Smoked New York Strip Roast Recipe and Smoking Tips

A Smoked New York Strip Roast is an impressive yet simple main course. A coarse peppercorn rub, low-and-slow smoking, and a quick high-heat sear produce a tender, juicy roast with a flavorful crust. It’s an elegant way to serve New York Strip steaks for a holiday dinner or special gathering.

Sponsored content credit: California Beef Council.

Smoking a strip roast frees up oven space and infuses the beef with a rich smoky layer of flavor. A strip roast comes from the short loin, the same area that yields New York Strip steaks, tenderloin, and other premium cuts. This recipe keeps hands-on time minimal: a five-minute rub, several hours on the smoker, and a short sear to finish.

Ingredients

Below are the ingredients for the smoked New York Strip Roast and the optional red wine sauce. Quantities for the recipe are included in the recipe card at the bottom of this page.

• Beef: New York Strip Roast (also called strip loin roast or top loin roast). Ask your butcher to reserve a whole strip roast if they typically slice it into steaks.
• Peppercorns: whole black peppercorns for a bold crust.
• Garlic: granulated garlic (preferred over garlic powder to reduce clumping).
• Salt + black pepper: for seasoning.
• Lemon peel: granulated lemon peel or fresh lemon zest to brighten the rub.

Red wine sauce ingredients (optional):

• Olive oil or a neutral oil.
• Baby bella (cremini) mushrooms, sliced.
• Shallots, finely chopped.
• Beef broth, divided.
• Red wine — a medium-bodied wine like Cabernet, Zinfandel, or Chianti works well.
• Cornstarch to thicken the sauce.
• Fresh thyme, salt and black pepper to finish.

Instructions

These step-by-step instructions walk you through rubbing, smoking, searing and resting the roast. For precise ingredient amounts and full recipe nutrition, see the recipe card at the end.

1. Season the roast. In a small bowl, combine whole black peppercorns, granulated garlic, kosher salt, ground black pepper and lemon peel. Press the rub onto all sides of the roast so the peppercorns adhere. If a few roll off, press them back into the surface once the roast is on the smoker.
2. Preheat and smoke. Preheat a smoker to 225°F (107°C). Place the seasoned roast on the smoker and cook until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium. Expect roughly 35 minutes per pound for rare; for example, a 6-pound roast will take about 3.5 hours to reach rare.
3. Rest briefly and raise heat. Remove the roast from the smoker and tent loosely with foil while you raise the smoker temperature to 400–450°F (204–232°C).
4. Sear to finish. Return the roast to the hot smoker and sear both sides for about 10 minutes, or until the internal temperature reaches 130°F (54°C) for rare, 135°F (57°C) for medium-rare, or 140°F (60°C) for medium. The internal temperature will continue to rise about 5–10°F during resting.
5. Rest and slice. Remove the roast, cover loosely with foil, and let it rest 20–30 minutes so juices redistribute. Slice across the grain into approximately 1-inch thick slices for serving.

How to make red wine sauce

Make the sauce while the roast rests so the meal finishes together.

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced mushrooms and chopped shallots and cook 6–8 minutes until mushrooms are browned and tender. Transfer to a bowl and keep warm.
2. Add ¾ cup beef broth and 1 cup red wine to the skillet. Simmer over medium heat, stirring occasionally, until reduced to about 1 cup (12–15 minutes).
3. Whisk 1 tablespoon cornstarch with ¼ cup beef broth to form a slurry. Stir the slurry and ¼ teaspoon black pepper into the reduced wine mixture and bring to a brief boil until thickened, about 1 minute.
4. Remove from heat, add the cooked mushrooms and shallots, chopped fresh thyme and salt to taste. Stir to combine and serve alongside the sliced roast so guests can spoon sauce over their portions.