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Has anyone tried thios? (Big piece of beef idea)

Unknown
Unknown
edited November -1 in EggHead Forum
Thought that "big piece of beef" would get your attention! Has anyone tried buying one of those Ny Strip or Porterhouse cyopac (SP?) hnks of beef and cooking it whole. We have company coming over this weekend and I can't bring myself to pay the $80.00 or so for the prime rib I would need. However, I can get good NY Strip in a cryopac package for about $3.99 a pound or Porterhouse for about $5.00 pound. (Excellent butcher here in Southern Maryland). [p]I was thinkuing of doing the herb crusted method (same way I did prome rib last week) but am concerned it might be tough or dry. Has anyone tried this? I definately will in the future but hate to experiment on company. Even if it is a 10 pound steak![p]Thanks in advance.[p]jake
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Comments

  • JSlot
    JSlot Posts: 1,218
    I cook whole strip loins all the time. I do 'em at 350° indirect until the internal temp is 135-140° in the center. This will yield a few well done slices from each end, a lot of medium rare slices, and a few rare slices from the center. You can season any way you like. I coat mine with the Canadian Steak Seasoning stuff from Sam's.[p]Frosty Ones!
    Jim
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  • Mark Backer
    Mark Backer Posts: 1,018
    JSlot,[p]That sounds awesome. I may need to try that. Certainly a different way to prepare the same piece of meat.[p]
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