Great recipe. Have done 11lb prime ribs the last 3 Christmas dinners, this looks like our go to option for next year. I reverse sear ours on my pellet smoker at 250, then as you showed, let it rest, crank up the grill to 500 and get some color. Thanks Chef!
have been doing a New Yorke strip roast beast for Christmas for 5 years now! along with a fully loaded twice baked potato casserole..... around 4 days of meat coma and potato's la tipple bypass....
Never heard of such a thing. I love NY strip, it's my usual cut of meat to make for myself as I can buy 2 steaks, cut into 4 portions, and I'm good. I'll keep this in my pocket for bigger events! Thanks Chef and Merry Christmas! I am a big fan of dry brining steaks, and even poultry (my Christmas dinner will be a spatchocked gamehen), in the fridge, on a rack, overnight. I got a lil 1/4 sheetpan and rack that is perfect for me (one person) and fits in my RV fridge! Yes, I cook everyday since I'm too far from town to get delivery and my RV only gets 10 mpg.
My wife and I both prefer NY strip over ribeye. I think I'll give this a whirl (if I can find it) rather than the prime rib I was planning. The herb butter and the sauce with the mushrooms also look like something special.
Love the idea. Never on sale. Prime rib front page grocery store sale is about 1/3-1/4 the cost. Trim that up to remove the fat for render and the spinalis dorsis for a steak roll or two. Perfect for even my family who doesn’t like fatty cuts
I checked the prices I have access to and you're 100% correct. I can get bone-in prime ribeye for the same price as the NY and the availability is better too.
I would have been interested in trying this for Christmas, but it's a bit late now, since my prime rib has been drying in the basement fridge for a few days now. Maybe next year!
I like new york strip just for pan fried steaks too. But I leave the full fat on and sear that first. That I get the sear in the beef fat that rendered out. I don’t mind a strip of fat on my steak it compliments the lean part perfectly. Delicious
I’m so happy to have found your channel this year! You are an amazing Chef! You explain everything in easy terms to understand and allow for substitutions as well. We aren’t all able to afford certain cuts of meat. Just wanted to say Thank you very much! Have a Wonderful and Merry Christmas!
Unless you're cooking for a Mormon family or a remote fishing village, cut that roast in half and put one in the freeezer for later 🤪 @ChefBillyParisi Billy P. Your compound butter recipes are always superb!
@@Jimk435 I think it's because they have kids until the wife's body gives out. Then they get a sister wife. Rinse and repeat. As for the roast being too big, I'd eat that thing until I looked like a pregnant woman. 😁
Chuck roast sous vide 135°F 16-24 hours, sear. It seems to want that much heat to break down the collagen in the meat. Use juice in the bag for a sauce. Eats like prime rib, I think it's more flavorful, runs $6-8/lb. I look for the fatter ones, ymmv. Thanks for the marrow idea -- I'll try adding a bone to the bag next time.
I just made a point cut of brisket (on sale) by using the sous vide setting of my instant pot at 131 to poach it in beef broth I save from previous batches and also use for pot roast. So flavorful, tender, and rare. And fatty! Fat is good for you. It keeps your eyes bright and your coat shiny.
Great suggestion, the NY strip is not my most favorite cut so I never consider doing this but can see where it could shine with some people, I will be giving it a try.
I like a strip roast. Might get one for Christmas this year as they're on special this week. I just the 500/5 min/lb of meat before turning off the oven for the rest of the cooking time (2hrs). Comes out medium rare ever time
Hang on, prices are about to soar. We get most of our produce from Mexico. Tariffs will raise prices 25 to 50%. The produce we grow is harvested by migrant workers. They will be gone. Plant a vegetable garden and get a chicken coop.
@nbendoverfull I do have chickens but they have their heads on straight and know the sky isn't falling. Much like the majority of the United States voters who know that melting snowflakes can't drown out the truth that Biden sucked and so does his flying monkeys.
Soon with this new admin, you’ll be lucky if you can afford Ramen. A guy that surrounds himself with 15 billionaires for advice means trouble for the working class.
