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15 lb whole strip loin with fat cap

vern1
vern1 Posts: 29
in EggHead Forum

I am having this for a BBQ tomorrow for about 25. I want to slice it for sammies. Have never done something like this ie have had striploins before obviously but never seen a whole piece (damn Costco!). Its probably 3-4" thick on average

Any suggestions? Is reverse sear likely the best way? Get it to about 120 then sear it up and remove around 130? Should I trim off the fat before cooking?

Does anyone have any good sauce suggestions for the sandwiches?

Thanks!

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Comments

  • MelSharples
    MelSharples Posts: 260
    Cook it like a prime rib, do not trim off the fat unless it is extremely thick. Cook to IT of 120-130, nice medium/medium rare. Horseradish Sauce (Mayo and horseradish) would be tasty with some provolone cheese on a nice roll.
    LBGE 2015 - Atlanta
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  • MelSharples
    MelSharples Posts: 260
    Caramelized onions would be awesome as well as a topping.
    LBGE 2015 - Atlanta
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  • vern1
    vern1 Posts: 29
    Thanks Mel. I do my roasts generally direct at about 350-375 till 128 internal so will give that a shot...I will also make some horseradish from scratch and my wife will like the onion idea! I have some Swiss cheese as well so set to go!
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