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