The sauce looked good. Wonder if there is a jarred version sold because I'm not gonna make it. Or I would use just some brown gravy. What would be the first cook temp if I wanted to end up with a Medium end product? Sometimes I can get my wife to eat beef as rare as Medium, she generally asks for medium-well though.
Looks delicious. But honestly, the NYS roast is about the same price as a rib roast out here in CA. Both go on sale every few months, and I'll get whichever is cheapest. And the next one will definitely get this herb butter low temp cook. It looks great.
I have been substituting NY strips for ribeye for many years. We also like sirloin steaks, as they are not as fatty as ribeye. We generally like NY strip, chuck, sirloin, flap, skirt, and even short rib. When beef is too expensive, we buy crown roast of pork, and I don’t feel deprived at all. We have been buying lamb lately as well, it is now cheaper than beef, but I regard lamb as equal to or better than beef.
Hey, how about a cut for one? I'll be spending the holidays by meself this year, (yay!), so I'd like to treat myself. (If you've already done this, just a link would be great!) Happy holidays!!
This reheats well, if done correctly. Unless by random the cut, is lower in quality, but often there's no way to know until you eat. Many UA-cam videos are out there on this. Oven has worked great, just remember to let it warm up & temper some before the oven. Believe it or not, I've even had success in the microwave! Butter should never be full power, because the water content overreacts. Almost never do I put any meat in the microwave at full power, instead 30% (defrost) or 50% at most. Good luck and enjoy!! 😊
We call this a sirloin joint in the UK and is usually my go to cut of beef if I'm roasting a decent sunday dinner (bar rib of beef of course.) I wouldnt say this is exactly cheap though.
I haven't even started the video, and I already agree. I've been trying to tell people for years that a striploin/top loin/ny strip roast or whatever you want to call it is so much better than a rib roast.
i do a NYS roast every year for Christmas , Cant wait to try your Compound Butter and Demi-glace , if you dont trim as much fat off as you do , you can get an amazing Yorkshire pudding , also im not a fan of reverse searing this cut
My wife grew up getting lean steak and cutting off all the fat. I told her that’s where all the flavor is and started buying steaks with more marbling. She now understands.
Reverse sear is a great method for edge to edge doneness. However, if you don't have industrial ventilation in your kitchen, be prepared to open all your windows to silence your smoke detectors while blasting all that rendered fat at 500 degrees.
A leaner alternative is something I can absolutely get behind! I've always shunned prime rib because I just can't eat blubbery meat. Sounds as though I would enjoy dining with your family.
This looks really good, but that's about 5 times as much work as I would ever put into making one roast. I actually prefer Picanha over NY Strip, I feel that it has a better flavor..
Find this at a grocery store??? 😂😂🤣🤣🤣 I've got Kroger, Walmart, Meijer, Aldi and Target - not a chance! Never saw one ever at these joints. Hell, the people there didn't even know what I asked for and kept showing me NY Strip STEAKS. I do have a local butcher shop with local raised meats but I would need to special order it. Cost? Not much less than a 1st cut rib roast. For Christmas I was able to score a 7.5 pound Niman Ranch ham delivered by Amazon/Whole Foods for less than $60.
Maybe I've lived in the twilight zone but I've never seen this roast in "most" grocery stores. I'm sure I could go out to the boonies and find a butcher that could source one for me but these are not prevalent. Other than that. Great video. Thanks.
If you're watching your wallet, it's worth knowing that New York strip steaks are usually a bit cheaper than ribeye. The difference isn't huge (probably a couple of dollars per pound), with New York strip costing around $10 to $15 per pound and ribeye sitting at $12 to $16 in a grocery store or butcher shop. So 9 pounds will cost $90 to $135. I checked Walmart, $10 a pound.
