Turmeric Rubbed Reverse Seared New York Strip with Bok Choy

This Turmeric-Rubbed Reverse-Seared New York Strip post was sponsored by Saber Grills, but the tasty steak and my love of meat are, as always, all this Girl Carnivore’s.

It’s time to take that grill game up a level. All your friends come over every weekend and know that you are going to be tossing on brats and burgers.


- wood chips - strip steaks - salt - pepper - turmeric - ginger - garlic - bok choy - cooking fat


30 minutes before grilling, remove the steaks from the fridge, pat them dry, and season them with a heavy salt.

Clean and oil your grill grates and prep your grill, with all burners to high, with the lid closed.

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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