Smoking Beef New York Strip

Step-by-Step Instructions

1. 1Remove NY strip from refrigerator and let come to room temperature (45 minutes)
2. 2Season generously with coarse salt, black pepper, and garlic powder
3. 3Preheat smoker to 225°F / 105°C using oak or hickory wood chips
4. 4Place NY strip on smoker grates away from direct heat
5. 5Smoke for 45-75 minutes until desired doneness
6. 6Check internal temperature reaches 120-160°F / 50-70°C (rare to well done)
7. 7Remove steak and increase smoker temperature to 225°F / 105°C
8. 8Sear NY strip 2-3 minutes per side for crust formation
9. 9Remove when desired doneness reached
10. 10Check internal temperature reaches 120-160°F / 50-70°C (rare to well done)
11. 11Let rest 10 minutes before slicing

Expert Tips for Smoking

• 💡NY strip takes smoke flavor beautifully
• 💡Oak provides mild flavor, hickory for stronger smoke taste
• 💡Monitor internal temperature closely
• 💡The reverse sear creates perfect crust and doneness

Beef New York Strip Temperature Guide

Beef New York Strip Safety Guidelines

Important food safety practices when handling and cooking beef new york strip.