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Beef Strip Loin Dilemma

KeyrockKeyrock Posts: 13
Need some help. A friend gets packer briskets from "a guy" a couple of times a year. He gives them to me and we have a bunch of guys over (usually 10-15) for a big lunch. Last week he said he was getting another one, so we planned to have our big lunch this Friday. He dropped it off with me on Tuesday and it turned out not to be a brisket but a 20 lb beef strip loin (I think. It had no label on it - see picture).

I've never tried to cook anything like this. I don't have the grill capacity to cut it into steaks (New York strips?). Just my large Egg. I'm considering roasting it at around 250 and doing a reverse sear at the end (seems popular on YouTube). Just wondering what other methods I might want to consider. Also, it definitely won't fit on the Egg in its current state. I'm considering doing half in a roaster and possibly doing a reverse sear on the Egg after the other half is done. 

Appreciate any tips on prep and on sides and sauces. Thanks.


  • KeyrockKeyrock Posts: 13
    Sorry for the double post. I thought I had accidentally deleted my original one.
  • nolaeggheadnolaegghead Posts: 41,463
    perfect for a roast.  cut it whatever size you want, half works.  a little salt and pepper, indirect at whatever low temp you can maintain.  maybe add a little oak.  Cook to 110F, pull off let rest.  Fire up the egg for a direct sear for a minute or two on each side.  Cut up serve and eat.
    “I’d be shocked if you scored higher (than I did)” - Pete to guy who scores above 99.9% of everyone else on standardized tests.
  • nolaeggheadnolaegghead Posts: 41,463
    rather than ending with a sear on the grate it might be apropos in your case to throw it right on the coals for a "caveman" finish.
    “I’d be shocked if you scored higher (than I did)” - Pete to guy who scores above 99.9% of everyone else on standardized tests.
  • StillH2OEggerStillH2OEgger Posts: 3,605
    It's basically like doing a prime rib or a tenderloin. Your plan is perfect.
    Stillwater, MN
  • CTMikeCTMike Posts: 3,063
    edited July 2021
    I’m likely wrong, bu to me that looks more like a deboned rib roast.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • StillH2OEggerStillH2OEgger Posts: 3,605
    Looks fantastic! I think @CTMike nailed the ID and the cut shots seem to back that up.
    Stillwater, MN
  • FoghornFoghorn Posts: 9,485
    Well executed.  Sounds like a great time was had by all.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • MotownVolMotownVol Posts: 1,007
    I’d like to have a “guy” donate something like that to me a few times per year.  Wow that was a large hunk of beef.   Great looking cook.
    Morristown TN, LBGE and Mini-Max.
  • Yeah, that does look like deboned Prime Rib. 

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