Reverse Seared NY Strip Steaks - Made By My Man

Oh my goodness, this was the BEST steak ever cooked in our home, or technically, in our back yard. Thank you so very much, Chris, for your tips and advice on my last steak grilling post!
After doing a bit of reading, my husband wanted to try the reverse sear technique. Contrary to conventional methods, this means roasting the meat very slowly at low temp first and THEN searing it at the end. Reverse searing leaves you with the most evenly cooked steak you can imagine.

We followed the recommendations exactly and we were absolutely thrilled with the steaks. My middle son, who has never been excited about eating steak, even asked for seconds. I can not believe what a difference the reverse sear technique makes! It does take a while to cook this way, so plan ahead. On a weekend, this would be an amazingly easy meal. We decided to try this on a week night and as a result, the steak were not finished until much later than we typically eat.

Any number of different rubs would have been great on these steaks. However, we wanted to test the method to see how it stood on it's own. With nothing more than a bit of salt and pepper, these steaks absolutely rocked. I can hardly wait to make this again! 

Reverse Seared NY Strip Steaks - Made By My Man
grilling instructions from Nibble Me This

2 NY Strip Steaks, about 1 1/4" thick, about 2.5 lbs total weight
Kosher salt, to taste
Freshly cracked pepper, to taste

Remove the steaks from the refrigerator and sprinkle both sides with salt and pepper. Leave on the counter to warm slightly while the grill is heating. Place an internal thermometer in one of the steaks. I finally bought an electronic internal thermometer earlier this year and I LOVE it. I can't believe I waited so long to buy one.

Set up your grill for an indirect cook at 250F. This means turning on one burner and leaving the others off. We set an oven thermometer inside the grill on the plates farthest from the heat. This is where the steaks were going to be cooked. When the thermometer at 250, add the steaks to the grill. Set the thermometer to the side and close the grill. Cook the steaks over the indirect heat until the internal temperature is 125F. This took 45 minutes for my steaks, but watch the thermometer, because these steaks are cooking by temperature, not time.

Crank the heat to high for a few minutes with the lid OPEN, then move the steaks over the direct heat for just about 1 minute on each side. Remove from the grill and let them rest for 10 minutes prior to cutting. Enjoy!

Click here for printable recipe