DESCRIPTION
Perfectly cooked, juicy steak with caramelized crust and none of the gray, overcooked ring inside is possible with this easy, reverse sear method.
Ingredients
Scale
- 1 1/2 tsp. salt
- 2 New York Strip steaks, 1 and 1/2- to two-inches thick
- 1 Tbsp. olive oil
- 4 Tbsp. unsalted butter
Instructions
- Season steaks evenly with salt, on all sides.
- On a parchment-lined sheet pan fitted with a cooling rack, place steaks 2-inches apart. Let stand 30 minutes to allow steaks to come to room temperature.
- Preheat oven to 275°F.
- Place pan in oven. Bake 25 minutes, or until internal temperature registers 90°F* on an instant-read thermometer.
- Remove pan from oven, set aside.
- Preheat a large frying pan on high heat for 30 seconds. Add oil; when oil is shimmering, add butter; swirl pan until butter is melted.
- Immediately add steaks, searing each side for 15-30 seconds.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*Consuming raw or undercooked meats may increase your risk of foodborne illness.