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 prices: retail vs wholesale
NY Strip Steak costs about $13.40 a pound at the grocery store this week and $9.66 a pound wholesale (USDA Choice; Prime is $15.47). The lowest advertised price is in the Northwest at $8.34 (20 stores). USDA data: grocery ads running Oct 3-9, wholesale trades through Oct 9.
$13.40/lb national grocery ad average for Strip Steak, Bone-In (ads running Oct 3-9, 1,644 stores)
$9.66/lb wholesale, Choice strip loin, boneless 0x1 (IMPS 180) – USDA boxed-cut trades, Oct 5-Oct 9, 747,139 lb traded. The shelf price also covers cutting, packaging, labor, shrink and the store’s margin, and a supplier quotes above this for their margin, spec and delivery.
Dashed line: national average $13.40
See prices for every cut → · How much should you buy? · Cooking for money? Price the whole job
Source: USDA Agricultural Marketing Service (Market News + LMPRS mandatory reporting), tracked daily by MeatSmokingCalculator. Retail = advertised grocery feature prices; wholesale = national boxed primal values. Not a quote – your store and supplier will vary.
Where ny strip steak finishes. Pull temperature on one thermometer, against the safety floors; the faint ticks are every other cut on the chart.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Reverse Sear | Slow and Low | 225°F / 107°C | ~40-80 min + ~8 min finish | Rare 115°F · Medium-Rare 125°F · Medium 135°F · Medium-Well 145°F · Well 155°F |
| Direct & Seared – 1 to 1¼ in | Grill 350 | 350°F / 177°C | ~6-14 min | Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F |
| Direct & Seared – 1 to 1¼ in | Hot and Fast | 300°F / 149°C | ~8-16 min | Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F |
| Direct & Seared – thick (1½ in +) | Grill 350 | 350°F / 177°C | ~9-18 min | Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F |
| Direct & Seared – thick (1½ in +) | Hot and Fast | 300°F / 149°C | ~11-21 min | Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F |
📊 See the full smoking times & temps chart for every cut →
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Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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