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Created by: Pit Boss Kitchen

Reverse Seared NY Steak

5.0 stars
  • 4 Servings
  • 5 minutes Prep Time
  • 1 Hour 10 Minutes Cook Time

To sear or reverse sear? When it comes to steak, that is the question. Although if you have a thicker cut of beef, there really is no doubt as to which method to choose if you want your steak to be a desired internal temperature while still having a flavorful charred (but not burnt) exterior. This reverse seared steak recipe uses a thick 11/12” to 2” NY strip cut. Enjoy a crispy, flavored char on the outside at whatever level of doneness you desire on the inside.

Ingredients

  • 4 tbsp Butter
  • 4 - 1 1/2\" Steak, New York Strip
  • 2 Tbsp Pit Boss Chophouse Steak Seasoning

Directions

  • Preheat your Pit Boss Pellet Grill to 250°F then close the lid 10-15 minutes.
  • As the grill is preheating to the perfect temperature, spice the steaks with the Pit Boss Chophouse Steak Rub.
  • Lay the steaks on the grill for roughly 60 minutes or until the steaks reach an internal temperature of 105°F to 110°F. Remove the steaks and set aside.
  • Crank up the heat to 500°F, open the Flame Broiler plate and let the grill preheat.
  • Place the steaks back on the grill and sear for 4 minutes. Don't forget to add 1 TBSP of butter for flavor to each steak. You know when your steak is done once the internal temperature reaches 130 to 135°F (for Medium Rare). Follow the below internal temperature for your cooking preference: Rare (125°F), Medium Rare (130°F), Medium (140°F), Well Done (160°F).
  • Once reached for personal preference, take the steaks off the grill and let them rest for 5 to 10 minutes before eating.

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