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.
4 tbsp Butter
4 - 1 1/2" Steak, New York Strip
Chophouse Steak Seasoning
Preheat your Louisiana 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 Chop House steak rub.
Lay the steaks on the grill for roughly 60 minutes or until the steaks reach an internal temperature of 105 to 110 degrees 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:
Medium Rare: 130°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. ENJOY!
No special tools needed
When it comes to steaks, aggressively coat the outside with your seasoning. This will create a better crust when you sear.