Prepare to impress your guests and elevate your home cooking with the ultimate culinary masterpiece: Traeger Smoked New York Strip Roast. This recipe marries the unparalleled tenderness and rich, beefy flavor of a premium New York Strip Roast with a robust, aromatic coffee rub, all brought to perfection through the magic of low-and-slow smoking on a Traeger pellet grill. It’s an unbelievably easy dish that delivers a sensational gourmet experience, making it a game-changer for any devoted meat enthusiast.
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While New York strip steaks are a familiar favorite, many home cooks are discovering the joy of preparing this exquisite cut in its roast form. A whole New York Strip Roast offers the same incredible tenderness and marbling you adore, but in a larger format that’s perfectly suited for the transformative process of smoking. When treated to the gentle, consistent heat of a Traeger pellet smoker, this roast becomes an exceptionally juicy, flavorful, and incredibly easy meal that will undoubtedly earn a top spot among your go-to recipes.
As an avid smoker, I’ve experimented with countless cuts of meat, and this New York Strip Roast, infused with my signature coffee rub, has been a staple in my kitchen for years. It’s a dish we enjoy two to three times annually, often during holiday seasons when these beautiful roasts are frequently on sale. This is when I stock my freezer, ensuring a steady supply of gourmet smoked beef throughout the year.
The art of smoking a New York Strip Roast is surprisingly straightforward. It involves a few simple yet crucial steps: preheating your Traeger, expertly scoring the fat cap, generously applying the unique coffee rub, and then smoking the roast low and slow. The key to perfection lies in cooking to temperature, not time. A reliable digital meat thermometer is your best friend here. Aim to pull the roast from the smoker when it reaches an internal temperature of 125°F for a sublime medium-rare, allowing it to rest before carving to ensure every slice is bursting with tender, smoky, beefy goodness.
Why You’ll Adore This Traeger Smoked New York Strip Roast
- Unforgettable Flavor Profile: The star of this dish, beyond the exceptional beef itself, is the coffee rub. This expertly crafted blend of spices, featuring finely ground coffee, black pepper, and chili powders, creates an incredibly unique depth and richness. The coffee notes don’t overpower; instead, they beautifully complement the inherent beefiness of the roast, adding a savory complexity and a beautiful, dark crust (bark) that will tantalize your taste buds with every bite.
- Melt-in-Your-Mouth Tenderness: The secret to achieving an incredibly tender New York Strip Roast lies in the low-and-slow smoking method. Cooking the beef at a gentle temperature for an extended period allows the connective tissues to slowly break down, resulting in a roast that is unbelievably succulent and practically melts in your mouth. The kiss of smoky flavor infused throughout the meat elevates its natural richness, transforming it into a truly gourmet experience that far surpasses traditional oven roasting.
- Effortless Gourmet Cooking: Don’t let the impressive results fool you – this is a surprisingly easy recipe to master, even for those new to smoking. The preparation is minimal: simply mix the rub (which can be made ahead of time), score the roast, apply the rub, and let your Traeger do the rest. The hands-off nature of pellet smoking means you can spend less time hovering over the grill and more time enjoying the anticipation of a magnificent meal. It’s perfect for weeknight dinners, weekend gatherings, or special occasions where you want to serve something spectacular without a fuss.
What Exactly is a New York Strip Roast?
A New York Strip Roast, also known as a boneless strip loin roast or top loin roast, is a highly prized cut of beef celebrated for its robust flavor and fine, tender texture. It originates from the short loin primal of the cow, the same area from which individual New York strip steaks are cut. When sold as a roast, it’s typically a larger, intact section of this muscle. This cut boasts excellent marbling, which contributes to its juiciness and rich taste. The outer edge often features a thin fat cap, which, when scored and smoked, renders down to create a delicious, crispy exterior while basting the meat to perfection.
Unlike more fibrous cuts, the New York Strip muscle is not heavily worked, making it inherently tender. This tenderness, combined with its abundant flavor, makes it an ideal candidate for smoking. The slow cooking process on a pellet smoker not only enhances its natural beefy taste but also ensures an incredibly moist and uniformly cooked interior, producing a mouth-watering work of edible art that’s both elegant and deeply satisfying.
Essential Ingredients for Your Smoked New York Strip Roast
Crafting this incredible Traeger Smoked New York Strip Roast requires just a few high-quality ingredients. The star, of course, is the beef, complemented by a bespoke coffee rub that imparts an extraordinary depth of flavor. Here’s what you’ll need:
- 3-4 pound Boneless New York Strip Roast: Look for a well-marbled roast with a decent fat cap on one side. The marbling ensures juiciness, and the fat cap will render during smoking, adding flavor and moisture.
