Great vid and stoked to see the Strip roast getting love. People are so used to just a steak, I get surprise reactions to the roast. No one considers it as an option. Btw, music level was appropriate to presenters audio level...mild compared to others. I personally trim the gristle off as part of my specs, especially being a roast cooked to an internal temp.
I cooked a NY strip roast on my Weber smoker a while back for a holiday dinner and it was fantastic, as good as a standing rib roast in my opinion. Everyone loved it.
I made one of these a while back. I cooked it 15 minutes at 500, then dropped the temperature to 325, until the thermometer said 125. After resting it for 30 minutes covered with foil, i carved it and it was medium rare/medium. But the meat was a bit tough. Suggestions?
My suggestion would be to try the reverse sear method. Low and slow until you hit 120 and then sear briefly over open flame There are plenty of how to videos out there. If you’re using an oven you could sear briefly with the broiler to finish. I’ve had great results with this technique
Great vid and stoked to see the Strip roast getting love. People are so used to just a steak, I get surprise reactions to the roast. No one considers it as an option.
Btw, music level was appropriate to presenters audio level...mild compared to others.
I personally trim the gristle off as part of my specs, especially being a roast cooked to an internal temp.
I cooked a NY strip roast on my Weber smoker a while back for a holiday dinner and it was fantastic, as good as a standing rib roast in my opinion. Everyone loved it.
Striploins are much more affordable than ribeyes and tenderloins for the holidays.
I bought 2 from Costco and put them in the dry ager, great cut of meat and delicious
Can I sous vide and then brown in the oven the same as I would for the boneless rib roast?
Yes!
I made one of these a while back.
I cooked it 15 minutes at 500, then dropped the temperature to 325, until the thermometer said 125.
After resting it for 30 minutes covered with foil, i carved it and it was medium rare/medium.
But the meat was a bit tough.
Suggestions?
Did you use Certified Angus Beef?
My suggestion would be to try the reverse sear method. Low and slow until you hit 120 and then sear briefly over open flame There are plenty of how to videos out there. If you’re using an oven you could sear briefly with the broiler to finish. I’ve had great results with this technique
Thanks for the video but the music is very annoying, especially to the hearing impaired.