Reverse Seared Strip Steaks with Oyster Mushroom and Asparagus Stir Fry

For Father’s Day, lots of folks like to grill dear ol’ Dad a thick, juicy steak. That’s nice but here’s a piece of advice – you should ask your father first.

For me, I love being out there manning the grill, feeling the heat of the action and being in control of the flame.  So to have someone do that instead of me is more of a trick than a treat.  So if your dad is like me, instead of stealing the thrill of the grill from him, splurge on high quality (prime, all natural, etc.)  steaks and let him have his fun.

If your dad wants you to do the grilling, fire it up and do it special.  I can’t think of a better way to treat that special steak than using the reverse sear or “sear in the rear” as Meathead calls it.  The reverse sear technique takes a good bit longer than regular direct grilling but it creates the perfect, evenly cooked interior with a flavorful, crispy exterior crust. Another benefit is that reverse searing makes it easier to hit your target internal temperature without overshooting it. To do a reverse sear, you start by slow roasting the steaks over low, indirect heat until they are almost done and then finish them by searing directly over high heat.

I picked up a pair of prime, all-natural strip steaks and decided to use the reverse sear technique on my Char-Broil Gourmet TRU-Infrared gas grill but the technique works just as well on charcoal grills.

Strip steak with asparagus mushroom stir fry

Reverse Seared Strip Steaks with Oyster Mushroom-Asparagus Stir Fry

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 servings

Serving Size: --



Reverse searing gives steaks a consistent pink center from edge to edge.


  • 2 tablespoons peanut oil, divided
  • 2 beef strip steaks
  • 2 teaspoons beef rub
  • For the Stir Fry
  • 1/4 cup beef broth
  • 3 tablespoons marsala wine
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cold water
  • 1 tablespoon corn starch
  • 4 ounces oyster mushrooms
  • 8 ounces asparagus, cut into 2-inch pieces
  • 1/4 cup diced spring or green onions
  • 1 tablespoon chopped fresh garlic
  • Salt and pepper to taste


  1. Set up your grill for indirect heat and pre-heat it to low (250-300 degrees).
  2. Add 1 cup of Char-Broil Whiskey Wood Chips according to your grill's User Manual.
  3. Use 1-2 teaspoons of the oil to very lightly coat your steaks. Season with the steaks on both sides with the beef rub. Insert the probe of a remote probe cooking thermometer into the side and in the center of one of the steaks. Set the alarm for 5 degrees less than your desired finished internal temperature. For example, I wanted medium rare (130-135 degrees) so I set my alarm for 125 degrees.
  4. When the wood chips begin to smoke, place the steaks over the indirect side of the grill. Cook until the steaks reach 5 degrees less than your target, about 50 minutes for most steaks, but go by temperature, not time. I like to flip the steaks once they hit 100 degrees, just to be extra sure they cook evenly. Keep the temperature probe in the steak once it comes off and keep an eye on the temperature as it continues to rise while the steaks rest.
  5. Remove the steaks to a resting rack and turn the grill up to high heat (500 degrees).
  6. Place a wok or skillet over high heat on your side burner or on the stove and add the remaining oil. In a bowl, whisk the beef broth, marsala wine and Worcestershire sauce together. In another small bowl, whisk the water and corn starch together to make a slurry.
  7. Once the oil is heated and shimmering, add the mushrooms and asparagus and stir fry for 4 minutes. Add the onion and garlic and stir fry another minute. Add the beef broth mixture and simmer for 2-3 minutes. Taste and season with salt and pepper as desired. (We use about 1/2 teaspoon salt and 1/4 teaspoon pepper.) Stir in the slurry, toss to coat and remove the wok from heat when the liquid thickens into a sauce. Cover to keep warm.
  8. By now, your grill should be preheated and the temperature of your steaks should have quit going up. Return the steaks to the grill directly over high heat and grill 90 seconds per side, rotating the steaks a quarter turn halfway through the time for each side.
  9. Remove and serve immediately with the stir fry.


First, a bit about “rubs” or seasonings for steak.  Good steaks don’t need much other than quality salt, black pepper and a grill to make a perfect steak.   If you want a little more, you can make a simple rub of three parts sea salt, two parts black pepper and one part granulated garlic.  My NMT Beef Rub  is as fancy as I like to go and it has smoked sea salt, black peppercorns, green peppercorns, dried minced garlic, dried minced onion, dried red and green bell peppers, and dried oregano. I store it whole so it will stay fresher until I grind it to use.

NMT Beef Rub - before grind

Here is how to set up a gas grill for the reverse sear technique.  I only turn on the far left burner since it can keep the temperature at 250-300 degrees. You can see the wood is above that burner on the infrared emitter.  The steaks are on the far right side away from the direct heat.  If you have a two-burner grill you can still do this but you should protect your steaks from the heat by placing them on a rack above a quarter sheet pan (shown in the resting picture a few shots below).

Reverse Sear Set up for Steak

Your cooking temperature should stay pretty steady between 250-300 degrees.

Gourmet Logo w thermometer reading

Sure you could cook the veggie stir fry inside but when it is beautiful outside, why would you want to?

Fresh veggies next to Gourmet

Once you start stir frying, you won’t have much time so make sure you have everything prepped in advance and ready to go.

Stir fry mise en place

Resting steaks on a raised rack like this prevents trapping heat between the bottom of the steak and the flat surface.  Otherwise the trapped heat will steam your steak’s surface, opening up the pores and causing juices to leak.

Strip steaks resting on raised rack

Stir fry dishes make great use of a side burner and are a quick way to work more veggies into your meals.

Oyster mushroom and asparagus stir fry

You can add some more chips during the high temperature sear portion. It won’t add much smoke flavor during such a short cook but it doesn’t hurt anything either.  I just like the smell of it while I’m cooking.


Strip steak on grill with smoke

You can serve immediately without resting because the steak has already rested between the slow roast and the sear, allowing the temperatures and juices to balance out evenly.

Plated strip steak

See?  Unlike direct grilled steaks that usually have a layer of well done, a layer of medium, and then medium rare at the center only, these reverse seared steaks are medium rare edge to edge.

One bite of steak - strip steak

But whether you grill it or Dad grills it, remember that the important thing is to spend time with family.   And the grill is a great place to do that.

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