Close up of steak cut into, rare

Reverse Seared NY Steak

Reverse Seared NY Steak

Category Beef Dinner Healthy Grill New Year's Date Night Mothers Day Fathers Day
Servings 4
Prep Time 5 minutes
Cook Time 1 Hour 10 Minutes

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.

Author:
Pit Boss Kitchen
Close up of steak cut into, rare

Ingredients

  • 4 tbsp Butter
  • 4 - 1 1/2" Steak, New York Strip

Directions

  1. Preheat your Pit Boss Pellet Grill to 250°F then close the lid 10-15 minutes.
  1. As the grill is preheating to the perfect temperature, spice the steaks with the Pit Boss Chophouse Steak Rub.
  1. 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.
  1. Crank up the heat to 500°F, open the Flame Broiler plate and let the grill preheat.
  1. 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).
  1. 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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