Reliably Juicy Reverse Sear Steak
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
1 serving
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Calories
597 kcal
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Course
Main Course
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Cuisine
American
Reliably Juicy Reverse Sear Steak
Description
This recipe for Reliably Juicy Reverse Sear Steak uses a New York strip cut about 1½-inches thick. The steak is seasoned simply with kosher salt and black pepper. It is then baked at a low temperature of 275°F on a rack inside a foil-lined baking sheet until it reaches an internal temperature of 110°F. This slow cooking gently brings the meat toward medium rare while ensuring even doneness.
After an initial rest covered loosely with foil to redistribute juices, the steak is quickly seared in a very hot cast-iron skillet, about one minute per side and a few seconds on the edges. Butter is added at searing end to enrich the crust. This two-step cooking method yields a juicy interior with a nicely caramelized, flavorful exterior crust.
The recipe works well with other thick cuts like ribeye or filet mignon, and leftovers can be stored refrigerated for three to four days. Leftover steak is best reheated gently to preserve texture or enjoyed cold in salads or sandwiches.
Ingredients
- 1 New York Strip steak 10 ounces, 1 ½-inch thick
- ¼ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ tablespoon butter
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
- A well-seasoned cast-iron skillet gives the best sear due to superior heat retention and distribution.
- This method also works well for ribeye and filet mignon, besides New York strip.
- Store cooked steak in an airtight container in the fridge for 3 to 4 days.
- Reheat gently covered in the microwave at 50% power to avoid drying out.
- Cold leftover slices are great for steak salads or sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 597kcal | 30% |
| Carbohydrates | 0.1g | 0% |
| Protein | 83g | 166% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Sodium | 447mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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