Primal New York Strip

GatorNick99

Howdy,

My grandfather could process a steer from nose to tail and knew what to do with everything in between.  Unfortunately, the knowledge did not exactly pass down to me.  Thus, when my wife came home with a 9 pound Primal New York Strip (a huge piece of beef) I was not sure how to cook it.  I am still not sure after researching the forum.  Any thoughts?  My assumption is that I can somehow cook it whole OR I can cut it into regular size NY Strip steaks.  I appreciate any comments.  And, yes, I will have a decent crowd to eat the whole thing.

Gator Nick

Elijah

Your assumption is correct. It really depends how your crowd likes their temp. If it's all rather consistent then treat it like a prime rib. If it's all over the board, maybe make individual steaks. I did see it mentioned on here not long ago that cooking at a higher temperature, 350 if memory serves, will give you a selection of doneness if you go the prime rib like route. 

RRP

Personally unless you plan to dry age that chunk-o cow I would steak it out and egg them! 

Biggreenpharmacist

I have cooked like prime rib and comes out great. 

kindaquick14

I'm with these guys, I'd probably cook it like a prime rib with a reverse sear on the end.  If any guests would want higher than MR temp., I would just keep the egg rolling and grill them a piece (or two) as desired.  Sounds like some good eats coming though!

fishlessman

if you cut it in 3 or 4 inch sections you can still roast it, have different internals for doneness, and more end pieces. im partial to a perfect med/rare to rare  end piece

GatorNick99

Biggreenpharmacist said:

I have cooked like prime rib and comes out great. 

Thanks, nice pics!  I've actually only done prime rib in the oven.  How do you recommend for BGE?  I am going to guess indirect at 250 (minimal wood) until you hit 145 meat temp?  I appreciate the advice.

Biggreenpharmacist

I did reverse sear. 250 until it hits about 115, then sear both sides over high temp. 

GrillSgt

StillH2OEgger

I've left them whole (slow roasted at 250 or so) and also sliced a whole loin into thick steaks and don't really have a preference because they both turn out great. Keeping it whole is great for group dinner because the presentation is awesome, like a big reveal when you slice, but if you prefer more crust or different ranges of doneness (there's usually one in every crowd) then you might want to cut them thick and reverse sear. I prefer 130 range for finished temp.

GatorNick99

OK, guys, I went with some suggestions here and did a reverse sear. Slathered with olive oil, added SPG, then roasted at 250 indirect (legs down).  When it got around 120, I kicked it up to about 600.  Brushed with butter and steak seasoning and then seared it off.  Rested 20 minutes.  It was delicious.  Maybe a touch too far into medium territory but it had great flavor and my guests agreed.  Thanks!  No photo unfortunately.