Reverse Sear New York Strip
By Traeger Kitchen
66 Reviews
There's no better way to do steak than a good ole reverse sear. This reverse seared New York strip is seasoned with our Traeger Beef Rub, smoked, and seared hot to tender perfection.
Prep Time
15 Min
Cook Time
1 Hr
10 Min
Pellets
Signature Pellet Blend
Yields: 4 Servings
Ingredients
main
| 4 | (1-1/2 inch thick) New York strip steaks |
| To Taste | |
| 4 Tablespoon | unsalted butter |
Complete Your Cook
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Units of Measurement:
Steps
Step 1
If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill ridged side up. Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. For optimal flavor, use Super Smoke, if available.
00:15
225 ˚F / 107 ˚C
Super Smoke
Step 2
Season the steaks with Traeger Beef Rub.
Ingredients
4 (1-1/2 inch thick) New York strip steaks
To Taste Traeger Beef Rub
Step 3
Holding a leave-in thermometer parallel to your work surface, insert it into the into the center of the thickest steak. Place the steaks directly on the regular grill grates, close the lid, and smoke until the internal temperature is between 105°F and 110°F, about 60 minutes.
01:00
225 ˚F / 107 ˚C
110 ˚F / 43 ˚C
Super Smoke
Step 4
Remove the steaks from grill. Increase the grill temperature to 450°F and preheat with the lid closed for 15 minutes.
00:15
450 ˚F / 232 ˚C
Step 5
If necessary, re-insert the meat thermometer. Return the steaks to grill, placing them on the Sear Grate if you have it. Let the steaks sear for 4 minutes, then flip. Top each with 1 tablespoon of butter and continue cooking until the internal temperature reaches 130°F for a medium rare steak temp, about another 4 minutes more.
00:08
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
Ingredients
4 Tablespoon unsalted butter
Step 6
Remove the steaks from the grill and let rest for 5 minutes before slicing and serving. Enjoy!
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