One of the best cuts of meat available, New York Strip is full of flavor and tender when cooked to perfection. When you smoke this steak, it breaks down the available fat to keep the steak from getting chewy and amplifies the already intense flavor of this cut of beef. Follow our step-by-step instructions for a beautifully finished Smoked New York Strip. We’ve taken all the guesswork out of it.
🍽️ Why This Works
Perfect for this cut. New York Strip can be a little tricky to grill because it has a lower fat content, but smoking it low and slow gives it time to render all the fat available, resulting in a tender, juicy meal.
Walk-Away Ease. You don’t have to stay with the meat; you can go inside and relax with a beer or make all the sides you have planned. A few minutes to reverse-sear the meat at the end is all you need.
Incredible Taste. Everyone is going to love these steaks. Despite the short cook time, the flavor is impeccable. Smoking the meat brings out everything good about it. Bring Smoked New York Strip steaks to the table when you want a crowd-pleaser.
What is a New York Strip steak?
This cut of beef comes from the T-Bone Steak. On one side of the bone is the tenderloin and on the other side is the strip, all coming from from the beef short loin subprimal cut. It was originally served in a local New York restaurant named Delmonico’s.
Here are some interesting comparison guides that will show you the differences between the NY strip steak and other popular beef cuts:
📝 Ingredient Notes
New York Strip Steak – Look for this meat with a “Prime” grade. You might find it under a different name, such as New York strip loin, or Kansas City strip steak. It cannot be labeled with a grade unless it has passed an inspection for quality. The quality of meat is graded on marbling and age. You can read more about the grades of beef to get a better idea of what you are looking for. The lowest grade of New York Strip I would purchase is “Choice.” In general, it’s more textured compared to a Filet Mignon, but also more flavorful and that’s what we love about it.
SPG Seasoning – Just a simple blend of salt, black pepper, and garlic powder is all that this steak needs. Feel free to use Kosher salt or any other kind of salt you like. Put it all in a shaker bottle to use in this and future recipes. If you want the easy button, you can even buy the Kinders SPG Blend. I think it’s just called “The Blend,” and it is available at Costco and your local grocery store.
⏲️ Equipment and Tools
- Smoker. We use the Big Green Egg which is a Kamado-style grill. Of course, you can use a charcoal grill, a gas grill with a smoker box, a pellet grill like the Traeger, an electric smoker, or an offset smoker.
- BBQ Tongs. We aren’t looking for anyone to get burned here. A good pair of BBQ tongs will keep you safe because of the longer handle and allow you to turn your meat without feeling the heat.
- Cherry Wood. I love cherry wood for steak, but honestly, any smoking wood will do. Just use what you have. Oak wood is another popular choice that will give you a classic, medium smoke or choose pecan if you’re craving a more intense smoke flavor. But if you’ve never tried smoking with cherry wood, pick some up the next time you get a chance. Or check out out our free printable smoking wood chart for more options!
Step One: Make your homemade SPG seasoning. Combine all of the ingredients in a jar. Add the lid and shake it up until well blended.
Step Two: Pull your meat out of the refrigerator and let it come up to room temperature. While it is coming up to temp, preheat your smoker to 250ºF at the same time.
Step Three: Season the meat with the homemade SPG on a cutting board or a tray.
Step Four: Place the New York Strips on the grill grate, insert the temperature probe, and smoke it for 45-60 minutes. Keep an eye on the temperature using the thermometer that came with your smoker or a wireless meat thermometer.
Step Five: When your steaks reach about 7º – 8ºF internal temperature below your target, set up your grill for direct heat and reverse sear your New York Strip for a few minutes. This will give it a gorgeous crust on the exterior and improve the flavor.
The final internal temp should be based on the degree of doneness you like for your steak. Here are some guidelines you can follow:
- Medium rare: 130°F-135°F
- Medium: 140°F-145°F
- Medium Well: 145°F-150°F
- Well Done: 155°F-160°F
Step Six. Remove your steak from the heat and let it rest for 10 minutes. This is the most important step.
❗ Recipe Tips and Tricks
Cover the meat with aluminum foil while it rests to help it retain heat. Do not skip the rest period, or you will have a dry steak and a very messy plate.
Don’t forget that the temperature of the meat will rise from 5-10ºF after you take it off the heat. If your end goal is 135ºF, make sure it comes off the reverse sear before that. The amount it will continue to cook increases the hotter the steak gets on the grill.
