Reverse-Seared New York Strip Perfection

Name: Reverse-Seared New York Strip Perfection
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 New York strip steaks (1.5 inch thick); 2 tsp kosher salt; 1 tsp coarse black pepper; 1 tbsp high-heat oil (avocado or grapeseed); 2 tbsp butter; 2 sprigs fresh thyme

45 min 2 servings Easy

All Recipes

Achieve steakhouse-quality results with the reverse sear method — a slow roast followed by a blistering sear for edge-to-edge medium-rare perfection.

Prep

10 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

The reverse sear is the most reliable method for cooking a thick New York strip. By gently bringing the steak up to temperature on the cool side of the grill first, you eliminate the gray band of overcooked meat and achieve uniform pink from edge to edge, finished with a crackling seared crust.

Instructions

Dry brine

Season steaks generously with kosher salt on all sides. Place on a wire rack and refrigerate uncovered for at least 1 hour, or ideally overnight. This draws out moisture and concentrates flavor.

Pro tip: The dry brine step is the secret to an incredible crust — don't skip it.

Set up two zones

Prepare grill for two-zone cooking. Set indirect side to 225°F. Get the direct side screaming hot, around 500°F or higher.

Slow roast

Add pepper to the steaks. Place on the indirect side of the grill. Close the lid and cook until internal temperature reaches 120°F for medium-rare, about 20-25 minutes. Monitor with an instant-read thermometer.

Sear hard

Move steaks to the direct heat zone. Sear for 60-90 seconds per side until a deep brown crust forms. Add butter and thyme to the top during the last 30 seconds.

Rest briefly and serve

Because the steak was gently cooked, it only needs 5 minutes of rest. Slice and serve with the melted herb butter spooned over the top.

Serving Suggestions

The simplicity of this method lets the quality of the beef shine. Pair with a loaded baked potato and a glass of bold red wine for the ultimate steakhouse dinner at home.

Nutrition per serving

580

Calories

50g

Protein

40g

A reverse-seared T-bone steak infused with garlic and rosemary, finished over blazing coals for the ultimate crust.

Medium60 min

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