Reverse-Seared New York Strip Steaks
A Mouthwatering Recipe
Reverse-Seared New York Strip Steaks
The reverse sear method is like giving your steak a wood-fired spa treatment. It adds a smoky flavor while keeping the meat juicy and tender. And don't worry, it's not rocket science - just use a wireless probe thermometer to monitor the internal temperature, seasonings, and the right wood pellets. Get your New York strip steaks ready for a pampering session!
Equipment
- 1 Wood Pellet Grill
- 1 Apple Wood Pellets different flavor with different wood
- 1 Probe Thermometer
- 1 Tongs
Ingredients
Instructions
- Remove the steaks from the refrigerator and pat them dry with paper towels. Let them sit at room temperature for 30 minutes.
- In a small bowl, mix together the salt, sugar, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Preheat the grill to 180 degrees Fahrenheit.
- Brush both sides of the steaks with olive oil, and then season them with the spice mixture.
- Insert a meat thermometer probe into one of the steaks and place both steaks on the grill grates.
- Close the lid and smoke the steaks for 1 hour, or until the internal temperature reaches 120 degrees Fahrenheit.
- Remove the steaks from the grill, remove the thermometer probe, and increase the grill temperature to 450 degrees Fahrenheit.
- Reinsert the thermometer probe and return the steaks to the grill. Sear each side for 3-4 minutes, or until the internal temperature reaches 130-135 degrees Fahrenheit for medium rare.
- Remove the steaks from the grill and let them rest for 10 minutes before slicing and serving.
Notes
Alright, so for a medium steak, you want to cook it to 140 degrees Fahrenheit. For medium well, go for 150 degrees, and for a well done steak, shoot for 160 degrees. Happy grilling!
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