How to Smoke New York Strip Steak on a Pellet Smoker

To smoke a New York strip steak, season it with black pepper and kosher salt to create a tasty crust. Preheat the smoker to 225°F and place the steaks on the hot grill grates until the internal temperature of the meat reads 128°F for medium rare. Reverse sear the meat for 2 minutes on high heat, then rest it for 10 minutes to lock in the juices.

New York strip steak is a popular cut of meat that is perfect for smoking on a pellet grill.

Method for Smoking NY Strip Steak Using a Pellet Smoker

If you want a tender and delicious steak, follow this step-by-step NY strip steak recipe guide. This smoky steak will exceed your expectations!

Tools Needed to Make Smoked New York Strip Steak

You want to ensure that you have the proper tools for smoking your New York strip steak to achieve the best results.

You’ll need a pellet grill, meat thermometer, sharp knife, aluminum foil, wood pellets, paper towels, and a pair of tongs.

Step 1: Prep the New York Strip Steak for Smoking

Remove the steaks from the fridge two hours before smoking and coat them with olive oil to ensure the seasonings stick properly during the smoking process.

Keep your seasoning simple: rub black pepper, kosher salt, and garlic powder on all sides of the steak.

Step 2: Prepare the Pellet Smoker

Add wood pellets to your smoker, and set the smoker to 225°F. 

Ensure your grill is preheated for at least 15 minutes before you start smoking your New York Strip steak. 

Step 3: Smoke the New York Strip Steak

Arrange your New York strip steaks on the hot grill grates and start smoking over direct heat.

Insert your meat thermometer into the steaks to keep track of the internal temperature as it smokes. Continue to smoke until the internal temperature of the meat reads 128°F. 

Step 4: Reverse Sear 

Remove your steak from the smoker and place it in a cast iron skillet or griddle over high heat on the stove. Ensure the pan is piping hot before placing your steaks down.

Reverse sear the meat for 1 to 2 minutes per side to form a beautiful crust.

Step 5: Rest the Steaks

Tent your seared steaks with aluminum foil and let them rest for 10 to 20 minutes until they reach an internal temperature of 140°F. 

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What’s a New York Strip Steak?

New York Strip steak is taken from the short loin section, which usually produces a few strip steaks. This well-textured steak has a high degree of marbling and offers a rich and beefy flavor.

New York strip steak is also known as the New York steak cut, the Kansas City strip steak, strip loin steak, and club steak.

Can You Smoke a Whole New York Strip?

Yes, you can smoke a whole New York strip steak. It is best to finish it with a reverse sear to get the flavor from smoking and the crust from searing.

How Long Does It Take to Smoke New York Strip at 225°F?

A New York strip steak takes about 40 minutes to smoke at 225°F. The total time will vary depending on the thickness of the steak and the internal temperature you’re aiming for.

Add one or two minutes to reverse sear and 10 minutes to rest after the smoking process.

Target Internal Temperatures for Smoked New York Strip Steak

Pull the steak off the grill once it reaches your desired doneness on this chart, reverse-sear for 1-2 minutes, then tent in foil for 5-10 minutes for the perfect steak. The final temperature of the steak will be approximately 10 degrees higher than the internal temperature in this chart.

Desired Doneness	Internal Temperature
Rare	125°F
Medium-rare	130°F – 135°F
Medium	135°F – 140°F
Medium-well	140°F-150°F
Well-done	155°F+

What Temperature is Best for Smoking New York Strip Steak?

The best temperature for smoking a New York strip steak is 225°F.

Best Wood Pellets for Smoking New York Strip Steak

If you’re using a pellet smoker, remember to add your favorite wood pellets before smoking the steak.

I recommend using hickory, pecan, or oak wood pellets because they can all add great flavor to the smoked steak.

What is the Difference Between a New York Strip and a Kansas City Strip?

There’s little difference between a New York Strip steak and a Kansas City Strip steak because they refer to the same cut of meat. The two cuts only differ regarding the place of origin and the presence or absence of a tail section.

The Kansas City strip hails from Kansas City and became famous when NY city chefs christened it the New York strip steak. The Kansas City strip has a T-bone and a tail section.

Conversely, the NY strip steak came from New York City and has a T-bone. It resembles a Filet Mignon steak, but it’s a strip cut. In addition, it has no tail section and less fat.

New York Strip Steakhouse Side Dishes

These delectable side dishes pair well with smoked NY Strip:

• Chipolte Corn Salsa: Chipolte corn salsa pairs wonderfully with steak. You can make it in just a few minutes!
• Garlic Herb Roasted Vegetables: Keep it simple with this veggie side dish. Roasted veggies in avocado or olive oil are a great way to serve vegetables since they taste great and pair perfectly with smoked steaks.
• Traditional Greek Salad: There’s nothing quite like a bright, delicious salad served with a perfectly smoked steak! This classic Greek salad is precisely that.
• Chimichurri Potato Salad: For a twist on your classic potato salad, consider this bright and tasty chimichurri potato salad. It pairs perfectly with smoked steaks.
• Roasted Asparagus: This simple side requires just a few simple ingredients and can be made in less than 10 minutes. It’s ideal for when you’re short on time.

How to Garnish Your Smoked New York Strip Steak

These delicious garnishes will elevate your smoked New York Strip Steak:

• Béarnaise Sauce
• Fried Oysters
• Compound Butter
• Sauteed Onions
• Peppercorn Sauce with Mushrooms