The Signature Coffee Rub Ingredients:
This unique blend brings a rich, savory, and slightly smoky dimension to your roast. Each ingredient plays a vital role:
- Freshly Ground Black Pepper: Provides a classic pungent heat and a foundational flavor that is essential for beef.
- Dark Brown Sugar: Adds a touch of sweetness that balances the savory elements and helps create a beautiful, caramelized bark on the roast during smoking.
- Onion Powder: Contributes a savory, aromatic depth without the moisture of fresh onion, allowing for a crispier rub.
- Garlic Powder: A fundamental flavor enhancer, garlic powder provides a warm, pungent taste that pairs perfectly with beef.
- Instant Coffee Grounds: The secret ingredient! Instant coffee grounds contribute a deep, earthy, slightly bitter note that greatly enhances the beef’s natural flavor. It creates a darker, richer crust and doesn’t make the meat taste like coffee; rather, it amplifies its umami.
- Ancho Chili Powder (or regular Chili Powder): Offers a mild, smoky, and slightly fruity chili flavor that adds complexity without overwhelming heat.
- Cayenne Powder: For a subtle kick and warmth, cayenne powder provides just enough heat to awaken the palate. Adjust to your preference for spice.
How to Master the Traeger Smoked New York Strip Roast
Creating this show-stopping smoked New York Strip Roast is simpler than you might imagine. Follow these detailed steps to achieve a tender, juicy, and incredibly flavorful roast every time:
- Prepare Your Traeger: Begin by filling your Traeger pellet hopper with an all-purpose blend of hardwood pellets (hickory, oak, or a blend work wonderfully for beef). Preheat your smoker to a low temperature of 180°F (approximately 82°C). This initial low temperature is crucial for maximizing smoke penetration, infusing your roast with that irresistible smoky flavor.
- Score the Fat Cap: Carefully place your New York strip roast on a clean cutting board. Using a sharp knife, score the fat cap on the top of the roast in a cross-hatch or diamond pattern. Make sure to cut only through the fat, not into the meat itself. Scoring allows the coffee rub to better penetrate the fat, encourages the fat to render more evenly, and creates a beautiful crispy exterior.
- Craft and Apply the Coffee Rub: In a small bowl, combine all the coffee rub ingredients: black pepper, dark brown sugar, onion powder, garlic powder, instant coffee grounds, ancho chili powder, and cayenne powder. Mix them thoroughly until well blended. Then, liberally coat the entire surface of the roast with approximately 2-3 tablespoons of this aromatic rub. Gently work the rub into the scored marks, ensuring every crevice is seasoned. Don’t be shy – a generous coating contributes to the fantastic bark and flavor.
- Smoke Low, Then Slow: Place the seasoned roast directly onto the grates of your preheated Traeger. Smoke at 180°F (82°C) for about one hour. This initial low-temperature phase is vital for developing a deep smoke ring and infusing maximum smoky flavor. After an hour, increase the Traeger’s temperature to 225°F (107°C). Continue to smoke the roast until its internal temperature reaches 125°F (52°C) when measured with a reliable instant-read thermometer. This temperature is ideal for a perfect medium-rare after resting. Remember, cooking to temperature ensures doneness, not a fixed time.
- Rest, Carve, and Savor: Once the roast hits 125°F (52°C), carefully remove it from the smoker and place it on a clean cutting board. Tent it loosely with foil and allow it to rest for a full 10-15 minutes. This resting period is critical; it allows the muscle fibers to relax and reabsorb the juices, ensuring a more tender and moist roast. After resting, slice against the grain into desired thickness, and prepare to indulge in an unbelievably tender, juicy, and flavorful Traeger Smoked New York Strip Roast.
Step-By-Step Visual Guide
Visual learners, rejoice! Here’s a quick glance at the process to ensure you’re on the right track at every stage:
Chef Jenn’s Expert Smoking Tips
To ensure your Traeger Smoked New York Strip Roast turns out flawlessly every time, keep these professional tips in mind:
- Temper Your Roast: For the most even cooking, always allow your New York Strip Roast to come to room temperature before placing it on the smoker. Depending on its size, this could take anywhere from one to three hours. A roast that starts at room temperature will cook more uniformly and often more quickly than a cold roast, preventing the outer edges from overcooking while the center remains underdone.
