Other Ways to Prepare Smoked New York Strip Steaks<\/h2>\n\n\n\n Part of the fun of cooking is mixing things up! Here are alternate smoked steak recipes. Just follow the cooking directions above using the reverse sear method.<\/p>\n\n\n\n
Use Your Favorite Steak Seasoning or Steak Rub<\/h3>\n\n\n\n While I think steak shines with just salt and pepper, if you’ve got a favorite steak seasoning, put it to use on your New York strip steaks.<\/strong> Use 1 tablespoon of rub per pound of NY strip steak. Avoid any rubs with sugar, as the crust of the steak will burn when you sear it over high heat. <\/p>\n\n\n\nSimple rubs with Kosher salt, pepper, and garlic powder are my favorites. Apply them 2 hours before cooking. Don’t add the additional brining salt. The rub will act as a dry brine.<\/p>\n\n\n\n
Serve with a Compound Butter<\/h3>\n\n\n\n Compound butter is a fancy way of saying butter mixed with other ingredients. A couple of tablespoons of compound butter per steak may not be Cardiologist recommended, but it will definitely amp up the flavor of those smoked New York Strip steaks. <\/strong><\/p>\n\n\n\nTo make compound butter, plan on two tablespoons per steak. Let the butter come to room temperature. It’ll be easier to work with. Then, mix in whatever aromatic or flavoring ingredients you want. The sky is the limit here, but some of my favorites with smoked NY strip steaks include:<\/p>\n\n\n\n
\nMinced garlic<\/li>\n\n\n\n Shredded parmesan cheese. Other hard cheeses work, too.<\/li>\n\n\n\n Onion powder<\/li>\n\n\n\n Fresh herbs, such as rosemary or oregano<\/li>\n<\/ul>\n\n\n\nOnce I make the butter, I like to keep it room temp so it melts quickly on the hot smoked New York strip steak. Place the butter on top of the steak immediately after it’s done cooking. Serve.<\/p>\n\n\n\n
Other Names for New York Strip Steak<\/h2>\n\n\n\n Names for cuts of meat vary by region. New York strip steak is also sold as New York strip, Kansas City strip, and top sirloin.<\/p>\n\n\n\n
Where New York Strip Steak is Cut From?<\/h2>\n\n\n\n NY strip steaks come from the longissimus dorsi muscle on the cow. It’s located in the short loin primal, just behind the ribs. It’s the same muscle that makes up most of a ribeye steak. <\/p>\n\n\n
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Wrapping It Up<\/h2>\n\n\n\n There you have it! A comprehensive guide to smoked New York strip steak. Smoking steaks may seem daunting, but it’s easy! Unlike some other smoked meats (looking at you, brisket and pulled pork), you can have your steaks from fridge to table in about an hour.<\/p>\n\n\n\n
Smoke the New York strips at 225\u00b0F for 30 minutes until they’re 115\u00b0F on the inside. Sear them over a ripping hot grill or stove until the internal temp hits your doneness. Serve them immediately. (Take the smoked NY strip steaks to the next level by adding a decadent compound butter.) Feast!<\/p>\n","protected":false},"excerpt":{"rendered":"
The best way to smoke a thick New York Strip Steak is by reverse searing it. Smoke it at 225\u00b0F until the internal temp is 115\u00b0F (around 30 minutes), then crank the grill to ripping hot temperatures of 500\u00b0F or more to sear it. You’ll need a nice thick strip steak for this. 1 1\/2″ […]<\/p>\n","protected":false},"author":284,"featured_media":20813,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20812"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/284"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=20812"}],"version-history":[{"count":5,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20812\/revisions"}],"predecessor-version":[{"id":21138,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20812\/revisions\/21138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/20813"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=20812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=20812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=20812"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=20812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"smoke](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/11\/smoke-new-york-strip.jpg\")
<\/figure>\n\n\n![\"Raw](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/11\/Raw-Strip-Steak-Seasoned-with-Spices-1200x800.jpg\")
<\/figure><\/div>\n\n\n![\"New](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/11\/New-York-Strip-Steak-Cooked-in-Iron-Skillet-1200x800.jpg\")
<\/figure><\/div>\n\n\n![\"Fresh](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/11\/Fresh-Raw-New-York-Strip-Steak-1200x800.jpg\")
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