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pit boss new york strip

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
Cook Time 1 hour 30 minutes
Marinating 4 hours
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.