Reverse Seared New York Strip Steaks

Dustin Green

Fuel Type:
  • People

    Serves 2

  • Prep Time

    15 mins

  • Grilling Time

    40 to 50 mins


the Ingredients

Reverse Seared New York Strip Steaks


  • Completed step 2 New York Strip Steaks, 2” or thicker
  • Completed step Olive Oil Blend, as needed
  • Completed step Kosher Salt
  • Completed step Black Pepper, fine grind

Take Your Grilling Anywhere




  • Fill the Hopper with desired pellet blend. For this recipe, Grillmaster blend, Mequite or hickory are recommended options.
  • Prepare the SmokeFire for cooking over low heat (300˚F).
  • Allow the grill to preheat for 10-15 minutes with the lid closed.
  • Engage the Weber Connect App to provide notification when SmokeFire has reached temperature.
  • Brush the grill grates clean.
  • Coat both sides of the steak with olive oil blend and season with kosher salt and pepper.
  • Probe the steak using the Weber Meat Probe. Be sure to insert the probe in the center thickness of the steak lengthwise.
  • Place the steak on the upper grate and cook to an internal temperature of 95˚F. Roughly 20 – 25 minutes
  • Remove the steak from the SmokeFire.
  • Adjust the temperature for cooking over high heat (550˚F) either through the display control panel or the Weber Connect App.
  • Place steak back on the SmokeFire and sear for 3 minutes per side or until the steak reaches an internal temperature of 110˚F for medium rare.
  • Remove the steaks from the grill and allow to rest for 5 minutes.
  • Serve warm.
  • Pro Tip/Hacks

  • Be sure to slice against the grain when cutting your steak. The grain is which way the lines run in the meat. Turn the steak 90 degrees from the lines.
  • When flipping your steak, move to a fresh, unoccupied part of the grate to achieve the best sear. The energy has already been taken out of that part of the grate and caramelization intensity will be reduced if placed back in that same spot.
  • Be sure to brush the steaks with oil prior to seasoning and placing on the grill. The oil acts as a glue to hold the seasoning and also prevents the steak from sticking to the grill.

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