Go Back
Thick steak cut open to show even pink from edge to edge with a browned crust and flaky salt, similar to how to reverse sear a steak
Chef Emma

Reverse Seared Steak (Thick New York Strip)

Two thick New York strip steaks baked low at 250°F until 115°F in the center, then seared hard in a smoking-hot cast iron skillet and basted with garlic-thyme butter for an even, rosy pink inside and a dark crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings (half a steak each)
Course: Main Course
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

  • 2 New York strip steaks 1½ to 2 inches (4 to 5 cm) thick, about 1 lb (450 g) each
  • 2 tsp Diamond Crystal kosher salt or 1 tsp table salt
  • 1 tsp coarse black pepper
  • 1 tbsp avocado oil 15 ml, or canola oil or beef tallow
  • 2 tbsp unsalted butter 28 g
  • 2 garlic cloves smashed
  • 3 fresh thyme or rosemary sprigs

Equipment

  • Wire rack set in a rimmed sheet pan
  • Digital thermometer, leave-in probe or instant-read
  • 12-inch cast-iron skillet
  • Long tongs

Method
 

  1. Salt the steaks on all sides, set them on a wire rack over a rimmed sheet pan and refrigerate uncovered at least 45 minutes and up to 24 hours.
  2. Heat the oven to 250°F (120°C). Pat the steaks dry, season with pepper and insert a probe thermometer from the side into the center of the thickest steak.
  3. Bake on the rack until the center reads 115°F (46°C) for medium-rare, about 35 to 45 minutes for 1½-inch steaks or 45 to 60 minutes for 2-inch steaks. For the USDA's 145°F, bake to 135°F (57°C).
  4. About 10 minutes before the steaks are done, heat a 12-inch cast iron skillet over medium-high heat for 5 minutes, then turn it to high. Add the oil when the steaks come out; it should just begin to smoke.
  5. Sear the steaks 60 to 90 seconds per side until deep brown, then hold each one on its fat edge with tongs for 30 to 60 seconds to render it.
  6. Lower the heat to medium, add the butter, garlic and thyme, and spoon the foaming butter over the steaks for 30 seconds. The center should read about 125°F to 130°F (52°C to 54°C) for medium-rare.
  7. Move the steaks to a board. Slice against the grain into ½-inch slices right away, or rest 2 to 3 minutes, and pour the pan butter over the top. If following the USDA guidance, rest 3 minutes after reaching 145°F.

Notes

The reverse sear works best for steaks 1½ to 2½ inches thick; for steaks under 1 inch, sear hot and fast instead. FoodSafety.gov recommends 145°F (63°C) plus a 3-minute rest for whole cuts of beef; rare, medium-rare and medium are below that guidance, and mechanically tenderized steaks should always reach 145°F. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Calories are an estimate per serving (half a strip steak) from USDA FoodData Central values for raw choice top loin steak with its fat, avocado oil and butter; some fat stays in the pan, so the real number is a little lower.