oompappy
Sous Chef
I went shopping for steak the other day and really couldn't find
any that looked good at a decent price at the places I usually go.
Thought we would go steakless but a small rural market on the way
home had Whole NY Strip Loin for $3.99 lb.
Bought the smaller 14 lb'er.
Cut off 4-1" steaks for later...
Trimmed and Tied.
About an 8.5 lb. roast...
Very light coating of A1 and seasoned with Monteal steak
seasoning....
Cooked at 270* to 285* until 125* internal.
Hump Lump & small chunk of oak, took 2.5 hours...
Rested 45 mins and cut three 3/4 slices off the
wide end for dinner...
I'll be slicin' from the small end for sammies & etc this week.
Mmmmmmm Mmm...
any that looked good at a decent price at the places I usually go.
Thought we would go steakless but a small rural market on the way
home had Whole NY Strip Loin for $3.99 lb.
Bought the smaller 14 lb'er.
Cut off 4-1" steaks for later...
Trimmed and Tied.
About an 8.5 lb. roast...
Very light coating of A1 and seasoned with Monteal steak
seasoning....
Cooked at 270* to 285* until 125* internal.
Hump Lump & small chunk of oak, took 2.5 hours...
Rested 45 mins and cut three 3/4 slices off the
wide end for dinner...
I'll be slicin' from the small end for sammies & etc this week.
Mmmmmmm Mmm...