Use A Good Meat Thermometer
Getting the reverse sear steak temperature right is an important step in this recipe.
I recommend using an instant read meat thermometer or even better, a probe thermometer, for best results and to ensure that youre cooking your steak to the perfect internal temperature. Using one of the thermometers linked here is ideal because they are very accurate and read very quickly. If you use a random one that takes a while to register the temperature, your steak may be overcooked by then.
Cook The Steak In The Oven
When cooking the steak in the oven, use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. Once 15 minutes passes, check the temperature and continue checking every 5 minutes until you hit:
- 90 to 95ºF for medium-rare
- 100 to 105ºF for medium
The steaks will finish cooking in the skillet and continue to increase in temperature, so you dont want to cook the steak in the oven completely.
Reverse Seared New York Strip With Crispy Mushrooms
- 2 Pre® New York Strip Steaks
- 1 Tbsp Kosher salt
- 2 Tbsp high temperature cooking oil
- 3 Tbsp unsalted butter
- 3 cloves garlic, smashed
- 8 ounces fresh mushrooms
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Pan Seared New York Strip Steak
This incredibly tasty and perfectly Pan Seared New York Strip Steak is easier than you may think to make! It’s a super simple method that results in steakhouse restaurant quality steaks every time! My perfect medium rare NY strip steaks are on the table in just 15 minutes for a fabulous date night or special occasion meal!
These perfectly pan seared ribeye steaks are equally tasty, try them out too! Hibachi Steak and Shrimp is another delicious ‘better than restaurant’ quality meal to make at home!
The perfect restaurant quality steak is easy to make at home with this pan seared New York strip steak method!
Garlic And Herb Reverse Seared New York Strip Steak
2 boneless New York strip steaks, 1 1/2 to 2 inches thick
Salt and freshly ground black pepper, or steak rub as needed
1 T. canola oil
4 cloves garlic, peeled and crushed with the side of a chefs knife
12 cherry or grape tomatoes
3 sprigs fresh thyme
3 sprigs fresh rosemary
Thirty minutes before cooking, remove the steaks from the refrigerator. Place on a wire rack.
Season steaks with salt and pepper or steak rub and place in the center of a preheated 275 degree oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 115-120 degrees, about 20 to 30 minutes.
Remove steaks and tent with tin foil.
Set a heavy bottom pan cast iron is perfect over medium-high heat. When the pan begins to smoke, add oil to coat the bottom of the pan.
Add steaks and sear one side to golden brown, about 1-2 minutes. Flip steaks and sear for another minute, or more if you like your steak well-done.
Add the butter and optional garlic, tomatoes, thyme and rosemary. When butter melts, tilt pan slightly to pool butter on one side. Baste steaks with melted butter for 1-2 minutes, until the bottom of the steak is golden brown.Remove steaks to a cutting board and rest for 1 minute. Slice on a bias and serve immediately, garnished with steak drippings, garlic and tomatoes. Makes 2 to 4 servings.
The Daily Meal/Tribune News Service
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Benefits Of The Reverse Sear Method
Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F and then seared afterward in a preheated cast iron skillet.
Reverse Seared Ny Strip Steaks Made By My Man
Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our back yard. Thank you so very much, Chris, for your tips and advice on my last steak grilling post!
After doing a bit of reading, my husband wanted to try the reverse sear technique. Contrary to conventional methods, this means roasting the meat very slowly at low temp first and THEN searing it at the end. Reverse searing leaves you with the most evenly cooked steak you can imagine.
We followed the recommendations exactly and we were absolutely thrilled with the steaks. My middle son, who has never been excited about eating steak, even asked for seconds. I can not believe what a difference the reverse sear technique makes!
It does take a while to cook this way, so plan ahead.
On a weekend, this would be an amazingly easy meal. We decided to try this on a week night and as a result, the steak were not finished until much later than we typically eat.
Any number of different rubs would have been great on these steaks. However, we wanted to test the method to see how it stood on its own. With nothing more than a bit of salt and pepper, these steaks absolutely rocked. I can hardly wait to make this again!
