Reverse Seared New York Strip
- 1.5" Thick New York Strip Steak at Room Temperature
- Grilla Beef Rub
- Olive Oil
Preheat your smoker to 225 degrees and rub your steak liberally with olive oil. Next, as your grill comes up to temperature, apply a generous amount of Grilla Grills Beef Rub to the steak. Make sure to cover the sides as well as the top and bottom.
Place your meat on the smoker until it reaches an internal temperature of at least 110 degrees. Next, allow your steak to rest on the counter for up to 10-minutes. This will assist with keeping the steak as juicy as possible.
Now, heat your Primate griddle to medium/high heat. If you don’t have a griddle or flat top, a set of grill grates on a pellet grill, or cast iron pan on the grill set to at least 500 degrees will work as well!
Toss your steak on the roaring hot cooking surface until it reaches at least 125 degrees. At this point, it is up to you to decide how long you’d like to leave your steak on the grill. We like medium-rare, so we pull our steak off at about 130. Remove the steak, allow it to rest again, and enjoy your meal.