Fire-Grilled Strip Steaks

  • Cooking Time: 20mins-25mins
  • Serving: 2-4
  • Difficulty: Easy

Ingredients:

  • 2 NY strip steaks (1–1.5 inches thick, ~12 oz each)
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • ½ tsp garlic powder (optional)
  • 1 tbsp butter (for resting or finishing)
  • Optional: fresh herbs (rosemary, thyme)

Estimated Nutrition (Per 12 oz steak, no sides)

  • Calories: ~700 kcal
  • Protein: ~60g
  • Fat: ~50g
  • Saturated Fat: ~20g
  • Carbs: ~0g
  • Sugars: ~0g
  • Sodium: ~450mg 

Note: Nutrition varies depending on trim level and added butter. Strip steaks are leaner than ribeyes but still rich.

 Instructions:

1. Prep the Steaks:

  • Pat steaks dry and rub with olive oil.

  • Season both sides generously with salt, pepper, and garlic powder.

  • Let rest at room temperature for 30 minutes for even cooking.

2. Preheat Pellet Grill – 2-Zone Method:

  • Set pellet grill to 225°F using oak, hickory, or mesquite pellets for strong smoky flavor.

3. Smoke First (Reverse Sear Method):

  • Place steaks directly on the grates and smoke at 225°F until internal temp reaches 115°F–120°F (about 15–20 minutes).

4. Sear to Finish:

  • Crank grill up to 450–500°F, or use a cast iron skillet.

  • Sear steaks for 1–2 minutes per side, until internal temp reaches your desired doneness:

    • Rare: 125°F

    • Medium-Rare: 130–135°F

    • Medium: 140°F

    • Medium-Well: 145°F

5. Rest & Serve:

  • Let steaks rest for 5–10 minutes with a pat of butter and herbs on top.

  • Slice against the grain and serve.

Pro Tips:

  • Use a meat thermometer to nail perfect doneness.

  • Add a wood chunk or pellet tube for extra smoke flavor during the low-temp phase.

  • Serve with compound butter, chimichurri, or a blue cheese sauce for next-level flavor.