Tired of overcooked steaks that are dry and tough? Try the magic of the reverse sear! This simple cooking method yields perfect, restaurant-quality steaks each and every time, and you can easily grill a perfect steak at home any night of the week. If available, select Prime or Choice cuts, or purchase an entire beef loin and have your butcher portion the steaks for you.
INGREDIENTS
- 4 NY Strip Steaks 1" to 1-½" Thick, at Room Temperature
- 1 Tbsp. Olive Oil or Cooking Spray, such as Pam
- Steak Seasoning Rub such as McCormick Montreal Steak Seasoning, or your favorite steak spice blend
INSTRUCTIONS
Step 1: Preheat your oven to 190℉. Line a baking sheet with aluminum foil and spray with olive oil or other cooking spray.
Step 2: Place the steaks onto the pan, and season well. Flip the steaks over and season the other side. If not using a premade spice mix, a combination of kosher salt, freshly cracked black pepper and garlic powder will work perfectly well.
Step 3: Once up to temperature, place your steaks onto the center rack of your oven and cook for 15 minutes per half inch of thickness. 30 minutes for 1", 45 minutes for 1-½". If steaks are less than 1", reduce the time to just 15 minutes.
This method is called a reverse sear. Warming up the steaks from the inside out at a low temperature helps to slowly breakdown the protein enzymes while tenderizing the meat and lock in essential moisture. The grill's high heat will ensure a nicely seasoned, restaurant-style crust on the outside but will only require minimal time to finish cooking the steaks to perfection on the inside.
Step 4: Fire up your outdoor grill using the grill's temperature gauge to reach 500℉. You'll want your grill nice and hot before adding the steaks. If you don't have an outdoor grill, no problem! An indoor cast-iron grill pan, creates a perfect steak indoors as well. Place your grill pan over high heat on the stove and get the pan smoking hot but be mindful to reduce the heat to medium-high before adding the steaks.
Step 5: Once your grill is ready, add your steaks on a bias to get those distinctive grill marks. Leave the steaks to cook, 2-3 minutes per side, without touching them. Once you've created that perfect, seared crust on the outside, the steaks will easily release from the grill so that they can be flipped to cook the opposite side.
If you are new to grilling, using an instant read thermometer is a great way to determine the internal temperature of the meat without cutting through, releasing those essential juices. Keep in mind that even after meat is removed from the grill, the residual heat will continue cooking for a few minutes.
Ideally, a perfectly cooked steak should be served medium rare, with a warm, red center, about 130℉. For those who prefer their steaks a little more 'done', opt for medium at around 140℉. Medium well will yield a steak that is brown throughout, registering around 150℉. Anything over this will be overcooked and most likely be dry and tough.
Step 6: It's very important to allow your steaks to rest for at least 5 minutes after you've taken them off the grill. This will allow the juices inside the meat to redistribute and keep the steaks from drying out and becoming tough.
The Perfect Grilled Steak at Home
Equipment
- Outdoor Grill (or Cast-Iron Grill Pan)
- Baking Sheet
- Aluminum Foil
- Tongs
- Instant-Read Meat Thermometer if desired
- Large Wooden Cutting Board
Ingredients
- 4 Each NY Strip Steaks 1" to 1-½" Thick, at Room Temperature
- 1 Tbsp. Olive Oil or Cooking Spray, such as Pam
- Steak Seasoning Rub such as McCormick Montreal Steak Seasoning, or your favorite steak spice blend
Instructions
- Preheat your oven to 190℉. Line a baking sheet with aluminum foil and spray with olive oil or other cooking spray.
- Place the steaks onto the pan, and season well. Flip the steaks over and season the other side. If not using a premade spice mix, a combination of kosher salt, freshly cracked black pepper and garlic powder will work perfectly well.
- Once up to temperature, place your steaks onto the center rack of your oven and cook for 15 minutes per pound; 30 minutes for 1" thick, 45 minutes for 1-½" thick. If steaks are less than 1" thick, reduce the time to just 15 minutes. This method is called a reverse sear. Warming up the steaks from the inside out at a low temperature helps to slowly break down the protein enzymes while tenderizing the meat and lock in essential moisture. The grill's high heat will ensure a nicely seasoned, restaurant-style crust on the outside but will only require minimal time to finish cooking the steaks to perfection on the inside.
- Fire up your outdoor grill using the grill's temperature gauge to reach 500℉. You'll want your grill nice and hot before adding the steaks.If you don't have an outdoor grill, no problem! A cast-iron grill pan creates a perfect steak indoors as well. Place your grill pan over high heat on the stove and get the pan smoking hot but be mindful to reduce the heat before adding your steaks.
- Once your grill is ready, add your steaks on a bias to get those distinctive grill marks. Leave the steaks to cook, 2-3 minutes per side, without touching them. Once you've created that seared crust on the outside, the steaks will easily release from the grill so that they can be flipped to cook the opposite side.If you are new to grilling, using an instant read thermometer is a great way to determine the internal temperature of the meat without cutting through, releasing those essential juices. Keep in mind that even after meat is removed from the grill, the residual heat will continue cooking for a few minutes. Ideally, a perfectly cooked steak should be served medium rare, with a warm, red center, about 130℉. For those who prefer their steaks a little more 'done', opt for medium at around 140℉. Medium well will yield a steak that is brown throughout, registering around 150℉. Anything over this will be overcooked and most likely be dry and tough.
- It's very important to allow your steaks to rest for at least 5 minutes after you've taken them off the grill. This will allow the juices inside the meat to redistribute and keep the steaks from drying out and becoming tough.
