They’ve finally perfected the process of making steak at home. This simple technique lets you achieve restaurant-worthy results without a steakhouse-sized budget. This reverse sear New York steak recipe is tender and juicy on the inside with a crispy, seared crust on the outside.
When I think of a good steak, I mean a really good steak, I think of a crispy crust on the outside and a tender, juicy, just pink inside. That’s when you know you’ve got a fantastic piece of beef. Over the years, I have tried all kinds of methods to get that perfectly cooked steak that I always love to order at a steakhouse. And while I achieved various degrees of success, it was never quite right. Then, I discovered reverse searing. Until a few years ago, I had never heard of the process. When a friend who works at a restaurant showed me how to do it, I never looked back. With this method, you can make the perfect steak every single time!
Reverse Sear New York Steak
This simple recipe starts with quality New York strip steaks. I season them with a steak season mixture, and then I use the reverse sear method to make them juicy, tender, and perfectly done on the outside. The entire process only takes a little over 45 minutes, and most of that is cooking in the oven. Yes, the oven. We’ll get to that. Once you try this method, I guarantee that you’ll never cook your steaks any other way.
Why You’ll Love This New York Steak Recipe
- The steaks are tender and juicy on the inside with a crispy, seared crust on the outside.
- They’re seasoned to perfection, oven baked on low, and then seared in a cast iron skillet.
- Reverse searing ensure that these thick cut steaks are evenly cooked, tender, and so delicious.
Reverse Sear New York Steak Ingredients
It only takes 5 ingredients to make this recipe, and you’ll find them all at your local grocery store.
- Thick-cut beef steak(s): The best type of steak to use for reverse searing is a thick-cut steak, such as a strip, ribeye, porterhouse, T-bone, tri-tip, or filet mignon. This is because the thick cut will allow the steak to cook evenly from the inside out.
- Kinder’s Buttery Steakhouse Rub is a blend of real dairy butter, herbs, and cracked pepper that is designed to add flavor to steaks, chicken, and other meats. The rub is made with all-natural ingredients and is free of MSG, gluten, and artificial flavors.
- Garlic salt adds a savory, garlicky flavor to steak. It can also help to enhance the flavor of other spices that are used on the steak, such as black pepper, paprika, and cumin
- Black pepper is a versatile spice that can be used in a variety of dishes. It is often used to season meat, poultry, fish, and vegetables. A classic seasonings for steak that work well for reverse searing.
- Vegetable oil (if finishing on the stovetop; optional). If you are finishing the steak on the stovetop, you will need to use some oil to prevent the steak from sticking to the pan. You can use any type of vegetable oil, such as canola oil, grapeseed oil, or olive oil.
How to Make a Reverse Sear New York Steak
Making this recipe is a snap. You’ll only need a few minutes of prep, some baking, and then a final sear that only takes about 2 minutes.
Step 1: Prep
Preheat the oven to 250 degrees and line a rimmed baking sheet with foil. Place a fitted wire rack on top of the foil.
Step 2: Season the Steaks
Place the steaks on a cutting board and sprinkle with seasonings, rubbing them into the steaks on both sides.
Step 3: Bake
Place the steaks on the wire rack and bake in the oven for 40 to 45 minutes or until the internal temperature reaches 125 degrees.
Step 5: Sear
Heat oil in a 12-inch cast iron skillet over high heat. Place 2 steaks at a time into the extremely hot skillet and sear for 1 minute on each side. Let rest for 10 minutes and enjoy!
What is the Point of Reverse Searing?
Reverse searing ensures an even amount of doneness throughout the steak and prevents overcooking. Slow, controlled cooking in the oven ensures the steak is done exactly as you like it. The finishing sear at the end gives the steak its classic exterior that’s the hallmark of a really good steak.
- It’s important to bake the steak in the oven on a rack so the heat can hit all sides of the steak at the same time.
- Remember, the final sear is to simply give the steak its signature exterior crispness, not cook it further. Be sure your cast iron skillet is extremely hot.
- Always use a cast iron skillet for searing. Regular pans will warp when they get too hot.
- Use a meat thermometer to ensure that the steak is cooked to your desired doneness. Insert the thermometer into the thickest part of the steak.
- Let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
- You can use this reverse sear method for chicken and pork, as well.
- For a spicy steak, add red pepper flakes or a touch of cayenne.
- Use this method with your favorite steak variety so long as they’re at least 1 ½ inches thick.
What to Serve with Reverse Sear New York Steak
This recipe makes a classic steak that’s perfect with your favorite classic steak pairings. Some great ideas include:
- Roasted vegetables are a great way to add color, flavor, and nutrients to your meal.
