Entree

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.

Slices of smoked New York Strip on wooden board.Pin
Smoked New York Strip on wooden board.
What type of steaks or roasts are good smoked?

You can smoke New York Strip, Porterhouse, T-bone, Delmonico, skirt steak even tenderloin or London broil. If you buy steaks be sure to buy steaks that are a minimum of 1.5 inches thick.

Should you flip the steaks or roasts in the smoker?

There is no need to flip the steaks or roast in the smoker. When you perform the reverse sear, you will want to flip the meat to brown both sides.

How long does it take to smoke New York Strip?

For 3-4 pound strip roasts smoke for 3-4 hours. Then sear for another 5-10 minutes.
For steaks, smoke for 45 minutes to one hour. Then sear for another 5 minutes.

What is the difference of the meat when I cook it to higher temperatures?

The higher the temperature that you smoke the beef to, the more risk of the meat drying out and the less tender it will be. We suggest cooking to medium rare.

What to serve with Smoked NY Strip

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Slices of smoked New York Strip on wooden board.Pin

Give this smoked NY strip a try the next time you pull out your smoker.

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Slice smoked beef on cutting board.Pin

Smoked New York Strip

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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours
Resting time: 30 minutes
Total Time: 3 hours 35 minutes
Servings: 16 servings
Calories: 287kcal
Author: Beth Neels
Cost: $40

Ingredients

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.
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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

Serving: 0.25pounds | Calories: 287kcal | Carbohydrates: 1g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 929mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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Originally published June 5, 2022.

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12 Comments

  1. 5 stars
    We don’t cook NY strip steak often so your step by step tips and instructions were so helpful! Thank you!

  2. 5 stars
    I love the dry rub ingredients you picked. This meat is amazing. I love your tip to grill after smoking.

  3. 5 stars
    I have never smoked a new York strip before so my friends and I are going to be making this this weekend! I have tried your smoked Mac and cheese before and it was delicious so we are making that to go with it!

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