Impress your guests. This beef strip loin, also referred to as NY strip, comes out tender, juicy and insanely delicious. This roast can either be roasted in the oven or grilled and it comes out so delicious. Wet aging the roast is the key to a juicy outcome. It can be aged for a few hours up to 3 days in the refrigerator. The strip loin is a cut from the short loin near the tenderloin of the cow. It is muscle that does very little work, so is particularly tender. This cut is actually usually quite marbled too. It is not quite as tender as the tenderloin but still very tender. The strip is an economical cut of meat, usually costing less than half of the tenderloin. You can purchase the loin bone-in or boneless. The roasts can be cut
into individual steaks prior to cooking if desired. We prefer cooking the whole roast or at in least portions. Bring the meat to room temperature on the counter for at least an hour. Cook meat 10°F below desired doneness temperature. The roast should be sliced into approximately 1-2″ wide steaks. When serving, slice the steaks across the grain, this will produce the most tender bites. Look at the way the lines of the meat are running and slice them perpendicular to the lines, not in the same direction
as the lines. Before slicing into steaks, let the roast rest for at least 30 minutes. Use a sharp, straight edged chef’s knife to cut into steaks. Do not use a serrated knife. What sauces to serve with beef
What side dishes to serve
That’s how easy it is to make this beef strip loin roast. Make one for your next party to impress your guests. Connect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter. If you have any questions or comments, please ask in comment section below. We’d love to hear from you! I hope you enjoyed the recipe today! Enjoy. And have fun cooking!
For Grilling
For Roasting
NOTE: If you don’t have a microplane, add garlic and spices to a small food processor and make a paste. Thin with a bit of olive oil, if needed. Then rub it on the meat. Do not trim fat cap. This fat will baste the meat. Meat must be at room temperature before cooking. Cook meat 10°F below desired doneness temperature.
Let meat rest at least 30 minutes below slicing. Calories: 568kcal | Carbohydrates: 1g | Protein: 44g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 195mg | Sodium: 114mg | Potassium: 686mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg Reader InteractionsWhat temperature should beef loin be cooked to?Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven.
Do you cover beef when roasting?When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
How long and at what temperature do you cook beef tenderloin?For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F), and 45 to 50 minutes for medium (150°F) doneness. For tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F), and 60 to 70 minutes for medium (150°F).
What is the difference between beef tenderloin and loin?The loin yields the most tender and expensive cuts of beef--but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren't as tender, but they're a bit more flavorful. Cuts from the loin require very little work to taste great.
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