This week, Albertsons $7.97 with limit of one for Rib Roast. Two in the past. Butcher told me they only do this before Thanksgiving & Christmas. My local Albertsons also has NY Roast but it's $14.99 but is boneless. Good luck! 😊
Infinitely more fat does not equal progressively more flavor. Butter is and the bottom of the pan in about the first 3 min. But it does leave behind the herbs and seasoning.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This recipe was foolproof and perfect. Best roast I made this year. Perfect for New Years dinner. Family loved it.
Great recipe. Have done 11lb prime ribs the last 3 Christmas dinners, this looks like our go to option for next year. I reverse sear ours on my pellet smoker at 250, then as you showed, let it rest, crank up the grill to 500 and get some color. Thanks Chef!
It’s leaner which my family prefers. Immediately Proceeds to coat it in butter!😂😂😂
These recipes right here are master class material. The herb butter and sauce are divine.
Finally an old skool truss with one piece of twine and two knots. Fantastic looking roast
LG!!
have been doing a New Yorke strip roast beast for Christmas for 5 years now! along with a fully loaded twice baked potato casserole..... around 4 days of meat coma and potato's la tipple bypass....
Just made this for Christmas. Entire family loved it. Thanks chef!
Amazing!
Never heard of such a thing. I love NY strip, it's my usual cut of meat to make for myself as I can buy 2 steaks, cut into 4 portions, and I'm good. I'll keep this in my pocket for bigger events! Thanks Chef and Merry Christmas!
I am a big fan of dry brining steaks, and even poultry (my Christmas dinner will be a spatchocked gamehen), in the fridge, on a rack, overnight. I got a lil 1/4 sheetpan and rack that is perfect for me (one person) and fits in my RV fridge! Yes, I cook everyday since I'm too far from town to get delivery and my RV only gets 10 mpg.
I wasn’t aware you could get a NY Strip roast either. I did a standing rib roast once. 😢think I’ll try this for the holidays.
@@jaywatson8720 I appreciate Chef giving us home cooks an education without spending $70k to go to Culinary Institute of America :)
@@faithsrvtrip8768 true👍🏿. Culinary Arts Schools in the US are way too high.
@@jaywatson8720 I agree! It's insane! Thank god for Chefs like this one that teach us home cooks the Chef secrets. For free! I love free!
Did your family prefer it over tenderloin?
My wife and I both prefer NY strip over ribeye. I think I'll give this a whirl (if I can find it) rather than the prime rib I was planning. The herb butter and the sauce with the mushrooms also look like something special.
I’ve preferred a New York strip roast for years. They’re great.
Thanks!
Lovve the roast. But it's usually just as costly where i am.
Rump roast is my budget option.
Just made your roast beef recipe for dinner using a chuck roast and that was awesome. I’ll have to try this one.
Love the idea. Never on sale. Prime rib front page grocery store sale is about 1/3-1/4 the cost. Trim that up to remove the fat for render and the spinalis dorsis for a steak roll or two. Perfect for even my family who doesn’t like fatty cuts
I checked the prices I have access to and you're 100% correct. I can get bone-in prime ribeye for the same price as the NY and the availability is better too.
Perfection, Billy! I might have to skip the prime this year.
Thanks, buddy!
This was absolutely brilliant. Best I've ever made. Thank you for the clear step by step directions.
I'd never thought to rest before the sear, what a great idea!
The best part is after you sear it, it's ready to go because it's already rested.
Made this for Christmas dinner. Marvelous. Thank you!
Thanks for giving it a shot!!
Beef roast, herb butter and an adorable chef? I'm in!
I'm actually doing BBQ brisket for Christmas but I am going to try this for sure, thanks.
This was simply brilliant. Thanks so much!
I would have been interested in trying this for Christmas, but it's a bit late now, since my prime rib has been drying in the basement fridge for a few days now. Maybe next year!
I like new york strip just for pan fried steaks too. But I leave the full fat on and sear that first. That I get the sear in the beef fat that rendered out. I don’t mind a strip of fat on my steak it compliments the lean part perfectly. Delicious
Chef, do you have a floor plan and equipment list for that amazingly well equipped kitchen? The pot sink alone I fell in love with
NY Strip has been my go to roast for years.
