Prep Time: 5 minutes | Cook Time: 45 minutes | Servings: 2
The reverse sear is the most reliable method for cooking a thick steak perfectly. Instead of searing first and hoping the center catches up, you bring the steak gently to temperature in a low oven — then hit it with the hardest sear you can manage. The result is edge-to-edge uniform pink with a crust that a restaurant would be proud of. Our New York strip steaks are cut at 1.25–1.5 inches specifically because thicker steaks reward this method.
Ingredients
- 2 PCBC New York strip steaks (1.25–1.5 inches thick)
- Kosher salt and coarse black pepper
- 1 tbsp avocado oil or beef tallow, for the final sear
- Optional: 1/2 tsp garlic powder, 1/4 tsp smoked paprika
Instructions
- Preheat oven to 250°F. Set a wire rack inside a rimmed baking sheet.
- Season. Pat steaks dry. Season all surfaces — top, bottom, and edges — generously with salt and pepper. Optional: dust lightly with garlic powder and smoked paprika for extra depth.
- Into the oven. Place steaks on the wire rack and transfer to the oven. Cook until an instant-read thermometer inserted sideways into the center reads 115–120°F for medium-rare. This typically takes 30–40 minutes depending on thickness.
- Rest briefly. Remove steaks from the oven. Set aside while you prepare the skillet. Do not tent with foil.
- Heat the skillet aggressively. Place a cast iron skillet over the highest heat your burner can produce. Let it heat for 3–4 full minutes until it is smoking hard. Add the oil or tallow.
- Sear. Add the steaks and sear 60–90 seconds per side. Also sear the edges by holding the steak on its side with tongs, 30 seconds per edge. You are only building the crust here — the interior is already at temperature.
- Rest and serve. Rest 3–5 minutes. Serve immediately — the crust will hold.
Tips
- The low oven is the key. At 250°F, the steak heats so slowly that the entire cut reaches the same temperature from edge to center. There is no gradient, no gray ring — just pink all the way through.
- You can hold steaks in the oven. If your oven is at 250°F, a steak that has reached 120°F will not overcook if you leave it there for an extra 20–30 minutes. This makes it easy to manage timing for guests.
- The sear is pure crust development. Since the steak is already at temperature, the sear is only about Maillard reaction — crust color and flavor. Go as hot and fast as possible.
- Dry surface = better sear. If the steaks sat in the oven with the fan on, the surface will be very dry going into the hot pan. That's ideal. Pat dry again if there's any moisture.
- Shop our full steak selection — cut from cattle raised and processed in-house at our Springtown, TX facility.