New York Steak is my favorite steak cut to barbecue! That’s because I like my steak to be a nice Medium, pink throughout most of the steak. The medium New York keeps the buttery, flavorful taste of medium rare, with just a little less juiciness.
I feel that this New York Steak cut is perfect for this level of doneness. When prepared like this all you will need is a fork and butter knife because these New York Steaks will be so tender you won’t even need a steak knife! The reverse sear that you put on at the end will give the steaks those nice grill marks. Making people think that you’ve grilled them on a traditional gas grill. When they bite into them and get that awesome smokey flavor they won’t know what you’ve done.
Serve these New York Steaks to your family or friends with your choice of veggies, I love pairing this with a loaded baked potato.
Reversed Seared Smoked New York Steaks
- 4 New York Steaks
- 2 tbsp Kosher Salt
- 2 tbsp Freshly ground black pepper
- 2 tbsp Olive oil
On a platter evenly coat the steaks with olive oil.
Cover top, bottom, and sides of steaks with salt and pepper.
Turn your smoker on the smoke setting and run for five minutes. I use a Traeger so that temp is 150-180.
Place the steaks on the grill and close the lid. Smoke for thirty minutes.
Remove steaks and place inside. Turn your smoker to high and close the lid. Allow temperature to reach the hottest available temperature. For my Traeger thats about 400 degrees.
Place steaks back in smoker and close the lid. Allow about five minutes per side for a nice medium. I use my ThermoWorks Smoke probe meat thermometer on the last turn to know when the steak hits 140 degrees.