Pellet Grill New York Strip
Indulge in the smoky goodness of a pellet grill New York strip steak. For a mouth-watering crust, sear the steak on high heat for a few minutes. Rest, slice, and savor the incredible smoky flavors of this tender and juicy masterpiece.
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 |