Reverse Sear New York Strip

This is grilling season - sharpen your skills.

Here is absolutely the best, most foolproof way to make an evenly cooked steak. Because of the even cooking by slow roasting in the oven, you get even color throughout the thickness of the steak. Finish by searing on a grill or in a hot cast iron skillet. Searing a steak at the start, tends to develop a layer of grey at the edges, no matter how medium or rare you want your steak.

This technique is only appropriate for a very thick steak. Also, you do not need to rest the steak to redistribute juices, so just dig in!

2 thick NY strip or ribeye steaks (at least 1-1/2 to 2-inches thick)

coarse Kosher salt

Generously salt both sides of the steak, ideally the night before. Seal in a zip plastic bag overnight in the refrigerator.

An hour before you are ready to cook, allow steaks to return to room temperature. Preheat oven to 250F.

Insert a thermometer probe into middle of steak. Place steaks on a rack on top of a rimmed baking sheet.

Slow roast steaks for about 20-30 minutes in the oven, until the internal temperature of the steak is 115-120F for medium rare, 125F for medium and 135F for medium well.

While the steaks are roasting, heat a large cast iron skillet (or your grill) to high. When the steaks reach the temperature you want, remove from oven and lay on hot skillet or grill. Sear 45-60 seconds per side, just to get the char you want.

Remove to a cutting board and slice on a bias. You do not need to leave a reverse seared steak to rest before slicing.

Serves 3-4.

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