Man. Never commented on a video before... but you're a bloody legend. Love the channel. So simple. Honest and straight up BBQ. Keep up the good work because you've got a subscriber for life.
Hey, that's how I make crème fraîche too. Only I use 3 Tbsp of buttermilk. Today I'm using my CF to make some Ranch Dressing. No weird unpronounceable ingredients, some fresh herbs mixed with some dried to give a really good burst of ranch flavor. That homemade CF also makes really good tartar sauce for beer batter dipped pub fish & chips. Ya can also turn it into Mexican Crema with fresh squeezed lime juice. Uses are only limited by your imagination and I love that it can go into hot liquids, like beef stroganoff, without breaking or curdling like sour cream will. I love this stuff and I don't bother buying sour cream at all anymore. Homemade CF is also much more cost effective, especially when you consider the variety of uses. I love the stuff👍🏼 Edited to add... I'm doing Chateaubriand next weekend for my daughter's birthday dinner and have been looking for a sauce for the roast, this one is it. I really like the lime and poblano combo with tangy CF and my daughter will love it. Thanks Chef Tom.
When you cut into that thing i LITERALLY got goosebumps and chills up my spine absolutely no lie, that is one amazing piece of meat, perfectly trimmed, seasoned and cooked to PERFECT color and level of doneness and that sauce looked incredible, youre a chefs chef my friend
I made the Poblano Creme Fraiche today in anticipation of smoking the "Reverse Seared Strip Loin Roast" tomorrow. It was outstanding and very easy to make. I will be making the Creme Fraiche more often and using on other cuts of meat. Just fantastic!
Can I ask what happens to the trimmed fat? Do you just throw it away or is it used for another recipe? Thanks in advance :) Great recipe btw. I am a fan!
Tom,you never disappoint me with your videos,the cream’ fresh sauce was epic,never seen that before,I would imagine all of this recepie would be great for taco leftovers,great job!🇨🇦👍
Nice cook! i liked the making of the creme fraiche. The roast turned out great. Two different flavor profiles the strip loin roast and rib roast. Most people have the rib roast,so when they have strip roast the flavor is amazing.
For sure they're different, we cook a lot of both throughout the year (just cooked six of these for a private gathering in our kitchen a week ago), but something about strip loin just wins in our book. Thanks for watching!
My wife feels the same way. If you get a meat injector and inject soy sauce before cooking it helps reduce the red colour. Light some candles, dim the lights and your family will be amazed how tender, juicy and flavourful their 'well done' steak is :)
my dad likes his steak in bbq sauce then keeps it on the direct flame till its rubber tire well done. THE STEAK WAS WAGYU. the worst part is I had to cook it for him, I'm scared for life.
This. Looks. Delicious. I'll be making that creme fraiche sauce for sure! And thank you thank you thank you for the accommodations for people that don't have a smoker. 😊
I agree with this 100% I think most of us dont have a smoker (definitely not one as nice as a yoder) so the tips for gas and char grills is awesome! I will for sure be trying some of this on the grill.
Brian Hamilton you can do this even in an oven, it wont come out anywhere near as good as a yoder or other high quality smoker but as long as you pay attention to internal temp and season correctly it can still be amazing
I haven't watched a single video you've made and not been RAVENOUS! Well done sir. Advice on purchasing a Yoder smoker? I'd like to be able to "touchee and feelee" one of their smokers before I made a purchase. Thanks for the information.
Thanks for the video. I loved it indeed. My question is, how can I cook it medium without brining the meat to dry finish? Also, what other parts of beef you recommend to get similar results? Thanks a lot
If you were going to dry-age a whole striploin, would you want to wait till after it's aged before trimming it in order to minimize your waste, or would that hinder the aging process?
Great job! I am now subscribed. Nice explanation of the reverse sear and adding the gas grill component. What internal temp for medium. I have a wife that doesn't like anything even close to rare. Again, great job
Because perhaps the most important question that is never addressed ....... how long does it take to reach 105-110 degrees? I just did one of these tonight at 250 and it took right around 2 hours give or take. You're welcome.
I know this is a comment a little over a year old but, would trying the same method and finishing in cast iron be a worthwhile idea? Just want to hear other thoughts on that. Maybe could even have cast iron on direct coals.
Wow, you always teach me something brother. I've been buying expensive pre-made creme fraiche for years and it's sometimes hard to find. I'm making it just like you from now on!
Excellent video, as usual. Great job! This has become my favorite youtube channel. Keep it up, chef. Question please: Is it possible to slice the steaks after the smoking phase, then sear them individually to get maximum char on the steaks? Thanks
Yes, in fact we've done that in our cooking classes before. It is another great technique and something to experiment with for sure! Thanks for watching.
