Do you want to know how to cook a NY strip steak on a pellet grill?
Most people want to throw a strip steak on a hot grill but New York Strip is my favorite cut of steak to smoke!
It always come out super juicy and tender. However it can be easy to over smoke steak.
So make sure you follow my easy steps below for the perfect smoked steak!
Table of contents
Smoked New York Strip
New York Strip closely rivals the tenderness of tenderloin. While it may be more affordable and less marbled than ribeye, it boasts a delicious flavor profile without excessive fat.
What I like about this cut is its versatility—it can be served as appetizer cut into slices or as whole steaks for an entrée.
Why Smoked NY Strip Is So Good to Cook
Quick and Simple
This recipe for NY steaks is incredibly convenient and requiring minimal time . All you need to do is season the steaks, heat your smoker, close the lid, and let them smoke until they’re ready. Finish off the process by searing the steaks to perfection.
Barely Any Preperation
The prep work is minimal, as you only need to season the steaks 30 minutes ahead of time, allowing the steak rub or kosher salt and pepper to adhere well.
Easy For Beginners
If you’re a beginner to smoking, this smoke a New York strip recipe is an excellent choice to start with. It offers a straightforward approach to achieve delicious results.
What is a New York Strip?
The New York Strip steak is comes from a relatively under used muscle in the cow called the longissimus or the short loin. This cut of meat come from the muscle that is like the tenderloin (which is where filet mignon comes from).
The reason that is cut is so tender is because the muscle barely gets worked 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.
Known for its medium texture and even marbling, New York Strip steaks deliver a rich, beefy flavor. They gained popularity through New York steak houses and have since become a beloved choice among steak enthusiasts.
This steak also goes by other names such as club steak, strip loin steak, and Kansas City strip steak.
Fun Fact: The New York strip steak is the second most consumed steak after the ribeye.
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!
Do New York Strips go by Other Names?
The widely recognized term for this particular cut of beef is New York Strip steak, as it is commonly referred to by most individuals I know and at most places where it is sold. However, it is important to note that this cut is known by various other names, despite being exactly the samee.
In addition to New York Strip steak, this cut may also be referred to as Boneless Club Steak, Hotel-Style Steak, Ambassador steak, Top Loin or Kansas City Steak or Top Loin
Did You Know: In New Zealand and Australia, it is alternatively known as porterhouse, sirloin or striploin steak.
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
Or just smoked then reverse seared with some simple kosher salt!
It comes out delicious!
Should You Tenderize A NY Strip Steak?
The preference for steak doneness, whether it be rare, medium, well-done, or anywhere in-between, is a personal choice.
However, it is worth noting that the New York strip steak contains less fat compared to cuts such as prime rib. So there is a higher risk of overcooking it, resulting in a dry, tough texture.
So I recommend cooking it NY strip to medium rare for best result. I like to use the reverse sear method, this is when you smoke the meat and then sear it at the end .
| Doneness | Recommended Internal Temperature | Remove from Heat |
|---|---|---|
| Rare | 125°F (51.7°C) | 120-125°F (49-52°C) |
| Medium Rare | 135°F (57.2°C) | 130-135°F (54-57°C) |
| Medium | 145°F (62.8°C) | 140-145°F (60-63°C) |
| Medium Well | 155°F (68.3°C) | 150-155°F (66-69°C) |
| Well Done | 160°F (71.1°C) and above | 160°F (71.1°C) and above |
Should You Tenderize A NY Strip 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,
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?
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.
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 140°F 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.
Should You Serve Your Steak Pre Sliced?
Restaurants commonly serve New York Strip steaks sliced into several pieces. Slicing against the grain of the meat ensures that each bite is tender and not stringy, improving the overall dining experience.
For appetizer-style servings, cutting the steak into strips that can be easily picked up with toothpicks is a sensible approach. However, when serving individual steaks as a main course, it is advisable to let the eater decide how they prefer to slice their steak.
But! After grilling any cut of meat, it is crucial to allow it to rest before serving. This resting period enables the meat’s juices to redistribute throughout the entire cut, resulting in a juicier and more flavorful outcome. Cutting into the meat prematurely will lead to a noticeable release of juices.
What if You Don’t Have an Pellet Grill?
So what if you don’t have a pellet grill? Wondering if you can still try this steak recipe?
You can use a charcoal grill or propane grill, however it does take more work controlling the temperature. You have two options here you can use the charcoal snake method or use a smoke tube.
See how to smoke using a gas grill here.
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 You Need for NY Strip Steaks
- NY strip steaks
- Kosher salt
- Ground black pepper
- Avocado oil
Cajun Steak Rub Ingredients
- Salt
- Smoked paprika
- Pepper
- Onion powder
- Garlic powder
- Dried basil
- Cayenne pepper powder
- Fennel powder
- Dried Thyme
Equipment You Need
- 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?
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.
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 New York Strip
– Put the meat directly on the 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: Pull The Steaks From The Grill and Rest
– Remove the steaks when they reach 130°F for medium rare (see the table above for the other temperatures)
– Cover with foil and rest for 20 minutes. Then slice and serve.
More Recipes to Enjoy
What Should You Serve with Steak?
The New York Strip steak pairs wonderfully with a Greek salad, although it work well with any salad.
I like to serve it smoked asparagus or zucchini. Here are some more side dish suggestions you may want to try
- Cheesy Potatoes – a delicious side for NY strip and they work well with any type of steak
- Grilled Corn on The Cob: A yummy option that for a sweet and smoky touch.
- Smoked Broccoli or Green Beans – Perfect for a for a healthy and vibrant option.
- Mashed Potatoes – This is a for a comforting and flavorful side.
Smoking a New York Strip Steak on a Pellet Grill
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
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
Hungry For More?
This steak came out soooooo good!! I have tried smoking steak before but it didnt come out as good as this!! I think that NY strip is the my new favorite cut for smoking!