New York Strip Loin

g8golfer

Plan on doing a New York Strip loin for Easter. I'm going to go with the reverse sear method but wondering if anyone has any suggestions on marinating? First time doing one. I have done several beef tenderloins but this is my first New York Strip. 

westernbbq

salt and pepper is all id use....the flavor of the meat should shine with that high quality hunk o meat.

SmokeyPitt

I am with @westernbbq. I wouldn't bother marinating anyway on a big hunk of beef because it will not penetrate far into the meat. One thing you could do is a dry brine. 

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html

...and if you want to kick it up a notch try a board sauce for serving. 

http://amazingribs.com/recipes/other_fun_sauces/board_sauces.html

StillH2OEgger

Here's a NY strip roast I reverse seared last year and was very happy with. Nailing individual steaks had been a challenge for me in the past, but this was pretty simple and turned out great. Roasted at 250 and then just a minute or two on each side for the sear.

bgebrent

I agree with the above, no need to marinate.  Brother pitt has some good suggestions.  Have fun, should be a feast.

g8golfer

The NY Strip roast looks amazing. Man as good as that looks I'm going to have to try that. 

steelcityegger

Looks awesome.  What temp did you pull at?

StillH2OEgger

steelcityegger said:

Looks awesome.  What temp did you pull at?

Thanks. I don't write this down like I probably should, but I'm pretty sure it was pulled at 125. Then a quick sear and a 10 minute rest.