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 oven-and-stovetop method. Cooking the steak low and slow, then finishing it with a hot sear, creates a juicy interior and a well-browned crust. Naturally keto and gluten-free, this steak works well for 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.
- 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.
- 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.
- Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat.
- Add the oil. When it is shimmering, place the steaks in the skillet. Sear for about 45 seconds. Flip the steaks, add the butter, and sear the other side for about 45 seconds.
- Tilt the pan slightly and baste the steaks with the melted butter for 30 seconds.
- Rest for 3 minutes, then slice against the grain and serve.
Notes
Storage and Reheating: Use leftover steak for sandwiches, steak salads, or steak tacos.
Nutrition
Calories: 552.9kcalCarbohydrates: 0.01gProtein: 45.7gTotal Fat: 41.2gSaturated Fat: 18.1gCholesterol: 153.4mgSodium: 118.7mgPotassium: 609.5mgSugar: 0.01g
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