Whole New York Strip Roast

Unknown

I have been seeing whole New York strip roasts at my butcher lately.
Anyone have any suggestions for one of these? Recipes? Tips? Thanks for any help.

Big'un

That's usually how I purchase mine. I just cut'em down to about 2 & 1/4 inches, and then TRex them! You can't go wrong! A side cook of burgandy wine, onions and mushrooms ensure rave results everytime. Enjoy!

Jeffersonian

Big 'un, just a note to remind you the original post is on the old forum...he won't see your response.

Rascal

A local butcher shop here in FL has them on sale for $7.99/#. I have them trim the meat and cut it into steaks of the thickness I like (1.5-2 inches). Then they're wrapped and stored in the freezer. Sysco once had a retail outlet in Albany, NY and often offered the whole strips for half that price. Unfortunately, those days are long gone...

Rascal

Darnoc

I would cook it at 450 indirect in a rack with drip pan for about twenty minutes then lower the temp to 350 and cook till desired temp 130 for med rare.Trim fat till 1/4 inch.I like to mix olive oil.thyme salt,pepper,garlic and make a paste out of it and apply over the roast.

Big'un

mookie1878,
That's usually how I purchase mine. I just cut'em down to about 2 & 1/4 inches, and then TRex them! You can't go wrong! A side cook of burgandy wine, onions and mushrooms ensure rave results everytime. Enjoy! (Thanks Jeffersonian for the reminder)

Mike in Abita

mookie1878,
You have a few answers on the new forum. Check link
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Unknown

Thanks to all.

Unknown

We have a Cash & Carry in my hometown that sells these in the cryovac bags for $2.75 per pound. They even have Angus like this for $7.00 per pound. I have never thought about doing a whole one and think the 2" thick steaks would be great.

My wife got me a nice vacuum sealer for Christmas this year and I am planning on getting two of these which run 15 pounds each and doing two pack steaks for the freezer.

Unknown

Tried this for the first time last night. It came out wonderful! I took a relatively small roast, about 3lbs, and did it up with a rub. Had the BGE egg at about 550 degrees. Placed it fat side up for about 5 minutes to sear the outside. Reduced the heat to about 300 degrees flipped it fat side down and let it cook for about 50 minutes. Flipped it fat side up for another 10 after shutting down all the vents.

Came out like a great steakhouse Prime Rib. Only thing that I wish I could have done was to inject it. I have not done this before. It was far from dry but in my opinion, you can't have to much juice! I could have tried cooking it slower but was a bit pressed for time.

Good luck and good cookin!