Reverse-Sear New York Steaks
Grilled steak is traditionally cooked the sear-n-slide method in which they are seared over direct heat and then finished over indirect heat. The reverse-sear is exactly the opposite of this classic method, and it really works! With this method, the steaks are first slow-roasted over low indirect heat before being finished over a ripping hot direct fire. The result is that the interior of the meat achieves an even pink color from top to bottom (instead of the grey outer ring of overcooked meat in a sear-n-slide method), and almost no precious juices are lost!
Servings 4
Equipment
- Gas or Charcoal Grill
- Accurate meat thermometer
- Wood grill chips
- Wood Chip Smoker Box (if using a gas grill)
Ingredients
- 4 New York Strip Steaks well-marbled, about 8 ounces and 1¼ to 1½ inches thick
- Steak seasoning of your choice recommended: Montreal Steak Seasoning, Trader Joe's Coffee & Garlic Rub are favorites of ours
- 1 handful wood chips soaked for 30 minutes and drained
Instructions
Season/Prepare the steak:
- Bring the steaks to room temperature at least 30 minutes before grilling. Season to your liking, or wait to season at the end with salt & pepper.
For a gas grill
- Fill a chip smoker box with the drained wood chips. Place on the hotter side (or searing burner) to start the smoke. Once the smoke is going, slide away from the searing burner.
- Turn on one side of gas grill to HIGH (if you have a searing burner, set that on)
- Turn the other side of gas grill to medium for indirect temperature heat of 300°.
For a charcoal grill:
- Fill a chimney starter, one-third full with charcoal (about 30 briquettes) and ignite. When covered with gray ash, dump the coals on one side of the charcoal grate, put the cooking grate in place, and preheat for 10 minutes. The temperature of the grill should be about 300°.
- Drain and add one handful of the wood chips to the charcoal.
Grilling the steaks:
- Grill the steaks on the indirect side, with the lid closed, until the interior temperature reaches 110° to 155°, 25 to 35 minutes.
For a charcoal grill (cont.)
- While the steaks are cooking over indirect heat, light a full chimney started filled with briquettes on a heatproof surface away from the grill. When the coals are very hot, transfer the steaks to a plate, remove the cooking grate, and dump the cooking grate and lid and preheat the grate for 5 minutes. Drain and add the remaining wood chips to the charcoal.
Reverse Searing the Steaks (Gas or Charcoal)
- Grill the steaks on direct high heat, with the lid closed, until the interior temperature reaches about 130°, about 4 minutes, turning once.
- Remove from the grill (season with salt & pepper, if desired), and let rest for 5 minutes.
Notes
Recipe source: “Weber’s New American Barbecue”