Big Boneless Beef Loin. Any cooking suggestions?

johnnyringo

First attempt cooking beef.
!0# slab, maybe an inch to inch and a half thick. 
What temp would suggest and what would you estimate for cook time?
Need to cook it today for dinner dinner tonite.

SmokeyPitt

Do you have a picture of it?  I was thinking it might be a strip loin but that would usually be thicker than 1-1.5 inches.  Does it look like this?


If so that is basically a big hunk of new york strip steaks that have not yet been cut into steaks. One option would be to cut into steaks and cook them. You could also divide it into a roast and cut of some steaks to use later. If you want to just cook the whole thing as a big roast that will work too. Cooked as a roast it will be similar to "prime rib". 

If you cook it as a big roast then I would suggest a reverse sear. Cook indirect at lower temp (250-275) until it reaches your desired internal temp. Target the same temp you would on a steak (so 120-130 for medium rare). Let it rest and change to direct, get the egg hot and sear for color and texture. 

The time is difficult to estimate. Typically I would guess in the 3 hour time frame start to finish...but if it is not very thick it could go faster. 

pgprescott

I'm thinking you got a big sirloin? Need pictures. Doesn't make sense at the moment. 

johnnyringo

It looks like the picture above.  After considering that we're hosting a dinner for 7, I cut 7 steaks at 1"+ thick and froze the remainder.  Nothing like a moving target asking for advise.  LOL!  Sorry, this BGE thing is making me nuts!

Hntnhrd

@johnnyringo

I have bought those and cut them 3 inches thick

reverse sear at about 250 till internal temp is 125. Usually takes a little over an hour. Take them of the grid and get the coals going so it looks the the gates of hell are inside your Big Green Egg!!


Sear a nice crust on them


Slice them cross ways when ready to serve and you have killer steaks.