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Salt And Season Liberally Ahead Of Time
Steaks can be seasoned simply with salt and pepper, or use my Montreal seasoning for amazing flavor.
So for steak seasoning, youd use the amount of seasoning needed to include that much salt.
If you use the seasoning I used, the correct amount is 1/2 tablespoon Montreal steak seasoning per 8-oz steak.
Reverse Seared Steak Cooking Method
I love steak, but cooking it perfectly can be tricky. I have found that the reverse seared method for cooking steak is the best way to get a tender and juicy bite with the most beautiful and flavorful crust. It also helps when you have a gorgeous cut of steak with the right amount of fat marbled throughout.
NY Strip Steaks from Greensbury
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How To Reverse Sear A Steak On The Grill
You can reverse sear a steak on the grill as well, instead of the oven. Heres how:
Cooking reverse sear steaks on the grill wont give them the same crust that a pan sear does, but theyll still be perfectly cooked.
How To Cook Pan Seared New York Strip Steaks
Before beginning to prepare your steak, set the steak out on the counter and allow them to warm at room temperature for at least 10 minutes, preferably 20 – 30 minutes, or up to an hour before cooking. This allows the chill from the refrigerator to wear off and will make your steaks cook more evenly.
When you season your steak, it should be done immediately before cooking. You want the salt to be on the steaks no more than three minutes before cooking, as the salt will draw moisture out of the steaks.
Once your steaks have come closer to room temperature, your seasoning is handy , and you are ready to cook, it’s time to warm up your skillet or frying pan with the olive oil. Heat your pan and the oil over medium high heat until you see smoke just starting to come off the pan.
While your skillet or frying pan is heating, season your steaks liberally with my steak seasoning and pat the seasoning into place on both sides and the fatty edges too! Try not to rub your seasoning into the steaks as this will make pockets of heavier seasoning in some areas.
When your frying pan is hot and your steaks are seasoned and ready to go, place them into the pan with some room between the steaks. Don’t overcrowd your pan, as this will slow down the cooking process. *If needed, use multiple pans or cook your steaks in batches.
***Typically, the resting period of your steaks is half the total cooking time.
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What Is A Reverse Seared Steak
A reverse seared steak is when you essentially cook your steak from the inside out. You do this by smoking the steak first until the internal temperature reaches approximately 125-130 degrees F. and then you sear it on high heat. Traditionally, when you grill a steak, you sear it first and then remove it from direct heat until it reaches the desired internal temp so we are just reversing that process here!
How To Reheat Reverse Seared Steak
Because the reverse sear steak has already reached its proper temperature, youll want to carefully reheat your steak.
My family actually was unable to finish the 4 gorgeous steaks shown in the post on the day I made them, so I did test reheating, and was very impressed that the reverse sear steak was juicy even up to a week later!
Here is the best method to reheat reverse seared steaks:
- Preheat the oven to a low temperature, such as 250 or 300 degrees F.
- Place the steaks in a baking dish and add a little broth to the bottom . Seal the top with foil.
- Heat in the oven for about 10 minutes, or until warm.
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Ive heard of reverse searing a steak before, but it wasnt until recently that I finally decided to experiment with it, after a friend mentioned it recently at one of our gymnastics and wine nights . And Im happy to say, after hours upon hours of research on how to reverse sear a steak in the oven, and of course a few tests with the best steak seasoning ever, Im convinced that this is absolutely the best way to cook a perfect steak, each and every time.
This technique may sound fancy, but its not complicated at all. Im sharing all my best tips for perfectly-cooked steak, answers to FAQs, and of course, a simple recipe for the best reverse sear steak ever. Once you try this method, theres no turning back! Seriously, no other method will produce a steak quite so juicy and uniformly done on the inside, with a perfectly browned crust on the outside.
I cant sing the praises of the reverse sear method highly enough, but there is one caveat: it does require some advance planning. So if you dont have the luxury of time and just want dinner on the table fast, you may prefer my quicker recipes for sirloin steak cooked in the oven, oven baked filet mignon, or flank steak in the oven.
