The holiday season is the perfect time to fire up the backyard smoker and make a New York Strip Roast. Smoked over my favorite Western-inspired hot Cowboy Charcoal, this beef roast is a great choice for any special occasion. Every juicy and tender bite becomes even more delicious, thanks to a killer garlic chive mayo dipping sauce. 

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New York Strip Roast is sliced on the cutting board.

Why You’ll Love New York Strip Roast 

If you are unfamiliar with the New York Strip, then allow me to introduce you! It’s a favorite cut of meat because it has tons of flavor but it’s still super lean. Whether for a holiday dinner or Sunday night meal, it passes the so freakin’ delicious test, every time!

For your next holiday meal with friends and family, this recipe is a no-brainer for a successful dinner party. If you can’t wait to make this meal, skip to the recipe card below. Or, keep scrolling along while I explain all the steps in a fair amount of detail.

If you’re looking for more special occasion recipes, check out these OTFC recipes: Dry Aged Prime Rib Roast, Pork Crown Roast, Crown Roast of Lamb, Herb Crusted Prime Rib, or Dry Aged Prime Rib Roast.

Ingredients for the New York Roast Dinner

  • Boneless Strip Roast – At your local grocery store, ask the butcher for a nice-sized boneless NY strip roast. Before it’s cooking time, the delicious roast gets nicely seasoned. You’ll cover it in canola oil (or some extra virgin olive oil) kosher salt, fresh black pepper, and garlic powder. 
  • Spritz – The best way to add moisture to a lean cut of beef is with moisture. You’ll mix your favorite hot sauce (FYR anyone?) with your favorite beer to spray over the outside of the roast. Fun times! 
  • Garlic Chive Mayo – This tasty and essential dipping sauce is easy to make and so freakin’ delicious! It’s a smooth blend of mayo, Dijon mustard, minced garlic, white wine vinegar, chopped chives, and lemon juice. 

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Before we start making the NY Strip Masterpiece, don’t forget the Cowboy Charcoal for that authentic grilled flavor. It’s the best you can find anywhere made without chemicals, fillers, or additives. For added smokiness, cherry wood chips are essential!

How to Make the Flavorful New York Strip Roast Recipe

First, slather all sides of the roast with some canola oil. This helps the meat form a nice crust seasoned with salt, pepper, and garlic. Once seasoned, place the meat in the fridge for about 30 minutes.

The NY Strip Steak is seasoned with salt, pepper, and garlic.

While the flavors of your New York Strip Roast are mingling, go grab a spray bottle. Mix up your beer and hot sauce and try to resist the temptation to spray it in your mouth!  

Now, fire up your smoker using Cowboy Charcoal, aiming for a medium-low temperature around 275° degrees F. If you’re craving that extra smoky kick, go ahead and toss in some wood chips or chunks.

The meat is smoked to perfection.

Once the smoker’s heated up, then place your seasoned roast inside. Let it cook for about 1.5 to 2 hours, or until the center of the meat hits an internal temperature of around 115° degrees F. Don’t forget to give it a spritz with your beer and hot sauce mixture every 15-20 minutes.

Level up your meat thermometer

When you want to hit the mark on your desired temperature, always use a meat thermometer. You can keep it simple or level up your game with a high-tech probe that connects to an app on your phone. For every BBQ enthusiast, the Wireless Meat Thermometer is the ultimate gift!

When the NY strip roast is done, take it off the smoker and, then, for the very best results, let it rest for 15 minutes. While the meat rests, whip up a batch of Garlic Chive Mayo by mixing all the ingredients in a small bowl. 

After the NY strip roast has rested, prepare to sear it so that we can give it a beautiful crust before serving. To do this, I pulled my charcoal bed up, to sit closer to the grill grate. Then, add some charcoal, if needed, to bring the grill back up to a high heat.

the meat is seared over the fire.

Now, place the strip roast back on the grill grate to quickly sear on all sides. Finally, remove from the grill once you’ve achieved your desired crust.

