Reverse Sear Caramelized New York Strip Roast
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- Опубліковано 28 вер 2024
- Roasting is a simple technique, and reverse searing your New York Strip Roast ensures perfect doneness. You will need a roasting pan fitted with a rack, a paste made of salt and pepper, brown sugar for caramelizing, paprika, garlic and granulated onion, and a hot oven.
Get your New York Strip Roast ready for the oven with step-by-step instructions from Chef Michael.
Get the recipe: www.certifieda...
Ingredients:
1 (4-5 pound) Certified Angus Beef ® New York strip roast
1 tablespoon kosher salt
2 teaspoons coarse ground pepper
2 teaspoons brown sugar
2 teaspoons sherry vinegar
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Roasting pan fitted with rack
Learn more about the New York Strip Roast: www.certifieda...
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I typed the instructions (changing the "rub" ingredients, as I have my favorite recipe for that. Hope this helps someone.
REVERSE SEAR BONELESS NEW YORK STRIP ROAST (I intend to use a meat thermometor with an external control)
Set oven on 225 degrees
Put roast in roasting pan with rack
Use your favorite rub - brown sugar helps make a caramelized exterior (I changed the ingredients for this part as I have a preferred “rub”)
Cut Diamond “cross cuts” in fat layer at about 1” intervals
Put rub thoroughly down into cuts
Cook until 110 degrees (wish instructions said approximately how long this would take!)
Take out of oven and “tent” the roast while oven heats up to 500 degrees
When the oven reaches 500 degrees - put roast in for 10-15 minutes
Let it rest for another 10-15 minutes for juices to redistribute (tenting, if you’re concerned about it cooling off)
Thank you this!
Cooking times and the recipe are found using the link in the video description. 😉
2 hours to roast it, yes this guy forgot to tell how long to roast it but it flashes for 1 second in top right of the screen.
Never imagined Shooter McGavin would be so talented in the kitchen
That looks 👀 good 👍.
I caught the 110°pull temp but what was the finish temp after 500° sear?
i can not WAIT to try this for christmas!!!!!!!!!
Hope you have a wonderful holiday, thanks for watching!
Lmao I’m doing the same for Christmas 🎄
Ours turned out great ! Nice flavor and perfectly done as shown in the video. Thanks!
Beautifully done!
Thank you very much!
I used this recipe for a 7 lb strip roast and my family loved it!!! The smokiness during the searing phase was a little alarming, but was well worth it.
Outstanding roast. ⭐️⭐️⭐️⭐️⭐️. Thank you so much. Followed your instructions that was so simple. 😅
The best recipe. Ever. Thank you.
Glad you like it!
Gonna use this recipe on a 7lbs wagyu strip roast tomorrow, excited to see how amazing it is
Holy crap 7lb wagyu strip roast?! That must have cost a fortune! How did it come out?!
Bull. You just want attention.
Jesus loves u
Doing the same thing to day got mine from snake river
Never roast wagyu it's silly
Great video! Thanks
What do you think about using mustard as a binder?
Nice
Fire 🔥
So, how long do you roast it for? 20-25 minutes per pound? I never heard what you said.
I did this today
Fantastic! Hope you enjoyed it!
I did this today too
for a nine pound top sirloin roast, how long would I need to account for in order to get a medium rare/medium?
How long did the roast take to reach 110° at 225°?
The recipe said about 2 hours or until it reached 110 degrees
2hrs however mine got to 120°
@@anthonyramirez1182 everyone’s oven works different 😂 across the many brands and I’m sure a ton of other factors
@@boomshizzIe - You're right. I've often heard people will say, "My oven runs a little hot (or cool)."
Just keep taking the temp until it hits 110
225 degree how many mins per pound??
I wish they of given a time line on this per l pound.
What size roast did you use
you mention the 110 degree temp for the first step, what about the second?! What is the target temp?
120 rare, 130 medium rare, 140 medium, 150 medium well, 160 well done.
The second stage is not about getting doneness but about making it crispy...
Very Nice video
Thank you!!
For how long did u leave it in the oven at 225? I do not have a thermometer
2 hours @ 225 then remove the roast and turn to 500 F for 15 minutes.
Full instructions here: www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=812
@@CertifiedAngusBeefTestKitchen thanks a million!
Cool meat movie
225, is really hot?
It's almost the max temp on my oven?!
225F = about 110C
reverse sear vs sear? i have never reverse seared before and have cooked countless strip roasts and prime rib roasts.
Reverse sear is a well established technique that home cooks have been using for years. Please post your video of edge to edge medium rare. We’ll wait.
What!
The internal temperature was 110!! That's literally 10 over boiling
110 Fahrenheit
I don't cry very often but....that was beautiful.
Is the meat supposed to be room temperature before going in the oven?
I'm doing this now, but with salt, pepper, & Chicago steak seasoning
That sounds amazing!
I'm doin this tomorrow for my Christmas dinner yum can't wait
I used this technique, and the rub/paste recipe for a roast I prepared for some guests. I used red wine vinegar because I didn't have sherry vinegar. I let the roast rest for about 30 minutes before searing. The strip roast was delicious. My guests loved it and took home the leftovers, reminding me to include the crust that had fallen off the roast. Put a little water in the roasting pan for the sear if there isn't enough rendered fat, to keep the pan from smoking.
Thanks for that water tip!
Looks amazing. I lived in Denmark and my mother in law did this with pork roast to get cracklings on top, works great and easy!
I died a little bit when it was sliced. I'm okay now just a little emotional.
Is there a written recipe so I can print it out? (Feeling lazy! lol)
Tried your recipe and it was great. Reverse sear was perfect. Thanks
Im doing this today! I dont have sherry vinegar, can you recommend a few substitutes? Thankyou
The meal for Christmas for my family
Enjoy!
What a beautiful roast of beef - it looks just perfect - thank you...
I'm doing this now, again, but this time with a bunch of Savory Seasoning & a little extra salt & pepper.
Americans and their sugar
Overcooked … darn ….
You forgot to say how long to roast it !!! Good thing it flashed for 2 seconds in the top of the screen. But you should have said 2 hours and spent more time on how long to cook it. But it does look great !!
Looking for an internal temp of 110° before searing. So how ever long that may take, check a couple of times.
Now matter how many times I try it, I don't like that cut. There's always some tough tendons and weird things in it
You may have had a "vien-in" strip steak which has a tough line running through it. Your butcher can help with this.
@@CertifiedAngusBeefTestKitchen The thing that bothers me the most is the tough translucent layer between the exterior fat layer and the meat. It's about 1/8 inch thick. Every strip steak I see has that. I mean, what's the point of leaving a fat cap on if I'm gonna remove it after cooking because of that thing?
Cut the fat back and put season under fat recover repeat, cook times lol?
Juices don't "redistribute"...
Tell me you don't cook without telling me you don't cook