Published December 20, 2024. This post may contain affiliate links. Please read my disclosure policy.
This smoked New York strip roast recipe is reverse seared with pecan wood and lightly charred for a beautiful brown outside. The flavors in this roast are seriously mind-blowing, and it’s extremely easy to pull off.
Large cuts of meat can be costly, so when I buy and cook it, I want to ensure it’s spot-on and tasty beyond all belief. If you’re looking for foolproof beef recipes, try my chuck roast or pork shoulder roast.
Smoked Strip Roast
Smoked strip roast is a large cut of beef from the short loin that is smoked to cook it to a certain temperature and infuse smoked flavors into a more delicious taste. I did the reverse sear cooking method to get extremely tender medium-rare beef while still getting a beautiful Maillard crust on the outside.
In addition, I dry-brined the steak, which is a process of seasoning it and then letting it rest uncovered in the fridge so that the salt and pepper could penetrate deeper into the steak. The process will also help dry out the roast’s outside so you can get a better brown crust. It is, quite frankly, the perfect large roast cooking method, especially if you’re looking to get a regulated internal doneness.
Ingredients and Substitutions
- Beef – Any strip sirloin will work for this recipe. I prefer a pasture-raised New York strip roast because of its fat cap and marbling. You can also look into different grades, such as choice, prime, or Wagyu. Expect to pay $14 to $25 per pound.
- Seasonings – Only coarse salt and ground black pepper were used in the seasoning for the roast.
- Alternatives – Feel free to lather on a compound butter such as my garlic or bone marrow butter. In addition, you can also rub it with my steak seasoning blend or my BBQ rub.
How to Smoke a New York Strip Roast
Trim the roast from fat on the top, bottom, and sides. All sinew, silver skin, and stringy-like fat should be removed. However, I like keeping a ½” fat cap on the top.
Using your knife, score the fat cap on the top, going about an eighth to a max of one-quarter inch deep in both directions.
Next, truss the beef roast using butcher’s twine.
Place the roast over a sheet tray on a rack and generously season all sides with coarse salt and ground pepper.
Put the roast on the rack in the fridge uncovered for 12 to 48 hours.
Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes to take the chill off it.
In the meantime, preheat the smoker to 225°. Place a thermometer from the top into the center of the roast and reverse sear it on the top rack in the smoker at 225° until it reaches 100° internally, which takes about 2 ½ hours.
Once it hits that temperature, the smoker’s heat is up to 500°. Cook it until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.
Remove the roast and let it rest for 30 to 45 minutes.
Cut off the butcher’s twine.
Slice and serve the roast with optional herb butter or bordelaise sauce.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it rests.
How to Store: Store it on a platter covered in plastic and refrigerate it for up to 4 days. It can also be frozen for up to 45 days and covered in plastic. Thaw it in the refrigerator for up to 2 days or until it is thawed.
How to Reheat: While I never recommend reheating a hunk of beef, I realize you may be unable to eat it all at once. Slice the roast into desired portions and add it to a large sauté or roasting pan with about 1 cup of beef stock. Cover it in foil and cook in the oven at 400° for 12 to 15 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
Chef Notes + Tips
- I believe that smoking large pieces of meat only requires time and a simple season of salt and pepper. This way, you get the full flavor of properly seasoned meat and smoke.
- Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
- My favorite woods for this are alder, cherry, apple, oak, pecan, and hickory.
- I used a pellet smoker for this recipe. To create this recipe, use a regular charcoal grill, offset smoker, smoker pit, or even a digital smoker.
- This can also be a bone-in roast.
- 250° is also an acceptable temperature to reverse sear the steak in the smoker.
- If you stick a thermometer into the roast from the cut side, you will have a small thermometer in every slice you serve.
- For rare, remove the steak from the smoker at 115° to 120°; for medium, 125° to 130°; for medium-well, 135° to 140°; and well-done, 140° to 150°.
- Remember, the roast will increase in temperature from 2 to 5 degrees as it rests covered in foil.
- When the meat rests, the myoglobin, the protein responsible for making meat red, will rush back through the beef. I’m just telling you this because it may take a little while for this to occur. If you slice it and it looks medium to well-done, give it a few seconds, as the red and pink colors will come back through.
- I usually use a boning knife when fabricating any meat.
- The longer the dry brine, the more flavorful it will become.
More Roast Recipes
Smoked New York Strip Roast Recipe
Ingredients
- 8 pound trimmed New York strip roast
- 2 tablespoons coarse salt
- 2 teaspoons ground pepper
Instructions
- Trim the roast from fat on the top, bottom, and sides. All sinew, silver skin, and stringy-like fat should be removed. However, I like keeping a ½” fat cap on the top.
- Using your knife, score the fat cap on the top, going about an eighth to a max of one-quarter inch deep in both directions
- Next, truss the beef roast using butcher’s twine.
- Place the roast on a rack over a sheet tray and generously season all sides with coarse salt and ground pepper.
- Put the roast on the rack in the fridge uncovered for 12 to 48 hours.
- Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes to take the chill off it.
- In the meantime, preheat the smoker to 225°.
- Place a thermometer from the top into the center of the roast and reverse sear it on the top rack in the smoker at 225° until it reaches 100° internally, which takes about 2 ½ hours.
- Once it hits that temperature turn the smoker heat up to 500°.
- Cook it until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.
- Remove the roast and let it rest for 30 to 45 minutes. Cut off the butcher's twine. Slice and serve the roast.
Smoked New York Strip Roast Recipe