Smoked New York Strip with Green Goddess Dressing | CookOS

Smoked New York Strip with Green Goddess Dressing

Name: Smoked New York Strip with Green Goddess Dressing
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 2 h 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb New York strip steak, about 1.5 inches thick; 1 tbsp avocado oil; salt, to taste; black pepper, to taste; 2 oz cream cheese, softened; 2 tbsp sour cream; 1 tbsp milk; 1 tbsp fresh chives, finely chopped; 2 cloves garlic, grated; 1/4 tsp onion powder

This smoked New York strip steak is finished with a creamy, herb-forward green goddess dressing that rivals steakhouse versions. The slow-smoke technique keeps the meat tender while the tangy, garlicky dressing cuts through the richness of the beef.

🍴Copycat

🌍American 🏷️Smoked steak 🏷️New york strip 🏷️Steak Green goddess dressing

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Total

2h 10m

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

1 lb New York strip steak, about 1.5 inches thick
1 tbsp avocado oil
salt, to taste
black pepper, to taste
2 oz cream cheese, softened
2 tbsp sour cream
1 tbsp milk
1 tbsp fresh chives, finely chopped
2 cloves garlic, grated
1/4 tsp onion powder

10 Ingredients

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Instructions

1
Let the steak sit at room temperature for 30 minutes.
2
Pat the steak completely dry with a paper towel.
3
Drizzle avocado oil on both sides of the steak and rub it in to coat.
4
Season all sides of the steak generously with salt and pepper.
5
Preheat your smoker to 180°F.
6
Place the steak on the smoker and cook for 40 minutes per side, for a total of about 80 minutes.
7
While the steak is smoking, prepare the dressing. In a small bowl, combine the cream cheese, sour cream, and milk.
8
Add the chopped chives, grated garlic, onion powder, and a pinch of salt and pepper to the bowl.
9
Mix with a fork until all ingredients are well combined and the dressing is smooth.
10
Once cooked, remove the steak from the smoker and let it rest on a cutting board for 10 minutes.
11
Slice the steak against the grain into thin strips.
12
To serve, spread a layer of the green goddess dressing on a plate and arrange the sliced steak on top.

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Tips & Notes

Pro tips

Let the steak rest at room temperature for 20 minutes before smoking to ensure even cooking and better smoke penetration.
Use a meat thermometer for accuracy: pull the steak at 125–130°F for medium-rare and let carryover cooking finish it to 130–135°F.
Don't skip grating the garlic fresh in the dressing—pre-minced loses pungency and the texture improves the emulsion.
Apply avocado oil sparingly before smoking to prevent flare-ups and preserve the clean smoke flavor.

Substitutions

Sour cream → Greek yogurt (tangier, higher protein)
Cream cheese → crème fraîche (richer, slightly less dense)
Fresh chives → fresh dill or tarragon (different herb profile)
New York strip → rib-eye or filet mignon (adjust smoking time for thickness)

Storage & make-ahead

Store leftover steak wrapped in foil or an airtight container up to 3 days; reheat gently in a low oven (275°F) to avoid drying. Dressing keeps refrigerated up to 4 days.

Equipment

smoker · meat thermometer

Common Questions

How long does it take to smoke a 1.5-inch New York strip?

Smoking time varies by temperature and smoker type, but typically 30–45 minutes at 225–250°F until the steak reaches your desired doneness (130–135°F for medium-rare).