A Smoked New York Strip Roast is an impressive recipe, that’s also easy to make! With a simple peppercorn rub, low and slow smoke, and a quick sear to finish, this roast is tender, flavorful and a great way to serve perfectly cooked New York Strip steaks for a dinner party, or holiday meal.

smoked new york strip roast sliced on wood board

Thank you to my friends at California Beef Council for sponsoring today’s post!

Table of contents

I love using my smoker to cook a delicious piece of beef for a holiday meal. It frees up space in the oven and the delicious smoky taste imparts another layer of flavor in the meat as it cooks.

A few years ago, I made a Smoked Prime Rib for our holiday dinner and everyone was impressed! The great thing about that recipe, and this recipe for smoked New York strip roast, is that they’re both really easy to make.

It only takes 5 minutes to coat the strip loin roast with a peppercorn rub, then it goes directly on the smoker for a few hours. All you have to do to finish it is give it a quick sear. The hands-on time is minimal, but the end result is absolutely delicious!

A strip roast comes from the area below the backbone of the cow, which is home to some of the most tender and popular cuts of beef, such as the tenderloin, strip steak and porterhouse steaks. If you’re never tried cooking a NY strip roast at home, now is the time to try it. This roast is tender, juicy and full of flavor!

ingredients for smoked new york strip roast on white wood board

Ingredients

These are the ingredients you’ll need for the seasoned, smoked strip roast. For the exact amounts, scroll to the recipe card at the bottom of this post.

  • Beef strip roast – also called a New York Strip Roast, strip loin roast or top loin roast. This cut of beef is what the New York Strip steak comes from. If you talk to the butcher at your grocery store, they’ll usually be able to reserve a strip roast for you before they slice it into steaks. I always recommend going first thing in the morning. This way, you’ll be able to talk to them before they slice the steaks that day and you could probably take it home with you right then. If you’re shopping in the afternoon or evening, talk to the butcher about putting one aside for you the next morning, so you can pick it up the next day.
  • Peppercorns – adding whole peppercorns to the rub adds a strong pepper flavor to the finished roast that’s simply delicious!
  • Ground black pepper + salt – to season the roast.
  • Garlic powder (or granulated garlic) – the only difference between granulated garlic and garlic powder is that the powder has been ground finer, than the granulated garlic. I prefer to use granulated garlic because it’s less likely to clump over time, than garlic powder.
  • Lemon peel – you can pick up granulated lemon peel on the spice aisle of most grocery stores, or buy a bag of lemon peel online. You can also substitute in fresh lemon zest.

For this recipe, I added a red wine sauce. If you’d like to serve the roast with the sauce, these are the ingredients you’ll need.

  • Olive oil – or another neutral flavored oil, like avocado or vegetable oil.
  • Baby bella or cremini mushrooms – you could use another variety of mushrooms, like white button if you prefer, but I recommend baby bella mushrooms for their deep, earthy flavor.
  • Shallots – the mild cousin of an onion, shallots add a wonderful, slightly sweet flavor to the sauce.
  • Beef broth
  • Red wine – I recommend a medium-bodied wine that will pair well with the peppery flavor of the roast. A cabernet, zinfandel or chianti will all work in this sauce. I used a cabernet, as it has notes of pepper that pair well with the peppercorn crusted strip roast.
  • Cornstarch – to thicken the sauce.
  • Salt + black pepper – to season the sauce.
  • Fresh thyme – the earthy notes of a fresh herb, like thyme, elevate the flavor of the savory notes in a red wine, like a cabernet. It’s a perfect pairing in this red wine sauce!

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

seasoned strip roast on cutting board
  1. Season the strip roast. In a small bowl, combine peppercorns, granulated garlic, salt, black pepper and lemon peel. Rub this mixture on all sides of the roast, pressing down on the peppercorns, so that they’ll stick on the roast. If they roll off, simply press them on top of the roast after placing it on the smoker. As it smokes and the fat starts to cook down around the roast, the peppercorns will cook into the roast.
  2. Smoke the strip roast. Preheat a smoker to 225°F. Add the seasoned strip roast to the smoker and cook until the internal temperature reaches 120°F for rare, or 130°F for medium. This will take about 35 minutes per pound of meat to cook the roast to rare. This means, approximately 3.5 hours for a 6 pound roast.
smoked new york strip roast on cutting board
seasoned strip roast on smoker
smoked and seared strip roast on cutting board
  1. Remove the roast from the smoker, place it on a cutting board and tent with aluminum foil. Increase the temperature of the smoker to high, between 400-450°F. Once the smoker comes up to temperature, place the roast back on the grates of the smoker.
  2. Sear the roast, on both sides, for about 10 minutes total, or until the internal temperature reaches 130°F for rare, 135°F for medium rare or 140°F for medium. The internal temp will continue to rise approximately 5-10 degrees as the roast rests.
  3. Rest the roast. Remove the roast from the smoker, place it back on the cutting board and cover loosely with foil again. Let it rest for 20-30 minutes, to allow the juices to redistribute throughout the meat, before slicing and serving it. When it’s time to slice the roast, carve it across the grain into 1 inch thick slices for serving.

