Pit Boss New York Strip

Y'all ever fired up a Pit Boss grill, tossed on a thick, juicy New York Strip, and just soaked up the smell of smoky goodness wafting through the air? If not, buckle up, 'cause I'm about to take you on a culinary journey where char meets flavor in the most delightful way possible. Trust me, your taste buds will thank you.

How To Make Smoked New York Strip On Pit Boss

1. Pick the Perfect Cut: Start by choosing high-quality New York Strip steaks—something with marbling that'll melt like butter when smoked. This ain't the time for grocery store markdowns; treat yourself to the good stuff.
2. Prep Time: Give the steaks a solid rubdown with olive oil to help the seasoning stick. Generously sprinkle both sides with salt, pepper, garlic powder, and a dash of paprika. Let 'em rest while you get your Pit Boss fired up.
3. Preheat and Smoke: Set the Pit Boss to 225°F for that low-and-slow magic. Choose your favorite wood pellets (more on that later) and let those steaks chill on the grill grate. Close the lid, and let 'em smoke for about an hour until the internal temperature hits around 120°F.
4. Sear It Up: Crank up the heat to around 500°F. Once it's roaring hot, slap those steaks back on and sear for about 1-2 minutes per side, or until you see those gorgeous grill marks.
5. Rest and Devour: Let the steaks rest for 10 minutes after removing them from the grill. During this time, the juices settle and the flavors come together beautifully. Then slice, serve, and watch as folks swoon!

Choosing the Right Wood/Pellets

Wood pellets play a huge role in the final flavor. Here are my top picks:

• Hickory: A classic choice, strong and bold. It can be intense, so maybe ease up if you're not used to robust flavors.
• Cherry or Apple: Adds a subtle sweetness that complements the beef without overpowering it.
• Pecan: Offers a mild, nutty aroma that's always a hit.

Pro Tip: Mixing different pellets can give a nuanced blend of smoky notes that'll have people thinking you're a pitmaster wizard.

Additional Tips for Smoky Success

1. Thermometer FTW: Don't rely on intuition alone—grab a good meat thermometer and aim for that ideal medium-rare temp of 130-135°F after resting.
2. Reverse Sear Magic: The beauty of the reverse sear is it gives you that perfect pink center with a crusty outer layer. You get the best of both worlds!
3. Let 'Em Breathe: If time allows, let your steaks sit uncovered in the fridge for a couple of hours before grilling. This dries the surface and amps up that lovely crust.

What to Serve with Your Smokin' Steak

Pairing matters, my friends! Here are a few crowd-pleasers to complement that New York Strip:

• Grilled Veggies: Zucchini, bell peppers, and asparagus make for a tasty and colorful side.
• Garlic Mashed Potatoes: Creamy, buttery, and the perfect companion to soak up that steak juice.
• Salad with a Zing: A crisp salad topped with citrus vinaigrette helps balance out the smokiness.

What to Do with Leftovers

If you don't polish it all off in one sitting, leftover New York Strip makes for a killer next-day meal:

• Steak Tacos: Slice thin and load up some warm tortillas with onions, cilantro, and a squeeze of lime.
• Hearty Steak Salad: Mix steak strips with fresh greens, tomatoes, and a bold vinaigrette.
• Steak & Eggs: Breakfast for champs! Dice up the steak and add to a skillet with eggs and roasted potatoes.

Overall, mastering smoked New York Strip on a Pit Boss grill is a game-changer. You'll impress family, friends, and anyone who sniffs that smoky aroma drifting from your backyard. Thanks for reading, and may your grill always stay lit! Stay saucy!

Pit Boss New York Strip

Print Recipe

Sizzle with Pit Boss: New York strip recipe. Master the art of grilling succulent steaks at home. Unleash bold flavors tonight!

Course Main Course

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Marinating 4 hours hrs

Servings 4

Ingredients

• 4 New York Strip steaks 1.5-2 inches thick
• 3 tablespoon olive oil
• 2 tablespoon kosher salt
• 2 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika optional

For the Wood/Pellets:

• Hickory apple, or pecan wood pellets

Optional Marinade:

• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 2 tablespoon Dijon mustard
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 3 cloves garlic minced

Instructions

Prepping the Steak

• Seasoning: If you're skipping the marinade, rub each New York Strip steak generously with olive oil. Mix kosher salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika (if using). Season each steak thoroughly on both sides.
• Marinating (Optional): If marinating, whisk together the soy sauce, Worcestershire sauce, Dijon mustard, lemon juice, olive oil, and minced garlic in a bowl. Place the steaks in a large zip-top bag or shallow dish, pour the marinade over, seal, and let sit in the fridge for 2-4 hours.
• Resting: Remove the steaks from the fridge about 30 minutes before grilling to allow them to come up to room temperature.

Smoking the Steaks

• Preheating the Grill: Preheat your Pit Boss to 225°F. Make sure the pellet hopper is filled with your chosen wood pellets.
• Smoking: Place the steaks directly on the grill grates. Close the lid and smoke the steaks until their internal temperature reaches around 120°F, which should take about an hour.

Searing and Resting

• Searing: Once the steaks reach the desired temperature, remove them from the grill and cover them loosely with foil. Increase the Pit Boss temperature to 500°F. Return the steaks to the grill and sear for 1-2 minutes on each side, or until the internal temperature reaches 130°F for medium-rare.
• Resting: Take the steaks off the grill, tent them with foil, and let them rest for 10 minutes before slicing and serving.