Need Help with New York Strip Roast

Blassiter

I picked up a 4 pound New York Strip roast today and plan on cooking it Sunday afternoon. Any suggestion on how I should cook it? Should I cut into steaks and treat it like any other steak or cook it like a roast?

Scottborasjr

Depends on your desired result. Some strip roasts don't have nearly enough fat to cook like a prime rib roast, others do. Without seeing it I'd say cut it into a couple of really thick steaks and go to town. 

Biggreenpharmacist

Cook
it whole like a prime rib. Go low and slow indirect maybe 225 til IT hits 115. Then pull it and lightly tent with foil. Then crank heat up to about 550-600 and stable then throw meat back on direct for a minute per side. Should get great crust and perfect medium rare. 

Blassiter

Blassiter

@Biggreenpharmacist, what do you mean by "lightly tent with foil"? Lightly wrap with foil?

Scottborasjr

That's a beautiful piece of meat, either way, roast or cut for 3 steaks you win!

Grillmagic

Here is a 7 pound Ribeye Roast smoked at 275 for 3 1/2 hours until 128 and rested to 134 and yummy last Sunday It feed 8 adults

Blassiter

Thanks for sharing this great picture. Looks delicious! 

Looking at the picture of the Strip roast I posted above, how should I prep it prior to starting the cook? Should I cook with the fat on it or cut it off? If I should leave it on, should I cook with fat side up? 

Grillmagic

I would trim it and turn it half way through the cook, it looks like s great piece of meat

Biggreenpharmacist

Blassiter said:

@Biggreenpharmacist, what do you mean by "lightly tent with foil"? Lightly wrap with foil?

Place on/in a dish and cover with foil so that the foil is not touching the meat. Basically build a little " tent" over it to keep in the heat but not touching so that it ruins the crust. 

Blassiter

Thanks for all the advice on preparing and cooking this. I began by trimming the fat and salting about 2 hours. Dizzy Pig Cow Lick was my choice of seasoning just before putting on Egg. Egg was running around 275 until the roast hit 125. I removed the plate setter and brought temp to around 600 to reverse sear for a couple minutes per side. I could have probably pulled a little earlier but it was outstanding.