Hickory Smoked New York Steaks
Transform your grilling game with these irresistible Hickory Smoked New York Steaks, a perfect choice for BBQ enthusiasts and steak lovers alike. Featuring thick-cut New York strip steaks seasoned with a bold blend of kosher salt, paprika, garlic powder, and freshly cracked black pepper, this recipe elevates your typical steak night with the deep, rich smokiness of hickory wood chips. The steaks are slowly smoked over indirect heat, allowing the flavors to fully develop, before being finished with a quick sear to create a mouthwatering crust. With just 20 minutes of prep time and a rewarding touch of smoky indulgence, these steaks are perfect for special occasions or backyard gatherings. Pair them with classic sides like roasted vegetables or garlic mashed potatoes for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces New York strip steaks (1 to 1.5 inches thick)
- 2 cups Hickory wood chips
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
Instructions
Pre-soak the hickory wood chips in water for at least 30 minutes. This will help create smoke without burning the chips quickly.
Preheat your grill to medium heat (about 275°F to 300°F). If using a charcoal grill, arrange coals on one side for indirect heat.
While the grill is heating, pat the New York strip steaks dry with paper towels, then rub both sides with olive oil.
Season the steaks evenly with kosher salt, black pepper, garlic powder, and paprika. Let the steaks rest at room temperature for 15 minutes to absorb the seasoning.
Once the grill is ready, drain the water from the hickory chips and place them directly on the charcoal or in a smoker box for gas grills.
Position the steaks on the cooler side of the grill (indirect heat) with the lid closed to allow the smoke to infuse the meat. Smoke the steaks for 45 minutes, flipping halfway through.
After smoking, move the steaks to the direct heat zone of the grill. Sear each side for 2-3 minutes, or until a crust forms and the internal temperature reaches your preferred doneness (125°F for rare, 135°F for medium-rare, or 145°F for medium).
Remove the steaks from the grill and tent loosely with aluminum foil. Rest for 5-10 minutes to allow juices to redistribute.
Slice against the grain and serve immediately with your favorite sides.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
