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New York strip loin roast

Jeremiah
Jeremiah Posts: 6,412
in Beef
Today is my late fathers birthday. Having my mom over and was planning his favorite, prime rib. But all the rib roasts were sold out this morning, so I came home with a strip roast, 4.4lbs. Based on what I've found so far (and it varied greatly) rub with salt and pepper, and ?. Platesetter, drip pan and rack. 500 for ?, then low temp of ?, till 120 internal. Timing is my big question. I figure the rest can vary. Thanks in advance
Slumming it in Aiken, SC. 
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Comments

  • Cookinbob
    Cookinbob Posts: 1,691
    Personally I would cook low to 125, then do a reverse sear. As for rub, Montreal steak seasoning is another option.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Foghorn
    Foghorn Posts: 10,081

    Temperature will affect your timing.  At about 300 I'm guessing that will take 60 - 90 minutes to get to 120 or so.  If you cook hotter it will go a little faster and vice versa.

     

     

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Jeremiah
    Jeremiah Posts: 6,412
    edited March 2014
    Well because I really didn't know, I said the hell with it and rubbed with mayo, salt and pepper, and a little cow lick. Went fat up and seared direct for a few minutes. Pulled it and platesetter, water pan with coffee. 250 for. Couple hrs then foiled with a little more coffee. Pulled at 135-40 it. FTC while corn and potatoes are on the egg. This is my first all egg meal. Hope it doesn't suck but with the amount of yuengling that's been accompanying it, burnt brisket would likely go down smooth. image
    Slumming it in Aiken, SC. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Yeah. Wasn't the best. Too done. Not dry at all but not what I had expected. I forgot to take a picture till it was over but you can see there's not a pink piece to be found. On a good note, the potatoes and corn were awesome. Love the whiskey oak chunks too. image
    Slumming it in Aiken, SC. 
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