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Perfect Reverse Sear New York Strip Steak Recipe for Juicy Tender Results

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This reverse sear method delivers a juicy, tender New York strip steak with a perfect crust and evenly cooked interior, ideal for steak lovers seeking restaurant-quality results at home.

Ingredients

Scale
  • 1 New York Strip Steak (12–16 oz, 1 to 1.5 inches thick)
  • Coarse Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1–2 tbsp Neutral Oil (avocado or grapeseed oil recommended)
  • 1 tbsp Unsalted Butter
  • 2 Fresh Garlic Cloves, lightly smashed (optional)
  • Fresh Thyme or Rosemary Sprigs (a few sprigs, optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Pat your New York strip steak dry with paper towels to remove any excess moisture.
  3. Season generously on both sides with coarse kosher salt and freshly ground black pepper.
  4. Place the steak on a wire rack set inside a rimmed baking sheet to allow air circulation.
  5. Insert an instant-read thermometer into the thickest part of the steak. Cook in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 20-30 minutes depending on thickness.
  6. Remove the steak from the oven and let it rest for 10 minutes to allow juices to redistribute.
  7. While resting, heat your cast iron skillet over high heat until smoking hot. Add the neutral oil to coat the base.
  8. Carefully place the steak in the skillet and sear for about 1-2 minutes per side until a deep golden-brown crust forms. Add butter, garlic cloves, and herbs to the pan; tilt the pan slightly and spoon the melted butter over the steak for extra flavor.
  9. Check the internal temperature again; it should be around 130-135°F (54-57°C) for a perfect medium-rare finish. Adjust cooking time slightly if necessary.
  10. Transfer the steak to a plate and let rest again for 5 minutes before slicing to keep it tender and juicy.

Notes

Let the steak sit at room temperature for about 30 minutes before cooking for even cooking. Use a thermometer for best results. Avoid overcrowding the pan when searing. Rest the steak twice to lock in juices. Use high smoke point oils like avocado or grapeseed oil for searing. For dairy-free version, substitute butter with coconut oil or ghee.

Nutrition

Keywords: reverse sear, New York strip steak, steak recipe, juicy steak, cast iron skillet, medium-rare steak, easy steak recipe

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