Reverse Sear New York Strip: A Foolproof Guide for Perfect Steak

Published October 6, 2024 | By ChefCrown

What is the Reverse Sear New York Strip Method?

picture of a chef reverse searing a New York strip steak. It perfectly captures the golden brown crust, the melted butter, and the fresh herbs adding flavor.

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You want to cook the perfect reverse sear New York strip steak.

This method makes that easy. You cook the steak slowly at first.

You let it heat gently in the oven. The heat spreads through the steak evenly.

No overcooked edges. Just juicy meat from edge to edge.

Imagine slicing into the steak.

The inside is pink. Every bite is tender. This happens because the reverse sear New York strip method works.

After the oven, you sear it in a super hot pan. This step gives the steak a crispy crust.

The meat stays juicy inside. It’s like getting the best of both worlds.

Tender on the inside. Crispy on the outside.

Why Does Reverse Sear Work So Well?

The reverse sear method gives you control.

You will know exactly how your steak will turn out. No more guessing.

You won’t burn the outside and leave the inside raw.

You can stop cooking the moment it’s done the way you like it.

Normally, steaks cook fast on high heat. That makes it easy to overcook or burn the outside.

With the reverse sear New York strip, the oven does most of the work.

The steak heats slowly. It cooks all the way through. The final sear just gives the steak a crispy finish.

Why This is the Best Way to Cook a New York Strip

Other methods don’t compare to the reverse sear New York strip.

They might get the job done fast. But this method gives you something special.

Juicy steak on the inside. A crackling crust on the outside.

It’s the best way to cook a New York strip because it’s almost foolproof.

Even if this is your first time cooking steak, you can get amazing results.

This method is simple. It makes you look like a pro.

When you slice into the steak, you’ll see it’s cooked just right.

Every time.

Now that you see why reverse searing is the best way to cook a New York Strip,

let’s take a look at the tools and ingredients you need to make it happen…

What You Need to Get Started

Tools Needed for Reverse Sear

You don’t need a fancy setup for the reverse sear steak method.

Just a few basic tools:

First, an oven!

You will cook the steak low and slow in there.

Next, Heavy-Bottomed Skillet (like cast iron): A cast iron pan holds heat well, giving you that perfect sear and crispy crust.

Next, Tongs: Use tongs to flip your steak. Forks pierce the meat, causing juices to escape, which can leave your steak dry.

Then, Timer: Keep track of your cooking time.

While cooking time depends on the thickness and type of steak, timing helps you avoid overcooking.

Lastly, a meat thermometer is a must.

This helps you check the steak’s temperature as it cooks.

With a thermometer, there is no guessing.

You’ll know when your steak hits the right temperature every time.

And of course, you need a New York strip steak.

Essential Tools for Reverse Searing

You only need a few things to make your reverse sear New York strip perfect.

Each tool plays an important role.

Here’s a simple table to show you what you need and why it matters.

Tool	Why You Need It
Oven	Cooks the steak slow so it stays juicy inside
Cast Iron Pan	Gives the steak that crispy crust on the outside
Meat Thermometer	Tells you exactly when the steak reaches the right temperature
New York Strip Steak	Thick cuts work best for this method so it cooks evenly
Tongs	Use tongs to flip your steak without piercing it, so juices stay inside, keeping the steak juicy
Timer	Helps track cooking time and avoid overcooking, especially with thick or different steak types

These tools are simple but powerful. Each one helps you cook your steak perfectly.

With them, your steak will turn out juicy and crisp every time.

With the right tools ready, you’re set to start cooking.

But before we jump into the method.

Let’s talk about choosing the right New York Strip…

Choosing the Perfect New York Strip for Reverse Searing

Why a Thick Cut is Important

To get the best results with the reverse sear New York strip, you need a thick cut.

A steak that is 1 ½ to 2 inches thick works perfectly.

Thicker steaks cook slow. The inside stays juicy.

When you finish with a sear in a pan, the outside gets crispy.

Thin steaks cook too fast. By the time you try to sear, the inside is already overdone.

You lose control of the cooking. That is why thickness really matters.

What to Look for in a New York Strip Steak

When you are picking a New York strip steak, you need to look for marbling.

Marbling is the fat that runs through the meat. This fat melts as the steak cooks.

It makes the steak tender and full of flavor. A steak with good marbling will not dry out.

Look for even fat spread across the steak. The color of the steak also matters.

A fresh New York strip should be bright red. Avoid steaks that look dull or gray.

If the steak has a thin layer of fat along the edge, that’s good.

It will melt and help give your steak a crispy crust when you sear it.

