Smoked New York Strip Loin Recipes
SMOKED NEW YORK STRIP LOIN
This recipe for Whole Smoked New York Strip Loin is always a winner on our Holiday table.
Provided by How to BBQ Right
Categories Low-Carb Paleo Whole30 Protein Packed Dairy-Free Shellfish-Free Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Grill
Time 4h
Yield 12
Number Of Ingredients 6
Steps:
- Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Salt (to taste). Season with Olive Oil (as needed), Ground Black Pepper (to taste), and Garlic Powder (to taste).
- To add extra flavor and texture on the outside, layer with Killer Hogs Steak & Chop Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
- Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don't add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
- Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
- Serve the Smoked New York Strip Loin in ½" slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.
Nutrition Facts : Calories 5 calories, Protein 0.5 g, Fat 0.4 g, Sodium 1.2 mg, SaturatedFat 0.1 g, Cholesterol 1.9 mg, UnsaturatedFat 0.2 g
PAM'S SMOKED NY STRIP LOIN ROAST
If you want a tender, juicy, lightly smoked piece of roast beef, give this a try. I use an electric Masterbuilt smoker for my smoking recipes.
Provided by Pamela Rappaport @Pamelalala
Categories Beef
Number Of Ingredients 2
Steps:
- This piece of meat is basically NY Strip steaks before they are cut into steaks. Select a roast with a nice fat cap on it.
- TWO DAYS before you cook - Remove the meat from it's wrapper and pat dry. Generously salt with kosher salt and fresh ground pepper on all sides.
- Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
- Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
- Add about 1/2 cup hickory chips to the smoker. We like this lightly smoked so that's all I use. If you like a heavier smoke taste add it more than once.
- Remove when the internal temperature reaches 125 degrees. I strictly go by internal temperature and not time. Let rest at least 20 minutes before slicing. The temperature will rise while resting and you should have a nice medium rare piece of meat.
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Categories Food Processor Beef Garlic Herb Roast Christmas Low Carb New Year's Eve Dinner Lunch Winter Anniversary Sage Thyme Christmas Eve Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
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