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!
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) |