Reverse-Seared NY Strip Steak
- 2 – 1 1/2″ thick NY strip steaks
- kosher salt
- freshly ground black pepper
Remove the steaks from the refrigerator about 1 – 1 1/2 hours before you begin.
Set up BGE for direct cooking and preheat to 200 – 225 degrees F.
Place the steaks in a roasting pan (choose one that fits on your BGE) and place in preheated egg.
Roast until the internal temperature reaches 110 degrees F, then remove the steaks to a platter and cover with foil.
If you will be searing the steaks within 2 hours, do not refrigerate. If you are not going to be searing the steaks within 2 hours, refrigerate them at this point; but remove them from the refrigerator about 1 to 1 1/2 hours before you want to sear them.
Increase the heat of your BGE to 600 degrees F.
Dry both sides of the steaks well with paper towels and liberally season them with salt and pepper.
When the BGE is maintaining 600 degrees F, sear the steaks on each side for 1 1/2 – 2 minutes.
Remove steaks to a platter, cover with foil and let rest at least 10 minutes.
Slice, serve & enjoy!