Reverse-Seared New York Strip Steaks
If you're looking to take your steak game to the next level, reverse searing is a great technique to try. Not only does it result in a more evenly cooked steak, but it also creates a delicious crust that's sure to impress your dinner guests.
Equipment
- Z Grills 10502B Wood Pellet Grill
- Z Grills Cherry Wood Pellets
- Probe Thermometer
- Cast iron skillet
Ingredients
- 2 pounds New York strip steaks 2 fingers thick
- 4 garlic cloves
- 3 sprigs of thyme
- ½ tablespoon stick butter
Instructions
- Begin by cleaning and patting dry the steak. Then, generously season with a mixture of salt, pepper, and granulated garlic for added flavor.
- Let the steaks rest at room temperature for 1 hour after the rub is applied.
- Preheat your Z Grills wood pellet grill to its lowest setting (180°F).
- Smoke the steaks at 180°F for 1 hour or until an internal temperature of 110-115°F is reached. This should take approximately 1 hour.
- Remove the steaks to a plate. Carefully remove all the grease drain pan, heat baffle leaving one rack over the firepot. Turn the grill up high to preheat.
- Add oil to a12-inch cast iron skillet and preheat for 5-7 minutes, until the cast iron is very hot (500°F).
- Place the steak on one side of the skillet and cook, searing for 2 minutes.
- Turn the steaks to the other side and cook for another 2 minutes.
- Add the butter, garlic, thyme, and rosemary to the skillet and start basting the steaks once the butter melts. Baste until your desired temperature has been reached. For medium-rare, the internal temperature should be 115°F, and for medium-high rare, it should be 127°F.
- Move the steak to a plate and let it rest for 10 minutes.
- Transfer the butter sauce to a small dish, then mix in a small piece of butter and a whole garlic clove into the sauce.
- Slice the steak, serve it, and enjoy!