NY Strip Loin Roast
- Thread starter Ryan P.K.
- Start date
K Kruger
TVWBB 1-Star Olympian
Which cut...? Between loin or tenderloin? The latter. But the former should have a bit better flavor.
You can also cook it at low temps - it really depends on the doneness you seek. If you want a range of doneness cook at high heat. If you want more even doneness throughout cook at low temps.
You can also cook it at low temps - it really depends on the doneness you seek. If you want a range of doneness cook at high heat. If you want more even doneness throughout cook at low temps.
Ryan - I bought a ~6 lb NY Strip roast (bone-in) for about $21 this week. Choice grade, looks like a great piece of meat. I wanted to get a whole one, but for four adults 11 lbs of meat seemed like overkill. I plan to cook it over high heat.
Kevin - what are your thoughts on cooking it on the WSM to about 125, resting it for ~20 minutes, then searing it quickly in a very hot oven? I read on here somewhere that cooking a prime rib that way is good, but I've never tried it. Thanks!
Kevin - what are your thoughts on cooking it on the WSM to about 125, resting it for ~20 minutes, then searing it quickly in a very hot oven? I read on here somewhere that cooking a prime rib that way is good, but I've never tried it. Thanks!
K Kruger
TVWBB 1-Star Olympian
Cooking at low temps results in a finish that is more even end-to-end, sides-to-center, i.e., for example, medium-rare throughout. One can cook to, say, 125˚, as you note (or bit higher if desired), and then sear to finish. I prefer a more direct route, by, say, dropping the meat grate directly to the coal ring, but one can certainly sear in the oven or on the stove. Resting is not required first. One can smoke or roast to a desired internal temp then sear immediately. Rest after searing, before slicing for service.
Cooking start-to-finish at higher temps results in a finish that is less done at the center, more done at the sides and, especially, the ends. This is useful when one wants a range of doneness - more medium or medium-well for Uncle Harry, sliced from the ends, more toward medium-rare in the center for you.
Cooking start-to-finish at higher temps results in a finish that is less done at the center, more done at the sides and, especially, the ends. This is useful when one wants a range of doneness - more medium or medium-well for Uncle Harry, sliced from the ends, more toward medium-rare in the center for you.