Few steaks deliver the richness and drama of a Smoked NY Strip with Reverse Sear. This method takes a classic cut and layers it with bold, smoky depth before finishing with a high-heat sear for a crackling crust. The result is a steak with tenderness and texture, offering that steakhouse-quality bite in the comfort of your backyard.

Smoking the strip low and slow allows the meat to gently absorb flavor, setting the stage for the final sear. With Summerset Smoker Trays, you can infuse the meat with hardwood smoke right on your grill, capturing aromas that mingle perfectly with the strip’s natural marbling. Once it reaches the sweet spot, searing locks in the juices while delivering that coveted char—each bite a balance of smoke, sizzle, and succulence.

This dish is built for evenings when you want to impress without compromise. The process is straightforward yet indulgent, rewarding your patience with flavor that lingers long after the last bite. Whether shared with guests or savored in a quieter setting, the combination of smoke and fire elevates the NY Strip into a centerpiece worthy of any table.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson, of Big Swede BBQ on his social media platforms. Discover his award-winning rubs and cookbook at BigSwedeBBQ.com.

Smoked NY Strip with Reverse Sear Ingredients

  • 4 NY Strip steaks
  • Big Swede BBQ Badass Beef Boost (or your favorite steak or beef rub)
  • Fruit wood, like apple or cherry
  • Fingerling potatoes
  • Olive oil
  • Crushed garlic
  • Rosemary

Smoked NY Strip with Reverse Sear Directions

  1. The first thing you want to do is trim the steak. I used a NY strip for this post. Trim off the bone and all the fatty areas. If there is silver skin left on the steak, remove that, too. Then, shape it so it looks like a nice, clean, well-shaped steak. Looks are important, too, not only taste.
  2. Season with your favorite steak or beef rub. I use the Big Swede BBQ Badass Beef Boost, of course. It gives the steak a nice color with a little bit of heat—I like it that way. Let the steak sweat for a couple of minutes. This allows the salt and spices from the rub to penetrate the steak and pull some of the water out of it.
  3. While you wait for the steak to sweat, prepare the smoker and set it for 225 degrees Fahrenheit. I use a fruit wood, like apple or cherry, for steaks. It gives the steak a nice color and a balanced smoke profile.
  4. Insert a probe or check with a Thermometer to make sure that the steak doesn’t overcook in the smoker.
  5. ​I smoke it until the steak reaches an internal temperature of 115 degrees F. It should also have a deep-red, smoky look.
  6. ​Let it rest for 5-6 minutes while you heat up the grill. You will sear the steak on each side for a minute or so, so try to get the grill as hot as possible. You can also do the reverse sear on a cast-iron or sauté pan.
  7. When the grill is hot enough, quickly sear the steak at a 45-degree angle for 30 seconds, then turn it 90 degrees and sear for another 30 seconds. This will give your steak a lovely criss-cross pattern on both sides. Flip the steak and repeat the searing: 30 seconds, 90 degrees, another 30 seconds. Don’t rush the next step—the steak now needs some time to rest.
  8. One way to rest your steak is to remove it from the grill, transfer it to a cutting board, and tent it under a big piece of foil. You should let the steak rest for about 5-7 minutes.
  9. The last step is to serve the steak. When I have guests, I prefer to slice it. Use a sharp knife and cut against the grain.
  10. I recommend serving a smoked steak with something simple yet flavorful. In this case, some over-roasted fingerling potatoes with rosemary and garlic. They are super-easy to make. Wash the potatoes and toss with olive oil, crushed garlic, and rosemary. Bake in the oven at 400 degrees and salt to taste. Simple, but so very tasty.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com