This fantastic Pellet Grill New York Strip recipe is super easy and requires simple ingredients. If you haven’t tried cooking a steak on a pellet grill, here is your chance! You’ll get a steak with a delicious smoky flavor and a perfectly seared crust. Definitely a must-try steak recipe.
Looking for an easy smoked steak recipe for your pellet smoker? We’ve got you! This recipe features a simple seasoning rub to enhance the steak’s natural flavor. So, gather some coarse salt, freshly ground black pepper, garlic, onion, and dried herbs for an extra burst of flavor. Switch on your pellet grill, and let’s get started!
What is a New York strip steak?
New York strip steaks are cut from the short loin section of a steer, and typically this section will only yield a handful of strip steaks. Other names include the club steak, strip loin steak, and the Kansas City strip steak. These steaks are known for their medium texture and even marbling, offering a robust beefy flavor that steak lovers can’t resist. It’s no wonder why they became so popularized in New York steak houses!
Wood Suggestions: Oak, cherry, pecan, or hickory
Smoked steak ingredients:
- 4 New York strip steaks: aim for at least 1″ thickness
- Coarse salt: kosher, sea salt, or my favorite, Argentinian salt
- Black pepper: use either medium or fine ground for this recipe
- Onion powder
- Granulated garlic: substitute with garlic powder if needed
- Dried marjoram: you can also use dried basil, savory, or oregano.
Try my Ultimate Steak Rub for this recipe!
How to make a pellet grill New York strip:
We will be cooking these strip steaks hot and fast, so it is important that your pellet grill doesn’t struggle with high heat. The target temperature for this recipe is 450 degrees F. Also, have a good Instant Read Meat Thermometer or temperature probe handy!
- Season the steaks well with salt since it’s crucial to making a good steak. Apply the rub evenly on both sides and edges for maximum flavor.
- Place the seasoned steaks on the grill grates of your pellet grill, close the lid, and cook for 5-7 minutes (depending on thickness and desired doneness); turn the steaks, and repeat the process. Consult my Steak Temperature Guide to ensure your steak is cooked to your liking!
- Next, remove steaks and crank the heat up high. Once fully heated, return the steaks to the grill and reverse sear them, 1-2 minutes per side. You can also do this step using a cast iron skillet.
Once your steaks have cooked to the desired doneness, remove them and place them onto a clean cutting board. Remember to let them rest for at least 10 minutes before serving. Resting the steaks relaxes the meat and retains its juiciness, resulting in a more flavorful and tender steak. So don’t skip this important step – your taste buds will thank you! Try this pellet grill method on ribeye or T-Bone steaks.
Top them with chipotle butter!
We topped this smoked New York strip steak with chipotle butter, and it was a match made in heaven. The deep earthy flavors complemented the subtle smokiness of the steak. We highly recommend giving this a try. Here’s what you’ll need to make it.
- 1/2 cup unsalted butter, softened (not melted)
- 2 chipotle chilis in adobo sauce, finely minced
- juice of 1 lime
- 1 teaspoon honey (optional)
- 1/2 teaspoon salt
- Combine softened butter with minced chipotle chilis and lime juice.
- Stir in salt and honey (optional).
- Transfer butter mixture onto a large piece of plastic wrap, and form into a log shape.
- Roll up the butter, retaining the log shape, inside the plastic wrap. Twist the ends, and tuck underneath, or use twist ties to secure the ends.
- Place wrapped butter into the refrigerator for one hour before serving.
- To serve, unwrap the butter and cut into 1/2″ rounds. Top your cooked pellet grill New York strip steaks with 1-2 butter slices per steak.
- Rewrap leftover butter, and store in the refrigerator for up to 4 days. This butter is delicious on smoked corn too!
Pellet Grill New York Strip
- 4 New York Strip Steaks
- 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 minutes, or until they reach an internal temperature of 120-125 degrees F in the center. See notes below.
- Remove steaks from the grill, and crank up the heat on your grill to high. Once it comes up to temp, place the steaks back on and reverse sear them for 1-2 minutes per side.
- Place reverse-seared steaks on a clean platter or cutting board. Let them rest for about 7-10 minutes. Spoon steak butter on top during the resting period.
- Store leftover steak in the refrigerator for up to four days. Use in wraps, stews, soups, and salads.