Foolproof Reverse Sear New York Strip Steak with Chimichurri Sauce

Reverse Sear New York Strip Steak

Step 1: Prepare the Steak

• Salt both sides of the New York strip steak and leave it in the fridge overnight to dry out the exterior for a better crust. [00:27]

Step 2: Preheat the Oven

• Preheat your oven to 200°F. This low temperature will help cook the steak evenly. [01:58]

Step 3: Cook the Steak

• Place the steak in the oven and cook until the internal temperature reaches 120°F for medium (or 115°F for medium-rare). This will take about 30 minutes to an hour depending on the thickness of the steak. [02:37]

Step 4: Sear the Steak

• Once the steak is cooked, heat a pan on high. Add avocado oil to the pan and place the steak in it. Sear for 30-45 seconds on each side to create a crust. [04:35]

Step 5: Add Flavor

• While searing, add crushed garlic and butter to the pan. Tilt the pan and baste the steak with the melted butter and garlic mixture. [06:27]

Step 6: Let it Rest

• Allow the steak to rest for about 2 minutes before slicing to let the juices redistribute. [08:54]

Step 7: Prepare Chimichurri Sauce

• Blend garlic, Fresno chili, chili flakes, oregano, vinegar, and olive oil to create a chimichurri sauce. [09:00]

Step 8: Slice and Serve

• Slice the steak at a 45-degree angle and serve with a sprinkle of flaky salt and chimichurri sauce on top. [11:32]