Turmeric Rubbed Reverse Seared New York Strip with Bok Choy

This Turmeric Rubbed Reverse Seared New York Strip with Bok Choy is the recipe to step your steak game into the next level.

Perfectly tender, smoky flavors and a hint of delicious ground herbs bring this healthy meal together in no time and taste like 5-star restaurants.


– Bone-In strip steaks – salt and pepper – ground turmeric – ground ginger – ground garlic – heads of bok choy


30 minutes before grilling, remove the steaks from the fridge, pat them dry, and season them with a heavy salt. Arrange them on a wire rack and place them back in the fridge.

Clean and oil your grill grates and prep your grill, with all burners to high, with the lid closed. Wrap the wood chips in foil and place to one side of the grill, allowing the smoke to start forming.

After 10 minutes of heating, reduce the temp of ⅔ of your grill to low, leaving one of the burners still on high, with the wood chips over it smoking.

Mix the turmeric, ginger, garlic and a pinch of pepper in a bowl. Right before cooking, rub the steak with the ground turmeric mixture on both sides.

Have the grill hovering over 250 degrees. Place the steaks on the grill over the cool side and allow to “smoke” for about 15 minutes, flipping once.

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