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Smoked New York Strip Loin
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Recipe

6 INGREDIENTS • 5 STEPS • 4HRS

Smoked New York Strip Loin

4.8
4 ratings
This recipe for Whole Smoked New York Strip Loin is always a winner on our Holiday table.
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Smoked New York Strip Loin
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
This recipe for Whole Smoked New York Strip Loin is always a winner on our Holiday table.
4HRS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
12
US / Metric
New York Strip Steak
1
New York Strip Steak
Salt
to taste
Garlic Powder
to taste
McCormick® Garlic Powder
Olive Oil
as needed
Steak Spice Rub
to taste
Steak Spice Rub
Used Killer Hogs Steak & Chop Rub
Nutrition Per Serving
VIEW ALL
Calories
65
Fat
4.4 g
Protein
5.8 g
Carbs
--
Add to plan
logo
Smoked New York Strip Loin
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Olive Oil (as needed). Season with Salt (to taste), Ground Black Pepper (to taste), and McCormick® Garlic Powder (to taste).
step 1 Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Olive Oil (as needed). Season with Salt (to taste), Ground Black Pepper (to taste), and McCormick® Garlic Powder (to taste).
step 2
To add extra flavor and texture on the outside, layer with Steak Spice Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
step 2 To add extra flavor and texture on the outside, layer with Steak Spice Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
step 3
Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don’t add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
step 3 Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don’t add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
step 4
Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
step 4 Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
step 5
Serve the Smoked New York Strip Loin in ½” slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.
step 5 Serve the Smoked New York Strip Loin in ½” slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.
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Tags
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Dairy-Free
American
Gluten-Free
Beef
Grill
Shellfish-Free
Dinner
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