I’m so happy to have found your channel this year! You are an amazing Chef! You explain everything in easy terms to understand and allow for substitutions as well. We aren’t all able to afford certain cuts of meat. Just wanted to say Thank you very much! Have a Wonderful and Merry Christmas!
Appreciate you. Many thanks!
Chef Billy, I love that you're not pretentious. Every recipe is easy to follow, and turns out down home delicious! Thank you, Chef!
Thank you so kindly!!
Fun fact, pretentiousness can only be known by the person doing the act…think about it for a bit
Unless you're cooking for a Mormon family or a remote fishing village, cut that roast in half and put one in the freeezer for later 🤪 @ChefBillyParisi Billy P. Your compound butter recipes are always superb!
Mormon family? I don’t get it, do they eat more than normal families?
Random shoutout to big Mormon families lol...
@@Jimk435 I think it's because they have kids until the wife's body gives out. Then they get a sister wife. Rinse and repeat. As for the roast being too big, I'd eat that thing until I looked like a pregnant woman. 😁
@@noahsmith6219 Hey, they have large families. 😀 I should have said Catholic families?
@@Jimk435 Then you don't know any Mormons 🤣 They are generally lovely people,. They typically have large families. It's part of their culture.
💯 prefer NY Strip roast. Especially awesome when you use a sous vide method and brown in oven or pan.
Chuck roast sous vide 135°F 16-24 hours, sear. It seems to want that much heat to break down the collagen in the meat. Use juice in the bag for a sauce. Eats like prime rib, I think it's more flavorful, runs $6-8/lb. I look for the fatter ones, ymmv. Thanks for the marrow idea -- I'll try adding a bone to the bag next time.
Tri tip is better
I just made a point cut of brisket (on sale) by using the sous vide setting of my instant pot at 131 to poach it in beef broth I save from previous batches and also use for pot roast. So flavorful, tender, and rare. And fatty! Fat is good for you. It keeps your eyes bright and your coat shiny.
@@kaakrepwhatever and our noses wet.
I just use eye of round for a prime rib replacement anymore cause of the massive price difference and it's still delicious if you do it correctly.
Great suggestion, the NY strip is not my most favorite cut so I never consider doing this but can see where it could shine with some people, I will be giving it a try.
I like a strip roast. Might get one for Christmas this year as they're on special this week. I just the 500/5 min/lb of meat before turning off the oven for the rest of the cooking time (2hrs). Comes out medium rare ever time
That looked amazing.
My mouth is watering, too, yum 😋
Beautiful!
Sherry and Beef! A match made in Heaven!
indeed
It's nice to watch rich people eat. Back when we could afford eggs we felt kinda rich too. Now top ramen is gold.
If you have an Aldi in your area, check it out. Things will get better...
@elizabethjones7694 you Elizabeth, are a supreme being with a beautiful soul. Way to stay positive, it makes me want to fly.
Hang on, prices are about to soar. We get most of our produce from Mexico. Tariffs will raise prices 25 to 50%. The produce we grow is harvested by migrant workers. They will be gone. Plant a vegetable garden and get a chicken coop.
@nbendoverfull I do have chickens but they have their heads on straight and know the sky isn't falling. Much like the majority of the United States voters who know that melting snowflakes can't drown out the truth that Biden sucked and so does his flying monkeys.
Soon with this new admin, you’ll be lucky if you can afford Ramen. A guy that surrounds himself with 15 billionaires for advice means trouble for the working class.
The usual "mouth-watering" just watching the video. You would think I would be dehydrated!
That top side looks fantastic.
Love your videos. Any chance you can make a video on how to cook duck?
Interesting, ok, gonna check this out. 🎄
Another great video, but from an appliance technician, I’m sorry you bought a Wolf brand range. Hope your budget insures a quick replacement.
THIS LOOKS SOOOOOO DELICIOUS
The sauce looked good. Wonder if there is a jarred version sold because I'm not gonna make it. Or I would use just some brown gravy. What would be the first cook temp if I wanted to end up with a Medium end product? Sometimes I can get my wife to eat beef as rare as Medium, she generally asks for medium-well though.
