Smoked New York Strip Roast Recipe
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.
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.
Notes
I highly recommend letting your roast dry brine as long as possible for maximum flavor. Dry brining allows the salt to deeply penetrate the meat, enhancing both flavor and tenderness. If you have the time, let it dry brine for a full 48 hours, you won’t regret it!
- Keep It Simple: I believe smoking large cuts of meat is all about time and simple seasoning - just salt, pepper, and smoke let the beef’s natural flavors shine.
- 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.
- Best Woods for Smoking: My go-to smoking woods are alder, cherry, apple, oak, pecan, and hickory, each adding its own unique depth of flavor to the roast.
- Smoker Options: I used a pellet smoker, but this recipe works just as well on a charcoal grill, offset smoker, smoker pit, or even a digital smoker.
- Bone-In Works Too: This recipe isn’t just for boneless roasts—a bone-in roast smokes beautifully and adds even more richness and depth to the flavor.
- Adjusting Temperature: 250° is also an acceptable temperature to reverse sear the steak in the smoker.
- Thermometer Trick: If you stick a thermometer into the roast from the cut side, you will have a small thermometer in every slice you serve.
- Doneness Guide: 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°.
- Carryover Cooking: Remember, the roast will increase in temperature from 2 to 5 degrees as it rests covered in foil.
- Resting & Myoglobin: 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.
- Knife Choice Matters: I usually use a boning knife when fabricating any meat, it’s precise, sharp, and makes the job so much easier.
Nutrition
Calories: 678kcalCarbohydrates: 0.2gProtein: 62gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 242mgSodium: 1320mgPotassium: 951mgFiber: 0.1gSugar: 0.003gVitamin A: 2IUCalcium: 72mgIron: 4mg