thanks for posting this during the holiday. It reminded me of my father, strip was his favorite cut. I think it was just so he could respond to "how would you like your strip done, sir.?.?" He would respond, "Slowly, very, very slowly..."
That does look delicious. You've inspired me to give it a go and try my hand at cooking a prime strip roast. Although, I think I will skip the dill for I am a bit conservative with my seasonings, I've been told.
Personally, I would have asked the butcher to tidy this roast up a bit BEFORE I paid for it. I understand the role of fat when prepping a piece of meat like this, but this one was just not trimmed very well... He easily just lopped off $25 worth the fat.
That's what's great about supporting your local butcher. You can request your specs when ordering(hopefully). This video is a general demo. For what it's worth, so far, he the only guy Ive seen trimnthe tough silver/gristle.. The fat trimming seemed of industry standard specs. I like, butterflying the strip, not splitting in two, all the way because when splitting all the way, one half willl have less fat cap from trimming that thick silver off, that wont render while roasting. What are your thoughts?
Regardless of his method, that end result was 10/10, for real! It wasn't just perfect mid rare colour, but it was pink all the way to the outside, rather than pink in middle and darker towards outside...that was all oven temp. ...lol, this is actually one of the better vids ive seen from an "amateur"...regardless the cut. Lol, I'm stoked for this guy.
thanks for posting this during the holiday. It reminded me
of my father, strip was his favorite cut. I think it was just so he could respond to "how would you like your strip done, sir.?.?" He would respond, "Slowly, very, very slowly..."
Good memories
Merry Christmas to you also.
Nice piece of meat before and after cooking.
Like to hear more about the contests you won and the products.
Thanks.
Thank you for the video and happy holidays.
Merry Christmas 🎄
I'm going for it! I haven't ever done the strip roast or seasoned with dill. Very excited about the half loin my butcher had for me. Merry Christmas!
Thanks for the nice comments! Merry Christmas to you too!
That does look delicious.
You've inspired me to give it a go and try my hand at cooking a prime strip roast. Although, I think I will skip the dill for I am a bit conservative with my seasonings, I've been told.
What teams did you watch at the SuperBowl?
I'm sure it was Great.
How many lbs was that
A whole Beef Strip Loin averages 10 to 12 pounds. The one used for demo was a half of the strip loin.
"Were not gonna take alot of fat off"
*trims all the fat*
Personally, I would have asked the butcher to tidy this roast up a bit BEFORE I paid for it. I understand the role of fat when prepping a piece of meat like this, but this one was just not trimmed very well... He easily just lopped off $25 worth the fat.
@@vbros7 yuuup. The end result looked great, just not sure if thats the way i woulda done it to suit my needs
That's what's great about supporting your local butcher.
You can request your specs when ordering(hopefully).
This video is a general demo.
For what it's worth, so far, he the only guy Ive seen trimnthe tough silver/gristle..
The fat trimming seemed of industry standard specs.
I like, butterflying the strip, not splitting in two, all the way because when splitting all the way, one half willl have less fat cap from trimming that thick silver off, that wont render while roasting.
What are your thoughts?
Regardless of his method, that end result was 10/10, for real!
It wasn't just perfect mid rare colour, but it was pink all the way to the outside, rather than pink in middle and darker towards outside...that was all oven temp.
...lol, this is actually one of the better vids ive seen from an "amateur"...regardless the cut.
Lol, I'm stoked for this guy.
@@seansulli4 sounds good to me haha! I tried his method, came out FIRE. Im just a barbarian who loves steak gristle lol