Reverse sear on New York Steaks
On days that I am in the office or close to home I have gotten into the habit of making a steak for lunch. I usually use New York Strips because they are lean and tender and a great “go to” steak that can be dressed up with a sauce or is great by itself. Here is my routine. (note: this is what works for ME, if you have a different plan that you like, do it.)
When I do meal prep, I will make 5-7 New York Steaks and cook them on the BBQ. I vary between the pellet grill (because it is easy) or grill over oak wood. The oven works well too but I prefer the smokey flavor.
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Thaw and bring to room temp. You can thaw in the refrigerator or I often put the packages of steaks in a pot of cold water and let them thaw. I let them come up to room temp or close to it.
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Salt and trim. Take the steaks from the packages and dry. Salt and pepper to taste. I like cracked sea salt and fresh ground pepper, or seasoned salt.
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Cook on low heat. If I use the Traeger I set it to 250. In the oven 275. On oak wood over medium coals. Internal temp should be 125-130. If you don’t have a meat thermometer - get one. It will make your life a lot easier.
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Reverse sear or let stand. If you are eating them right now, I sear them in olive oil and butter in a moderately hot cast iron pan. 3 to 4 minutes per side. Spoon the butter/oil back on the steak as it sears.
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If you are holding them for later; let them cool down slowly and put them in a glass container for the refrigerator.
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Reheat. When I am home for lunch I will take a steak from the refrigerator and leave it on a plate as I heat up the pan and oil. I like to put a smear of butter on the steak while I am waiting for the pan to heat up. I use olive oil in the pan and I prefer that. When the pan is hot (I use cast iron and I know it is ready when it just starts to smoke a little) place the steak down in the pan butter side up. 3 to 4 minutes on each side or until it has a nice sear. The butter will melt on the steak as it cooks.
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Trim. New York Steaks have a layer of connective tissue (silver skin) along the outside where the fat is. I trim off all the fat and connective tissue after the steak is cooked (not before). (I usually have 2 dogs sitting on the porch waiting for me to throw the trimmings to them - and they love me for it).
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Slice and dress. I like my “lunch steak” sliced for easy eating. Either plain or dressed with (but not limited to) grilled onion, fried peppers, bleu cheese, chimichurri, sliced avocado, queso fresco or teriyaki, or whatever sounds good at the time and is on hand with no preparation.
I don’t have a lunch steak with any sides (usually). No potatoes or rice or starch. Just the steak and whatever is on it. If we have some fresh salad or raw vegetables around I may have some but not usually.
From the refrigerator to my plate is 15 minutes at the most. I don’t microwave the steak before I sear it. The pan is usually enough to bring the temperature up (if it is cold in the middle I really don’t care, but usually it is not). It is a satisfying meal, and for me is the right amount of food with no afternoon crash. Good luck! Let me know how it works for you!