Smoked New York Strip

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This Smoked New York Strip is one of the most delicious ways to cook this special cut of beef. Tender, juicy and a bit smoky.

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 3

Resting time 30

Total Time 3 35

Servings servings

Calories 287kcal

Author Beth Neels

Cost $40

Equipment

grill-gas/ smoker

Ingredients

4 pound New York Strip Loin Roast or Steaks
2 tablespoons coarse kosher salt or sea salt
1 tablespoon brown sugar
2 teaspoons garlic, granulated
1 teaspoon cracked black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika

Instructions

Dry roast with paper towel. Sprinkle with the salt. Place meat on a rack placed over a rimmed baking sheet. Refrigerate, uncovered overnight.
4 pound New York Strip Loin Roast or Steaks, 2 tablespoons coarse kosher salt or sea salt
The next morning start your smoker.
Mix the rest of the rub ingredients in a bowl.
1 tablespoon brown sugar, 2 teaspoons garlic, granulated, 1 teaspoon cracked black pepper, 1 teaspoon onion powder, 1 teaspoon smoked paprika
Sprinkle the roast or steaks with the rub.
Place the meat in the smoker. Smoke roasts for 3-4 hours and steaks for 45 minutes to one hour.
Remove from the smoker at your desired temperature. (see notes below)
Just before the meat comes up to temperature, get a cast iron skillet or your grill going very hot. 450°F / 230°C is a good temperature. Add a bit of high temperature oil if using the frying pan.
Place steaks or roast in the skillet or the grill racks. Sear on all sides for 2-3 minutes, until meat comes to your target temperature. (this is referred to as reverse searing)
Remove to a platter. Tent and let rest for at least 30 minutes for roasts and 10 minutes for steaks.

Notes

What wood to use

We prefer mild wood. Fruit woods are a great choice. Apple, Cherry, Peach, Pecan, Maple and Alder are all good. If you'd prefer, you could use Mesquite, Hickory or Oak.

Target internal temperatures

rare meat– (note: pull out of smoker at 110°F/ 50°C) Remove meat from sear at 120°F/ 50°C. Let rest for 5 minutes for steaks 30 minutes for roasts.
medium rare– (note: pull out of smoker at 120°F/ 50°C) Remove meat from sear at 130°F / 54°C. Let rest for 5 minutes for steaks 30 minutes for roasts.
medium– (note: pull out of smoker at 130°F/ 54°C) Remove meat from sear at 140°F / 60°C. Let rest for 5 minutes for steaks 30 minutes for roasts.
medium well– (note: pull out of smoker at 140°F/ 60°C) Remove meat at 150°F / 65°C. Let rest for 5 minutes for steaks 30 minutes for roasts.
well done– (note: pull out of smoker at 145°F/ 65°C) Remove meat at 155°F / 70°C. Let rest for 5 minutes for steaks 30 minutes for roasts.

Pro tips for your success

Let your meat rest. This is an important step to allow juices to redistribute.
Check the internal temperature of the meat with an instant read meat thermometer, even if your smoker is equip with a temperature probe.
Cook time will vary depending on how well your smoker is calibrated. Keep a close eye on the temperature so that you don’t overcook it.
If grilling meat to reverse sear, set meat directly on the grill grates.
Even though we have listed temperatures for well done beef, we suggest cooking to medium-rare for the best outcome. If you have someone that prefers no pink in the meat, let the meat rest longer.
You can also use the same method for porterhouse or t-bone steak too.
After searing place meat on a cutting board and tent with aluminum foil to rest.

Nutrition