New York Strip Roast

JimE

Hi, all, and Merry Christmas:[p]I've got a 6-lb New York strip roast, and here's what I'm thinking. Dijon, olive oil and salt and pepper to coat. T-Rex: 2-1/2 minutes a side at 750°+, followed by a rest while the Egg comes down to 400°, followed by roasting to an internal temperature of 140°. Any suggestions?[p]Thank you.[p]Jim

Chubby

<p />Jim,[p]I'd pull at 125-130.[p]The one pictured came off @ 120, but I do like a little more "Moo" than some!![p]That baby (yours), will go another 8-12 degrees while resting.[p]So...keep in mind what finnish temp you want, and work
back from there.[p]The end pieces will be more done for those who like medium or medium to well done...(God help them)!![p]Merry..Merry![p]Evans[p]

Unknown

Chubby,
That there is some of the prettiest pink meat i have ever laid eyes on! I am drooling over here. you could almost swear that pic is airbrushed nice job!!! Merry Christmas!

Chubby

Dave in Spring Hill Fl,[p]Thanks Dave!![p]If I knew how to airbrush...the pictures of me on this board would look much better!![p]Evans

Bobby-Q

Chubby,
Man that looks good!!

cardit

Chubby,[p]What method did you use? Setup, temps, etc.[p]Mouth watering, and I've got one in the refrigerator![p]