When it comes to beef steak choices, the New York Strip Steak offers a good balance of tenderness while not being anywhere near as expensive as tenderloin. Below is a simple recipe to prepare a New York Strip steak to pretty much a perfect medium-rare. Hickory pellets were used for this cook, which provides a flavor profile that works well with red meat such as beef.
Tap/Click above to watch the recipe or scroll below for the steps: Video – PitBoss-Grills.com
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Step 1: This recipe starts with a really nice thick-cut grass-fed New York Strip Steak which comes from the short loin and a muscle group that isn’t worked particularly hard, which produces a nice tender steak.
Step 2: Before you even consider picking up your seasoning, get a paper towel and pat down the steak. For the salt in the seasoning to work its magic, its best to have a dry steak.
Step 3: For this recipe the Pit Boss Chop House Steak Rub was applied which contains Coarse Salt, Garlic, and Onion, an excellent flavor combination for beef steaks.
Step 4: When it comes to seasoning the sides of the steak, one of the easier methods is to lay down a line of seasoning on your cooking board and dip the edges of the steak into it.
Step 5: After seasoning you’ll want to leave the steak to sit for a while (15 to 20 minutes). This way the seasoning rub will penetrate into the meat to enhance its flavor as much as possible.
Step 6: For this recipe, Hickory pellets were used which is a popular choice when smoking/grilling beef.
Step 7: While the pellet grill had been getting up to temperature (500 degrees), the salt of the rub penetrated into the steak which you can see as the steak has been sweating.
Step 8: To start the New York Strip Steak went straight down onto the main grate directly over the burn pot with the flame broiler in use to get the best sear possible.
Step 9: After 2 to 3 minutes on the hot grate, the New York Strip Steak was flipped over.
Step 10: After 2 to 3 minutes of searing on both sides of the steak, the grilling portion of the cook was done, but the steak was not finished cooking at this point.
Step 11: The next stage was to place the steak on the upper rack of the pellet grill for it to finish cooking under indirect heat, the flame broiler was also closed.
Step 12: With a meat probe inserted, after the initial sear the beef steak was reading an internal temp of 105 degrees. The steak was then left to cook up to an internal temp of 125 degrees before it was taken off. As while it rests, carry-over cooking will take place up to 135 degrees, the perfect medium rare steak.
Step 13: At an internal temperature of 125 degrees the beef steak was taken off the pellet grill and placed in a foil pocket to rest.
Step 14: Sealed in the foil pocket the carry-over cooking of the steak from 125 to 135 degrees will take around 10 minutes.
Step 15: After 10 minutes of the steak resting and carry-over cooking its ready to slice into to. However, remember to pour the juices in the foil pocket back over the steak.
Step 16: As you can see, these cuts of the New York Steak are pretty much perfect medium-rare.
Step 17: Now, this steak was seared and then cooked to temp. If you want more smoke flavor, cook at a lower temperature to start (225 degrees) and then finish with the sear, this is called the reverse sear.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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