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Striploin Roast - slice or cook whole?

HofstraJet
HofstraJet Posts: 1,172
in EggHead Forum
I have a 4# American Wagyu striploin roast. What’s the advantage to cooking whole and then slicing instead of slicing into individual steaks and then cooking the steaks normally?

Planning reverse sear either way. 

 Thanks. 
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
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