This fantastic Pellet Grill New York Strip recipe is easy and requires few ingredients and little time.
Need a quick and easy smoked New York strip recipe for your pellet grill? Look no further, this is the one! A simple seasoning rub goes a long way for these steaks. 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.
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. These medium-textured, evenly marbled steaks offer a more robust beefy flavor. Popularized in New York steaks houses, strip steaks continue to be a favorite among steak lovers. Other names for this steak include the club steak, strip loin steak, and the Kansas City strip steak.
What you’ll need to make pellet grill New York strip steaks:
- 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.
You can also use 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 cooker doesn’t struggle with high heat. The target temperature for this recipe is 450 degrees F. Also, have a good Instant Read Thermometer handy!
- Next, season your steaks well! Salt is a key component to making a good steak. When it comes time to season your steaks, it is best to apply the rub evenly on both sides and the edges.
- Place the seasoned steaks onto the 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 for the right temperature to pull your steak!
Once your steaks have cooked to desired doneness, please remove them and place them onto a clean cutting board. LET THEM REST!! I am an advocate for resting steaks. Resting gives the meat a chance to relax a bit. I recommend resting steaks for 10 minutes before serving.
Serving your pellet grill strip steaks: Top them with chipotle butter!
Top your Pellet Grill New York Strip steak with Chipotle Butter. The deep earthy flavors marry well with this subtle smoky steak!
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 5-7 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 with a little chipotle butter. Enjoy!
- Store leftover steak in the refrigerator for up to four days. Use in wraps, stews, soups, and salads.