REVERSE SEARED NY STRIP STEAKSPosted on Tuesday, July 10th, 2018 |
Perfect medium-rare steaks in your backyard? Yep, it’s possible with the reverse searing method. Rather than searing first then smoking with the reverse searing method you cook the steak low and slow and sear after it’s about 80% done – resulting in melt-in-your-mouth steak perfection. This method guarantees tender and juicy steaks every time (if you follow Big Poppa’s recipe, of course.)
For the best steak results, Big Poppa seasons his steaks with Big Poppa Smokers Double Secret Steak Rub and Little Louie’s Garlic Seasoning w/Black Pepper. Combined, these seasonings penetrate steaks with savory flavor. Enjoy steakhouse quality steak at home with Big Poppa’s Reversed Seared NY Strip Steak recipe.
Course: Main Dish Cuisine: American Prep Time: 5 min Cook Time: 30-35 min Servings: 3
3 New York (NY) Prime Steaks
6 teaspoons Big Poppa Smokers Little Louie’s Garlic Seasoning w/ Black Pepper
5 teaspoons Big Poppa Smokers Double Secret Steak Rub
1-2 sticks of butter (Irish butter recommended)
Preheat grill/cooker to 300F
Trim excess fat off the steaks
Season steaks with Big Poppa Smokers Little Louie’s Garlic Seasoning w/ Black Pepper (to taste)
Season steaks with Big Poppa Smokers Double Secret Steak Rub (to taste)
Place steaks on grill/cooker. Cook in indirect heat at 300F, cook each side for 8 minutes
Make Double Secret Butter: using a pot, melt butter, add 1 tablespoon of Big Poppa Smokers Double Secret Seasoning and whisk
Turn up the heat and place your steaks on direct heat to sear
Sear each side for 8 minutes or until an internal temperature of 132F has been reached
Baste with Double Secret Butter before the end of the cook
Remove steaks from grill/smoker
Baste again with Double Secret Butter and let rest for 5 minutes
Slice and serve
