4 tbsp Butter
Pit Boss Steak Seasoning
4 - 1 1/2" Steak, New York Strip
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.
Try searing your steak on a Pit Boss cast iron skillet . Instead of the juices dripping down the grates, they stay in the pan where the flavor locks into the crust.
Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
This recipe uses Pit Boss Chop House Steak seasoning.
When it comes to steaks, aggressively coat the outside with your seasoning. This will create a better crust when you sear.