Reliably Juicy Reverse Sear Steak

Name: Reliably Juicy Reverse Sear Steak
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 New York Strip steak; ¼ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ tablespoon butter

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
45 mins
Servings
1 serving
Calories
597 kcal
Course
Main Course
Cuisine
American

Reliably Juicy Reverse Sear Steak

Winston Campbell

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Reverse sear steak comes out evenly cooked and reliably juicy. This method takes longer, but the juicy result is well worth it.

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Ingredients

Servings

1 New York Strip steak 10 ounces, 1 ½-inch thick
¼ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
½ tablespoon butter

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Instructions

Preheat the oven to 275°F. Season the steak on both sides with kosher salt and black pepper. You don't need to take the steak out of the fridge in advance.
Line a rimmed baking sheet with foil for easy cleanup. Fit the baking sheet with a metal rack. Grease the rack.
Place the steak on the rack. Insert the probe of a meat thermometer into the steak. Bake the steak until it reaches an internal temperature of 110°F. For me, a fridge-temperature, 1 ½-inch thick steak usually takes about 20 minutes.
Remove the steak from the oven. Transfer it to a plate, loosely cover it with foil, and allow it to rest for 10 minutes.
While the steak is resting, heat a cast-iron skillet over high heat until smoking hot, 5-7 minutes. If the skillet is well-seasoned, you don't need to grease it.
Gently pat the steak dry with paper towels, then place it in the hot skillet. Sear the steak for 1 minute on each side and a few more seconds on the edges, then top it with butter and serve.

Notes

The USDA recommends cooking steaks to an internal temperature of 145°F.
When it comes to searing, the best tool is a well-seasoned cast-iron skillet. It's superb in heat retention and distribution and cooks steaks perfectly. It's the only type of skillet I use when cooking steaks.
While this recipe was written for New York strip steaks, it also works with other thick cuts, including ribeye and filet mignon.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently so as not to dry them out, in the microwave, covered, at 50% power. Or slice them and use them cold in a steak salad or lettuce sandwich. That's my favorite way to use them.