Smoked New York Strip Steak Recipe for Tender, Flavorful Results

Indulge in the rich, smoky flavor of Smoked New York Strip Steaks. Savory, tender, and perfectly smoked, these steaks are easy to prepare on a pellet smoker and deliver restaurant-quality results at home.

Smoked New York Strip Steak

Smoking steaks enhances their natural beefy flavor and adds a delicate smoky aroma that pairs beautifully with a crisp sear. This recipe uses a Traeger-style pellet smoker to cook the steaks low and slow, then finishes them with a reverse sear for a caramelized crust and ideal internal temperature.

The method is simple: season the steaks, smoke them gently until just below your target doneness, then sear quickly in a hot cast-iron skillet with butter, garlic, and thyme. The result is a tender, juicy steak with a flavorful smoky finish.

Why is a NY Strip Steak good for Smoking?

The New York strip offers a great balance of marbling and beefy flavor. It holds up well to low-and-slow smoking because the fat melts slowly, keeping the meat moist while allowing smoke to infuse the surface. The strip’s firm texture also takes a good sear during the finishing stage.

What is Reverse Searing?

Reverse searing reverses the traditional cook-then-sear order. First, you cook the steak at low temperature until it approaches the desired internal temperature. Then you finish with a high-heat sear to form a deeply flavored crust. This technique promotes even doneness edge-to-edge and helps retain juices.

After the low-temperature phase the steak rests briefly, then receives a quick, intense sear on a hot grill or in a preheated cast-iron skillet. The result is an evenly cooked interior and a well-browned exterior.

Benefits of Reverse Searing Steak

Reverse searing reduces the chance of overcooking the exterior while the center reaches the proper temperature. It creates a consistent doneness throughout the steak, preserves moisture, and produces a superior crust when finished at high heat.

Reverse Sear New York Strip

To reverse sear after smoking, remove the steaks from the smoker when they reach the target pre-sear temperature, increase the smoker heat to grill-high or transfer the steaks to a hot cast-iron skillet. Sear each side briefly in butter with garlic and thyme to build a rich, flavorful crust.

Why you’ll love this Smoked New York Strip Steaks

• Keto friendly – the recipe is low in carbs and focuses on protein and healthy fats.
• Simple – minimal seasoning and straightforward steps make this easy to prepare.
• Great for beginners – smoking and finishing with a cast-iron sear is an approachable introduction to reverse searing.

Ingredients

• NY Strip Steaks, at room temperature (2 steaks, ~1.5 lb total)
• Butter (about 1 tablespoon)
• Seasonings: salt, black pepper, minced garlic, and fresh thyme

Tips & Tricks

Use an instant-read or probe thermometer to monitor internal temperature during smoking and after searing. Remove the steaks from the smoker a few degrees below your target, then sear to finish. Rest the steaks for 5 minutes before slicing to redistribute juices.

Tools to make this easy recipe

Essential tools: pellet smoker or pellet grill, cast-iron skillet for searing, and a reliable meat thermometer.

How to Smoke NY Strip Steaks

1. Bring steaks to room temperature.
2. Preheat smoker to 180°F or use the Super Smoke setting and let it stabilize (~15 minutes).
3. Season steaks with salt and pepper.
4. Grease the grates and place steaks on the smoker.
5. Insert a thermometer probe and smoke for about 45 minutes, flipping halfway through.
6. Remove steaks when they reach an internal temperature of 115–120°F.
7. Heat a cast-iron skillet over high heat and add butter. When butter melts, add minced garlic and thyme; once fragrant, sear steaks on each side until a golden crust forms.
8. For medium-rare, remove steaks when they reach 133–135°F.
9. Let steaks rest 5 minutes before slicing and serving.

Substitutions

If you don’t have NY strip on hand, sirloin or ribeye are suitable alternatives. Feel free to use your preferred steak rub instead of a simple salt-and-pepper seasoning.

What to serve with Smoked New York Strip Steaks

Classic pairings include roasted potatoes and green beans, grilled vegetables like acorn squash, or lower-carb sides such as spaghetti squash or sautéed asparagus. Choose sides that complement the steak without overpowering the smoky flavor.

How to store smoked NY strip

Store leftovers in an airtight glass container in the refrigerator for 3–5 days. Thinly sliced cold steak is great for breakfast or salads the next day.

How to reheat smoked steak

To reheat, slice the steak thinly and warm in a preheated cast-iron skillet over medium-high heat for 1–2 minutes per side. The steak’s fat content usually provides enough moisture during reheating.

FAQs

More delicious steak recipes to enjoy!

If you enjoyed this smoked NY strip, try other steak preparations such as ribeye on the griddle, air-fryer steaks, or bacon-wrapped tender filets for variety and inspiration.

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