- Maximize Smoke Flavor: While the recipe suggests increasing the temperature to 225°F after an hour, you can certainly cook the entire roast at the initial 180°F (82°C) temperature. This lower temperature will extend the cooking time significantly but will imbue the beef with an even deeper, more pronounced smoke flavor, perfect for true smoke enthusiasts.
- Always Cook to Internal Temperature: This is arguably the most important rule for perfectly cooked roasts. Never rely solely on time, as every roast is different, and smoker temperatures can fluctuate. Invest in a good quality digital meat thermometer (probe thermometers are excellent for continuous monitoring). Your target internal temperature for medium-rare is 125°F (52°C) before resting. On average, you can expect a roast to take about 30 minutes per pound at 225°F (107°C), but this is merely a guideline. Adjust your cooking time based on your thermometer readings.
- The Essential Rest: Do not skip the resting period! Once your roast reaches its target internal temperature, remove it from the smoker and let it rest, tented loosely with foil, for at least 15 minutes (20-30 minutes for larger roasts). This crucial step allows the meat fibers to relax and reabsorb all the delicious juices that have migrated to the center during cooking. Slicing too soon will cause those precious juices to run out, leaving you with a drier roast. Patience here is rewarded with maximum succulence.
Recommended Smoked Beef Recipes
If you loved this Traeger Smoked New York Strip Roast, explore other incredible smoked beef creations from my kitchen. These recipes are sure to expand your smoking repertoire and delight your palate:
Smoked Beef Tenderloin
Smoked Picanha
Smoked Tri Tip
Make It a Complete Meal
Transform this insanely delicious Traeger Smoked New York Strip Roast into an unforgettable dining experience with thoughtfully chosen side dishes. The rich, smoky, and slightly sweet notes of the coffee-rubbed beef pair exquisitely with a variety of classic accompaniments. Consider serving it alongside creamy garlic mashed potatoes, perfectly roasted asparagus, or a crisp, refreshing tasty salad. For a truly elevated experience, pair the robust flavors of the roast with a bold red wine, such as a Cabernet Sauvignon or a Zinfandel. This makes it an ideal choice for a sophisticated dinner party or any special occasion you wish to celebrate with exceptional food.
Looking for more amazing smoker recipes? Check out our 50 Smoker Recipes Ebook for a collection of delicious ideas!
Storage and Reheating
Leftover Traeger Smoked New York Strip Roast is a true treat and can be stored easily. To maintain its moisture and flavor, wrap any remaining roast tightly in aluminum foil or place it in an airtight container. It will keep beautifully in the refrigerator for up to 3 days, making for delicious sandwiches, salads, or quick reheat meals.
For longer storage, the roast freezes exceptionally well. Slice it into individual portions or keep it as a larger piece, then place it in freezer-safe bags or containers, ensuring as much air as possible is removed to prevent freezer burn. It can be stored in the freezer for up to 3 months.
When reheating, do so gently to preserve its tenderness. You can warm slices in a skillet over low heat with a splash of broth, or place larger pieces in a covered dish in a low oven (around 250°F / 120°C) until just warmed through. Avoid high heat, which can dry out the meat.
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Traeger Smoked New York Strip Roast
Ingredients
For the Roast:
- 4 pound New York strip roast (boneless)
For the Coffee Rub:
- 1 tablespoon black pepper
- 1 tablespoon dark brown sugar
- 1 tablespoon instant coffee grounds
- 2 teaspoons ancho chili powder (or regular chili powder)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon cayenne pepper
Instructions
- Fill the hopper with an all-purpose blend of pellets and preheat the Traeger to 180°F (82°C).
- Score the top of the New York strip roast to create a cross-hatch pattern, cutting just through the fat cap.
- Combine the coffee rub ingredients thoroughly and liberally coat the roast with about 2-3 tablespoons of the rub, working it into the cut marks.
- Smoke the roast at 180°F (82°C) for about an hour. Then, increase the heat to 225°F (107°C) and continue to smoke until the internal temperature reaches 125°F (52°C) on an instant-read thermometer.
- Remove the roast and let it rest for 10-15 minutes before carving against the grain and serving.
Notes
Chef Jenn’s Additional Tips
- For maximum smoke flavor, you can cook the entire roast at a consistent 180°F (82°C) temperature, extending the cooking time as needed.
- Always cook to the internal temperature, not time. Roasts will vary in cooking time to reach 125°F (52°C). As a general guide, expect about 30 minutes per pound at 225°F (107°C), but adjust based on your thermometer readings.
- Rest the beef for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a significantly more tender and moist roast.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.