Reverse Seared Ny Strip Steaks – Made by My Man
Reverse-seared NY strip steaks cook low and finish hot for juicy centers, a peppery crust, and a clear path to steakhouse-style doneness.
Prep 5 min · Cook 50 min · Total 1 hr 5 min · Makes 2 servings
Ingredients
- 2 NY Strip Steaks
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Directions
- Take the steaks out of the refrigerator, then season both sides with kosher salt and freshly cracked pepper. Leave them at room temperature while the grill comes up to heat. Insert an internal thermometer into one of the steaks.
- Prepare the grill for indirect cooking at 250F by lighting one burner and keeping the others off. Put an oven thermometer inside the grill on the plates farthest away from the flame; that cooler area is where the steaks will cook. Once the thermometer reads 250F, place the steaks on the grill, set the thermometer off to the side, and close the lid.
- Cook the steaks over indirect heat until they reach 125F inside. This took 45 minutes for these steaks, but use the thermometer rather than the clock, since the temperature is what matters here.
- Turn the grill up to high and leave the lid open for a few minutes. Move the steaks over direct heat and sear them for about 1 minute per side. Take them off the grill and rest them for 10 minutes before slicing.