What if we told you there's an easy and nearly foolproof cooking technique for cooking the perfect steak, every time?
Yes, that's right, we're talking reverse-seared steak, or more specifically, homemade reverse-seared NY strip. It's an easy cooking method, in which a thick-cut steak is first cooked long and slow in the oven, for doneness, then seared off in a hot pan to create that sought-after beautiful brown crust and lock in all that flavour.
So, put away those steak mistakes and banish burnt or undercooked grey meat forever, and instead think deep dark exteriors and succulent pink interiors, every time.
While we're talking NY strip - the boneless steak cut from the beef short loin,otherwise known as shell steak, Kansas city steak, top loin steak, hotel cut steak and ambassador steak - this technique works equally well for any thick-cut steak, like strip steak, ribeye steak, porterhouse steak, tomahawk steak, T-bone steak, tri-tip and filet mignon.
How to Reverse-Sear NY Strip
Here's the simple way to make perfect reverse-seared NY strip at home:
1. Heavily salt, season or dry brine your NY strip steak at room temperature. Leave the steak uncovered overnight in the fridge for maximum effect. The salting process ensures that the steak retains more moisture during the cooking process.
2. Put the seasoned steak in a low oven and let it cook slowly until it reaches your desired internal temperature. Use a thermometer probe to check the internal temperature for doneness. This could take up to an hour.
There are plenty of commonalities across the board regarding regional barbecue styles in the US. Still, here we’ll focus on the four main regional barbecue styles: the Carolinas, Kansas City, Memphis, and – of course – Texas.