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Serve the steak for Reverse-Seared New York Strip Steak with Garlic-Basil Butter

Reverse-Seared New York Strip Steak with Garlic-Basil Butter

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This Reverse-Seared New York Strip Steak with Garlic-Basil Butter is a game-changer for home-cooked steak. The reverse-searing method ensures an evenly cooked, juicy interior with a perfect crust, while the garlic-basil butter adds a burst of flavor in every bite. Paired with classic sides like mashed potatoes and roasted vegetables, this dish is guaranteed to impress at any dinner table.
Course Main Course
Cuisine American
Keyword Crispy Crust Steak, Garlic-Basil Butter, New York Strip Steak, Reverse-Seared Steak
Prep Time 10 minutes
Cook Time 10 minutes
Oven Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 600
Cost 100

Equipment

  • 1 cast iron skillet
  • 1 oven

Ingredients

For the Garlic-Basil Butter (enough for 4 steaks):

  • 1/2 cup softened salted butter
  • 1/4 cup finely chopped fresh basil leaves
  • 4 cloves garlic minced
  • For the Steak:

For the Steak:

  • 2 New York beef loin steaks 16 oz each
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Avocado oil for searing

Instructions

  • Gather Ingredients: Prepare ingredients ahead of time to ensure a smooth cooking process.
    ingredients for Reverse-Seared New York Strip Steak with Garlic-Basil Butter

Prepare the Garlic-Basil Butter

  • In a food processor, add basil leaves and garlic, then chop them into very small pieces.
    Food processor for Reverse-Seared New York Strip Steak with Garlic-Basil Butter
  • In a mixing bowl, combine the softened salted butter, chopped basil, and minced garlic. Mix well until the ingredients are fully incorporated.
    Mix butter and herbs for Reverse-Seared New York Strip Steak with Garlic-Basil Butter
  • Transfer the mixture to a piece of plastic wrap, shape it into a log, and wrap tightly. Chill in the fridge for at least 30 minutes, or until the butter firms up.
    Wrap the butter for Reverse-Seared New York Strip Steak with Garlic-Basil Butter

Season and Bake the Steak

  • Preheat your oven to 215°F.
    Preheat the oven for Reverse-Seared New York Strip Steak with Garlic-Basil Butter
  • Rub both sides of each steak with avocado oil, then generously season with salt and black pepper.
    Season the steak with salt and pepper for Reverse-Seared New York Strip Steak with Garlic-Basil Butter
  • Place the steaks on a wire rack set over a baking sheet. Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 120°F for medium.
    Bake the steak for Juicy Ribeye Steak with Classic Béarnaise Sauce

Sear the Steak

  • Heat a skillet or cast-iron pan over high heat with a drizzle of cooking oil. Once the pan is smoking hot, add the steaks and sear each side for 90 seconds to develop a rich, flavorful crust.
    Sear the steak for Reverse-Seared New York Strip Steak with Garlic-Basil Butter
  • Add a slice of basil garlic butter to the pan during the last minute of searing to infuse the steak with extra flavor.
    Add butter on the steak for Reverse-Seared New York Strip Steak with Garlic-Basil Butter

Rest and Serve

  • Remove the steaks from the pan and let them rest for 5-10 minutes to allow the juices to redistribute.
    rest the steak for Reverse-Seared New York Strip Steak with Garlic-Basil Butter
  • Serve as is or with your favorite sides, such as roasted vegetables or mashed potatoes.
    Reverse-Seared New York Strip Steak with Garlic-Basil Butter

Notes

  • Use a Meat Thermometer: This ensures you achieve your desired doneness without overcooking.
  • Don’t Skip Resting: Allowing the steak to rest makes it juicier and more flavorful.
  • Get the Pan Hot: A hot skillet gives you that perfect sear and crust.
  • Customize the Butter: Try adding a hint of lemon zest or crushed red pepper flakes for a twist.

Nutrition

Calories: 600kcal