(888) 405-2685 7AM-7PM202 W. Lincoln Ave. Ste.A, Orange, CA 92865
Contact

On Time, Every Time.

Smoked Ny Strip

The New York strip is a big-flavor, well-marbled steak that loves a reverse sear. Gentle smoke, then a hard crust, for even doneness and no gray band. Set your time below.

How long to smoke a NY strip

At 225°F, a thick strip takes roughly 45 minutes to an hour to reach about 10°F under target, then minutes on the sear. Pull off the smoke around 125°F for medium-rare; the sear brings it to 130°F on the plate.

The reverse sear

Indirect at 225°F for the smoke, then a direct zone or cast iron for the crust. Rest briefly between so the surface dries. The strip’s fat cap crisps beautifully over high heat.

NY strip on a pellet grill

Smoke at 225°F, then finish over max heat or cast iron. Oak or hickory, and a butter baste in the sear pan.

FAQ

What temp to pull a NY strip? About 125°F off the smoke for medium-rare, then sear to 130°F on the plate.

How long does a smoked NY strip take? About an hour of smoke plus a sear for a thick steak. The calculator times it.

Reverse sear or grill hot? Reverse sear gives even edge-to-edge doneness and a bigger crust than a straight hot grill.

🔥 NY Strip Steak at a glance
Pit temps: Slow and Low 225°F / 107°C
Time rule of thumb: Reverse Sear (Slow and Low): ~0.8 h
Rest: 15 min recommended
Best woods: Oak, Hickory, Mesquite, Pecan
Fire setup: Two zones: indirect at 225°F for the smoke, then a screaming-hot direct zone or cast iron for the sear.

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Reverse Sear Slow and Low 225°F / 107°C ~40-80 min Rare 115°F · Medium-Rare 125°F · Medium 135°F · Medium-Well 145°F · Well 155°F

By clicking Register, you acknowledge that you have read and accepted our Terms and Conditions.

Tagline

Other Options

The MeatSmokingCalculator will help you plan the timeline for any meal.

  • Smoked chicken wings with crispy burnished skin

    Smoked Chicken Wings – Time and Temp

    Job title

  • A generous mound of smoked pulled pork with dark bark bits and a pink smoke ring on butcher paper

    Smoking a Pork Shoulder – Pulled Pork Time and Temp

    Job title

  • How Long to Smoke a Brisket – Sliced Brisket

    Job title

  • How Long to Smoke a Brisket – Pulled Brisket

    Job title

  • A generous mound of smoked pulled pork with dark bark bits and a pink smoke ring on butcher paper

    Sliced Smoked Pork Shoulder Times & Temps Calculated for You to Finish On Time

    Job title

  • Smoked beef cheeks barbacoa shredded into tender strands with lime and cilantro

    Smoked Beef Cheeks

    Job title

  • A double-smoked spiral ham with a glossy caramelized glaze

    Smoked Double Smoked Ham

    Job title

  • A reverse-seared NY strip steak sliced to show a medium-rare center

    Smoked Ny Strip

    Job title

  • Al pastor pork shaved from a trompo with charred edges and pineapple

    Smoked Al Pastor

    Job title

  • A whole smoked duck with lacquered crispy mahogany skin

    Smoked Whole Duck

    Job title

  • A smoked and seared filet mignon sliced to show a medium-rare center

    Smoked Filet Mignon

    Job title

  • Smoked pork loin sliced into juicy medallions

    Smoked Pork Loin – Time and Temp

    Job title

  • A rack of smoked baby back ribs with a mahogany glaze and pull-back on the bones

    How to Smoke Baby Back Ribs – Time and Temp

    Job title

  • A rack of smoked baby back ribs with a mahogany glaze and pull-back on the bones

    Smoking Baby Back Ribs Using the 3-2-1 Method

    Job title

  • Smoked chicken leg quarters with crispy mahogany skin

    Smoked Chicken Quarters – Time and Temp

    Job title

  • Smoked chicken thighs with crispy golden brown skin

    Tender and Tasty Smoked Chicken Thighs – Time and Temp

    Job title

  • A smoked chicken breast sliced to show juicy fully cooked white meat

    Juicy Smoked Chicken Breast – Time and Temp

    Job title

  • A whole smoked chicken with crispy burnished golden brown skin

    Smoking Whole Chicken – Time and Temp

    Job title

  • Smoked and seared tri-tip sliced against the grain into medium-rare slices

    The Best Smoked Tri-Tip – Time and Temp

    Job title

  • A smoked prime rib roast sliced to reveal a rosy medium-rare center

    Smoking Prime Rib Roast – Time and Temp

    Job title

  • Smoked beef dino ribs with a thick black-pepper bark, sliced to show a deep pink smoke ring