How to make red wine sauce

While the roast is resting, you can prepare the red wine sauce on the stovetop to pair with the roast.

sliced mushrooms and diced shallots in a skillet
red wine sauce in a skillet
beef broth cornstarch slurry in a small bowl
reduced red wine sauce in a skillet
  1. Heat olive oil in large nonstick skillet the on the stove over medium heat. Once the oil is hot, add sliced mushrooms and diced shallots to the skillet. Cook for 6-8 minutes, or until the mushrooms are tender and browned. Transfer the mushrooms and shallots from the skillet into a bowl. Cover with foil to keep them warm.
  2. Add beef broth and red wine to the same skillet on the stove over medium heat. Cook and stir for 12-15 minutes, or until the liquid has reduced down to 1 cup.
  3. In a small bowl, combine 1/4 cup beef broth and 1 tablespoon cornstarch to form a slurry. This will thicken the red wine sauce.
  4. Whisk the slurry and black pepper into the red wine sauce on the stove and cook for 1 minute, or until the sauce thickens.
  5. Remove the red wine sauce from the heat. Add the cooked mushrooms, fresh chopped thyme and salt. Stir to combine, then transfer the sauce to a bowl. Allow guests to spoon the sauce over the slices of roast, after it’s served.
smoked new york strip steak on plate, covered in red wine sauce

Recipe tips

  • When smoking a roast, remove the roast from the refrigerator an hour before cooking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
  • When planning how much roast to smoke per person, you’ll need approximately ½ pound of meat per person.
  • Always smoke a roast with the fat side up. This will allow the fat to drip over the meat as it cooks down. This adds wonderful flavor to the roast and helps keep it moist.
  • The ideal smoking temperature for a strip roast is 225°F. Low and slow is the name of the game! If you smoke the strip roast at a higher temperature, it will cook quicker, and won’t be as tender, or have as much smoke flavor.
  • A roast should always be reversed seared, when cooked on a smoker. This means cooking the roast low and slow on the smoker, then searing it over high heat at the end. 
  • Instead of finishing the roast at a high heat on the smoker, you can also reverse sear the roast on a hot grill, in a large cast iron skillet on the stove, or in a roasting pan under the broiler in the oven. The idea with the final sear is to get a nice crust on the outside of the roast before serving.
  • Always rest a roast, tented with foil, for at least 20 minutes after you remove it from the smoker. This will give the juices inside the roast time to redistribute throughout the roast creating a juicy, flavorful roast.
  • When smoking a New York strip roast, I recommend using a bold flavored wood, like hickory, oak or mesquite. This is because a boneless strip roast will cook much quicker on the smoker than a larger roast, like a bone-in prime rib, thus we want to get as much of the rich, smoky flavor as possible in the time that the strip roast is on the smoker.
  • While you always want to cook to temperature, not time, when planning for a holiday meal, you can approximate the cooking time for a boneless strip roast will be about 35 minutes per pound of meat. Then add 1 hour to get the smoker up to a high temperature, sear the roast, then let it rest before serving.
  • I always recommend putting a roast on the smoker earlier than you might think it will take. It can always rest after it’s smoked, but you can’t speed up the cooking time on the smoker. If the roast is done early, wrap it in butcher paper and place it in a cooler without ice for up to 4 hours. This will keep the meat warm, without overcooking it.
  • To make this recipe in the oven, instead of on a smoker, refer to this oven roasted strip roast recipe from Beef, It’s What’s For Dinner. It was the original inspiration for this recipe.

Storage and reheating

Leftover smoked New York strip roast should be stored in an airtight container in the fridge and eaten within 5 days. The leftover strip roast can be eaten cold, or reheated.

To reheat the strip roast, I like to thinly slice it, then drop the slices in boiling beef broth for 30 seconds. This heats up the meat, without overcooking it, and keeps it juicy and tender! The slices can be eaten by themselves, or used to make a delicious roast beef sandwich.

You can also reheat the roast by dicing it up and adding it to this delicious Cheesesteak Hash recipe.

smoked strip roast, sliced on wood serving tray

What to serve with it

This strip roast is delicious served at a dinner party, or holiday meal. Try it with any of these scrumptious side dishes for a winning combo!

Tools you’ll need

  • Smoker – this is the Traeger Pro Series Pellet Smoker I have at home and used for this recipe.
  • Wood or pellets – I recommend Traeger Hickory Pellets for this recipe, or hickory wood chips.
  • Thermometer – on the Traeger, I use the temperature probe that comes with the smoker. If you do not have a smoker with a meat probe, I recommend this wireless meat thermometer.
  • Electric knife – one of my favorite kitchen tools, this electric knife makes slicing meat effortless!
sliced, smoked new york strip roast on wood board

More beef recipes

After making this Smoked New York Strip Roast, plan your next impressive beef dinner with these tested and perfected recipes!

Beef Wellington

Roasted Bone-In Prime Rib

Smoked Tri Tip

Rotisserie Picanha

The Best Sirloin Steak Marinade

Smoked Prime Rib with Harissa Rub

For even more beef recipes, nutritional information and resources, visit CalBeef.org.

