NY Strip Steak on a Pellet Grill (4 Simple Steps for Succulent Steak)

Do you want to know how to cook a NY strip steak on a pellet grill?

Heat those grill grates and grab that spatula!

The New York Strip is my favorite steak to smoke!

It can be easy to over smoke steak.

So make sure you follow my easy steps below.

adding-rub-to-ny-strip-steaks

What Animal Does a New York Strip Cut Come From?

So what animal does the NY strip steak come from?

Beef cattle!

Who would have guessed…

Like most of the widely consumed steaks, cows are the top pick for that beefy flavor we all know and love!

Fun Fact: The New York strip steak is the second most-consumed after the Rib-eye. 

grilled-steak-on-traeger

What Type of Cut Is a New York Strip Steak?

The NY strip comes from the short loin.

This is the large prime cut on the mid-back section. 

It is known for being a tender cut of meat.

This is due to the muscle working very little throughout the cow’s life. This creates a very lean and tender piece of meat.

Other steaks taken from the short loin include a T-bone steak and tenderloin. 

The NY strip will nearly always come bone-out with a fat cap. It also has less marbling than you would see on a rib-eye.

It still will have a good amount of that intermuscular fat to render down.

how-to-make-traeger-new-york-strip

Why It Is Called NY Strip Steak?

The NY strip is a cut that came to be a favorite in New York steak houses during the 1800s, hence the name!

The amazing steak is known as the sirloin over in Europe so you don’t get confused when dining out in London!

What Is the Best Method to Cook a New York Strip Steak?

What is the best way to cook a New York strip steak?

This cut can be cooked in many ways

You can grill NY strip steak

Or just smoked then reverse seared with some simple kosher salt!

It comes out delicious!

how-to-smoke-new-york-strips-on-traeger

Should You Tenderize A NYStrip Steak?

Yes you should tenderize your NY strip steak.

It can be as simple as giving it a rub with salt or by using a mallet.

See the techniques for tenderizing here,

new-york-steak-traeger-with-brussel-sprouts

The Best Seasoning for a New York Strip Steak?

My choice of rub is a mild cajun or just plain salt and pepper

How to Prep a New York Strip Steak?

Are you asking yourself if there is any lengthy prep involved before cooking your NY steak?

We recommend you buy grass-fed from your butchers who will trim off any excess fat and cut them to your desired thickness.

Keep the steaks refrigerated and then 2 hours.

Then before you plan to grill, remove and let them come to room temperature.

Cover with plenty of kosher salt and lather on a bit of high smoke oil like avocado oil. 

new-york-strip-on-pellet-grill-resting

What Temperature to Smoke a New York Strip Steak?

The temperature to smoke a NY strip steak is 225°F.

What Internal Cooking Temperature Does the Meat Need to Be?

For a medium-rare NY strip steak, we recommend monitoring the probe until an internal temp of 130°F

The temperature will rise to around 140F during the rest period.

What Is the Average Cooking Time to Smoke a New York Strip Steak?

A strip steak takes 40 minutes per pound to smoke.

new-york-strip-on-pellet-grill-sliced

What if You Don’t Have an Pellet Grill?

What if I don’t have a pellet grill?

Start saving if you’re serious about BBQ and in the meantime, a charcoal grill or propane grill will work but they don’t give you control.

See how to smoke using a gas grill here.

 new-york-strip-traeger-with-smoked-brussel-sprouts

How Long Do I Rest the New York Strip Steak?

You should rest the NY strip steak covered in aluminum foil for at least 20 minutes

Resting helps with locking in the moisture.

What Ingredients You Need.

  • 2 x 3inch thick NY strip steaks
  • Kosher salt
  • Ground black pepper
  • Avocado oil
new-york-strips-on-traeger

Cajun Steak Rub Ingredients

  • Salt
  • Smoked paprika
  • Pepper
  • Onion powder
  • Garlic powder
  • Dried basil
  • Cayenne pepper powder
  • Fennel powder
  • Dried Thyme

Equipment You Need

  • Wood pellet grill
  • Pellets
  • Sharp knife
  • Paper towels
  • Meat probe
  • Aluminum foil

Tip: Don’t want to use Cajun? Why not try your favorite steak seasoning?

ny-strips-on-the-pellet-grill

Sizzling Cajun New York Strip Steaks

A simple but aromatic cajun rub is my preference for a strip steak.

