Traeger Grilled New York Strip Recipes

TRAEGER GRILLED NEW YORK STRIP

Steps:

• Remove your steak from the fridge at least 30 minutes prior to cooking.
• Preheat your grill to 450°, or as close to it as you can get your pellet grill, following factory instructions.
• Season the steak immediately before it goes on the grill.
• Place on the grill and let cook for approximately 5-7 minutes per side.
• Remove when the internal temperature reaches 125-128° for medium-rare. The temperature will rise several degrees during the rest period, so make sure you pull before the desired temp is reached.
• Let the steak rest for 10 minutes before serving.

GRILLING NEW YORK STRIP STEAK WITH ONIONS & MUSHROOMS | TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
• Place the butter, olive oil, and sliced onions in a cast iron pan and place directly on the grill grate with the steaks seasoned with salt and pepper.
• Close the lid and smoke for 30 minutes.
• Remove the smoked steaks to a separate plate and tent with foil.
• Turn the temperature setting to High and add the mushrooms to the cast iron skillet. Season with the salt and black pepper. Cook the mushroom and onion mixture until soft.
• Return the steaks to the hot grill to sear and cook for 3-4 minutes per side for a rare steak.
• In the last minute of cooking, top the steaks with the grilled onions and mushrooms. Allow the steaks to rest for 6-8 minutes before cutting. Enjoy!

REVERSE SEARED NY STRIP STEAK RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Season the steaks with Traeger Beef Rub.
• Insert the probe into the center of a steak. Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 105-110℉, about 60 minutes.
• Remove steaks from grill. Increase the grill temperature to 450°F (or 500°, if available) and preheat with the lid closed for 15 minutes.
• Re-insert the probe. Return the steaks to grill, close the lid, and sear for 4 minutes. Flip the steaks and top each steak with 1 tablespoon of butter. Close the lid and sear until the internal temperature reaches 130-135℉ for medium-rare, or your desired temperature, about 4 minutes more.
• Remove the steaks from the grill and let rest for 5 minutes before slicing and serving. Enjoy!

TRAEGER NEW YORK STRIP STEAK RECIPE - TRAEGER GRILLS

Steps:

• Pour the Traeger Sweet & Heat BBQ Sauce into a shallow casserole dish.
• Place the strip steak in the sauce, turning to coat evenly on both sides. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight.
• Remove the steak from the marinade and season with Traeger Beef Rub. Let come to room temperature before grilling, about 45 minutes.
• When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the center of the steak. Place the steak directly on the grill grates, toward the front of the grill, close the lid, and cook until the internal temperature reaches 130°F for medium-rare, 4-5 minutes per side, or your desired temperature.
• Remove the steak from the grill and let rest for 5 minutes before slicing against the grain. Enjoy!

GRILLED NEW YORK STRIP STEAKS

Steps:

• In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
• When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
• Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.