    Smoked Beef Ribs – Time and Temp

    Job title

  • A rack of smoked St Louis spare ribs with a caramelized glaze

    Smoking Spare Ribs – Time and Temp

    Job title

  • A rack of smoked baby back ribs with a mahogany glaze and pull-back on the bones

    Smoking Competition Pork Ribs Using the 2.5-1-1 Method

    Job title

  • A rack of smoked baby back ribs with a mahogany glaze and pull-back on the bones

    Smoking Baby Back Ribs for Competition

    Job title

  • Smoked and seared venison backstrap sliced into medium-rare medallions

    Smoked Venison Backstrap

    Job title

  • A smoked and seared rack of lamb, frenched, medium-rare centers

    Smoked Rack Of Lamb

    Job title

  • Smoked turkey thighs with crispy mahogany skin, fully cooked

    Smoked Turkey Thighs

    Job title

  • Korean-style flanken cross-cut beef short ribs with bone segments, charred and glazed

    Flanken Ribs Calculator

    Job title

  • Grilled carne asada chopped for tacos with cilantro and lime on butcher paper

    Carne Asada Calculator

    Job title

  • Grilled flank steak sliced thin across the grain into medium-rare strips on a board

    Flank Steak Calculator

    Job title

  • Reverse-seared smoked tomahawk ribeye steak sliced to show a rosy medium-rare center, on a wood board

    Tomahawk Steak Calculator – Reverse Sear Times by Doneness

    Job title

  • Two smoked turkey burgers topped with crisp bacon, melted cheese, lettuce and red onion on toasted brioche buns

    Smoked Turkey Burger Calculator – Times, Temp & Bacon Blend

    Job title

  • Two smoked ground chicken burgers with melted cheese, lettuce and tomato on toasted brioche buns

    Smoked Chicken Burger Calculator – Safe to 165°F, Juicy Anyway

    Job title

  • Two smoked cheeseburgers on toasted brioche buns with melted cheddar, lettuce, tomato and red onion

    Smoked Burger Calculator – Times, Temps & the Bacon Blend

    Job title

  • Ribs Smoking Calculator — 3-2-1, Competition & Fall-Off-The-Bone

    Job title

  • A generous mound of smoked pulled pork with dark bark bits and a pink smoke ring on butcher paper

    Pork Butt Smoking Calculator — Pulled Pork, Planned Backward

    Job title

  • Brisket Smoking Calculator — Times by Weight, Planned Backward

    Job title

  • A smoked salmon fillet with flaky coral-pink flesh and a burnished glaze

    Smoked Salmon

    Job title

  • Smoked sausage links with taut burnished casings

    Smoked Smoked Sausage

    Job title

  • A smoked beef chuck roast sliced to show tender meat with a smoke ring

    Smoked Chuck Roast

    Job title

  • Smoked pastrami with a peppercorn crust, sliced and piled high

    Smoked Pastrami

    Job title

  • Smoked picanha with a fat cap, sliced into medium-rare pieces with coarse salt

    Smoked Picanha

    Job title

  • A reverse-seared smoked ribeye sliced to show a medium-rare marbled center

    Smoked Ribeye

    Job title

  • A smoked leg of lamb with a herb crust, sliced to show rosy medium-rare meat

    Smoked Leg Of Lamb

    Job title

  • Strips of dark smoked beef jerky, stacked

    Smoked Beef Jerky

    Job title

  • Smoked plate beef short ribs with a thick bark and a deep smoke ring

    Smoked Beef Short Ribs

    Job title

  • A smoked meatloaf with a caramelized glaze, sliced

    Smoked Meatloaf

    Job title

  • A smoked pork tenderloin sliced into juicy medallions

    Smoked Pork Tenderloin

    Job title

  • Thick-cut smoked and seared pork chops, sliced to show juicy meat

    Smoked Pork Chops

    Job title

  • Cubed smoked pork belly burnt ends, glazed and caramelized

    Smoked Pork Belly

    Job title

Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!

Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.

SOME OF OUR FAVORITE SITES

Smoking a Turkey for Thanksgiving!
BBQ Brethren
Smoking Meat Forums
Deejay’s Smoke Pit
USDA’s Food Safety Guidelines
Smoking Pit
Virtual Weber Bullet
Smoking Times and Temps

* To help support this free site, posts contain affiliate links. If you use one of the affiliate links, we may earn a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.