Smoked New York Strip Steak: Step-by-Step Smoking Guide

I love a good steak, and one of my favorites is the New York strip. Below you’ll find a clear, polished guide to preparing smoked New York strip steak using the reverse-sear method—an approach that builds smoky flavor and finishes with a perfect crust.

What is the New York Strip Steak?

The New York strip is cut from the beef short loin. It has a richer, beefier flavor than filet mignon and typically contains more marbling, which adds taste and juiciness. While it isn’t quite as tender as a filet, many people prefer the firmer bite and pronounced beef flavor of the strip.

I often use Wagyu-grade New York strips for added richness, though excellent strip steaks are available from most quality butchers. Wagyu adds a buttery texture and depth of flavor if you want to splurge.

How to Cook a New York Strip

There are several ways to cook a New York strip. Grilling hot and fast is popular and produces a nice crust, but my preferred method is the reverse sear. Reverse searing starts with low-temperature smoking or roasting to develop even doneness and smoky flavor, then finishes with a high-heat sear for a caramelized exterior.

Reverse searing yields a tender, evenly cooked interior with a great smoky note and a beautiful crust after searing. It takes a bit longer than hot-and-fast methods, but the results make the extra time worthwhile.

What You Need to make Smoked New York Strip Steak

These simple tools and ingredients will help you achieve consistent, delicious results:

1. Kosher salt – Season liberally about 30 minutes before smoking to enhance flavor.
2. Leave‑in temperature probe – Cooking to the target internal temperature is crucial; a reliable leave‑in probe provides continuous monitoring for accuracy.
3. Instant-read thermometer – Use an instant-read to verify internal temperature during the sear and to pull the steaks at the desired doneness.

How to Smoke a New York Strip Steak

Follow these steps for a reliable reverse-seared smoked New York strip:

• 30 minutes before smoking, season both sides of the steaks liberally with kosher salt. Place the steaks on a plate and refrigerate until ready to smoke.
• Set your smoker to 180°F. Pecan or oak are excellent wood choices for beef.
• When the smoker reaches temperature, apply a light dusting of your favorite beef rub to both sides, then place the steaks on the grill grates.
• Insert your leave‑in probe into one steak and monitor the internal temperature. Aim for 120°F while smoking. If you don’t have a probe, plan on about 45 minutes and start checking temperatures then.
• Once the steaks reach 120°F internal, remove them from the smoker and prepare to sear. You can increase the smoker’s temperature if it can reach high heat, or use a heavy cast‑iron skillet on the stovetop or on hot grill grates.

If searing in a cast iron skillet, preheat the skillet until very hot. Add about 1 tablespoon of a high-smoke-point oil (vegetable, grape seed, or avocado) and sear the steaks about 2 minutes per side. Use an instant‑read thermometer to monitor the temperature—pull the steaks at roughly 130°F for medium‑rare, or 5°F below your preferred final temperature.

After searing, place a pat of butter on each steak and allow them to rest for about 10 minutes. Resting lets juices redistribute for a juicier, more flavorful bite.

This reverse-sear smoked New York strip method consistently delivers tender, smoky steaks with a beautifully seared crust. I hope you try it and enjoy the results.

Smoked New York Strip Steak