Smoked New York Strip Roast
On December 13, 2022
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Smoked New York Strip Roast is a great roast to grace your table this holiday season. It’s beefy, juicy, and a 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 flavorful.
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 strip 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 roast will be a total winner.
This roast is super delicious, very beefy, and an excellent 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:
- 2 Tablespoons fresh cracked black pepper
- 2 Tablespoons kosher salt
- 2 Tablespoons paprika
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon crushed coriander seeds
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
Evenly season your roast on all sides prior to smoking and pat the steak rub on well.
How to Cook 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. Here’s how to cook a New York strip roast:
- Preheat your smoker. Turn on your smoker and allow the temperature to hold steady at 225 degrees F. Oak wood works great for this new york strip roast 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 strip roast. Using a meat thermometer, ensure that the roast’s internal temperature 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 Roast Recipes
Let’s talk about roast! It’s juicy, it’s delicious, and it’s the perfect entree for just about any night of the week. Check out more amazing smoked roast recipes from Hey Grill Hey below:
New York Strip Roast Recipe
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This post was originally published in December 2019. We recently updated it with more information and helpful tips. The recipe remains the same.
Smoked New York Strip Roast
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holy cow! Smoked two 2inch thick 1 pound each NY steaks to 115, rested, then seared in a screaming hot cast iron pan with beef tallow for 4 min total. Rested again with a smear of roasted garlic and butter… mic drop… perfectly rare with a hard buttery garlic crust. Seasoning was 8 hours dry brine with salt and Smoketrails brisket rub just before going on the Grilla Grill.
Best way to reheat this delicious meal?
Turned out amazing! Thank you for the recipe! What’s the best way to reheat? Sous vide @130 for a hour?
Would you serve this cut of meat similar to a prime rib with au ju and horseradish?
Absolutely!
Planning to smoke a 7lb strip roast tomorrow. Would you recommend applying rub hours before actually smoking? Maybe even overnight?
You can if you’d like! I find it doesn’t make a ton of difference.
Quick question, do you smoke with fat cap down or up?
I place the fat cap in the direction of the heat source. It helps protect the meat from drying out.
Would you smoke this fat side up or down or does it not matter?
I’ve found that it doesn’t really matter much. I put the fat cap in the direction of the heat to help protect the meat on that side from drying out.
The recipe calls for a 10 lb. roast, but mine is only 5. How do you think that will effect timing? The recipe says 5 hours for 10 lbs. I know to go by temperature, but for planning purposes, and guesses re: time for 5 lbs. Thanks!
I usually plan 1.5hrs per pound as a rough estimate. It’s hard to give an exact time since every piece of meat/cook is different!
Recipe looks great! I’m going to cook tomorrow for a family Dinner. Thanks for such a comprehensive recipe! I know it will be delicious!!
GOOD STUF9