Looking to shake up smoked foods for dinner? Sip Bite Go’s smoked New York strip steak recipe is one to give a go. You’ll use a reverse sear method that will be sure to impress your partner. Let’s get smoking!
Fire up those oak wood pellets, pour the wine, and give your partner, family, or friends that smoky steak they’ve been dreaming of.
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Why Smoked NY Strip is so simple to make…
- It’s quick! You do not need to invest a ton of time into this NY steaks on the smoker recipe. Simply season, fire up the Traeger, close the lid and smoke, remove when ready and finish by searing the steaks.
- Minimal prep work! Just season your steaks 30 minutes in advance so the steak rub or kosher salt & pepper will adhere well.
- Great for beginners! This smoke a new york strip recipe is a good one to start with if you’re new to smoking.
New to Treager recipes?
See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make smoked NY Strip.
For smoking NY strip steak
- NY Strip Steaks (about 1.5 LB – 2 LB total weight for 2 steaks)
- BBQ rub
For reverse searing NY strip steak after smoking it
- olive oil
- butter
- garlic
See my favorite grill halloween costume…
How to make Smoked NY Strip
Now I’ll walk you through it…
Quick look at Smoked NY Strips recipe
- Preheat the smoker to 180 degrees F and prepare NY strip steak with seasoning.
- Smoke NY strip steak for 50 minutes until it reaches 120 degrees F internal temperature.
- Finish smoked NY strip steak by either grilling it or searing it in a cast iron skillet.
- Rest, slice and enjoy.
Detailed recipe steps
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 180 degrees F.
- Prep NY strip steaks for smoking. Pat dry with a paper towel, then sprinkle all over with seasoning. Rub and seasoning with your hands. Give it a nice lil’ massage, like it’s had a long week at work.
- Smoke NY strip steak at 180 degrees F. SUGGESTION: If you’re smoking NY strip on a Traeger or another pellet grill that offers this option, hit the “super smoke” button, which will infuse some extra tasty smoked flavoring into the beef.
- Continue cooking NY strip steak on the smoker until it measures 120 degrees F internally. In the Sip Bite Go recipe video, this took about 50 minutes.
- Remove NY strip steaks from the smoker grill.
- FINISHING OPTION 1: GRILL IT. Preheat the grill to high and grill each side until done with desired grill marks and to the temperature of your choice internally. It will grill faster than expected because it’s already been smoked a bit.
- FINISHING OPTION 2: SEAR IT. Preheat a cast iron skillet over high heat on the stove. (NOTE: You gotta work quickly if you want to keep your steak rare / medium rare internal temp of about 135 degrees.) Add olive oil. Once oil is hot and shiny, carefully add the steaks. Sear on the first side for about 2 minutes, then about 30 seconds on each “end” (thin side), and then about 1-2 minutes on the last large flat side. BOOST THE FLAVOR – Once you flip the steaks to the second (last) side, add the butter and garlic to the pan. Use a spoon to baste the garlicky butter over the NY strip steaks as they cook.
- Rest steaks for about 10-20 minutes. Remove the steaks from the cast iron skillet once they are cooked to your liking (maybe a few degrees shy of your desired steak done temp, assuming they’ll come up a bit during resting). Don’t forget to add those buttery pieces of roasted garlic on top, along with any extra spoons of butter you can scrape up. Thank me later!
- Finish smoked NY strip steak with a sprinkle of herbs and enjoy!
For a smoked side dish, try smoked mac and cheese or smoked mashed potatoes.
Also see how to sous vide NY strip steaks and learn about the mayo sear technique.
FAQs
Of course you can! Using the reverse sear method when smoking a NY strip is a fantastic way to get both a smoky flavor with a nice crust on the steak. Smoked NY strip is a great main course to any entrée. In my opinion, the best way to cook a NY steak is to smoke it!
Once you have removed the steak from the grill or cast iron, you should let it rest for 10 – 20 minutes. If you’re smoking NY strip roasts, I recommend at least 20 – 30 minutes of resting time since that’s a larger cut of meat. Resting steaks helps them reabsorb their juices and it helps finish the cook since the internal temp will continue to rise a bit during the resting period.
In this New York strip recipe, I smoked my steaks for 50 minutes. I used a meat thermometer to measure the internal temperature at 120 degrees F. Smoke time is dependent on the thickness of your steak and what internal temperature you want to smoke it to.
Strip steak is a delicious cut of meat. It comes from the short loin of a cow. If you have ever eaten or seen a t-bone steak, half of it is the strip steak and the other half is the tenderloin.
I recommend that you smoke NY strip steak at 180 degrees F. If possible, use the super smoke feature if using a Traeger pellet smoker. 180 degrees F is a great temperature to smoke at because it’s a low and slow type of method. The steak will absorb more smoke flavor.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Smoked turkey legs
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See this Traeger Flatrock grill review.
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about smoking NY strip steaks.
See how to get more smoke flavor from your favorite Traeger dishes and check out these game day smoker recipes.
Connect…
- Instagram / TikTok / YouTube
- Browse the Sip Bite Go recipe collection
Smoked NY Strip Steak TRAEGER Recipe | Sip Bite Go
Ingredients
For smoking NY strip steak
- 2 lb NY Strip Steaks about 2 steaks for a total of 1.5 LB – 2 LB total weight
- 2 tbsp BBQ rub your favorite BBQ seasoning or beef rub
For reverse searing NY strip steak after smoking it
- 1 tbsp olive oil or another cooking oil like avocado oil or grape oil
- 1 tbsp butter salted
- 2 cloves garlic smashed
Instructions
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 180 degrees F.
- Prep NY strip steaks for smoking. Pat dry with a paper towel, then sprinkle all over with seasoning. Rub and seasoning with your hands. Give it a nice lil’ massage, like it’s had a long week at work.
- Smoke NY strip steak at 180 degrees F. SUGGESTION: If you’re smoking NY strip on a Traeger or another pellet grill that offers this option, hit the “super smoke” button, which will infuse some extra tasty smoked flavoring into the beef.
- Continue cooking NY strip steak on the smoker until it measures 120 degrees F internally. (In the Sip Bite Go recipe video, this took about 50 minutes.)
- Remove NY strip steaks from the smoker grill.
- FINISHING OPTION 1: GRILL IT. Preheat the grill to high and grill each side until done with desired grill marks and to the temperature of your choice internally. It will grill faster than expected because it’s already been smoked a bit.
- FINISHING OPTION 2: SEAR IT. Preheat a cast iron skillet over high heat on the stove. (NOTE: You gotta work quickly if you want to keep your steak rare / medium rare internal temp of about 135 degrees.) Add olive oil. Once oil is hot and shiny, carefully add the steaks. Sear on the first side for about 2 minutes, then about 30 seconds on each “end” (thin side), and then about 1-2 minutes on the last large flat side. BOOST THE FLAVOR – Once you flip the steaks to the second (last) side, add the butter and garlic to the pan. Use a spoon to baste the garlicky butter over the NY strip steaks as they cook.
- Rest steaks for about 10-20 minutes. Remove the steaks from the cast iron skillet once they are cooked to your liking (maybe a few degrees shy of your desired steak done temp, assuming they’ll come up a bit during resting). Don’t forget to add those buttery pieces of roasted garlic on top, along with any extra spoons of butter you can scrape up. Thank me later!
- Finish smoked NY strip steak with a sprinkle of herbs and enjoy!
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