Reverse Seared New York Strips: The Ultimate Way to Cook a Steak

Experience the culinary magic of a reverse-seared New York strip steak. This technique involves slow cooking the steak to perfection before giving it a sizzling sear, resulting in a tender and flavorful masterpiece. Elevate your steak game with this mouthwatering recipe and savor the juicy and charred goodness of a reverse-seared New York strip steak.

Think back to the best steak you ever had, what made it that? Was it the amazing salty flavor, a garlic and buttery crust, or perhaps the perfect tenderness when you took that first bite? The best steak I ever tasted had a combination of all three, and that is what reverse searing a steak can accomplish for you.

What is a Reverse Seared Steak?

Reverse searing a steak is essentially cooking the steak slowly at first, followed by a hot and fast sear to create an amazing crust. Reverse searing gives us a tender and flavorfully cooked steak from allowing the fats to render down slowly, as well as an amazing crust from the flash sear at the finish. This is the classic high end steak house profile that we can do right at home.

Ingredients:

For this garlic reverse-seared New York strip, gather the following ingredients:

• 2 New York strip steaks, approximately 1 ½ to 2 inches thick (about 1 pound each)
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions:

Preparing the steaks:

• Preheat your grill to 250 degrees. Add in some good hickory wood chips or chunks, for our smoking wood guide click here.
• In a small bowl, combine the minced garlic, olive oil, rosemary, salt, and black pepper to create a garlic-infused paste.
• I like to let my steaks get up near room temp before cooking. So pull steaks out and season them up with kosher salt while your grill is coming up to temperature. This draws moisture out of the meat and allows the seasonings to penetrate the meat.
• Pat the New York strip steaks dry with a paper towel, then generously rub the garlic paste all over the steaks, ensuring even coverage. I kind of rub the kosher salt off here to make sure we aren’t too salty.

Slow cooking the steaks:

• Place the seasoned steaks on your pre heated grill, and allow the charcoal and wood smoke to work its magic.
• Let the steaks cook, it’ll take at least 30 minutes to an hour to achieve our target temperature. We want these steaks to reach about 125 degrees on the grill before we start searing.
• Use a meat thermometer to monitor the internal temperature and ensure accurate cooking.

Searing the steaks:

• Preheat a cast iron skillet or grill pan over high heat.
• Slap some butter, 1 garlic clove, and 1 stick of rosemary in your pan.
• Once the pan is hot, carefully transfer the steaks to the skillet and sear each side for about 1-2 minutes, or until a golden-brown crust forms.
• Remove the steaks from the pan and let them rest for a few minutes to allow the juices to redistribute.

Serving:

• Slice the garlic reverse-seared New York strip steaks against the grain into desired portions.
• Serve hot and savor the succulent and garlic-infused flavors.
• Accompany the steaks with your preferred side dishes like roasted vegetables, mashed potatoes, or a fresh salad.

Experience steak perfection with the garlic reverse-seared New York strip recipe. The slow cooking method ensures a tender interior, while the garlic-infused sear adds depth and richness to the flavors. Impress your taste buds and guests with this extraordinary steak preparation. Follow the recipe, and enjoy the succulent delight of a perfectly cooked garlic reverse-seared New York strip steak.