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.
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Ingredients
- 5 pound New York Strip Roast, also called a strip loin roast or top loin roast
Seasoning rub
- 1 tablespoon black peppercorns
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon granulated lemon peel, or fresh-grated lemon zest
Wine sauce
- 2 tablespoons olive oil
- 4 ounces baby bella mushrooms, sliced
- ¼ cup shallots, finely chopped
- 1 cup beef broth, divided
- 1 cup Cabernet Sauvignon, or another medium-bodied red wine
- 1 tablespoon cornstarch
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves, chopped
- ¼ teaspoon kosher salt
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.
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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