Made this recipe and loved it? Be sure to rate it 5 stars in the recipe card below! Have questions about smoking a strip roast, or other cuts of beef? Comment below and ask away!

sliced cooked new york strip roast on wood board
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Smoked New York Strip Roast

A Smoked New York Strip Roast is an impressive recipe, that's also easy to make! With a simple peppercorn rub, low and slow smoke, and a quick sear to finish, this roast is tender, flavorful and a great way to serve perfectly cooked New York Strip steaks for a dinner party, or holiday meal.
Servings: 10 people
Prep Time: 5 minutes
Cook Time: 4 hours
Resting Time: 30 minutes
Total Time: 4 hours 35 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

  • 5 pound New York Strip Roast, also called a strip loin roast or top loin roast

Seasoning rub

Wine sauce

Instructions

Smoked New York Strip Roast

  • Preheat a smoker to 225°F.
  • Combine the peppercorns, granulated garlic, kosher salt, ground black pepper and lemon peel in a small bowl.
  • Press the seasoning rub evenly on all sides of the strip roast.
  • Place the seasoned strip roast on the smoker.
  • Smoke until the internal temperature reaches 120°F for rare, or 130°F for medium.
  • Smoke 35 minutes per pound at 225°F for a rare roast, approximately 3.5 hours for a 6 pound roast.
  • Remove the roast from the smoker, and place it on a cutting board. Tent with foil and rest the meat while turning up the temperature on the smoker.
  • Increase the temperature on your smoker to high, between 400-450°F.
  • Once the smoker comes up to temperature, place the roast back on the smoker and sear on both sides until the internal temperature reaches 130°F for rare, 135°F for medium rare or 140°F for medium. This should take about 10 minutes.
  • Remove the roast from the smoker, place it back on the cutting board, cover loosely with foil and let it rest for 20-30 minutes before slicing and serving.
  • The internal temperature will rise approximately 10 degrees while it rests.
  • When it’s time to slice the roast, carve it across the grain into 1 inch thick slices for serving.

Red Wine Sauce

  • While the roast is resting, prepare the red wine sauce on the stove.
  • Heat olive oil in large nonstick skillet over medium heat until hot.
  • Add the mushrooms and shallots, and cook for 6-8 minutes or until the mushrooms are tender and browned.
  • Transfer the mushrooms and shallots from the skillet into a bowl. Cover with foil to keep them warm.
  • Add ¾ cup broth and 1 cup red wine to the skillet.
  • Cook and stir over medium heat for 12-15 minutes, or until the liquid is reduced to 1 cup.
  • In a small bowl, combine the remaining 1/4 cup beef broth and 1 tablespoon cornstarch.
  • Whisk the cornstarch mixture, and ¼ teaspoon black pepper, into the wine mixture and bring to a boil.
  • Cook for 1 minute, or until the sauce thickens, stirring occasionally.
  • Remove from the heat, add the previously cooked mushroom mixture, fresh chopped thyme and salt.
  • Stir to combine, then transfer the sauce to a bowl. Allow guests to spoon the sauce over the slices of roast, after it’s served.

Video

Notes

  • When smoking a roast, remove the roast from the refrigerator an hour before cooking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
  • When planning how much roast to smoke per person, you’ll need approximately ½ pound of meat per person.
  • Always smoke a roast with the fat side up. This will allow the fat to drip over the meat as it cooks down. This adds wonderful flavor to the roast and helps keep it moist.
  • Instead of finishing the roast at a high heat on the smoker, you can also reverse sear the roast on a hot grill, in a large cast iron skillet on the stove, or in a roasting pan under the broiler in the oven. The idea with the final sear is to get a nice crust on the outside of the roast before serving.
  • When smoking a New York strip roast, I recommend using a bold flavored wood, like hickory, oak or mesquite. This is because a boneless strip roast will cook much quicker on the smoker than a larger roast, like a bone-in prime rib, thus we want to get as much of the rich, smoky flavor as possible in the time that the strip roast is on the smoker.
  • While you always want to cook to temperature, not time, when planning for a holiday meal, you can approximate the cooking time for a boneless strip roast will be about 35 minutes per pound of meat. Then add 1 hour to get the smoker up to a high temperature, sear the roast, then let it rest before serving.
  • I always recommend putting a roast on the smoker earlier than you might think it will take. It can always rest after it’s smoked, but you can’t speed up the cooking time on the smoker. If the roast is done early, wrap it in butcher paper and place it in a cooler without ice for up to 4 hours. This will keep the meat warm, without overcooking it.

Nutrition Facts

Calories 571kcal (29%)Carbohydrates 5g (2%)Protein 48g (96%)Fat 37g (57%)Saturated Fat 14g (70%)Polyunsaturated Fat 2gMonounsaturated Fat 17gCholesterol 181mg (60%)Sodium 965mg (40%)Potassium 827mg (24%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 19mgVitamin C 1mg (1%)Calcium 67mg (7%)Iron 4mg (22%)
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