As we want to cook until medium rare and render down the fat, it gives time for the seasoning to permeate.

sliced-new-york-strip-traeger

Step 1: Preparing the Spice Mix & Pellet Grill

-Take the steaks out of the refrigerator 2 hours before cooking time and cover them with oil.

Mix the spices and cover the whole piece liberally leaving no part uncovered. 

– Load the pellets, prime, and set the grill to a temperature of 225F

– Wait for your pellet grill to come to temperature. 

strip-steaks-on-the-grill

Step 2: Cooking the Cajun Seasoned New York Strip

– Put the meat directly on the grill grate in direct heat.

– Insert the temperature probe and monitor while cooking.

– Check after 30 minutes for the crust.

-Smoke until  they reach an internal temperature of 128°F

traeger-new-york-steak

Step 3: Reverse Sear the NY Strip Steak

Then steaks are reverse seared on a Blackstone griddle for 90 seconds on each side

TIP: If the crust looks like it’s burning you can spray or add a water pan to provide moisture and/or move in away from the direct heat. 

traeger-ny-strip-sliced-on-cutting-board

Step 4: How Long Do You Rest the Strip Steak?

– Remove the steaks when the remote thermometer reads 130F.

– Cover with foil and rest for 20 minutes until 140F.

Smoking a New York Strip Steak on a Pellet Grill

Try this affordable NY strip steak on a pellet grill recipe and enjoy one of the best meals ever.
Prep Time20 mins
Cook Time4 hrs 20 mins
Total Time4 hrs 40 mins
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 500kcal
Author: Charlie
Cost: 20

Equipment

  • Wood pellet grill
  • Oakwood pellets
  • Sharp knife
  • paper towels
  • Meat probe
  • Aluminum foil

Ingredients

  • 2 x 3inch thick NY strip steaks
  • Kosher salt
  • Ground black pepper
  • Avocado oil

Cajun Steak Rub Ingredients (mix to your ratios)

  • Salt
  • Smoked paprika
  • Pepper
  • Onion powder
  • Garlic powder
  • Dried basil
  • Cayenne pepper powder
  • Fennel powder
  • Dried Thyme

Instructions

Making the Spice Mix

  • Combine the dry spice powders into the ratios you desire.
  • These can be found at your local store and last in your pantry for a lifetime!
  • If you want to heat it a little more then add some more chili pepper!

Sizzling Cajun New York Strip Steaks

  • A simple but aromatic cajun rub is my preference for a strip steak.
  • As we want to cook until medium and render down the fat, it gives time for the seasoning to permeate.
  • I especially love the fennel and onion powder running through the flavorsome fat on these beautiful beef steaks!

Step 1: Preparing the Spice Mix & Pellet Grill

  • -Take the steaks out of the refrigerator 2 hours before cooking time and cover them with oil.
  • – Mix the spices and cover the whole piece liberally leaving no part uncovered.
  • – Load the pellets, prime, and set the grill to a temperature of 225F.
  • – Wait for your pellet grill to come to temperature.

Step 2: Cooking the Cajun Seasoned New York Strip

  • – Put the meat directly on the grill grate in direct heat.
  • – Insert the temperature probe and monitor while cooking.
  • – Check after 30 minutes for the crust.
  • -Smoke until  they reach an internal temperature of 128°F

Step 3: Reverse Sear the NY Strip Steak

  • Then steaks are reverse seared on a Blackstone griddle for 90 seconds on each side
  • TIP: If the crust looks like it’s burning you can spray or add a water pan to provide moisture and/or move in away from the direct heat.

Step 4: How Long Do You Rest the Strip Steak?

  • – Remove the steaks when the remote thermometer reads 130F.
  • – Cover with foil and rest for 20 minutes until 140F.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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