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 cast iron skillet to retain the juices and infuse them into the charred crust. For even more flavor, purchase a dry aged steak from your local butcher. The dry aging process removes excess liquid and concentrates the beefy flavors of the steak.
Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.
This recipe uses 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.
Louisiana Grills Reverse Seared NY Steak Reviews
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