Use leftover steak for sandwiches, steak salads, or steak tacos.
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices gently in a skillet with a small amount of butter.
Reverse Seared NY Strip Steak
Make a reverse-seared New York strip steak with this easy stovetop and oven method. Cooking the steak low and slow, then finishing with a hot sear, gives you a juicy interior and a well-browned crust. This steak is naturally keto, paleo, and gluten-free, and works well for both weeknight dinners and special occasions.
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. 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
Storage and Reheating
Nutrition
Calories: 552.9kcalCarbohydrates: 0.01gProtein: 45.7gTotal Fat: 41.2gSaturated Fat: 18.1gTrans Fat: 0.2gCholesterol: 153.4mgSodium: 118.7mgPotassium: 609.5mgSugar: 0.01gNet Carbohydrates: 0.01g
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