Smoked New York Strip Steaks

Grilling New York Strip Steak

Grilled New York Strip Steak is a Byrd House favorite. We grilled a pair of New York Strip Steaks on the Byrd House Weber grill and finished them off with a quick smoking. We’ve found our straightforward technique obtains a tasty, predictable result time after time.

Success Starts Before Lighting the Grill

Before we light up the grill there are some important things to consider. After years of trying almost every method, we obtain fairly consistent taste and texture by respecting a few basic rules of the universe of grilling.

Rule #1 Know Your Steak Cut

There has to be a million great articles about the various cuts of meat. This post at Serious Eats explains popular beef cuts fairly well without to much fuss. We won’t go any further than to say that the New York Strip and the Filet are our favorites. And, if you find the right Porterhouse or T-Bone you get a “two for” because one side of the bone is a strip and the other is a filet.

Rule #2 Buy Quality Meat

A great steak begins and ends quality meat. Buy the best you can find and afford. We normally opt for a 2 inch thick heavily marbled Publix GreenWise New York Strip or Porterhouse or T-Bone. USDA Prime is the best but most groceries only stock USDA Choice, which is great if you make sure to get a well-marbled cut.

Rule #3 Spices Do NOT Make the Steak

It’s a mistake to depend on spices to ‘make’ your steak. Salt and pepper alone will do the trick every time. If you want more of a rub effect opt for a simple rub of equal parts onion powder, garlic powder and sea salt that melds well with the flavor of the meat. To stimulate a deeper crust add arrowroot, rice flour or non-GMO corn starch to the rub. Just remember that sauces are a much better way to take a steak to the next level.

Raw Steaks with salt and pepper

New York Strip Steaks

Rule #4 The Right Gear

We’ve tried a lot of techniques and novel gear, but the classic Weber grill is hard to beat, as is the Weber Smoker. Here is a run-down of our grilling gear – just the basics – keeping it simple works fine.

#5 Plan Your Work and Work Your Plan

Cooking a steak on a hot fire can get away from you pretty quickly – God knows I’ve burned a lot of steaks by just getting distracted. So, have a plan and keep up and stay on top of it.

Let’s Fire Up the Grill

Build a charcoal fire in a Weber Chimney Starter or similar device using ONLY one sheet of newspaper to start the coals. That’s all it takes and using lighter fuel, God forbid, or and electric starter is completely unnecessary.

When the coals are fully heated spread the coals to one side of the grill so that half of the grill is over direct heat and the other half receives indirect heat. Do not wait for the coals to die down. A hot fire is important to quickly sear the steaks and form a crust.

Sear the Steaks

Sear the steaks for 3-4 minutes on each side directly over the fire. Then, move them to the indirect heat side of the grill to finish to your desired temperature.

Add Hickory Wood Chips

While the steak is finishing add a few hickory wood chip directly into the fire and close the lid with bottom and top vents fully open.

Smoking the Steaks

The added touch is finishing the steaks by smoking them briefly. This is where an instant read thermometer is critical. It usually takes about 10 minutes at 500 degrees for the steaks to reach an internal temperature of 120 degrees, more or less. Pull the steaks off the grill when the internal temperature is 10 degrees below your target.

Resting the Steaks

Tent the steaks loosely with foil and rest for 5-10 minutes. The steaks will continue to cook with internal temperature rising by around 10 degrees. Always remember to take this into consideration to gauge your prefered final internal temperature.

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