Hello, fellow food lovers and grill fans! Below is a clear, polished guide to smoking a New York strip steak on a pellet grill—concise, practical, and written in natural English for home cooks who want great results.
How to make smoked NY strip steak
Step 1: Prepare the grill
Start by preheating your pellet grill to 225°F. This low-and-slow temperature allows smoke to penetrate the meat and develop flavor before you finish with a high-heat sear.
Step 2: Season the steaks
Use a simple rub of kosher salt, freshly ground black pepper, garlic powder, and a pinch of cayenne for heat. Pat the steaks dry, then rub the seasoning evenly over both sides so the flavors can penetrate the meat.
Step 3: Smoke the steaks
Place the seasoned NY strip steaks on the grill grates and add soaked hickory or mesquite wood chips (drained) to create a steady smoke. Smoke the steaks at 225°F for about 1 to 1.5 hours, monitoring grill temperature to maintain consistency. This step builds smoky flavor and gently brings the internal temperature up.
Step 4: Reverse sear
When the steaks have absorbed smoke and are nearing your target internal temperature, increase the grill temperature to about 450°F. Remove the steaks briefly if needed while the grill comes up to searing heat. Return the steaks and sear each side for 1–2 minutes until a caramelized crust forms. The reverse sear gives you a crisp exterior and an evenly cooked, juicy interior.
Best rub to use
The classic rub—kosher salt, black pepper, garlic powder, and a touch of cayenne—works exceptionally well with NY strip. It highlights the beef without overwhelming it. Feel free to tweak the proportions or add herbs, but keep the balance so the beef remains the star.
How to reverse sear
Reverse searing means cooking the steak slowly with indirect heat or smoke first, then finishing over high heat for a short time. This technique produces a uniform doneness edge-to-edge and a deeply browned, flavorful crust from the final sear.
What to serve
Smoked NY strip pairs well with rich, comforting sides. Consider loaded mashed potatoes with cheese and bacon, grilled asparagus with a drizzle of balsamic, or a bright cucumber and tomato salad to cut through the richness. A glass of red wine makes a nice complement but is optional.
What to do with leftovers
Leftover smoked steak is versatile: slice it thin for sandwiches, chop it into salads, or serve cold with a vinaigrette for a quick, protein-rich meal. Properly stored in the refrigerator, cooked steak keeps well for a few days.
Smoking NY strip on a pellet grill is straightforward and rewarding: low-and-slow smoke to build flavor, then a hot reverse sear for texture. Follow these steps for a tender, juicy steak with a delicious smoky crust—perfect for a weeknight treat or a weekend gathering.
Enjoy your steak, and happy grilling!
OTHER RECIPES YOU’LL LOVE
- Smoked Thick Pork Chops
- Smoked Pheasant Breast
- Smoked Venison Jerky Recipe
- Traeger Lamb Chops
- Traeger Sirloin Steak
Smoked NY Strip Steak
Ingredients
- 2 NY Strip steaks about 1.5 inches thick each
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 cup hickory or mesquite wood chips soaked in water for 30 minutes
Instructions
Prepping the Steaks
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Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes to promote even cooking.
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Combine kosher salt, black pepper, garlic powder, and cayenne in a small bowl to make the rub.
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Pat the steaks dry and apply the rub generously on both sides, pressing it into the meat so the flavors adhere.
Preparing the Pellet Grill
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Heat the pellet grill to 225°F and allow it to stabilize before placing the steaks on the grates.
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Drain the soaked wood chips and add them to the grill grates or smoker box to produce smoke during cooking.
Smokin’ the Steaks
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Place the steaks on the grates and smoke at 225°F for about 1 to 1.5 hours, or until they reach your desired pre-sear internal temperature.
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Monitor the grill temperature throughout smoking and adjust as needed to stay close to 225°F.
Reverse Sear Time!
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Raise the grill temperature to about 450°F for the final sear.
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If you removed the steaks while the grill heated, return them to the grates and sear each side for 1–2 minutes to develop a browned crust.
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The high heat of the sear forms a flavorful crust while preserving a juicy interior.
Savor and Serve!
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Use a meat thermometer to check doneness: about 130°F for medium-rare. Adjust times for preferred doneness.
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Remove the steaks from the grill and let them rest for several minutes to allow juices to redistribute.
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Slice and serve with your favorite sides such as mashed potatoes, grilled vegetables, or a crisp salad.