sear the other side for about 45 seconds.
9. Tilt the pan slightly and baste the steaks with the melted butter for 30 seconds.
10. Rest for 3 minutes, then slice against the grain and serve.

Oven Temperatures for Strip Steak

Use the internal temperature, not the cooking time, to determine when the steak is ready to come out of the oven. The times below are estimates for steaks about 1½ inches thick.

After 15 minutes, slide out the oven rack and insert an instant-read thermometer into the thickest part 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)

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: Make these while the steak is in the oven. Try stovetop cheddar mac and cheese, steamed broccoli and carrots, boiled cauliflower, or a fresh carrot salad or sautéed white button 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.

More Beef Recipes

• Medium-Rare NY Strip Steak
• Top Round Stir Fry
• Beef Stir Fry With Peppers and Onions
• Marinated Chuck Steak
• Instant Pot Beef Chili Recipe

For more easy steak dinners, visit Easy Steak Recipes for Dinner.