Smoked New York strip roast is prepared in the same way, but the smoking time will be longer. As long as you cook it based on the internal temperature of the meat and leave the fat cap intact, it will turn out delicious!
You can also reverse sear the steak on the stove in a cast iron skillet or using a blow torch. The secret is to use high heat to create the ideal crust quickly.
When choosing a NY Strip steak, look for even marbling, bright evenly colored flesh, and a high grade.
🧑🍳 Storage and Reheating
Keep your leftover Smoked New York Strip Steak in an airtight container in the refrigerator. It will keep for up to five days. Reheat it in a hot cast iron skillet with butter. If you don’t plan on eating it before time’s up, make sure you move it to the freezer, where it will keep for up to six months. To make reheating the frozen steak easier, cut it up into one-inch cubes before freezing it.
Use your leftovers in tacos, sandwiches, and so much more! Steak is so much fun to have leftover, and if you cook it to just medium or medium rare, initially, it reheats so beautifully and maintains so much flavor you will barely realize you are eating leftovers.
Additions and Substitutions
Change up the seasoning with your favorite mix, just make sure you don’t go overboard and add too much.
Make a yummy sauce to dip your steak. This homemade chimichurri is a lovely example. Or add a pat of butter to your steak at the table for the perfect finish.
Sautee mushrooms and onions to enjoy with your steak just like at the local steakhouse.
If you’re searing the steak in a pan, you can add some butter and garlic right after you flip it and baste it while the second side is browning for some extra flavor.
As fabulous as any steak, this one pairs wonderfully with loaded baked potatoes, a bright salad like this grilled peach and arugula salad, and dinner rolls. Load up your plate with grilled corn on the cob, baked beans, or a simple smoked mac and cheese.
We also love it next to grilled bacon Brussels sprouts kebabs,
Serve your smoked NY strip steak with any of your favorite sides!
♨️More Grilled & Smoked Steak Recipes
Once you acquire a taste for smoking steaks, you’ll never want to stop! Next time you’re up for BBQing, try a smoked flank steak, a smoked tuna steak, or a smoked Santa Maria tri tip for a special treat!
In a rush? Grill your meat instead of smoking it. Grilled reverse-seared rib eye, grilled pork belly Yakitori, grilled marinated ranch steak, grilled Teres Major steak, and grilled skirt steak, are all fantastic options when you didn’t get the chance to heat up the grill and you’re already hungry.
❓ Recipe FAQ
250ºF is our recommendation. Once your steak reaches seven or eight degrees lower than your final target temperature, remove the steak and increase the heat to high – 400ºF or more. Then, reverse-sear the steak to get a nice crust.
Allow about an hour and a half from start to finish. Thirty minutes for the steak to come up to room temperature on your kitchen counter. Forty-five to sixty minutes for the steak to smoke. Five minutes or so for the reverse sear. Ten minutes for the steak to rest.
Yes. Low and slow at the beginning breaks down every last bit of fat available. Searing it on high at the end creates that amazing crust we all want on our finished meat.
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Smoked New York Strip
- Cherry Wood
- 2 New York Strip Steak
Homemade SPG Seasoning
- 2 tbsp Black Pepper coarse
- 2 tbsp Coarse Salt
- 1 tbsp garlic powder
Homemade SPG Seasoning
- Combine all the ingredients in a bowl and stir well to combine. Store in a sealed container for up to a year. Use as much as you would like to cover 2 steaks.
Smoked New York Strip Steak
- Remove the steak from the refrigerator and allow to come to room temperature for about 30 minutes or so.
- Heat smoker to 250°F. Add in cherry or other fruit wood. Using the Homemade SPG Seasoning, sprinkle all sides of the steak. Place the New York Strips on the grill grate and smoke for 45-60 minutes.
- About 7-8 degrees BELOW the internal temperature you would like your steak cooked, remove the steak from the smoker and set up the the grill for DIRECT HEAT to REVERSE SEAR the steak. This will help with the beautiful hash marks and the crust on the exterior of the steak. Cook the steak on DIRECT HEAT for 2 minutes each side and remove from heat.
- Medium rare: 130°F-135°F, Medium: 140°F-145°F, Medium Well: 145°F-150°F, Well Done: 155°F-160°F.