Smoked New York Strip Steak

Get ready to dive into the world of smoking, where the tantalizing aroma of smoky goodness and the sizzle of succulent meat unite to create a culinary experience like no other. You'll be making this smoked steak recipe again and again!

Today, we're talking about smoking steaks on a Traeger, particularly the New York strip steak. We will finish these juicy and tender smoked steaks off by reverse searing the steaks. This makes a delicious sear on the outside and brings the steaks up to the perfect temperature!

If you're looking for more steak recipes, you'll love this Air Fryer New York Strip Steaks and this Juicy Ribeye on the Blackstone Griddle recipe.

When it comes to smoking, patience is key, my friends. The low and slow method allows the meat to soak up all those smoky flavors, infusing it with a complexity that will have you begging for more.

Let's not forget about the flavors! The smokiness and the natural juiciness of a New York strip steak is a match made in culinary heaven. As the meat slowly cooks, the smoke gently wraps its arms around every inch, creating a symphony of savory goodness. With each bite, you'll savor the tender texture and revel in the depth of flavors that only smoking can achieve.

sliced smoked NY strip steak topped with from thyme

Why is a NY Strip Steak good for Smoking?

The NY Strip Steak is known for its impeccable balance of marbling, tenderness, and robust beefy flavors. This well-marbled cut boasts just the right amount of fat to ensure an indulgent, melt-in-your-mouth experience. While its substantial meatiness holds up beautifully to the low and slow smoking method, resulting in a harmonious marriage of flavors.

What is Reverse Searing?

Reverse searing is a cooking technique that reverses the traditional order of cooking a steak or other cuts of meat. Instead of searing the meat first to create a crust and then finishing it off in the oven or on the grill, reverse searing starts with a slow and gentle cooking process in a low-temperature environment, such as an oven or smoker, and finishes with a high-heat sear.

The first step in reverse searing is to cook the meat slowly at a lower temperature until it reaches an internal temperature below the desired level of doneness. This low-temperature cooking allows the meat to cook evenly while gently rendering its fat and preserving moisture.

2 smoked NY strip steaks on a white plate.

Once the meat has reached the desired internal temperature, it is removed from the low-temperature cooking environment and allowed to rest for a short period. During this resting period, the internal temperature of the meat may continue to rise slightly due to residual heat.

After the resting period, the final step of reverse searing involves searing the meat at high heat to create a caramelized crust on the outside. Depending on personal preference, this can be done on a hot grill, cast-iron skillet, or blowtorch. The high-heat sear quickly browns the surface of the meat, adding a rich flavor and visually appealing charred appearance.

Smoked New York Strip Steaks on a cutting board with a fork

Benefits of Reverse Searing Steak

The reverse searing technique offers several benefits. By starting with low-temperature cooking, the risk of overcooking or charring the exterior of the meat is minimized. This allows for more control over the doneness, resulting in a more evenly cooked steak. The slower cooking process also allows the meat to retain more moisture, producing a juicier and more tender final product.

Reverse Sear New York Strip

Reverse searing a NY strip is easier than you think! After you've smoked the New York Strip Steak on the Traeger, you'll remove it from the heat.

You can then turn your smoker up to a very high setting and use it like a grill, or move on into the house and use a cast iron skillet on the stovetop to finish the steak and give it that delicious crust.

Smoked New York Strip Steaks on a cast iron

Why you'll love this Smoked New York Strip Steaks

Keto Recipe - beef, in general, is great for a keto diet; typically, the only carbs come from spices, sauces, and marinades that you put on the meat.
Easy Recipe - You spice up the NY strip steak, throw it on the smoker, and let it do its magic.
Great Beginner Recipe - if you're new to using a smoker, this smoked NY strip steak recipe is a great intro to smoking recipe.

Ingredients

Grass-fed NY Strip Steaks (at room temperature)
Butter
Seasonings: salt, black pepper, minced garlic, and fresh thyme

Tips & Tricks

Ensure you check the steak's internal temperature when you take it off the smoker and then again when searing it in the cast iron skillet. This is very important so that your steak gets cooked to your desired doneness.

Tools to make this easy recipe

I'm absolutely in love with my Traeger pellet grill! If you're looking for my exact model, I have the Traeger Grills Pro Series 34 Electric Wood Pellet Grill and Smoker.

You will also need a cast iron skillet and a meat thermometer.

How to Smoke NY Strip Steaks

Let the steaks come to room temperature.
Turn the Smoker to 180F or the Super Smoke setting, and heat for about 15 minutes or until the smoker reaches temperature.
Sprinkle the NY strip steaks with salt and pepper.
Grease the grates and add the New York strip steaks on the Traeger.
Insert thermometer and cook for 45 minutes, flipping halfway.
Remove the steaks when they reach an internal temperature of 115-120F
Add the butter to a cast iron skillet over high heat. Once the butter is melted, add the garlic and thyme. Once the garlic is fragrant, add the steaks, searing on each side.
For medium rare, remove when the steaks reach 133-135F.
Let sit for 5 minutes before cutting.

Smoked New York Strip Steaks on a cutting board with a knife

Substitutions

If you do not have New York Strip Steak, you can always substitute it with sirloin steak or even a ribeye steak. If you're married to a favorite steak rub, you can use that instead of salt or pepper.

What to serve with Smoked New York Strip Steaks

Each steak should be served with great side dishes! Try pairing your steaks with Roasted Green Beans and Potatoes or Grilled Acorn Squash.

If you want to pair these with a lower-carb option, try this Spaghetti Squash or Asparagus on the Blackstone Griddle.

How to store smoked NY strip

Store any leftover smoked NY Strip steak in a glass airtight container in the fridge. It will last up to 3-5 days. I prefer to use the extras to make a leftover steak breakfast the next morning.

leftover NY strip steak in a glass storage container

How to reheat smoked steak

Remove the steak from the refrigerator. Heat a cast iron skillet over medium-high heat. Slice your steak into thin slices. Add the steak to the skillet and cook for 1-2 minutes on each side. Because of the steak's fat content, you don't need to add any additional fat.

FAQs

How long to smoke NY Strip Steaks?

It takes ~15 minutes for the smoker to come up to temperature, and then you'll cook on the smoker for ~45 minutes and then finish it off with a reverse sear.

What is the best temperature for New York strip steak?

I like to smoke my steaks on the Super Smoker setting or 180F if your smoker doesn't have that option.

How to smoke a steak?

Place your steak on a pre-heated smoker. Smoke until the steak reaches 115-120F, then reverse sear the steak until it reaches 133-135F for medium rare.

If you're looking for more easy smoker recipes, check out these Smoked Chicken Drumsticks, Smoked Pork Chops, Smoked Bacon-wrapped Pork Tenderloin, and these Smoked Brats.

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