Thanks for the quick response. Would love to to take those classes some day. Follow up: Would you recommend adding rub or salt & pepper to newly exposed sides or searing as is?
Hi Chef Tom, I always have a question on your video, but just out of curiosity. So after finish rolling, how are you going to deal with such a big chunk of delicious meat? Since most of your videos are about cooking big pieces. Thank you
We have a large staff that we feed, but in the case of not having enough mouths around we will vacuum seal and eat the leftovers at a later date. Thanks!
Looks delicious. Can't wait to try it. Thinking really hard about getting a Yoder YS640 pellet grill. I have a Life Tyme offset smoker but the YS640 looks super easy to grill or smoke on.
Chef Tom, or anyone.. quick question! Is it safe to reverse sear something, refrigerate/freeze, and when we want to eat it. Bring it back up to room temp and sear? Wondering since I have a few ideas for camping.
It's tough to say as cooking something partially, then cooling it down, then bringing it back to room temp (which would take a very long time) and then searing introduces a lot of chances for bacteria and toxins to accumulate that could make you sick.
Hey Tom, nice video. Just checking in on timing something like this. How long does a roast of that size take to come up to 105 when cooking at 250? Thanks!
Hey Tom, nice lookin' loin! Keep up the good work. I'm learning a lot from your howto's, tips what (not) to do. Great inspiration for keeping me popular with the in-laws ;)
Just checking...i made the sauce overnite but not gonna do the steaks until tonite. Should i refrigerate the sauce during the day today and let it come back to room temp tonite for the steaks?
I never, ever, remove the fat cap. Usually I'll marinate it if I want flavor in the meat. It takes longer, but the fat is just too good; it absorbs a lot of flavor.
Beautimus piece of beef there! I really enjoy your videos and have learned much just from watching. Ever do anything with venison? Duck? Other game meats? Mmmm!
José Alexandre Melrinho I figure you have figured it out by now. But if anyone sees this in the future. Get a digital thermometer, and switch it 10-15 degrees Fahrenheit below your target temperature so you can get a pretty good sear in the 2-5 minutes it will take to get it that last 10-15 degrees. Then pull it and let it sit for 5-10 minutes to get to the target temperature at the center.
Red Scarlet. Arri prime lenses. Sennheiser Wireless Lav. Rode shotgun on camera for ambient if needed, though it is usually muted. Edit in Premier Pro. Audio editing in Pro Tools if needed (rare)... + a bunch of other stuff. :)
Man. Never commented on a video before... but you're a bloody legend. Love the channel. So simple. Honest and straight up BBQ. Keep up the good work because you've got a subscriber for life.
I really like how you mention gas grills. Most people don't have huge smokers like you do, so it is nice that you acknowledge that.
Man, that strip loin was cooked perfectly for my taste!!! I love using that reverse sear method with a little smoke flavor. Fine job Tom!!!!!
You keep popping up on all these Strip roast videos, lol.
Hey, that's how I make crème fraîche too. Only I use 3 Tbsp of buttermilk. Today I'm using my CF to make some Ranch Dressing. No weird unpronounceable ingredients, some fresh herbs mixed with some dried to give a really good burst of ranch flavor. That homemade CF also makes really good tartar sauce for beer batter dipped pub fish & chips. Ya can also turn it into Mexican Crema with fresh squeezed lime juice. Uses are only limited by your imagination and I love that it can go into hot liquids, like beef stroganoff, without breaking or curdling like sour cream will. I love this stuff and I don't bother buying sour cream at all anymore. Homemade CF is also much more cost effective, especially when you consider the variety of uses. I love the stuff👍🏼
Edited to add...
I'm doing Chateaubriand next weekend for my daughter's birthday dinner and have been looking for a sauce for the roast, this one is it. I really like the lime and poblano combo with tangy CF and my daughter will love it. Thanks Chef Tom.
This is by far my favorite cooking channel on RUclips. Awesome recipe!
When you cut into that thing i LITERALLY got goosebumps and chills up my spine absolutely no lie, that is one amazing piece of meat, perfectly trimmed, seasoned and cooked to PERFECT color and level of doneness and that sauce looked incredible, youre a chefs chef my friend
I made the Poblano Creme Fraiche today in anticipation of smoking the "Reverse Seared Strip Loin Roast" tomorrow. It was outstanding and very easy to make. I will be making the Creme Fraiche more often and using on other cuts of meat. Just fantastic!
You're recipes are great. Love the simplicity! Great ingredients and great technique.
Thanks for mentioning the Gas Grill method too. Just rec'd my GrillGrates from ATBBQ today.
