Reverse Sear New York Strip Steak

Name: Reverse Sear New York Strip Steak
Prep time: 15 min
Cook time: 20 min
Cuisine: American,
Ingredients: 3 tbsps garlic salt; 3 tbsps seasoned salt; 1 tbsp onions minced; 1 tbsp black peppercorn grinder; 1 tbsp sugar; 4 to 5 New York strip steaks about 1 1/2-inches thick

A perfectly cooked New York strip starts with 2 things— my “not so secret” steak seasoning and an easy “fool proof” reverse sear cooking method that turns out perfect every single time! This simple yet flavorful method brings back cherished memo... Read More Read Less

15m

PREP TIME

20m

COOK TIME

6

INGREDIENTS

Ingredients

3 tablespoons McCormick® Garlic Salt
3 tablespoons Lawry's® Seasoned Salt
1 tablespoon McCormick® Minced Onions
1 tablespoon McCormick® Black Pepper Grinder
1 tablespoon sugar
4 to 5 New York strip steaks, about 1 1/2-inches thick

KEY PRODUCTS

INSTRUCTIONS

1 Mix Lawry’s Garlic Salt, Lawry’s Seasoned Salt, minced onion, black pepper and sugar in small bowl. Set aside.
2 Preheat oven to 275°F. Allow steaks to stand at room temperature for 15 to 20 minutes before seasoning.
3 Season steaks generously with steak seasoning mixture, making sure to get the sides of the steak seasoned well. Place steaks in large cast iron skillet or on a large, rimmed baking sheet, leaving at least 2 inches between steaks.
4 Place skillet in the oven 10 to 15 minutes until steaks reach an internal temperature of 110 to 120°F. Once you reach this internal temp, remove from oven.
5 Sear steaks in a clean, well-oiled, hot skillet for 1 to 1 1/2 minutes on each side. Baste with unsalted butter. Remove the steaks from the pan once they reach an internal temp of 130°F to 135°F (internal temp will vary based on how done you like your steak). Allow steaks to rest for 10 minutes uncovered. Slice, plate, and enjoy!

Tip:This seasoning is also great for shrimp and chicken!

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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