The Ideal Thickness for Reverse Searing

A thin steak will not work well with the reverse sear method.

It heats up too fast. You lose the chance to slowly cook the inside.

When you try to sear, the steak is already overcooked.

A steak that is at least 1 ½ to 2 inches thick is perfect.

You can slowly cook it in the oven. You have more control over the temperature.

Then, when you sear, the steak gets a crispy golden crust while staying tender inside.

Why New York Strip is a Great Choice for Reverse Searing

The New York strip is one of the best cuts for reverse searing.

It has the right balance of meat and fat. The fat helps keep the steak juicy during the slow cook.

The strip steak also has enough thickness for this method.

When you finish it off in the pan, the fat melts and gives you a crispy, flavorful crust.

The reverse sear brings out the best in this cut.

You get a juicy inside with a crispy outside every time.

Now, Let’s take a quick look at how chef Gordon Ramsay does it differently…

Gordon Ramsay’s New York Strip Cooking Method

How Gordon Ramsay Cooks Steak

Gordon Ramsay cooks his New York strip steak fast. He uses high heat.

The steak hits the pan, and you immediately hear that sizzle. That sound is key.

The outside of the steak crisps up fast, turning golden brown.

The crust forms in minutes. You see it happen right away.

The heat locks in the flavor. But here’s the challenge.

While the outside gets that nice crust, the inside can still be raw.

Picture this.

You slice into the steak. The crust looks perfect.

But the center is cold or undercooked. Ramsay’s method demands exact timing.

He recommends searing the steak for specific times based on how done you want it.

If you’re off by a minute, you can overcook or undercook the steak.

That’s where it gets tough for beginners. You need to move fast.

Get the timing wrong, and the steak could burn or stay raw inside.

Basting with Butter and Aromatics

Ramsay doesn’t stop at just searing the steak.

He likes to baste the steak with butter, garlic, and fresh herbs like rosemary or thyme while it sears.

The butter melts in the pan, mixing with the garlic and herbs.

As the steak cooks, he spoons this mixture over the top.

This adds extra moisture and deepens the flavor.

Basting with butter also helps form a richer, more flavorful crust.

This step is easy to miss but makes a big difference in taste.

Letting the Steak Rest

After the steak is cooked, Ramsay always lets it rest.

This is a key part of his method.

Once the steak is out of the pan, he leaves it alone for a few minutes.

This gives the juices inside time to redistribute.

If you skip this step and slice the steak right away, all the juices will spill out, leaving the meat dry.

Resting makes sure the steak stays juicy when you cut into it.

Reverse Sear vs Pan Sear

Now let’s compare the reverse sear vs pan sear methods.

Ramsay’s method is quick. You go straight into a hot pan.

The outside cooks fast, but you risk leaving the inside raw if you’re not careful.

With reverse searing, you start slow.

First, you cook the steak in the oven.

This heats the steak evenly from the inside out. It gives you more control.

When it’s ready, you finish the steak by searing it in a hot pan.

The outside still gets that crispy crust, but the inside is already cooked perfectly.

There’s no guessing.

Ramsay’s way is great if you’re confident with timing and don’t mind the risk of undercooking.

But the reverse sear New York strip gives you more control.

You don’t rush.

You know exactly what you will get. That’s why it’s better for beginners.

You won’t mess it up.

The steak cooks slow and is ready before you sear it.

Control Matters for Beginners

When you’re just starting to cook steak, control matters most.

You want your steak to come out perfect every time.

That’s where the reverse sear New York strip method really shines.

The steak stays juicy inside. The outside gets crispy.

You won’t cut into a raw center, and you won’t burn the steak.

This method gives you the best of both worlds.

You get a juicy, tender inside with a crispy, golden outside.

It’s almost foolproof, which is why it’s perfect for new cooks. You get it right without the stress.

Now that you’ve seen how a pro chef handles his steak.

Let’s dive into the New York strip reverse sear method step-by-step so you can master it at home…

Then we’ll dive into a New York strip reverse sear recipe after that…

Step-by-Step Guide to Reverse Sear a New York Strip

How to Reverse Sear Steak: A Simple Method

This method makes it easy to get the perfect steak every time.

Follow these steps, and you’ll have a juicy steak with a crispy crust.

Step 1: Preheat the Oven

First, set your oven to a low temperature. Around 250°F is perfect.

This is where you will cook the steak slowly. The low heat warms the steak from the inside out.

You want the inside to cook before you sear the outside.

It gives you control. This is the key to the reverse sear method.

Step 2: Season the New York Strip Steak

Now take your New York strip steak. Season it well.

Use salt and pepper. Be generous. The seasoning will stick to the steak as it cooks.