Looks great…how would you estimate portions? Your 8 lb roast feeds how many ( love the bone marrow idea ) Thx Chef!
12 would give you 12 ounces each.
Its usually the same price as ribeye roasts, now if you get wagyu or prime it should make a fantastic roast!
Looks delicious. But honestly, the NYS roast is about the same price as a rib roast out here in CA. Both go on sale every few months, and I'll get whichever is cheapest. And the next one will definitely get this herb butter low temp cook. It looks great.
I have been substituting NY strips for ribeye for many years. We also like sirloin steaks, as they are not as fatty as ribeye. We generally like NY strip, chuck, sirloin, flap, skirt, and even short rib. When beef is too expensive, we buy crown roast of pork, and I don’t feel deprived at all. We have been buying lamb lately as well, it is now cheaper than beef, but I regard lamb as equal to or better than beef.
"My family wants something lower fat than prime rib roast" then proceeds to add 4 sticks of butter and bone marrow 😁 Yum!
I making this for NYE
Thank you hot stuff ❤
Looks great
Excellent
Fantastic!
Nice I was avoiding prime rib because the cost and it doesn't look that appetizing with the layers of fat when sliced.
Prime rib doesn’t look appetizing because of fat! 😂 go cook an eye of round. Fat is flavor
With lemon and lime the micrco-plane is on top - fruit under microplane. So mucheasier and no change of white bitter crap in the zent.
Hey, how about a cut for one? I'll be spending the holidays by meself this year, (yay!), so I'd like to treat myself. (If you've already done this, just a link would be great!) Happy holidays!!
This reheats well, if done correctly. Unless by random the cut, is lower in quality, but often there's no way to know until you eat.
Many UA-cam videos are out there on this. Oven has worked great, just remember to let it warm up & temper some before the oven.
Believe it or not, I've even had success in the microwave! Butter should never be full power, because the water content overreacts. Almost never do I put any meat in the microwave at full power, instead 30% (defrost) or 50% at most. Good luck and enjoy!! 😊
We call this a sirloin joint in the UK and is usually my go to cut of beef if I'm roasting a decent sunday dinner (bar rib of beef of course.)
I wouldnt say this is exactly cheap though.
I haven't even started the video, and I already agree. I've been trying to tell people for years that a striploin/top loin/ny strip roast or whatever you want to call it is so much better than a rib roast.
Looks fantastic and I'm sure it is, but dayum that's a LOT of work.
Damn, that is a lot of work for some eats!😮
made this before, has it's own pros compared to ribeye. Cook it to medium rare and it's amazing
i do a NYS roast every year for Christmas , Cant wait to try your Compound Butter and Demi-glace , if you dont trim as much fat off as you do , you can get an amazing Yorkshire pudding , also im not a fan of reverse searing this cut
This looks sooo good. Im going to prepare it today. But lose the gloves.
My wife grew up getting lean steak and cutting off all the fat. I told her that’s where all the flavor is and started buying steaks with more marbling. She now understands.
Chef Billy never misses. Great recipes, great technique, great production value.
Appreciate the kind encouraging words. many thanks!
Thanks chef! Doing this for xmas. Any difference between resting the meat on a rack vs directly in the pan?
Hot damn I'm going to do all this. Thanks Chef! Merry Christmas to you and yours
Great recipe, however those of us with acid reflux cannot handle pepper.
I was doing something similar with pichana before it became a sensation
Apples and oranges. NY strip is delicious, and so is prime rib. But they’re different. One is not better than the other.
Reverse sear is a great method for edge to edge doneness. However, if you don't have industrial ventilation in your kitchen, be prepared to open all your windows to silence your smoke detectors while blasting all that rendered fat at 500 degrees.
"perfect for familys who don't like fatty stake" and then put ton of butter on the meat😂 for me prefect :)
A leaner alternative is something I can absolutely get behind! I've always shunned prime rib because I just can't eat blubbery meat. Sounds as though I would enjoy dining with your family.