- Mashed potatoes are a classic side dish that pairs perfectly with steak.
- Grilled asparagus is a simple but delicious side dish that pairs well with steak. Brush the asparagus with olive oil and season with salt and pepper before grilling.
- Sautéed mushrooms are a flavorful and hearty side dish that pairs well with steak. Sauté the mushrooms in butter or olive oil with some garlic and thyme.
- Salad is a great way to add some freshness and lightness to your meal. Try a salad with mixed greens, tomatoes, cucumbers, and onions.
- Bread is a classic accompaniment to steak. Try serving a crusty loaf of bread or rolls with your steak.
- Wine: A glass of red wine is the perfect pairing for steak. Try a Cabernet Sauvignon, Merlot, or Pinot Noir.
- Dessert: For dessert, try a simple fruit salad or a slice of chocolate cake.
Temperature Guide for Cooking the Perfect Steak
Use a meat thermometer to know when your steak is at its desired final temperature. Here are the temperature ranges:
- Rare: 120-130°
- Medium Rare: 130-135°
- Medium: 135-145°
- Medium Well: 145-155°
- Well Done: 155-165°
What does reverse sear mean?
Reverse searing takes the traditional method of searing steaks and does it in reverse. Steaks are cooked in the oven over low heat to achieve the perfect doneness throughout. Then, when they’re done, they’re seared in an extremely hot skillet to create the classic, crisp exterior.
How long does it take to reverse sear a steak?
The length of time it takes to reverse sear a steak is largely dependent on its thickness and the desired level of doneness. In general, it takes anywhere from 30 to 45 minutes.
What is the best temperature to reverse sear a steak?
225 and 250 are tied for the most popular temperatures at which to reverse sear a steak.
Can you reverse sear any cut of steak?
You can reverse sear any cut of steak, but the steak must be a minimum of 1 ½ inches thick. Otherwise, they’ll overcook in the oven. Thick-cut steaks like the tenderloin, NY strip steak, ribeye, and filet mignon are just a few that work well with reverse searing.
How do you get the perfect reverse-seared steak?
There are 3 important factors in the perfect reverse sear.
- Always place your steaks on a cooking rack so they cook evenly on all sides.
- Always keep your temperature at 225 or 250.
- Be sure your cast iron skillet is as hot as possible, so the sear gives the steak a good crust without further cooking the inside.
How to Store and Reheat Leftover Reverse Sear New York Steak
Store this steak in an airtight container for up to 3 days in the refrigerator. I don’t recommend freezing cooked steak. It’s safe, and it works, but it’s not nearly as good.
To reheat the steak, place it on a baking sheet and cook it at 250 degrees for 30 minutes.
Try This Reverse Sear New York Steak Today
This recipe for reverse sear New York steak delivers perfectly cooked steaks that are juicy on the inside and crusty on the outside every time. Using this method, there’s no more guesswork! Give this recipe a try, and I know reverse searing will be the only way you ever make steaks again. It’s easy and always makes the perfect steak. It doesn’t get better than that!
Side Dishes That Pair Nicely with Steak
Cajun Buttered Corn on the Cob – This delicious corn on the cob recipe is made with a Cajun twist. Fresh corn seasoning with butter, Cajun seasoning, lime juice and garlic salt. Easy and delicious.
Broccoli Mashed Potato Bake – Two classic side dishes in one, this is loaded with broccoli, bacon, cheese and mashed potatoes. Great with beef, chicken, pork, and fish.
Cheesy Garlic Texas Toast – A favorite chees toast recipe that only takes 4 ingredient and is absolutely delicious and great to add to the dinner menu.
And, here is a delicious, creamy Red Potato Salad, from Great Grub, Delicious Treats, that is the perfect side dish that you’ll enjoy as well.
Reverse Sear New York Steak
- 4 New York strip steaks
- 1 tablespoon Kinder’s Buttery Steakhouse Rub
- 2 teaspoons garlic salt
- 1 teaspoon pepper
- 2 tablespoon vegetable oil
- Preheat the oven to 250° and line a rimmed baking sheet with aluminum foil and place a fitted wire rack on top of the foil.
- Let steaks sit out at room temperature for 30-45 minutes.
- Place the steaks on a cutting board or clean surface and sprinkle with seasonings. Use more if desired.
- Rub seasonings into the steak on both sides.
- Place steaks on the prepared wire rack and place in the oven for 40-45 minutes or until the internal temperature reaches 125 degrees.
- Remove from the oven.
- Using a 12-inch cast-iron skillet, heat oil over high heat.
- Place two steaks at a time into the extremely hot skillet and sear for about 1 min on each side.
- Repeat with the remaining steaks.
- Enjoy with your favorite sides
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