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
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 Steak?
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.
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
Fun Fact: The New York strip steak is the second most consumed steak after the ribeye.
Smoked Steak Ingredients
- NY strip steaks
- Kosher salt
- Ground black pepper
- Avocado oil
- Rub
Step 1: Season and Preheat The Smoker
Take the steaks out of the refrigerator 2 hours before cooking time and cover them with oil.
If you making your own rub mix the spices in a bowl or get out your strorebrought rub and cover the whole piece liberally leaving no part uncovered.
Load the pellets, and set the grill to a temperature of 450°F and wait for your pellet grill to come to temperature.
Step 2: Smoking The New York Strip
Put the meat directly on the grate in direct heat, insert the temperature probe and monitor while cooking.
Check after 5 minutes and cook until they reach an internal temperature of 128°F and remove from the smoker.
Step 3: Reverse Sear
I used my Blackstone griddle but you can also use a cast iron pan on a stove top. Heat your pan or griddle to high and sear 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, Rest and Slice
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.
Internal Temperatures for 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. I have tested a few ways and found that to tenderize New York strip steak with salt, by creating a dry brine and leaving it for 15-20 minutes produced the most tender steak.
What Temperature to Smoke a New York Strip Steak?
The temperature to smoke a NY strip steak is 450°F.
What Is the Average Cooking Time to Smoke a New York Strip Steak?
A strip steak takes 40 minutes per pound to smoke.
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
More Recipes to Enjoy
Smoked Brisket Recipe Pit Boss
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.
Pellet Grill New York Strip
Equipment
- Wood pellet grill
- Oakwood pellets
- Sharp knife
- paper towels
- Meat probe
- Aluminum foil
Ingredients
- 4 3 inch NY strip steaks
- 3 tbsp BBQ Rub
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 2 tbsp Avocado oil
Cajun Steak Rub Ingredients (mix to your ratios)
Instructions
- Take the steaks out of the refrigerator 2 hours before cooking time and cover them with oil.If you making your own rub mix the spices in a bowl or get out your strorebrought rub and cover the whole piece liberally leaving no part uncovered.
- Load the pellets, and set the grill to a temperature of 450°F and wait for your pellet grill to come to temperature.
- Put the meat directly on the grate in direct heat, insert the temperature probe and monitor while cooking.
- Check after 5 minutes and cook until they reach an internal temperature of 128°F and remove from the smoker.
- I used my Blackstone griddle but you can also use a cast iron pan on a stove top. Heat your pan or griddle to high and sear for 90 seconds on each side
- 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.
Notes
| 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 |
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!