New York Steak, also known as New York Strip Steak, is an incredibly tender cut of steak. With this recipe for a Smoked New York Steak, your taste buds will be rejoicing with all of the mouth-watering flavours that come out of the meat. Sounds to us like it’s time to get smoking!
How to make Smoked New York Steak
Below is everything you’ll need to know to make the perfect Smoked New York Steak on your pellet grill, offset or charcoal smoker. Pair this with some delicious Smoked Baked Potatoes and you’ve got yourself the perfect weekend meal.
- Prep Time: 15 mins
- Cook Time: 1 or 2 hours
- Total Time: 1 or 2 hours
- Cook Temperature: 180ºF and 375ºF
- Finishes Temperature: 135ºF for rare, 145ºF for medium-rare, 155ºF for well-done
- Wood Flavor: Oak
- Servings: 4 people
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tinfoil
- Temperature probe
- 4 (1 inch thick) New York Steaks
- 2 tablespoons of olive oil
- Start your smoker, grab your pellets, and get the temperature stable at 225ºF.
- Coat the steaks with olive oil and season both sides of the steaks with salt and pepper (or whatever steak rub you prefer).
- Insert your meat thermometer into the thickest part of your steak. If you’re making multiple steaks, pick a mid-sized steak.
- Place the steaks directly on the grill and smoke for one hour to allow the smoke to make its way into the steak.
- Increase the grill temperature to 375ºF and continue to cook steaks until their internal temperature reaches your desired cook level (rare, medium-rare, well-done).
- Remove the steaks and let them rest for 5 minutes before enjoying.
BBQ Hero Tip: Use a reverse sear (either over an open flame or on a cast iron skillet) to lock in your steaks juices to maximize flavour.
How to reverse sear a steak
Reverse searing a steak is really easy. Follow these 5 steps to get the perfect reverse seared steak:
- Smoke your steak at 225ºF until they reach your desired internal temperature
- Pull the steaks off your grill and let them rest when you’re happy with their doneness
- Crank your smoker up to 375-500ºF (get it hot and the flame big)
- Once your steaks have dropped internally about 10ºF, put them back on the grill at its hottest point (or open flame sear)
- Sear for 30-45 seconds per side, or until you’re happy with the amount of sear.
The amazingly easy thing about reverse searing a steak is that if you let your steaks rest and come down in temperature (after they’ve been slow-smoked to the perfect doneness) when you go to sear them, the internal temp shouldn’t t rise above your doneness level and you’ll get a perfectly done and seared steak.