Reverse Sear New York Strip

The perfectly even doneness of our Reverse Grilled New York Strip Steak makes every bite a mouthwatering slice of heaven.

Reverse-cooked steaks can be started in the oven and finished on the stove or on the grill. Alternatively, you can use the grill only to cook. Full instructions for both methods are provided below.

reverse grilled steak

Man, this was the best steak I’ve had at home, technically in my backyard. After some research, her husband wanted to try the Reverse Seer Technique.

Additional Edit: We’ve been reverse-cooking steaks for over a decade and swear it’s the best and only way to guarantee a perfectly cooked steak every time.

If you’re reading this, are you wondering, “What is reverse shearing?” Sounded pretty weird to me too the first time I saw it mentioned.

Unlike traditional methods, reverse tataki means that the meat is first roasted very slowly at a low temperature and then grilled at the end. This method will give you the most evenly cooked steak imaginable.

how to flip a steak

The first time I flipped a steak and seared it, I followed these steps: Directions from Chris to Nibble Me This And we got really excited. My younger son, who had never been excited about eating steak, even said he wanted to for seconds. It was incredible how much difference the reverse firing technique made.

Over the years I have Serious Eats Tips and Advice And to make getting a perfectly cooked steak even easier and faster, I found a way to flip a steak in the oven and bake it.

What is Reverse Shear?

What exactly is reverse firing? This method is called reverse-stirring because it is the reverse of how steaks are cooked historically. For countless years, nearly every recipe and chef has taught us that the first step when cooking meat should be the sear.

We’ve been taught that this “locks the juice”. But now? We know we haven’t locked the juice in at all. Searing is about adding flavor, and this is an important step you don’t want to skip. However, it doesn’t have to be the first step.

Reverse Sheer New York Strip

Reversing the process and searing at the end yields a tastier and more perfect cooking result. If you simmer slowly over low heat, the temperature will slowly rise to the inside of the meat. The result is a more evenly cooked steak.

Conversely, if you cook the steak over high heat, the meat will cook more quickly, but unfortunately, it will tend to cook less evenly. Beginning the steak with indirect heat on a grill or low-temperature oven will prevent the meat from overcooking and result in a juicier steak.

When you’re in a hurry to eat your steak, try Steak Bites, which are cooked to perfection in just minutes over high heat. If you like mushrooms, try the buttered steak with mushrooms. And is there anything a little different? Asian steaks are always popular.

But what about a full-sized New York strip steak? Taking the time to back-bake will revolutionize your steak game.

steak thermometer

When grilling steak in the oven or on the stove, This handheld digital thermometer. It registers the temperature quickly and is very easy to use.

in order to Internal thermometer that can be left inside the meat Throughout the cooking process this is a great thermometer and I have been using mine for over ten years.

Both are fairly inexpensive options for a quality digital thermometer.

time to flip the steak

Life lesson here – most steaks have no set cooking time. A meat thermometer will be your best friend.

I am giving a list of Estimate Cooking time for a steak about 1 1/2 inches thick at 250-275°F. Use a thermometer, not just a timer. Target oven and final temperatures are listed below.

• for rare steak (105°F target temperature, 120°F final temperature), takes 17-25 minutes.
• For medium rare steak (115°F target temperature, 130°F final temperature), takes 22-30 minutes.
• for medium steak (target temperature 125°F, final temperature 140°F), takes 27-35 minutes.
• for medium well steak (135°F target temperature, 150°F final temperature), takes 32-40 minutes.

Please note: The steak pictured here was nearly 1 1/4 inches thick and had a total cooking time of about 20 minutes when barely medium rare. As you can see in the photo below, my target temperature was around 110°F and the final temperature was around 125°F.

Oven reverse grilled steak

1. Place a wire rack over the rimmed sheet pan. Place steaks on wire rack and sprinkle both sides with salt and pepper.
2. Preheat oven to 275°F. Place the steak in the oven and bake until browned. quick read thermometer Records 105°F for rare, 115°F for medium rare, 125°F for medium well, or 135°F for medium well.
3. It takes about 12-20 minutes for rare steaks and up to 40 minutes for medium well, depending on the thickness of the steaks. Cooking times can vary greatly depending on many factors, so check your steak often to avoid overcooking.
4. Add 1 tablespoon oil to a cast iron or heavy stainless steel skillet just before removing the steaks from the oven. Heat over high heat until smoking. Add butter, if desired, and swirl to melt. Add steaks to skillet and sear until browned on both sides, about 40-45 seconds per side.
5. Using tongs, hold each steak to the side and sear the edges. Remove from pan and let rest for a few minutes before serving. You don’t need to rest for a long time with reverse grilled steak.

upside down steak grill

1. Place steaks on a plate or baking sheet and sprinkle both sides with salt and pepper. While the grill is heating, place it on the counter to warm it up a bit.place the internal thermometer with one of the steaks.
2. Set grill for indirect cooking at 250°F. This means leaving one burner on and the other off with the lid closed. we, oven thermometer Place it inside the grill, on the plate furthest from the fire. I was planning to have a steak here.
3. When the thermometer shows 250°F, add the steaks to the grill. Set the thermometer aside and close the grill. Cook steak over low heat until internal temperature reaches 125°F. It took 45 minutes to make the steak, but keep an eye on the thermometer, not the clock, as steak is cooked by temperature, not time.
4. With the grill open and on high heat for a few minutes, move the steaks over the open flame for about 1 minute on each side. Remove from the grill and let rest for a few minutes before serving. You don’t need to rest for a long time with reverse grilled steak.

Any number of different rubs and seasoning combinations can be beautifully done to the back grilled steak. However, with just a touch of salt and pepper, these steaks are absolutely delicious. I can’t wait to make it again.

Packed with the spices I use most often, this versatile seasoning blend always deserves space in my spice cabinet. However, let’s be honest, it’s more on the counter than in the cabinet most days.

Make your own Cajun seasoning without using store-bought spice mixes. This recipe was originally shared by weekday dinner cookbook years ago. This seasoning mix has been a staple in my spice cabinet ever since. I use it regularly for meat and vegetables.

Finally, you can’t share these steaks without touching the mouth-watering cowboy butter that melts over them. Please mix this compound butter.

Loaded with strong garlic, zesty lemon and red pepper flakes, Cowboy Butter is absolutely mouthwatering when served over steak, vegetables or freshly baked bread. It quickly became a staple in our refrigerator.

Served with these steaks roasted green beans and carrot Tossed with remaining butter. Not a single bite was left.

{Original publication date 29 January 2012 – recipe notes and photos updated 27 June 2023}

With an explanation of how to make a grill and a feeling of gratitude Nibble Me This

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