Did some digging around for reverse sear methods, decided to give it a shot for the first time last night with some Costco Choice New York strips.
Technique : sat at room temperature for 30-45 minutes. Patted dry with paper towel. Salt/pepper both sides. Placed the steaks on wire elevated rack on baking tray.
275 degrees, 40 minutes exactly. No thermometer.
Removed, let rest for 8 minutes under aluminum foil while I let the cast iron pan get screaming hot. One teaspoon (very little) of oil in the pan, inserted steaks and used a splash guard (to cut down on the splatter). 2 minutes, flipped over to other side, put in 3 knobs of butter, a pinch of dried thyme and rosemary and spooned/basted the butter over the steaks. Removed from heat and sliced up and served immediately.
Visual Viagra :
Sear game needs work, but they came out shockingly good (on my first try!). 275 degrees for 35-40 minutes due to thickness. 25-30 minutes for thinner cuts. No grayband, tender throughout, juicy as can be. Can't wait to try with ribeye next.