All that’s left to do is place that beauty on your cutting board and then serve it alongside that delicious garlic chive mayo. You do not have to rest the roast again because it’s already rested before the quick searing.

Dive in and enjoy every mouthwatering bite! Cheers to another successful roast!

What to Serve with the Perfect Roast

​The New York Strip Roast belongs with just about any of your favorite sides for a well-rounded meal. Roasted vegetables, mashed potatoes, or a spinach salad are a few ideas. And, don’t forget to pour a glass of your favorite red wine to complement the perfectly seasoned meat.

More on New York Strips

How to Handle Leftovers and Reheating

If you have any leftovers, wrap them in aluminum foil, and then store them in an airtight container for 3-5 days in the fridge. When ready to enjoy again, gently reheat the slices in the oven or on the grill until warmed through. Serve alongside fresh garlic chive mayo.

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Why do you use CAnola oil on the meat before seasoning?

Canola oil is my go-to vegetable oil for a few reasons. First, it has a neutral flavor that won’t overpower the meat or the seasonings. Second, it has a high smoke point, making it ideal for high-temperature searing. Third, it helps with the browning process to get that perfect crust on the outside of the meat. Other oils with a high smoke point are avocado oil, grapeseed oil, and safflower oil. Feel free to experiment!

I’m thinking about getting a new grill. What should I look for?

First off, congrats! A new grill is always a great investment for leveling up your backyard grilling game. Look for grills made from high-quality materials such as stainless steel or cast iron, which offer durability and longevity. You want to make sure it will hold up under all weather conditions. I recommend grills with versatile temperature control capabilities to achieve optimal cooking results.

Where can I pick up some of that Cowboy Charcoal near me?

Cowboy Charcoal is such a good, trustworthy, and affordable brand, they are killing it when it comes to selling their products nationwide. To get the full list of choices, visit their Where to Buy page. They also have some great recipes on their site, so make sure to check them out too!

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New York Strip Roast

New York Strip Roast

I grabbed myself this amazing prime New York Strip Roast and smoked it over hot Cowboy Charcoal for the ultimate holiday feast.
Author:Derek Wolf
No ratings yet
Prep Time: 30 minutes
Cook Time: 2 hours
Resting Time: 15 minutes
Total Time: 2 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 6 people


Steak Ingredients:

  • 1 NY Strip 7 lbs
  • 1 tbsp of Coarse Salt
  • 1 tbsp of Freshly Cracked Peppercorns
  • 1 tbsp of Dried Minced Garlic
  • 2 tsp of Canola Oil


  • 2 tsp of your favorite Hot Sauce
  • 12 oz of your favorite Beer

Garlic Chive Mayo

  • ½ cup of Mayonnaise
  • 1.5 tbsp of Dijon Mustard
  • 6 Garlic Cloves minced
  • 1 tbsp of White Wine Vinegar
  • 2 tsp of Chives chopped
  • 1 Lemon juiced


  • Lather your NY Strip in canola oil then thoroughly season with salt, pepper and garlic. Once seasoned, place the roast into the fridge to set for 30 minutes.
  • Mix your beer and hot sauce in a spray bottle and set aside.
  • Using Cowboy Charcoal, preheat your smoker to a medium-low temperature of 275F. Feel free to add wood chips or chunks for additional smoke flavor.
  • Add your roast onto the smoker to cook for 1.5-2 hours until it reaches about 115F internal for medium rare. Make sure to spritz the roast every 15-20 minutes until it is done.
  • When done, pull it off and let it rest for 15 minutes.
  • In a bowl, mix together all the ingredients for the Garlic Chive Mayo sauce.
  • Now we need to sear the roast. Pull the charcoal ben up within the grill and add charcoal as needed to get the fire hot again.
  • Add the roast back to the grill. Searing all sides until a nice crust is achieved.
  • Slice your New York Strip Roast and serve with the Garlic Chive Mayo. There's no need to rest the roast again since it's already rested before the sear. Enjoy!



Calories: 269kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 1382mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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