Reverse Seared New York Strip Steak with Cheesy Egg Tortilla

Ingredients

• 2 pieces New York Strip Steak (1.5‑inch thick, about 12 oz each)
• 1 tablespoon Kosher Salt (for seasoning)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder (optional)
• 2 tablespoons Olive Oil (high smoke‑point oil for searing)
• 2 tablespoons Unsalted Butter (for basting)
• 2 sprigs Fresh Thyme (for flavor and garnish)
• 2 cloves Garlic Cloves (smashed)
• 4 ounces Feta Cheese (crumbled)
• 1 piece Large Egg (room temperature)
• 1 teaspoon Chili Oil (for drizzle)
• 1 tablespoon Fresh Chives (chopped)
• 1 piece Small Flour Tortilla (heated until lightly charred)

Instructions

1. Season the Steaks

   Pat the steaks dry, then coat all sides generously with kosher salt, freshly ground black pepper, and garlic powder. Make sure to season the edges as well.

   Time: PT5M

2. Preheat Cooking Environment

   Preheat the oven to 250°F (or set up a charcoal grill for indirect heat at the same temperature).

   Time: PT10M

   Temperature: 250°F

3. Insert Thermometer

   Insert an instant‑read thermometer into the thickest part of each steak, making sure the probe does not touch bone.

   Time: PT2M

4. Low‑Temp Cook the Steaks

   Place the steaks on a cooling rack set over a baking tray and put them in the middle of the oven (or on the grill’s indirect side). Cook until the internal temperature reaches about 115°F for medium‑rare (or 120°F for medium).

   Time: PT90M

   Temperature: 250°F

5. Prepare the Cheesy Egg Base

   Heat a non‑stick pan over low heat. Add the crumbled feta, forming a small circle, then make a well in the center.

   Time: PT1M

   Temperature: low

6. Add the Egg

   Crack the egg into the well in the feta, then cover the pan.

   Time: PT2M

   Temperature: low

7. Finish the Egg with Residual Heat

   Increase heat to medium‑low and let the cheese melt fully. When the whites are still slightly soft, remove the pan from heat and keep it covered for a minute to finish cooking with residual heat.

   Time: PT3M

   Temperature: medium‑low

8. Season the Egg

   Season with a pinch of salt, drizzle chili oil, and sprinkle chopped chives.

   Time: PT1M

9. Char the Tortilla

   Heat the tortilla directly over the flame or in a hot dry skillet until lightly charred on both sides.

   Time: PT1M

   Temperature: high

10. Rest the Steaks

    Remove the steaks from the oven (or grill) and let them rest on a cutting board for 5 minutes.

    Time: PT5M

11. Heat the Skillet for Searing

    Place a cast‑iron skillet on high heat until it is smoking hot (about 2 minutes).

    Time: PT2M

    Temperature: high

12. First Sear

    Add oil to the skillet, then lay the steak in the pan. Sear each side for about 30 seconds, moving the steak every 30 seconds to avoid burning. Total sear time per side ~1 minute.

    Time: PT2M

    Temperature: high

13. Butter Baste – First Side

    During the last 30 seconds of the first side, add butter, thyme sprigs, and smashed garlic. Tilt the pan and spoon the foaming butter over the steak continuously.

    Time: PT1M

    Temperature: high

14. Flip and Sear – Second Side

    Flip the steak, repeat the 30‑second sear, and add more butter, thyme, and garlic for another basting round.

    Time: PT2M

    Temperature: high

15. Final Rest and Garnish

    Transfer the steak to a clean cutting board, top with the remaining thyme, garlic, and a spoonful of butter. Let rest another 5 minutes before slicing.

    Time: PT5M

16. Plate and Serve

    Slice the steak against the grain, place on plates, and top with the cheesy egg tortilla. Drizzle any remaining chili oil if desired.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

30 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of New York Strip Steak: Ribeye steak, Sirloin steak
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Unsalted Butter: Ghee
• Instead of Fresh Thyme: Dried thyme
• Instead of Garlic Cloves: Garlic powder (extra)
• Instead of Feta Cheese: Cotija cheese, Queso fresco
• Instead of Large Egg: Egg substitute
• Instead of Chili Oil: Sriracha oil, infused olive oil
• Instead of Fresh Chives: Green onions
• Instead of Small Flour Tortilla: Corn tortilla (gluten‑free)

Equipment Needed

• Oven
• Charcoal Grill (optional)
• Cooling Rack
• Baking Tray
• Cast Iron Skillet
• Tongs
• Instant‑Read Meat Thermometer
• Non‑Stick Pan
• Basting Spoon or Brush
• Cutting Board
• Chef’s Knife
• Small Bowl

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Let the steak come to room temperature before the low‑temp cook for more even results
• Use a combination of butter, thyme, and garlic for a classic French‑style basting flavor
• For an extra smoky flavor on the grill, place a small piece of wood (e.g., oak) on the hot coals during the final sear

Troubleshooting

Storage

Refrigerator: Store leftover steak in an airtight container for up to 3 days. Reheat gently in a skillet or oven.

Freezer: Wrap steak tightly in foil and freezer bag; freeze up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Do not leave steak or egg dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the steaks and let them sit uncovered in the fridge for up to 12 hours for deeper flavor
• Pre‑heat the oven or grill the night before so it’s ready to go
• The cheesy egg can be prepared up to 5 minutes ahead; keep covered and finish with residual heat just before serving