Imagine the crust forming when you sear it later. You want the steak full of flavor.

Don’t be shy with the seasoning. Cover both sides.

Step 3: Cook the Steak Low and Slow

Put the steak in the oven. Let it cook low and slow.

This is the important part of the step-by-step reverse sear guide.

The steak will warm up evenly. You won’t get any cold spots.

Let it cook until it reaches about 10-15 degrees below your target doneness.

Use a meat thermometer or the Beef Temperature Calculator to check. This step takes time, but it’s worth it.

Step 4: Sear on High Heat in the Cast Iron Pan

Now heat up your cast iron pan. Get it really hot. You want the pan smoking.

Take the steak out of the oven and put it in the pan. You will hear a loud sizzle.

That’s the sound of the crust forming. Sear each side for about 1-2 minutes.

The outside will turn golden brown and crispy. The inside will stay juicy.

Step 5: Rest the Steak Before Slicing

This step matters. Take the steak out of the pan. Let it rest for at least 5 minutes.

The juices inside the steak will settle. If you cut it too soon, those juices will run out.

Resting keeps the steak juicy. When you slice into it, the steak will be perfect.

Now that you know how the reverse sear works, let’s look at a complete recipe you can follow.

Reverse-Seared New York Strip Recipe

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Total Time: 50-60 minutes

Ingredients:

For the Steak:

1 New York strip steak (1 ½ to 2 inches thick)
1 tablespoon olive oil
Salt (to taste)
Freshly ground black pepper (to taste)

For the Butter Baste (Optional):

2 tablespoons unsalted butter
2 garlic cloves (smashed)
1-2 sprigs fresh rosemary or thyme

Instructions:

Prepare the Steak

Preheat the oven: Set your oven to 250°F. This low temperature will help cook the steak evenly from the inside out, making it tender.
Season the steak: Take your New York strip steak and rub both sides with olive oil. Season it generously with salt and pepper. Be sure to cover the steak well. You want each bite to have flavor.

Cooking Low and Slow

Cook the steak in the oven: Place the steak on a wire rack set over a baking sheet.
This setup allows the air to circulate, cooking the steak evenly.
Put the steak in the preheated oven and cook it until it reaches an internal temperature of 10-15 degrees below your desired doneness (use the chart below to guide you).
This will take about 30-40 minutes, depending on your oven and steak thickness.
Use a meat thermometer to check the temperature.

Doneness	Internal Temp Before Searing	Final Temp After Searing
Rare	115°F to 120°F	120°F to 125°F
Medium-Rare	120°F to 125°F	130°F to 135°F
Medium	130°F to 135°F	135°F to 140°F
Medium-Well	140°F to 145°F	145°F to 150°F
Well-Done	150°F to 155°F	155°F to 160°F

Searing for a Crispy Crust

Heat the pan: While the steak finishes cooking in the oven, place a cast iron pan on the stove and heat it over high heat.
You want the pan to be smoking hot. This will give the steak its crispy, golden crust.
Sear the steak: Take the steak out of the oven and put it in the hot pan.
Sear each side for 1-2 minutes. You’ll hear a loud sizzle, and the crust will form quickly.
If you like, add the butter, garlic, and herbs to the pan while searing. Spoon the melted butter over the steak for extra flavor.

Let the Steak Rest

Rest the steak: After searing, remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
This step allows the juices to redistribute inside the steak, making each bite tender and juicy.

Serving Tips

Serve your reverse-seared New York strip with your favorite sides like mashed potatoes or roasted vegetables.

A simple salad can add a refreshing balance to the meal.

Pair it with a full-bodied red wine like Cabernet Sauvignon for the perfect steakhouse experience at home.

Pro Tip:

Love this recipe?

My Beef Secrets Cookbook includes over 100 recipes for perfect steak and other beef dishes.

Learn how to master every cut with easy, foolproof guides! Grab your copy now.

You might like this related article: New York Strip vs Ribeye

Your steak’s looking great,

but to get that perfect level of doneness,

it’s very important to know the right internal temperature.

Let’s talk about how to get it just right,

and then we’ll talk about some common mistakes to avoid,

as well as some wine pairings and side dishes you can use.

Ideal Cooking Temps for Reverse Sear

Best Internal Temp for Reverse Sear

Getting the temperature right is key to the reverse sear method.

You want the steak cooked to the perfect doneness.

Whether you like it rare or well-done, knowing the best internal temp for reverse sear is what makes the difference.

Using a Meat Thermometer for Steak Temps

The best tool here is your meat thermometer. Stick it into the thickest part of the steak.

Make sure you are not touching the bone if your steak has one.

