Hey there, fellow foodies and grill enthusiasts! Today, I’m gonna spill the juicy deets on how to make the most mouthwatering, finger-lickin’ good Smoked NY Strip steak on your trusty pellet grill. Oh boy, get ready for a flavor explosion that will make your taste buds do the happy dance!
How to make smoked NY strip steak
Step 1: Get your grill game on!
Before we dive into this lip-smacking recipe, make sure your pellet grill is prepped and ready to rock. I like to set mine to about 225°F (yeah, it’s Fahrenheit, no Celsius shenanigans here!). And remember, it’s not just a grill; it’s a whole dang experience!
Step 2: Season like a pro!
The best rub to use on a glorious NY Strip is a blend of salt, pepper, garlic powder, and a pinch of cayenne for a little kick. Trust me, this combo is the secret sauce to take your steak to flavor town! Now, don’t be shy with the rub; make sure it’s thoroughly massaged into that hunk of meat. You want every bite to be packed with smoky goodness.
Step 3: Smoke it like it’s hot!
Once your grill is smokin’ and your steak is all seasoned up, it’s showtime! Pop that beefy beauty onto the grates, and let it bathe in the aromatic haze of hickory or mesquite wood chips. The magic happens when the flavors infuse, and the steak transforms into a taste sensation like no other!
Step 4: Time to reverse sear!
Here comes the game-changer, folks. After the steak has bathed in that smokey love for about an hour or so, it’s time for the reverse sear dance! Crank up the heat on your pellet grill to around 450°F, and give that steak a good sear on both sides for a minute or two. It’s the crispy crust and tender, juicy inside combo that will make you weep with joy!
Best rub to use
Now, let’s talk rub, my friends. I’ve tried various concoctions over the years, but this classic blend of salt, pepper, garlic powder, and a dash of cayenne is my go-to winning combo. It’s simple, but oh-so-effective! Feel free to experiment with different spices and herbs, but don’t forget to let your taste buds be your guide!
How to reverse sear
Reverse searing is like the VIP ticket to steak paradise. Slowly smoking the meat to perfection before searing it on high heat gives you that melt-in-your-mouth texture you crave. Plus, the sear adds that crave-worthy crust that makes the angels sing!
What to serve
Alright, you’ve nailed that smoked NY Strip steak like a boss. Now it’s time to take it to the next level with some drool-worthy sidekicks! My personal favorites are loaded mashed potatoes (bacon and cheese, anyone?), grilled asparagus with a drizzle of balsamic glaze, and a refreshing cucumber and tomato salad. Oh, and don’t forget a nice glass of red wine to complement the feast!
What to do with leftovers
Now, you’re probably thinking, “Who in their right mind has leftover steak?” But hey, it happens, and I gotcha covered! Slice up those leftovers and turn ’em into a killer steak sandwich or toss ’em in a salad for a protein-packed lunch. Cold steak? Heck yeah!
Overall, making smoked NY strip steak in a pellet grill is a culinary adventure you won’t regret taking. The flavors, the process, the satisfaction of nailing the perfect steak—it’s pure bliss! So, gather your friends and family, fire up that grill, and get ready to impress the socks off ’em.
Finally, my awesome readers, thank you for joining me on this journey to steak nirvana. Remember, life’s too short not to savor every tasty moment. Until next time, keep grilling, keep smokin’, and keep enjoying those divine feasts!
And hey, as we say in the grill world, “Grill it like you mean it!” Stay hungry, stay happy!
OTHER RECIPES YOU’LL LOVE
Smoked NY Strip Steak
Experience the perfect blend of tenderness, juiciness, and smoky perfection with our smoked NY strip steak. Discover a whole new level of culinary satisfaction.
Ingredients
- 2 NY Strip steaks about 1.5 inches thick each
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 cup hickory or mesquite wood chips soaked in water for 30 minutes
Instructions
Prepping the Steaks
- Take the NY Strip steaks out of the fridge and let them sit at room temperature for 30 mins before cooking. This ensures even cooking throughout the meat.
- In the meantime, mix the kosher salt, black pepper, garlic powder, and cayenne pepper in a small bowl to create the flavorful rub.
- Pat the steaks dry with a paper towel, and then generously rub the seasoning mix on both sides of each steak. Make sure to coat them thoroughly, allowing the flavors to penetrate the meat. Give 'em a little love!
Preparing the Pellet Grill
- While the steaks are getting cozy with their seasoning, it's time to prepare the pellet grill. Set the temperature to 225°F (yeah, that's Fahrenheit!) and let the grill heat up. It's like giving it a warm-up exercise before the real grilling action.
- Take the soaked wood chips and drain off any excess water. Now, scatter them directly onto the grill grates or place them in a smoker box if your grill has one. This step adds that irresistible smoky goodness to your steaks. Yum!
Smokin' the Steaks
- Once the grill reaches a steady 225°F, it's showtime! Gently place the seasoned NY Strip steaks directly on the grates. Close the lid and let the magic happen for about 1 to 1.5 hours. This slow and low cooking will infuse the steaks with that tantalizing smoky flavor.
- Keep an eye on the grill temperature during the smoking process and adjust the heat if necessary to maintain that 225°F sweet spot.
Reverse Sear Time!
- After the steaks have soaked up all that smoky love, it's time for the grand finale! Crank up the heat on your pellet grill to around 450°F (yep, it's time to turn up the heat!).
- Carefully remove the steaks from the grill and let them rest for a few minutes while the grill gets nice and hot.
- Once the grill is sizzlin', place the steaks back on the grates and sear each side for about 1 to 2 minutes. The high heat will give your steaks that crispy, caramelized crust, while keeping the inside tender and juicy. Perfection!
Savor and Serve!
- Check the internal temperature of the steaks with a meat thermometer. For a perfect medium-rare, aim for around 130°F. Adjust the cooking time accordingly if you prefer a different doneness level.
- Once your steaks have reached the desired temperature, take them off the grill and let them rest for a few more minutes. This resting period allows the juices to redistribute, making your steaks even juicier.
- Finally, slice those glorious smoked NY Strip steaks and serve 'em up with your favorite sides. Pair them with loaded mashed potatoes, grilled asparagus, or a refreshing salad.