Pellet Cooked New York Strip Steaks
Need a quick and easy New York Strip steak recipe to make using your pellet cooker? Look no further! A simple steak rub goes a long way for this recipe. Start with coarse salt, freshly ground black pepper and build from there. I tend to gravitate toward savory additions like garlic and onion, but I will add an herb, like dried marjoram or basil, from time to time. Photo by: Sabrina Baksh
- 4 New York Strip Steaks
- 1 1/2-2 tablespoons coarse salt kosher, sea salt, etc.
- 1/2 tablespoon black pepper medium ground
- 1 teaspoon onion powder
- 1 teaspoon dried marjoram optional
- 1/2 teaspoon granulated garlic adjust the amount to your liking
- Remove steaks from the refrigerator about 20-30 minutes before cooking. Place onto a clean cutting board and let stand at room temperature.
- Preheat the grill for 450 degrees F. You will be cooking these hot and fast, so keep that in mind.
- Combine seasoning in a small bowl. And sprinkle the mixture onto both sides of each steak. Spice shakers come in handy for the job as well.
- Place steaks onto the grates, close the lid and cook for 5 minutes or so. Turn steaks and cook for an additional 5-7 minutes. I recommend medium-rare (135 degrees F.) or medium (145 degrees F). So you will need to pull these about 5 degrees less than the desired doneness. The steak temperature will continue to climb during the resting period.
- Remove steaks and place them onto a clean platter or cutting board. Let them rest for about 7-10 minutes. Doing so will give you time to get those side dishes ready. Slice steaks and serve or plate them whole. Enjoy!
- Store leftover steak in the refrigerator for up to four days. Use in wraps, stews, soups, and salads.