Reverse Seared NY Strip Steak

Ingredients

• 2 WWC NY Strip Steaks, 6-7 ounces each (the thicker the better for this method)
• Salt & Pepper
• 2 Tablespoons Butter
• 2 Tablespoons high heat cooking oil

Steps

• Prepare a wire rack in a sheet pan.  Place both steaks on the wire rack and season generously with salt and pepper.  Place uncovered in the fridge for at least 4 hours and up to 24.  The point here is to dry out the surface of the steaks
• An hour before you are ready to cook the steaks remove them from the refrigerator and let them come to room temperature.
• Preheat the oven to 225 degrees.  Once the oven is at temperature place the steaks, still on the wire rack and sheet pan, in the oven.  
• Cook to your desired temperature on a meat thermometer: 105°F for rare, 115°F for medium-rare, 125°F for medium, or 135°F for medium-well.

• Once the steaks reach the desired temperature remove them from the oven.  Now is when you’re going to “rest” the steaks, they need to sit for at least 10 minutes, and up to 45.  
• When the steaks are rested, heat a cast iron skillet to smoking on the stove.  Add the oil and butter, and then the steaks.  It is best to think of this step as coloring the steaks, not cooking them.  They are cooked during their time in the oven, you just need to give them that nice bark by finishing them in the pan.  
• Cook each steak to your desired exterior char.  A nice dark brown on all sides is what I like to shoot for.  No more than a minute or two per side.  Make sure to get the fat side of the steak as well, using tongs to hold it upright.
• Once the steaks have the char you like, that’s it, no need to rest them, they are ready to serve.  Serve with your choice of sides, though I recommend a nice salad and twice baked potatoes.