The reverse sear is the most foolproof method for cooking a thick NY Strip to perfection — and once you try it, you'll never go back. By gently bringing the steak up to temperature in the oven first, then finishing with a screaming-hot sear, you get edge-to-edge doneness with a crust that rivals any steakhouse. Our SignaturePRIME NY Strip is the ideal cut for this technique — thick, well-marbled, and built for the high heat finish.
Ingredients
- 1 Chop Box SignaturePRIME NY Strip (1.5–2" thick)
- Kosher salt & black pepper
- 1 tbsp avocado oil
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- Fresh rosemary sprig
Instructions
- Season NY Strip generously with salt and pepper. Place on a wire rack over a baking sheet. For best results, leave uncovered in the fridge overnight (dry brine).
- Preheat oven to 250°F. Place rack with steak in the oven.
- Cook until internal temp reaches 115°F for medium-rare (approx. 45–60 min depending on thickness). Use a probe thermometer.
- Remove steak and rest for 10 minutes while you heat a cast iron skillet to ripping hot.
- Add avocado oil. Sear steak 60–90 seconds per side, pressing gently for full contact.
- Add butter, garlic, and rosemary. Baste for 30 seconds.
- Rest 5 minutes. Slice against the grain and serve.
Chef's Tips
- The overnight dry brine is worth it — it draws out moisture, then reabsorbs it for a more flavorful, better-crusting steak.
- Don't skip the rest after the oven — it lets the surface dry out for a superior sear.
- NY Strip has a fat cap along one edge — stand the steak on it for 30 seconds at the start of the sear to render it down and add flavor.
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