Smoked New York Strip Roast is a great roast to grace your table this holiday season. It’s beefy, juicy, and real people-pleaser. If you’re not a big fan of prime rib, give this New York strip roast a try instead!
What is a New York Strip Roast?
New York Strip Roast goes by many names. Also known as strip loin roast, top loin roast, and simply strip roast, it’s a pretty tasty cut of meat from the loin area behind the backbone. These muscles aren’t used much, making the New York strip roast incredibly tender, juicy, and oh-so full of flavor.
When you cook up the New York strip roast, you’re not just cooking up dinner for your family, you’re smoking up an entire centerpiece for your dinner table. The strip roast is a great choice for big family dinners and holiday celebrations. It’ll feed a crowd, and make you feel like a BBQ superstar when you cook this roast on the smoker.
Boneless New York Strip Roast
New York strip roast is basically what New York steaks are cut from. By cooking the roast you’re getting the flavor of the steak without cooking individual New York strip steaks. If you know you have a group of people coming over for dinner who love a good strip steak, then this New York strip roast will be a total winner.
This roast is super delicious, very beefy, and an awesome alternative to prime rib roast on your holiday table. It’s often more affordable than prime rib as well. You can save some money and still have an impressive beef roast on your table for the holidays. Also, prime rib roasts tend to have more chunks of fat in them, whereas the New York roast has a fat cap on top, but it’s not fatty throughout. This makes for an enjoyable eating experience.
New York Strip Roast Rub
Today, I’m going BIG with the rub for this roast. After all, the roast is a large cut of beef, so the seasoning used on the meat should match. Nothing tastes better on this roast than my Homemade Steak Rub. This rub begins with a salt and pepper base (perfect for beef!) and adds in 6 other key ingredients to bring out all that good, beefy flavor you’d expect from a New York roast.
Here’s what you’ll need for the steak rub:
Begin with 2 Tablespoons of the following for a solid base:
- Fresh cracked black pepper
- Kosher salt
- Smoked paprika
Then finish up with 1 Tablespoon of the following for plenty of flavor:
- Crushed red pepper flakes
- Crushed coriander seeds
- Garlic powder
- Onion powder
To finish off this rub, add in 2 teaspoons of cayenne pepper. This amount can be increased or decreased so you can control the amount of heat in this rub.
Evenly season your roast on all sides prior to smoking and pat the steak rub on well.
How to Smoke a New York Strip Roast
Once you have your roast purchased from the butcher (remember to buy this boneless!), follow the directions below for a foolproof cooking method:
- Preheat your smoker. Turn on your smoker and allow the temperature to hold steady at 225 degrees F. Oak wood works great for this recipe, but any wood you have on hand will do just fine.
- Get smoking! Once you have your roast seasoned (see the previous section for information on my homemade steak rub for this step), place the roast on the grill and smoke for around 5 hours. Remove the roast from the smoker when it has reached an internal temperature of 130 degrees F.
- Rest and serve. Remove your roast from the smoker to a serving dish (I like to serve my roasts on a large, solid wooden cutting board). Tent it with aluminum foil and rest for around 20 minutes. During this time, carryover cooking will bring the roast up to it’s final temperature of 135 degrees F. Remove the aluminum foil, slice the roast, and serve.
New York Strip Roast Cooking Time
It will take approximately 5 hours to fully cook a 10-pound New York strip roast. Using a meat thermometer, make sure that the internal temperature of the roast reaches 130 degrees Fahrenheit before removing the roast from the smoker.
If you are purchasing a strip roast that is less than or greater than the 10-pound one used for this recipe, be prepared to adjust cook time accordingly. As long as you have your trusty thermometer to keep an eye on internal temp, you should be good to go.
More Steak Recipes from Hey Grill Hey
Let’s talk about steak, baby. It’s juicy, it’s delicious, and it’s the perfect entree for just about any night of the week. Check out more amazing steak recipes from Hey Grill Hey below:
New York Strip Roast Recipe
Let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Need some rubs and sauces to go with this roast? Patio Provisions sells Hey Grill Hey Signature products for a great price. Best of all? They’re delivered straight to your door!
Smoked New York Strip Roast
- 1 10-pound boneless New York strip roast (might also be called strip loin roast)
Homemade Steak Rub
- 2 Tablespoons fresh cracked pepper
- 2 Tablespoons kosher salt
- 2 Tablespoons paprika
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon crushed coriander seeds (not ground)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
- Preheat smoker. Preheat your smoker to 225 degrees F. I used oak wood for this recipe.
- Season the roast. While the smoker is heating, combine all ingredients for the homemade steak rub in a bowl. Sprinkle the rub on all sides of the strip roast.
- Smoke the strip roast. Place the roast directly on the grill grates, close the lid, and smoke for approximately 5 hours, or until the internal temperature of the roast reaches 130 degrees F.
- Tent and rest. Remove the roast from the smoker, tent it with aluminum foil, and allow the roast to rest for 20 minutes until carryover cooking brings the internal temperature of the roast to 135 degrees F.
- Slice and serve. Slice the New York strip roast and serve.