Reverse Seared Steak with Chimichurri

Reverse seared New York Strip steak

Steakhouse dinner without the steakhouse

Cooking a delicious steak at home does not need to be a daunting process. We’ve all been to a fancy (or even not-so-fancy) steakhouse where steaks are served sizzling and (hopefully) delicious. But sometimes they’re not cooked to how you order them. Or simply the sticker shock of the bill leaves a sour taste in your mouth. Did I really just spend that much money on a steak dinner?

A restaurant-style steak dinner, cooked at home.

As someone who was raised eating out in restaurants or dining on takeout, I assumed that steakhouse steaks were the best they could be. But I will be the first to admit that I was wrong. Yes, they’re often delicious. But did you know you could cook just as good (if not better) at home? I learned once I got my Traeger grill.

An amazing steak at home is pretty simple. It doesn’t require many ingredients and takes only about an hour of your time. Plenty of time to whip together a couple simple sides and a salad, and you’ve got a restaurant-worthy dinner for far less the cost, and the great memories that persist will remind people that you cooked that. Yum.

So where do we begin?

There are various ways to cook a steak at home, but my preferred approach is the reverse sear. It’s basically the opposite way of how your grandparents (and most restaurants) cooked steaks, and I promise that it’s worth the little bit of extra effort. Often, a steak is seared first and then continues to cook in an oven until it hits the desired temperature. This often leads to a good crust– some dry meat at the edges and a rainbow of cooking temperature until you hit the middle. Not bad, but wait till you have a reverse seared steak.

In this technique, season your cut of meat with your choice of rub then start by cooking the steak slowly until it ALMOST reaches your desired internal temperature. Cooking it at 225° in your smoker grill not only imparts great smoky flavor but cooks the meat slowly throughout. Using an accurate meat thermometer (my preference is a digital one), will allow you to figure out that perfect internal temperature before you get to the sear step. The recipe below can be adapted to any cut of steak– from tri tip to filet– and that’s why the thermometer is so important.

Steak seasoned with Garlic Junky.

You cook the steak in that lower temperature grill (or oven) until you’re 10-15 degrees from your desired finish temperature. Then you crank up the heat, put the steak back on the grill to get an amazing crust and grill marks, and end up with a perfectly cooked piece of meat. Edge-to-edge consistency in every slice– your medium rare steak is medium rare from the middle to the edge. Perfection.

Steak reverse searing.

Here’s a temperature chart for your reference, so you can cook your steak to your desired temperature. Remember that it will cook a bit more while searing, and then there’s the carry-over cook temperature that happens while it rests.

A handy temperature guide

And speaking of resting– because you’re cooking your steak in this slow and methodical way, you don’t necessarily need to rest it. But give it a few minutes and you’ll be sure you don’t have juices all over the cutting board and not in your steak. Enjoy!

And if you want to get nerdy on reverse searing, check out this article from Serious Eats.

Final CookPull TemperatureFinal Temperature
Rare105°-110°120°-130°
Medium Rare110°-115­°130°-135°
Medium115°-120°135°-145°
Medium Well125°-135°145°-155°
Well Done135° and up155° and up (I don’t recommend)
Reverse seared New York Strip steak

Reverse Seared Steak with Chimichurri

This is my go-to technique for cooking the perfect edge-to-edge steak. This recipe calls for a New York Strip, but can be easily done with your favorite cut– be it a ribeye, porterhouse, bavette, etc. It's important to have an accurate meat thermometer to do this, it will save you money and time!
Prep Time 10 mins
Cook Time 45 mins
Rest time 10 mins
Course Main Course, meat

Equipment

  • A smoker grill
  • A meat thermometer

Ingredients
  

  • 1 bone-in- New York strip steak About a pound. This recipe can be adapted to your favorite steak– which is why a thermometer is important!
  • 1 tbsp olive oil
  • 3 tbsp your favorite rub or seasoning You can also just use salt & pepper
  • ½ cup chimichurri see recipe below

Instructions
 

  • Begin by preheating your smoker grill to 225°. This temperature will cook the meat slowly, while imparting a delicious smoky flavor.
  • Remove your steak from the fridge and allow to sit on the counter for 5-10 minutes to warm slightly.
  • On a cutting board, season each side of the steak, using a light coating of olive oil followed by your seasoning of choice. Don't be afraid to season liberally– most cuts of beef can take a good amount of seasoning.
  • When grill is preheated, place steak in the middle of the rack and close the lid.
  • Allow to cook for about 30 minutes and then begin checking the temperature. It may take about 45 minutes to hit the desired temperature (see note below).
  • Using your thermometer, check the internal temperature, and pull the steak at about 115° for a nice medium rare. See below for a guide to internal temperatures.
  • Remove the steak from the grill and place on a plate, tenting loosely with foil.
  • Turn up the temperature on the grill to about 450°, or as high as it will go. This will allow you to sear your steak for the final step.
  • When the grill has heated to 450°, return the steak to the grill and cook for about 90 seconds per side. You can rotate it 45° halfway through your 90 second cook, to create beautiful diamond marks on the steak. Flip over and repeat the process.
  • Remove from the grill and place it on a cutting board. Again, tent loosely with foil to allow the meat to rest.
  • Using a very sharp knife, cut steak from the bone and slice to your desired thickness.
  • Serve with chimichurri sauce on the side. Enjoy!

Notes

Using a meat thermometer will allow you to closely monitor the internal temperature of the meat as you reverse sear it. When you’re done, you’re looking for a steak that is evenly cooked throughout and has a beautiful, flavorful crust. 
When you reverse sear, you want to pull the steak from the grill at the lower temperature about 10-15° below your ideal finish temperature, because it will cook a bit more when you sear it and while it rests. 
Final Cook
Pull Temperature
Final Temperature
Rare
105°-110°
120°-130°
Medium Rare
110°-115­°
130°-135°
Medium
115°-120°
135°-145°
Medium Well
125°-135°
145°-155°
Well Done
135° and up
155° and up (I don’t recommend)
 
Keyword grilled steak, reverse sear, steak

Chimichurri Sauce

This is one adaptation of chimichurri sauce that you can serve with any reverse seared steak. Sometimes we make it without a blender– just chopped– but this version provides a little creaminess with that still brings that traditional chimichurri punch.
Prep Time 5 mins
Course Sauce

Equipment

  • Blender or food processor

Ingredients
  

  • 1 cup parsley leaves & stems
  • ½ cup cilantro leaves & stems
  • 3 cloves garlic, peeled
  • 2 lemons, juiced you can cut in half and grill for more flavor
  • ½ jalapeno, roughly chopped remove seeds if you want less spiciness
  • ½ tsp ground black pepper
  • ¼ white onion, roughly chopped
  • ½ cup olive oil
  • salt to taste

Instructions
 

  • In a blender or food processor, combine all ingredients and blend until smooth.
  • Season to taste with salt.
  • Cover and refrigerate before serving.
Keyword chimichurri, pungent sauce, sauce
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