It is that time of year again to make massive cuts of meat over the fire (although it’s like that at our house all the time). I grabbed myself this amazing prime New York Strip Roast and smoked it over hot Cowboy Charcoal until it was internally ready. After that, we seared it off over flames and served with a simple Garlic Chive Mayo. Get ready for this epic cookout!
What is the New York Strip Roast?
If you are not familiar with the New York Strip, then you should know that it is my favorite cut of steak. It is full of flavor but lean enough that you get a great meatiness. For this cook, we left the roast uncut with a massive New York Strip Roast.
This is basically the strip loin with the fat cap on top. Most butchers and grocery stores have this cut ready for you to cook. Just make sure to grab all the other ingredients and your Cowboy Charcoal before you get ready to make this New York Strip Roast.
The Plan of Attack
For this cook, we are going to do a classic reverse sear. Firstly, we will season the steak with the old and faithful salt, pepper and garlic. Let the seasoned meat sit in the fridge for 30 minutes so that the loose seasoning sticks to the meat better when cooking.
Next, we are going to preheat a smoker to 275F using some Cowboy Charcoal and cherry wood chips. Add the roast to the smoker and cook for about 1-2 hours until it reaches 115F internal for medium rare. While it’s cooking though, make sure to spritz with the beer & hot sauce mixture. This will add flavor and keep it moist while cooking.
After the New York Strip Roast has finished cooking, pull it off and let it rest for 15 minutes. This will help to cool down the cooking and keep any extra moisture from leaving the steak. Mix up your Garlic Chive Mayo and slice into your steak for the final step!
Let’s eat this New York Strip Roast
In the end, we got a killer New York Strip Roast with tons of flavor and an amazing Garlic Chive Mayo sauce for dipping. Share this recipe with family or friends during the holiday season. Cheers!
I grabbed myself this amazing prime New York Strip Roast and smoked it over hot Cowboy Charcoal for the ultimate holiday feast.
- 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
- 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. When done, 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.
Slice your New York Strip Roast and serve with the Garlic Chive Mayo. Enjoy!