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Reverse Seared New York Strip Steak with Cheesy Egg Tortilla
A fool‑proof reverse‑sear method for a thick New York strip steak, finished with a hot butter‑baste and served alongside a quick cheesy‑egg tortilla topped with chili oil and chives. The recipe works indoors using an oven and cast‑iron skillet or outdoors on a charcoal grill.
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Cost Breakdown
Critical Success Points
- • Season the steaks thoroughly
- • Insert thermometer correctly
- • Low‑temperature cook to target internal temperature
- • Rest the steak before searing
- • Pan must be smoking hot for sear
- • Butter‑baste with thyme and garlic
- • Flip and sear each side quickly
Safety Warnings
- • Use oven mitts when handling hot trays and skillet
- • Hot oil can splatter during sear – keep face away
- • Always wash hands after handling raw meat
- • Ensure thermometer is fully inserted to avoid inaccurate readings
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