You want the internal temp to be just right before you take it out of the oven.

After you sear the steak, the temperature will rise a little more.

Here’s a steak doneness chart you can use. It shows the right temps for each level of doneness.

These reverse sear steak temps will help you get it perfect every time.

Doneness	Internal Temp Before Searing	Final Temp After Searing
Rare	115°F to 120°F	120°F to 125°F
Medium-Rare	120°F to 125°F	130°F to 135°F
Medium	130°F to 135°F	135°F to 140°F
Medium-Well	140°F to 145°F	145°F to 150°F
Well-Done	150°F to 155°F	155°F to 160°F

Use this chart as your guide. Check the temp while the steak is in the oven.

Make sure it’s 10 to 15 degrees lower than your final goal. The sear will raise the temp to the perfect level.

Why These Temps Matter

The inside of your steak needs to be just right.

You don’t want a cold center or an overcooked piece of meat.

Using a thermometer makes sure you get it perfect every time.

Once you get the hang of it, you won’t need to guess.

The reverse sear steak temps are your key to mastering this method.

It’s easy, and it makes sure your steak is cooked the way you like it.

So now, you’ve got the perfect temp,

but before you plate up,

let’s make sure you avoid a few common mistakes that could ruin your hard work…

Common Mistakes to Avoid When Reverse Searing

Reverse Searing Mistakes to Watch For

Even with the reverse sear method, mistakes can happen. Don’t worry. It’s easy to fix them.

Here are the most common reverse searing mistakes you should avoid.

Avoid These Mistakes

One big mistake is over-searing. You don’t want to leave the steak in the pan too long.

If you do, the outside burns while the inside stays fine. When you sear, the pan should be very hot.

But you only need about 1-2 minutes per side. If you go longer, you risk burning it.

Another mistake is not seasoning the steak enough.

Salt and pepper are your best friends. Don’t hold back. Season both sides of the steak.

This will give you flavor inside and out. When you sear the steak, that seasoning helps form a tasty crust.

Skipping the resting period is also a big error.

After you finish searing, the steak needs to rest for at least five minutes.

If you skip this, the juices inside the steak will run out when you slice into it.

Resting keeps those juices inside the meat. When you cut it, the steak stays juicy.

It’s a small step, but it makes a huge difference.

Reverse Sear Steak Tips for Success

Here are a few reverse sear steak tips to help you avoid these mistakes next time.

First, watch the clock when you’re searing.

Don’t leave the steak in the pan too long. Second, always season generously.

You want every bite to have flavor. And last, let the steak rest. It’s simple, but it keeps the steak juicy and perfect.

Pro Tip:

Struggling to hit the right temperature? Try our Beef Temperature Calculator.

It takes the guesswork out and helps you get that perfect steak, whether you’re going for medium-rare or well-done.

The calculator gives you precise temperatures and cooking times for every cut of beef, so you always get perfect results.

Now that you know how to avoid the most common mistakes,

let’s take this steak dinner to the next level with some amazing sides and pairings…

Sides and Pairings for Your Reverse-Seared New York Strip

Best Side Dishes for Steak

Your reverse sear New York strip dinner is almost complete, but you need the perfect sides.

Keep it simple.

You don’t want the sides to take away from the steak.

Roasted vegetables work well. You can toss them with a little olive oil and salt.

Throw them in the oven while your steak is cooking. They come out tender with a slight crisp.

You can also make mashed potatoes. They’re creamy and pair perfectly with a juicy steak.

Add butter and garlic to take them up a notch.

Another easy side is a green salad. It adds freshness to the plate.

Toss some leafy greens with a light vinaigrette. It balances out the rich steak.

All these sides are easy to make. You don’t need any special ingredients or tools.

Wine Pairings for New York Strip

Let’s not forget the wine. The right wine makes your steak dinner feel complete.

A full-bodied red wine works best. You want something bold to match the flavor of the steak.

A Cabernet Sauvignon or a Malbec will do the job.

Their strong flavors pair well with the crispy crust and juicy meat of the reverse-sear New York strip.

If you want something lighter, a Merlot works too.

It’s smooth and won’t overpower the steak. Just pour a glass, and enjoy.

Keep It Simple

When choosing sides, remember to keep it simple. You don’t need a complicated dish to go with your steak.

Roasted veggies, mashed potatoes, or a salad will elevate the meal without too much effort.

The wine is a bonus. Pick what you enjoy, and you’ll have a perfect dinner.

Now you’ve got everything you need for a mouthwatering reverse-seared New York strip,

Complete with sides and pairings.

It’s time to fire up the oven and enjoy a steakhouse-quality meal right at home!

