Reverse Seared NY Strip Steak
There’s no better way to do steak than a good ole’ reverse sear. This Reverse Seared NY Strip Steak is seasoned with our Traeger Beef Rub, smoked, and seared hot for melt-in-your-mouth perfection.
Ingredients
- 4 (1-1/2 inch thick) New York strip steaks
- Traeger Beef Rub
- 4 Tablespoon unsalted butter
Instructions
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Season the steaks with Traeger Beef Rub.
Insert the probe into the center of a steak. Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 105-110℉, about 60 minutes.
Remove steaks from grill. Increase the grill temperature to 450°F (or 450°, if available) and preheat with the lid closed for 15 minutes.
Re-insert the probe. Return the steaks to grill, close the lid, and sear for 4 minutes. Flip the steaks and top each steak with 1 tablespoon of butter. Close the lid and sear until the internal temperature reaches 130-135℉ for medium-rare, or your desired temperature, about 4 minutes more.
Re-insert the probe. Return the steaks to grill, close the lid, and sear for 4 minutes. Flip the steaks and top each steak with 1 tablespoon of butter. Close the lid and sear until the internal temperature reaches 130-135℉ for medium-rare, or your desired temperature, about 4 minutes more.
Remove the steaks from the grill and let rest for 5 minutes before slicing and serving. Enjoy!
Recipe and photo from Traeger.
