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Reverse Seared NY Strip Steak

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Cherry

There's no better way to do steak than a good ole' reverse sear. This NY strip steak is seasoned with our Traeger Beef Rub, smoked, and seared hot for melt-in-your-mouth perfection.

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  • 4 (1-1/2 inch thick) New York strip steaks

  • Traeger Beef Rub

  • 4 Tablespoon unsalted butter

  • 1

    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.

    : 225 ˚F

  • 2

    Season the steaks with Traeger Beef Rub.

    • 4 (1-1/2 inch thick) New York strip steaks

    • As Needed Traeger Beef Rub

  • 3

    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.

    : 225 ˚F

    : 110 ˚F

  • 4

    Remove steaks from grill. Increase the grill temperature to 450°F (or 450°, if available) and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 5

    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.

    : 450 ˚F

    : 130 ˚F

    • 4 Tablespoon unsalted butter

  • 6

    Remove the steaks from the grill and let rest for 5 minutes before slicing and serving. Enjoy!

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