Perfectly Smoked New York Strips on the PK Charcoal Grill (Indirect Heat Method)

When steak night calls for something special, nothing beats New York Strips kissed with charcoal smoke and finished with a sizzling sear. Using the PK Charcoal Grill with the indirect heat method, you’ll get juicy, tender steak inside with a crust that rivals any steakhouse.

Here’s what we’ll cover:

• Why this method works so well for strip steaks
• The ingredients and seasonings you’ll need
• The best wood chunks to pair with beef
• A step-by-step guide with timing
• Pro tips, FAQs, and final thoughts

Let’s get started!

Why Make This New York Strip Steak Recipe?

This method gives you the best of both worlds: a slow, smoky cook that builds flavor and an open-flame sear that delivers that crave-worthy crust. It’s all about balance—smoke for depth, sear for texture, and rest for juicy perfection.

• Steakhouse Crust at Home – The reverse-sear approach creates a killer bark.
• Rich, Smoky Flavor – Wood chunks layered over charcoal bring out the beefiness.
• Foolproof Results – Indirect heat makes it easier to hit your target doneness without drying the meat.

Ingredients

Meat

• 2 New York Strip Steaks (1.25–1.5 inches thick, USDA Choice or Prime)

Rubs & Seasonings

• 2 tbsp olive oil (binder)
• 1 tbsp Rock’s Anytime Seasoning (or your go-to all-purpose rub)
• ½ tbsp Rock’s Coffee Rub (or another savory blend)
• 1 tsp unsalted butter (for finishing)
• 1 tsp flaky finishing salt

Best Charcoal for Charcoal Grilling

• Royal Oak Lump Charcoal – Made from all-natural hardwood, it burns hot and clean for bold, smoky flavor.
• Royal Oak Briquets – Uniform briquets crafted from hardwood charcoal for consistent heat and longer burn times.

Step-by-Step Instructions

Step 1: Prep the Steaks (10 minutes)

• Pull the steaks from the fridge 30–45 minutes before grilling.
• Pat dry with paper towels.
• Coat lightly with olive oil, then season with Anytime Seasoning and Coffee Rub.

Step 2: Fire Up the PK Grill (15 minutes)

• Light some Royal Oak charcoal and push it to one side of the grill to create two zones: hot and cool.
• Drop in 1–2 wood chunks on the hot side for smoke.
• Close the lid and dial in a steady 250°F–275°F.

Step 3: Smoke Low and Slow (30–40 minutes)

• Lay steaks on the cool side of the grill.
• Close the lid and let them ride until the internal temp hits 115°F–120°F for medium-rare.
• Flip once during the cook for even smoke.

Step 4: Reverse Sear for the Crust (5 minutes)

• Move steaks directly over the hot coals.
• Sear each side for 60–90 seconds until a deep crust forms.
• Pull steaks at 125°F–130°F for medium-rare.

Step 5: Rest and Serve (10 minutes)

• Place steaks on a cutting board.
• Top with butter and a sprinkle of finishing salt.
• Tent loosely with foil and rest for 5–10 minutes before slicing.

Key Steps Recap

• Season steaks and let them come to room temp.
• Set up a two-zone fire on the PK Grill with Royal Oak Charcoal.
• Smoke indirect to 115°F.
• Reverse sear over coals.
• Rest with butter and enjoy.

Pro Tips

1. Use a Thermometer – Don’t play the guessing game—temp is everything with steak.
2. Dry Brine Ahead – Season with salt the night before for more flavor and tenderness.
3. Butter Upgrade – Toss garlic and rosemary in melted butter for a steakhouse-worthy finish.

Frequently Asked Questions

Q: Can I use thinner steaks?
Thinner cuts cook too fast for indirect heat. Stick with at least 1.25 inches thick.

Q: How long should I let the steaks rest?
Minimum of 5 minutes, up to 10. It helps juices settle for a better bite.

Q: What temp should I pull them at?
For medium-rare, pull at 125°F–130°F. Add about 5°F if you like it medium.

Q: Do I have to use wood chunks?
Not required, but they add a smoky punch that takes the flavor up a notch.

Q: My grill’s running hot—what should I do?
Adjust the vents to drop temp, or raise the grate if your grill allows it.

Final Thoughts

Cooking New York Strips on the PK Charcoal Grill with Royal Oak Charcoal with the indirect method guarantees steakhouse flavor without leaving your backyard. Juicy, smoky, and finished with that crave-worthy crust—it’s a recipe you’ll want on repeat.

Ready to give it a go? Light the coals, grab your favorite rub, and make steak night unforgettable.