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Reversed Seared New York Steak

Updated: Apr 9, 2021

Making steaks at home can be a daunting task. It is an expensive cut of meat and you don't want to screw it up. Reverse searing is a great way to produce a steak that is juicy, full of flavor and cooked to perfection. Follow this recipe any time you want to cook a steak that would make any steak house blush with envy.


New York Steak

Kosher Salt

Black Pepper

Granulated Garlic

Onion Powder

1 stick Buttery

1 Tbsp. fresh Garlic minced

1 tsp fresh minced Rosemary



Total Time - 45 mins to 1 hour

We like to use a blend of oak, hickory and cherry pellets for this cook.

-Pre heat your pellet grill to 225 degrees. If your grill has an extra smoke setting use it.

-Season your steaks with an even coat of kosher salt, black pepper, granulated garlic and onion powder on both sides.

-Let the meat rest with the seasonings for about 10 minutes.

-When your grill is ready, place the steaks on the grill so they are not touching.

-Insert a meat temperature probe in the middle of one of the steaks. Set the probe alarm to 110 degrees.

-When the meat has reached 110 degrees, set a gas or charcoal grill's temperature to high. This will be our sear station.

-Reset meat probe to 125(*) degrees.

-Place a cast iron skillet on the "sear station" and heat.

-When the meat reaches 125(*) degrees, remove from pellet grill and place on sear station grates.

-Grill on the first side for 1 1/2 to 2 minutes.

-Flip and grill for another 1 1/2 to 2 minutes.

-Flip and rotate 45 degrees and grill for 1 1/2 to 2 minutes.

-Flip a finish grilling for 1 1/2 to 2 minutes.

-Place butter, minced garlic and rosemary in cast iron skillet. The butter should melt very fast.

-Place the steaks in the skillet.

-Remove from heat.

-Baste the steaks in the butter repeatedly for 1 minute.

-Plate the steaks and drizzle a healthy amount of butter mixture over the meat and enjoy.

(*) Set this temperature according to your desired doneness. The meat will increase in temperature from the searing. 115 degrees for rare, 120 for medium rare, 125 for medium, 130 for medium well, 140 for well.

The Shiggin'

Temperature is everything when it comes to red meat. Keep a close eye on your meat's temperature throughout the cook so it doesn't get over cooked.

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