NY Strip Loin Roast

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
Price was right so I cooked this beef strip loin last weekend.
First I cut off 4 steaks for another day. Then trimmed some fat
and tied up real tight to "plump" it up. Then worcestershire and
a sprinkling of turbinado sugar. When the sugar dissolved covered
with Montreal steak seasoning. Cooked at 275* 'till an internal
temp of 125*. Let it rest foiled and wrapped in a towel for about
2 hours in a pre-warmed cooler and cut into it at 134* internal.

















1st nights dinner....


2nd night....
 
Man that looks great!
Pappy how did you reheat the 2nd night and keep it rare like that?
Oven?
 
Bobberqer said:
looks great always wanted to try one of them.. bout how many minutes a pound did you have it on for... how big was that roast ??
I usually figure on 25 mins/lb +/- , if left un-tied it probably would be less.
It started out at 12.5 lbs. After cutting off the 4 steaks and trimming some fat I guess it was around 8.5 lbs. +/-

Puff said:
Man that looks great!
Pappy how did you reheat the 2nd night and keep it rare like that?
Oven?
On this one I used the George Forman grill with a chunk of tater in there
to keep the lid close to but not touching the meat.
Normally I just nuke them for 30 seconds at a time with a short rest
in between (3 or 4 times) until it's warmed.
The best way is to have a deep pan of au jus warmed up and put the steak
in 'till it's warmed to your likeing.

Bruce B said:
Fantastic....where'd you get them mudbugs?
Seafood market gets them from time to time.
 
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