Experience the ultimate in juicy, tender, and perfectly cooked steak with this reverse sear New York strip recipe. This foolproof method guarantees mouthwatering results every time, complete with a satisfying charred edge that will leave you craving more. The beauty of this recipe lies in its simplicity – just follow the easy steps to elevate your basic NY strip steak into a culinary masterpiece.If you enjoy the rich flavors and tender textures offered by this reverse sear New York strip, be sure to explore other mouth-watering options like my easy cast iron teriyaki flank steak, smoked tomahawk steaks, and herb-grilled New York steak with bacon and scallions. And for a delightful side dish, try pairing your steak with creamy polenta – the perfect complement to this show-stopping main course.
Why You’ll Love This Recipe
Experience the ultimate in steak cooking with this reverse sear New York strip recipe, where a perfectly cooked interior meets an expertly charred exterior. This foolproof method ensures exceptional results every time, without compromising on flavor or tenderness. By locking in moisture and retaining juices, the reverse-searing process yields a succulent and juicy New York strip that’s sure to impress.
How to Make Reverse Sear New York Strip
To season the steak to perfection, start by placing it on a foil-lined baking sheet. Generously sprinkle both sides with salt, allowing it to come to room temperature to facilitate even dissolution. Meanwhile, prepare the seasoning blend by combining peppercorns, garlic cloves, and softened butter in a food processor or blender. Blend until smooth, then brush the mixture evenly onto both sides of the steak. Next, preheat your oven to 250°F (121°C) and bake the steak until it reaches an internal temperature of 115°F (46°C), as measured with a meat thermometer. Once cooked, remove the steak from the oven and let it rest on a wooden cutting board for five minutes. To add a crispy crust, heat a cast-iron skillet over high heat and add a small amount of grapeseed oil. Sear the steak for two minutes per side, then set it aside to rest once more for an additional five minutes. Finally, garnish with your preferred herbs, slice the steak into desired portions, and serve.
Substitutions and Variations
Feel free to think outside the box when it comes to seasonings for your steak. Experiment with different blends and seasonings that you enjoy, in addition to the suggested options. If dairy is not your thing or you want a distinct flavor profile, consider swapping out garlic butter for a dairy-free alternative or a drizzle of olive oil. You can also substitute butter altogether by using another neutral-tasting oil like avocado or canola oil if grape seed oil isn’t available.
How to Store Reverse Sear NY Strip Steaks
When storing leftovers from your perfectly cooked steak, it’s essential to keep them in an airtight container within the refrigerator. This will ensure they remain safe and flavorful for up to three days. However, when it comes to freezing, I strongly advise against it. Freezing can significantly impact the texture of the steak, making it less appealing to consume. For the best possible outcome, I recommend savoring your cooked steak fresh, rather than freezing it.
Top Tips
To achieve optimal results with this reverse sear New York strip recipe, opt for thick-cut steaks that effortlessly cook to perfection and retain their juiciness. It’s essential to generously season your steak with salt prior to cooking, allowing the salt to dissolve and tenderize the meat as it sits at room temperature for about 30 minutes. Temperature control is crucial; utilize a thermometer to ensure your steak reaches 115°F for medium rare or 120°F for medium in the oven. Finally, don’t overlook the importance of resting – allow your steak to sit for 5 minutes after both the oven and searing processes, permitting the juices to redistribute and resulting in an unparalleled flavor and texture.
Reverse Sear NY Strip FAQs
When it comes to cooking New York strip steaks, many cooks swear by the reverse sear method. This technique involves initially cooking the steak in a low-temperature oven before finishing it with a high-heat sear. The benefits of this approach are twofold: it allows for a more evenly cooked and juicier final product, as the gradual cooking process helps to achieve the desired doneness without overcooking the exterior.The reverse sear method is particularly popular because it gives cooks greater control over the final product. By slowly cooking the steak in the oven, you can precisely regulate the temperature and doneness, making it easier to achieve a perfectly cooked steak every time.While there are many ways to cook a delicious pan-seared steak, the reverse sear method has a distinct advantage: it makes it simpler to achieve that coveted combination of a juicy, charred crust on the outside and tender, juicy meat on the inside. This is because the slow cooking process allows the heat to penetrate deeper into the meat, resulting in a more consistent doneness throughout.One of the keys to achieving this perfect doneness is using a meat thermometer to gauge the internal temperature of the steak. For a medium-rare New York strip, aim for an internal temperature of 130°F, while a medium steak should reach 140°F. By monitoring the temperature, you can ensure that your steak is cooked to your desired level of doneness.Finally, it’s essential to let your steak come to room temperature before cooking. This helps to guarantee even cooking by ensuring that the heat penetrates the meat uniformly. Without this step, you may end up with a steak that has a cold center, which can be unsatisfying and unappetizing.
Reverse Sear New York Strip Steak Recipe
Reverse Sear New York Strip Steak
As the culinary mastermind behind Bella Bucchiotti, I’m excited to share with you the art of reverse searing a steak. This technique yields a succulent, tender, and perfectly cooked New York strip steak that’s sure to impress. The key is in the timing and patience, as the slow-cooked crust gives way to a juicy interior. With only 30 minutes of prep time and 40 minutes of cooking time, this recipe is surprisingly easy to follow. And for a reward of four mouthwatering servings, it’s well worth the investment. In total, you’ll spend about an hour and 10 minutes bringing this culinary masterpiece to life.
Instructions
To prepare the steak, place it onto a foil-wrapped baking sheet and generously season both sides with salt. Allow the salt to fully dissolve by letting the steak come to room temperature over the course of about 30 minutes. Preheat your oven to 250 degrees Fahrenheit.
Next, combine peppercorn, garlic cloves, and softened butter in a food processor or blender and puree until smooth. Brush both sides of the steak with this flavorful butter, then place it on the center rack of the preheated oven. Bake until the steak reaches an internal temperature of 115 degrees Fahrenheit.
Once the steak is cooked to your liking, remove it from the oven and let it rest for five minutes on a wooden cutting board while you prepare the skillet. Heat a cast iron skillet over high heat, adding grapeseed oil and swirling it to coat the surface and prevent sticking.
Sear the steak in the skillet for two minutes per side, then transfer it back to the cutting board where it can rest for an additional five minutes before being served. To finish, garnish with your favorite herbs, such as parsley.
Notes
When cooking the reverse sear New York strip recipe, it’s essential to select thick-cut steaks, which yield perfect doneness and retain their juiciness and rich flavors. Prior to preheating your oven, generously season the steak with salt, allowing it to sit at room temperature for approximately 30 minutes, enabling the salt to fully dissolve and tenderize the meat.Temperature control is crucial in achieving the ideal level of doneness. Utilize a meat thermometer to monitor both oven and searing temperatures. For medium-rare, aim for an internal temperature of 115 degrees Fahrenheit, while medium steak reaches 120 degrees. It’s also vital not to overlook the resting process. After the steak emerges from the oven and again after searing, allow it to rest for five minutes, permitting the redistribution of juices and resulting in a more flavorful and succulent final product.