Last Night's NY Strip Loin Roast

FlaMike

Thanks to all for the encouragement a few days ago to cook this NY Strip loin as a roast instead of just slicing it into steaks. Although I did get 7 steaks out of the 14 lb loin, the roast weighed in at about 5 lbs.

On the egg for about 15 min. Started at 500° indirect, then dwell to 325°. I used Hickory chunks, gave it a mild smoky flavor. (most of it burned up @ 500°)


Added the temp probe when dome got down to 325°. Took about 2 hrs total to get to 145° internal, pulled and rested 15 min.


Sliced steak-sized thickness. Sooooo tender and juicy. We had 5 very happy people last night. Most definitely a keeper.

Car Wash Mike

Glad you tried it. I have cooked a few of those myself. Prime rib for mom and I tonight.

Mike

FlaMike

Thanks again for your advice. I was really happy with it. The meat came from Australia, and wasn't graded as choice, select or anything else. The butcher who stocked the cooler didn't know either..... so I just looked at the end grain, and picked out the most marbled one I could find. Definetely choice or better!

Big George's BBQ

Very Nice

FlaMike

Thank you very much.

bayouegger

That looks GREAT! Look at the juice! I have a rib eye roast going to try and repeat yours!

Steve

FlaMike

Thanks for the kind words. Although this NY strip turned out fantastic, rib roasts are still my favorite too.