Reverse Sear Steak Time Chart
The reverse sear steak time will vary based on size and thickness of your steak, as well as your oven, so use a probe thermometer and this time chart as a guide:
| Steak Doneness | |
|---|---|
| 75-85 minutes | 160-165 degrees F |
After the initial time in the oven, finish the steak by searing on a screaming hot pan very quickly . The temperature will rise another 10-15 degrees while searing, bringing the steak to its final temperature. Be sure to remove it right away to avoid overcooking!
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Choosing The Right New York Strip Steak
The New York strip steak comes from the short loin of the cow and is a tender, leaner cut. When looking for a flavorful New York strip steak , make sure to pick the one that have the most fat interwoven into the meat. Unlike the hard fats on the outside of the steak, these intramuscular fats render into the meat and add some juicy flavor. Also, the thicker the steak the better. Dont settle for anything less than one inch because thats just an appetizer.
What Is Reverse Sear Steak
Reverse steak searing is a great way ensure your medium-rare steak turns out perfect each and every time. Its essentially the opposite of how I cook my sirloin steak in the oven.
Instead of searing the steak and finishing in the oven, were doing the opposite when we do a reverse sear in the oven steak.
We slowly cook the steak at a low temperature in the oven, then finish it off by searing it in a screaming-hot pan.
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Why Should You Reverse Sear Your Steak
It’s called the reverse sear because it flips tradition on its head. Historically, almost every cookbook and chef have taught that when you’re cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing “locks in juices.” These days, we know that this statement is definitively false. Searing does not actually lock in juices at all it merely adds flavor. Flipping the formula so that the searing comes at the end produces better results. But what exactly are those better results?
Reverse Seared New York Strip Steak
Reverse seared steaks are one of our favorite ways to cook a steak! It works great for any thick cut steak, such as New York Strip, Ribeye, and even Filet Mignon. It may sound complicated, but it’s easy. Reverse searing ensures a juicy inside and a crispy crust.
Welcome to My Kitchen Serenity! Raise your hand if you’re a steak lover – I know you’re out there my carnivorous friends! There are so many different ways to cook a steak, it’s hard to decide which way to go. For me, a cast iron skillet or a grill is the best way to cook a steak.
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Benefits Of Reverse Searing Your Steaks
- You don’t have to rest the steak, since searing on the skillet is so quick it doesn’t affect the internal juices and protein stands. So juicy steak fresh off the pan!
- You are able to control the temperature much more easily than just cooking the steak in the pan. Besides the steak still cooking once it’s off high heat it also is hard to determine the actual temperature inside while you’re cooking just in the pan. Stabbing it with a thermometer while it’s cooking in a hot pan will run all the juices out, leaving it dry. And cooking over high heat by itself can lead to a burnt outside and raw inside!
- You keep a consistent temp. inside while minimizing the overcooked grey ring thanks to slow roasting in the oven.
- Speaking of the oven, it helps dry out the exterior of the steak so when you sear it in the pan, the Maillard Reaction –the many simultaneous chemical reactions happening between amino acids, proteins, and sugars in food when you heat them up causing the distinct flavor found in browned foods– gives you that nice browned, flavorful crust.
- As long as you have all the tools needed, it is more affordable than my other favorite foolproof steak method: the sous-vide.
What Does Reverse Sear Mean
The method of reverse searing begins with seasoning the steaks, cooking them in a low-temperature oven, then flash searing both sides in a very hot cast-iron skillet . This process locks in the juices and creates a nice brown, flavorful crust. This method works particularly well with substantial bone-in cuts, as well. Trust me, once you try this method, you’ll be hooked!
The great thing about this method is that there is no resting time needed at the end! The steaks have already rested at the beginning of the recipe instructions.
For this recipe, we will use 1-½ to 2-inch thick New York Strip steaks, also known as Kansas City Strip steaks, which are usually very tender cuts of beef since they come from the short loin of a cow. Other strip steaks include porterhouse and rib-eye. These cuts of steak are usually what you’ll find in steak house restaurants.
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