How to Reverse Sear a New York Strip
Reverse searing is a popular technique for cooking steak that results in a perfectly caramelized exterior with a tender, juicy interior. This method is particularly effective for a New York strip, which is known for its rich flavor and tenderness. In this article, we will guide you through the process of how to reverse sear a New York strip, ensuring that your steak is cooked to perfection every time.
1. Preparing the Steak
Start by selecting a high-quality New York strip steak. Look for one that is well-marbled and has a thick fat cap. Trim any excess fat from the steak, leaving a thin layer to add flavor and help with the caramelization process. Pat the steak dry with paper towels to remove any excess moisture.
2. Seasoning the Steak
Season the steak with your favorite dry rub or salt and pepper. For an extra kick, consider adding a pinch of garlic powder, onion powder, or smoked paprika. Rub the seasoning into the steak, ensuring it is evenly distributed.
3. Searing the Steak
Preheat your oven to 275°F (135°C). Place a cast-iron skillet or oven-safe pan over medium-high heat on the stove. Add a tablespoon of oil to the pan and let it heat up. Once the oil is shimmering, add the steak to the pan. Sear the steak for about 2-3 minutes on each side, or until a golden brown crust forms. Be careful not to overcrowd the pan, as this can lower the temperature and prevent proper searing.
4. Resting the Steak
Remove the skillet from the heat and transfer the steak to a cutting board. Let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
5. Finishing the Steak
After the steak has rested, return it to the oven. Place the skillet back in the oven and heat it to 500°F (260°C). Once the oven has reached the desired temperature, place the steak back in the skillet, fat side up. Cook the steak for about 3-4 minutes, or until the internal temperature reaches your desired level of doneness. For a medium-rare steak, the internal temperature should be around 130°F (54°C).
6. Serving the Steak
Remove the steak from the oven and let it rest for an additional 5 minutes before slicing. This will ensure that the steak continues to cook slightly and the juices remain locked in. Slice the steak against the grain and serve with your favorite sides, such as a baked potato, sautéed vegetables, or a simple salad.
By following these simple steps, you can achieve a perfectly reverse-seared New York strip every time. Enjoy your delicious, caramelized steak with confidence!
