Traeger NY Strip
This smoked NY strip recipe is so simple yet delcious, your friends and fmaily will think a professional pitmaster cooked it!
Equipment
- Oakwood pellets
- Sharp knife
- paper towels
- Meat probe
- Aluminum foil
- Griddle
Ingredients
- 3-inch thick NY strip steaks
- 2 tbs Kosher Salt
- Avocado oil
- Ground black pepper
- 2 ½ tbs Packed Brown Sugar
- 1 tsp crushed cayenne pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tsp black pepper
- ½ tsp cumin
Instructions
Step 1: Prepare The Meat
- Take the steaks out of the refrigerator 2 hours ahead of time. Cover with oil.
- Mix the spices for the Cajun rub. You can choose the amount of each spice to match your taste preferences.
- Liberally apply it to the steaks.
Step 2: Prepare The Pellet Grill
- Using oak wood pellets, preheat the pellet grill to 225°F.
Step 3: Cook The Steaks
- Place the meat on the grill grate over direct heat. Insert a temperature probe.
- After 30 minutes, check for the crust.
- Smoke until the meat reaches an internal temperature of 128°F.
Step 4: Reverse Sear The Steaks
- Reverse-sear the steaks on a griddle for 90 seconds on each side. You can spray the meat with water if the crust appears to be burning.
Step 5: Finish The Steaks
- Remove the steaks from the grill when the internal temp reaches 130°F.
- Cover with foil and rest for 20 minutes until the internal temperature reaches 140°F.