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 is the strip loin?

A beef strip loin is referred to by several names. New York Strip, Strip loin, and Beef strip loin. They are a marbled, tender cut, from the short loin. Second to only the beef tenderloin or filet mignon.

Slices of smoked New York Strip on wooden board.Pin
Smoked New York Strip on wooden board.

They generally cost less than the filet, sometimes as much as half the cost of the tenderloin. So it’s much more economical. You generally get more meat for your money with a strip.

You can find them as roasts which are generally boneless or buy them as New York strip steaks. We usually buy the whole loin and cut our own steaks.

For smoking, you can also smoke just the steaks or smoke a whole roast. Both ways can produce a delicious dinner for your family. Obviously, if you smoke the whole roast, it will take longer to cook through.

We like to do what is referred to as reverse sear the steaks and roast. This simply means that the searing is done after the smoking. It makes for a nice crust on the outside of the meat.

Sear the meat over very high heat either in a cast iron skillet or on a super hot grill.

What you need

  • New York Strip Loin Roast or New York Strip Loin Steaks
  • salt – we always use coarse kosher salt or sea salt
  • brown sugar – light or dark brown sugar is fine
  • garlic powder
  • black pepper – always use freshly ground pepper for best flavor
  • onion powder
  • smoked paprika
Ingredients for smoking beef strip. See details in recipe below.Pin
Ingredients for smoking beef strip.

How to make it

Step One

Salt the meat generously. Place on rack that is placed on a baking sheet. Refrigerate overnight, uncovered.

Salted roast on grate.Pin
Salt roast. Place on rack that is placed in a rimmed baking sheet.

Step Two

Preheat smoker. We like to smoke low and slow. 225°F / 100°C.

Pat meat dry with paper towel.

In a small bowl, mix all of the ingredients for the rub.

Rub ingredients in a bowl.Pin
Add rub ingredients to a small bowl.

Step Three

Break up any clumps of brown sugar with your fingers.

Breaking up clumps of brown sugar.Pin
Break up any clumps of sugar with your fingers.

Step Four

Season the roast or steaks on all sides.

Roast covered in the rub.Pin
Pat rub all over roast or steaks.

Step Five

Place the meat directly on the grates of the smoker.

NY strip roast in smoker with probe inserted.Pin
Place roast or steaks on smoker rack.

Step Six

Cook the meat until internal temperature reaches 120°F/ 50°C (for medium rare). For a roast 3-4 hours. For steaks 45 minutes to an hour.

NY strip roast in smoker with probe inserted.Pin
Smoke beef for 3-4 hours.

Just before the meat reaches done temp, heat a cast iron skillet on your stove or heat your grill to very high. At least 450°F/ 225°C. Add a high temperature oil to the skillet.

Step Seven

Place the meat on the grate or in the pan. Sear for 2-3 minutes on first side.

Flip meat and sear on second side for a couple minutes until it reaches done temp. (See below for target internal temperatures.)

Reverse searing on a very hot grill.Pin
Reverse sear on very hot grill or cast iron skillet.

What should internal temperature be?

  • 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.
Sliced smoked strip loin on wooden cutting board.Pin

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, see more options below.
  • After searing place meat on a cutting board and tent with aluminum foil to rest.
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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