Comparing Other Cooking Methods to Reverse Searing

When it comes to cooking a New York strip, reverse searing is often the go-to method for those who want control over every step.

But how does it compare to other popular techniques?

Whether you’re pan-searing, grilling, or even using sous vide, each method has its pros and cons.

Let’s dive into the differences, rank these methods by difficulty, and see why reverse searing stands out, especially for beginners.

This will help you find the best way to cook your steak, no matter your skill level.

1. Reverse Searing (Oven + Pan)

This is the traditional reverse sear method.

Difficulty Level: Easy to Moderate
Pros:

Slow, even cooking in the oven before searing ensures control over doneness.
Best for thicker steaks like New York strip.
You get a juicy inside with a crispy, golden crust.

Cons:

Takes longer since you cook the steak at a low temperature first.
Requires using both the oven and a pan.

Why It’s Great:
Reverse searing is ideal for beginners because it gives you time. The steak cooks evenly, so you don’t need to rush. The searing step locks in the flavor and creates that delicious crust.

2. Sous Vide + Sear

A variation of reverse searing using sous vide for the slow cooking part.

Difficulty Level: Easy
Pros:

Guaranteed precise doneness due to the controlled temperature in the water bath.
You can cook thick steaks like New York strip to perfection.
Almost impossible to overcook.

Cons:

Requires sous vide equipment, which not everyone has.
Lacks the deeper flavor you get from the oven or pan alone, so the sear step is crucial.

Why It’s Beginner-Friendly:
With sous vide, the steak cooks slowly in a water bath set to an exact temperature. After that, you just sear it in a hot pan to add a crispy crust. It’s almost foolproof, making it a great option for those who want an easier, more controlled version of reverse searing.

3. Traditional Pan-Searing

Not reverse searing. This is direct high-heat searing without the slow cooking step.

Difficulty Level: Moderate
Pros:

Fast and effective for thin to medium cuts.
Only requires one pan, so it’s easy equipment-wise.

Cons:

Harder to control doneness, especially for thick steaks like the New York strip.
You can overcook the outside before the inside is done.

Why It’s Tricky:
Pan-searing works best for those who are experienced with heat management. The steak cooks fast, but timing is key. It’s harder for beginners because the heat can easily burn the outside while the inside remains undercooked. There is less control compared to reverse searing.

4. Grilling

Not reverse searing. Grilling involves cooking with direct heat over a flame.

Difficulty Level: Moderate to Hard
Pros:

Adds smoky flavor from the grill, which enhances the steak.
Great for outdoor cooking and thick steaks like New York strip.

Cons:

Harder to control the temperature, especially with charcoal.
Can result in uneven cooking, especially for thick steaks.

Why It’s Different:
Grilling provides a delicious smoky flavor but is harder to manage. Heat fluctuates, especially on charcoal grills, so the steak might cook unevenly. For those who love grilling, it works well but requires more experience and precision. Grilling lacks the slow control of reverse searing.

5. Broiling

Not reverse searing. Broiling uses high heat from above to cook quickly.

Difficulty Level: Hard
Pros:

Fast, especially for thinner steaks.
Broilers are widely available in most kitchens.

Cons:

Hard to control. The steak can burn easily since the heat is so concentrated.
Uneven cooking, especially for thick steaks like New York strip.

Why It’s the Hardest:
Broiling can cook steaks quickly, but it’s difficult to manage because the heat only comes from above. The steak can burn on the top before it cooks through. For thick steaks like New York strip, this method isn’t ideal.

Revised Ranking (Focusing on Reverse Searing and Comparisons):

Reverse Searing (Oven + Pan) – Ideal balance of control and flavor for beginners.
Sous Vide + Sear – Another reverse sear-like method with great precision.
Traditional Pan-Searing – Requires more attention and timing, harder for thick cuts.
Grilling – Adds flavor but is harder to control, especially with thick steaks.
Broiling – Fast but difficult to get right for thicker steaks like the New York strip.

What Compares to Reverse Searing?

For beginners, reverse searing and sous vide + sear offer the most control.

You get a juicy inside and crispy outside without worrying about overcooking.

Pan-searing and grilling are faster but less forgiving, while broiling can be difficult to manage for thick steaks like the New York strip.

Resources

Serious Eats – Serious Eats provides a comprehensive guide on the reverse sear technique, detailing its benefits and offering step-by-step instructions.
America’s Test Kitchen – America’s Test Kitchen features detailed instructions and insights into the reverse sear method, emphasizing its effectiveness.
Bon Appétit – Bon Appétit discusses various cooking methods, including reverse searing, with expert tips and recommendations.