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.
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.
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
How to make it
Step One
Salt the meat generously. Place on rack that is placed on a baking sheet. Refrigerate overnight, uncovered.
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.
Step Three
Break up any clumps of brown sugar with your fingers.
Step Four
Season the roast or steaks on all sides.
Step Five
Place the meat directly on the grates of the smoker.
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.
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.)
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.
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.
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.
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.
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.
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
- Smoked Mac and Cheese
- Bacon and Egg Potato Salad
- Tuna macaroni salad
- Broccoli Salad
- Foil pack Grilled Potatoes
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Give this smoked NY strip a try the next time you pull out your smoker.
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Enjoy. And have fun cooking!
Smoked New York Strip
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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- 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.
- 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
Originally published June 5, 2022.
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I just got a smoker two days ago and this is just what I am making. You sold me!!
You won’t be disappointed Amy. Let me know how it goes!
We don’t cook NY strip steak often so your step by step tips and instructions were so helpful! Thank you!
I’m glad the article helped you MJ. Thanks for your comment.
This is so good! So juicy and the flavors were perfection. YUM!
Thanks Angela! I’m so glad you liked it!
I love the dry rub ingredients you picked. This meat is amazing. I love your tip to grill after smoking.
That really makes a huge difference. I’m so glad you liked it Mairead!
Perfect timing with father’s day! My dad is going to love this recipe. Thanks for sharing!
I bet Dad will love this. Thanks for checking out the recipe, Liz!
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!
They are so great! I’m glad you liked the mac and cheese. Thanks Cam!