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PIT BOSS GRILLS · PUBLISHED

Reverse Seared NY Steak

To sear or reverse sear? That is the question when it comes to steak. If you're working with a thicker cut, say, a juicy 1.5" to 2" New York strip, the answer becomes clear. Reverse searing is the method of choice if you want to achieve your ideal internal temperature without sacrificing that crave-worthy crust. This reverse-seared steak recipe is designed for thick cuts and guarantees a perfectly cooked center with a beautifully caramelized exterior.

40PREP MIN840COOK MIN12SERVINGSMEDIUMLEVEL
Reverse Seared NY Steak
THE METHOD

COOK IT.

01

Preheat your grill to 250°F.

02

As the grill is preheating to the perfect temperature, spice the steaks with the BBQ Rub.

03

Lay the steaks on the grill for roughly 60 minutes or until the steaks reach an internal temperature of 105°F to 110°F. Remove the steaks and set aside.

04

Crank up the grill's heat to 500°F, open the Flame Broiler plate and establish a flame.

05

Place the steaks back on the grill and sear for 4 minutes. Add 1 tbsp of butter for flavor to each steak. You know when your steak is done once the internal temperature reaches 130 to 135°F (for Medium Rare). Follow the below internal temperature for your cooking preference: Rare (125°F), Medium Rare (130°F), Medium (140°F), Well Done (160°F).

06

Once reached for personal preference, take the steaks off the grill and let them rest for 5 to 10 minutes before eating.

RECIPE SOURCE

Originally published by Pit Boss Grills.

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