REVERSE SEAR NY STRIP STEAK RECIPES
REVERSE SEARED NEW YORK STRIP STEAKS | RED MEAT RECIPES ...
Reverse Seared New York Strip Steaks on the Weber SmokeFire
Provided by Dustin Green
Categories Red Meat
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Fill the Hopper with desired pellet blend. For this recipe, Grillmaster blend, Mequite or hickory are recommended options.
- Prepare the SmokeFire for cooking over low heat (300°F).
- Allow the grill to preheat for 10-15 minutes with the lid closed.
- Engage the Weber Connect App to provide notification when SmokeFire has reached temperature.
- Brush the grill grates clean.
- Coat both sides of the steak with olive oil blend and season with kosher salt and pepper.
- Probe the steak using the Weber Meat Probe. Be sure to insert the probe in the center thickness of the steak lengthwise.
- Place the steak on the upper grate and cook to an internal temperature of 95°F. Roughly 20 – 25 minutes
- Remove the steak from the SmokeFire.
- Adjust the temperature for cooking over high heat (550°F) either through the display control panel or the Weber Connect App.
- Place steak back on the SmokeFire and sear for 3 minutes per side or until the steak reaches an internal temperature of 110°F for medium rare.
- Remove the steaks from the grill and allow to rest for 5 minutes.
- Serve warm.
- Be sure to slice against the grain when cutting your steak. The grain is which way the lines run in the meat. Turn the steak 90 degrees from the lines.
- When flipping your steak, move to a fresh, unoccupied part of the grate to achieve the best sear. The energy has already been taken out of that part of the grate and caramelization intensity will be reduced if placed back in that same spot.
- Be sure to brush the steaks with oil prior to seasoning and placing on the grill. The oil acts as a glue to hold the seasoning and also prevents the steak from sticking to the grill.
Nutrition Facts : Calories calories
GARLIC AND HERB REVERSE SEARED NEW YORK STRIP STEAK RECIPE ...
This recipe is a perfect example of the beauty of the reverse sear. Instead of searing and then roasting the steak, here you save the searing - and butter basting - for the end to ensure a perfectly juicy inside with gorgeous crust on the exterior. If you're not sure when to take the steak off the heat, consult our steak doneness temperature guide.
Total Time 44 minutes59S
Prep Time 9 minutes59S
Cook Time 24 minutes59S
Yield 4
Number Of Ingredients 8
Steps:
- Step 1: 30 minutes before cooking, remove the steaks from the refrigerator. Place on a wire
- Step 2: Season 2 steaks with salt and pepper or steak rub and place in the center of a preheated 275F oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 115- to 120-degrees F, about 20 to 30 minutes. (See note.)
- Step 3: Remove steaks and tent with tin foil.
- Step 4: Set a heavy bottom pan — cast iron is perfect — over medium-high heat. When the pan begins to smoke, add 1 tablespoon oil to coat the bottom of the pan.
- Step 5: Add steaks and sear one side to golden brown, about 4 minutes. Flip steaks and sear for another 1-2 minutes.
- Step 6: Add 4 tablespoons butter and optional garlic, tomatoes, thyme and rosemary. When butter melts, tilt pan slightly to pool butter on one side. Baste steaks with melted butter for 1-2 minutes, until the bottom of the steak is golden brown.
- Step 6: Remove steaks to a cutting board and rest for 1 minute. Slice on a bias and serve garnished with steak drippings, garlic and tomatoes and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 514 calories, SugarContent 2 g, FatContent 41 g, CarbohydrateContent 5 g, CholesterolContent 154 mg, FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 18 g, SodiumContent 553 mg, TransFatContent 0.5 g
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