Don’t fool yourself. NY steak also has a ton of fat
Smoke it. Other than that, yes.
Wow
I would pan sear any piece of meat when it's at room temperature before roasting.
You've got to be kidding. A 9 pound new york strip roast would cost more than $200 where I live.
I wonder how much a prime rib roast would cost in comparison.
So then don’t buy a 9lb roast!
A 9lb roast you can feed a family of 4 for at least 4 days.
From the title, I thought you were doing a Sirloin roast.
This looks really good, but that's about 5 times as much work as I would ever put into making one roast. I actually prefer Picanha over NY Strip, I feel that it has a better flavor..
Do you have to truss it? I don’t have anything to do that.
No real reason to, it’s a very solid cut of meat without any loose bits…will keep its shape well without the twine.
Bruh…… you had me at the thumbnail……
I prefer NY cuts over ribeye due to the better marbling and tenderness. I’ll even go for tri-tip either as a roast or steaks.
NY does not have better marbling than ribeye
Find this at a grocery store??? 😂😂🤣🤣🤣
I've got Kroger, Walmart, Meijer, Aldi and Target - not a chance! Never saw one ever at these joints. Hell, the people there didn't even know what I asked for and kept showing me NY Strip STEAKS.
I do have a local butcher shop with local raised meats but I would need to special order it. Cost? Not much less than a 1st cut rib roast.
For Christmas I was able to score a 7.5 pound Niman Ranch ham delivered by Amazon/Whole Foods for less than $60.
I've never seen this cut at any of my grocery stores
Lemon juice on chicken and fish, lime juice on beef and pork
NY strip roast cheaper, really? What is it choice per pound vs prime rib where you shop?
I understanding rendering the fat and scraps for tallow but I don't know how to ignore the dogs puppy dog eyes.
Maybe I've lived in the twilight zone but I've never seen this roast in "most" grocery stores. I'm sure I could go out to the boonies and find a butcher that could source one for me but these are not prevalent. Other than that. Great video. Thanks.
If you're watching your wallet, it's worth knowing that New York strip steaks are usually a bit cheaper than ribeye. The difference isn't huge (probably a couple of dollars per pound), with New York strip costing around $10 to $15 per pound and ribeye sitting at $12 to $16 in a grocery store or butcher shop.
So 9 pounds will cost $90 to $135. I checked Walmart, $10 a pound.
This week, Albertsons $7.97 with limit of one for Rib Roast. Two in the past. Butcher told me they only do this before Thanksgiving & Christmas. My local Albertsons also has NY Roast but it's $14.99 but is boneless. Good luck! 😊
Lmao I thought this was gonna be some affordable roast but this dude is buying NY strip which is just about as expensive as a ribeye roast.
It’s a good chunk of meat but nothing beats the prime rib. If you can’t afford a prime rib or a chateaubriand, then you have to go with something else
Billy good Friday afternoon man! Billy, can you prepare a goat buchada with rabbit's feet in pepper sauce 🌶️Carolina Reaper!? Oh, can you!?
Does your wife every cook? 😂 why would she! I hope though that you're teaching your daughter. What a great life skill 🎉
FEED ME!
Don’t like a fatty steak…proceeds to slather in butter and a high fat gravy…
I do love a NY Strip... but it cannot compare to prime rib.
Why does it look red from a distance but when you go closer it’s pink
By the time you get done adding all the extras and all the work you put into it, that is no longer a cheap piece of meat.
Less fat = less flavor guy. Butter fat is not comparable to beef fat as far as flavor is concerned.
Butter fat is from cattle
@@anthonysteen56 You use butter to flavor any savory dish and the results will be spectacular. Don't try that with beef fat.
@@anthonysteen56still not the same flavor
Uhhhh, did you not see how much fat was in the meat after he sliced it?
Infinitely more fat does not equal progressively more flavor. Butter is and the bottom of the pan in about the first 3 min. But it does leave behind the herbs and seasoning.
❤❤❤