Excellent......good demonstration/instruction on making Creme Fraiche which blows away sour cream.....the reverse sear is the way to go.
Thanks for watching!
Once again chef Tom killed it. Tom that was awesome.
Chef tom back at it again. Definitely making that sauce.
Excellent Cook! Love the GG's for reverse searing, I often flip them over to the smooth side for a perfect all over sear.
Yup, we used to do that before they made their griddle which we really love too... now we just need a 19.5" version of it!
Can I ask what happens to the trimmed fat? Do you just throw it away or is it used for another recipe? Thanks in advance :) Great recipe btw. I am a fan!
That was a bad ass cook.the simple sauce was awesome..nice job Tom..
Tom,you never disappoint me with your videos,the cream’ fresh sauce was epic,never seen that before,I would imagine all of this recepie would be great for taco leftovers,great job!🇨🇦👍
Nice cook! i liked the making of the creme fraiche. The roast turned out great. Two different flavor profiles the strip loin roast and rib roast. Most people have the rib roast,so when they have strip roast the flavor is amazing.
For sure they're different, we cook a lot of both throughout the year (just cooked six of these for a private gathering in our kitchen a week ago), but something about strip loin just wins in our book. Thanks for watching!
Just for reference, how long was the meat on to reach 105 and how long searing to 125?
Awesome video. As always, you teach me a ton about barbecue. Really enjoy your channel. Thank you.
Well done Chef. Looks great. Thank you for letting us know how to cook on other grills. The sauce , wow the sauce.
Damn that looks so good. Too bad I can't make it because my family likes their meat extremely well done and charcoal looking.
My wife feels the same way. If you get a meat injector and inject soy sauce before cooking it helps reduce the red colour. Light some candles, dim the lights and your family will be amazed how tender, juicy and flavourful their 'well done' steak is :)
my dad likes his steak in bbq sauce then keeps it on the direct flame till its rubber tire well done. THE STEAK WAS WAGYU. the worst part is I had to cook it for him, I'm scared for life.
palillo2006 blasphemy!
I feel your pain. Never understood the appeal of well done steak.
My family is the same way, thank god my gf likes medium rare
This was an excellent video and you have an excellent channel. Thank you!!
This. Looks. Delicious. I'll be making that creme fraiche sauce for sure! And thank you thank you thank you for the accommodations for people that don't have a smoker. 😊
Glad you found it useful, thanks for watching!
I agree with this 100% I think most of us dont have a smoker (definitely not one as nice as a yoder) so the tips for gas and char grills is awesome! I will for sure be trying some of this on the grill.
allthingsbbq Nice recipe, do you kniw how I could replace the cultured buttermilk? haven't seen it where I'm from. Thank you
Brian Hamilton you can do this even in an oven, it wont come out anywhere near as good as a yoder or other high quality smoker but as long as you pay attention to internal temp and season correctly it can still be amazing
I haven't watched a single video you've made and not been RAVENOUS! Well done sir. Advice on purchasing a Yoder smoker? I'd like to be able to "touchee and feelee" one of their smokers before I made a purchase. Thanks for the information.
Thanks for the video. I loved it indeed. My question is, how can I cook it medium without brining the meat to dry finish? Also, what other parts of beef you recommend to get similar results? Thanks a lot
Another great video. Gonna steal the recipe for the creme fraishe.
Looks powerful! Love the sour cream dip
If you were going to dry-age a whole striploin, would you want to wait till after it's aged before trimming it in order to minimize your waste, or would that hinder the aging process?
Great job! I am now subscribed. Nice explanation of the reverse sear and adding the gas grill component. What internal temp for medium. I have a wife that doesn't like anything even close to rare. Again, great job
For how long stayed on the smoker until reached 105 degrees?
Thank you
it appears this guy actually knows what he's talking about...I would definitely advice anyone watching to pay attention to this man
Because perhaps the most important question that is never addressed ....... how long does it take to reach 105-110 degrees? I just did one of these tonight at 250 and it took right around 2 hours give or take. You're welcome.
I know this is a comment a little over a year old but, would trying the same method and finishing in cast iron be a worthwhile idea? Just want to hear other thoughts on that. Maybe could even have cast iron on direct coals.
Awesome! Love the YS640 with GrillGrates! Peas and Carrots and a helluva sear!
Any chance you could do a video about knife sharpening and knife care??
Looks awesome. How long did you smoke that for?
Wow, you always teach me something brother. I've been buying expensive pre-made creme fraiche for years and it's sometimes hard to find. I'm making it just like you from now on!
Excellent video, as usual. Great job!
This has become my favorite youtube channel. Keep it up, chef.
Question please:
Is it possible to slice the steaks after the smoking phase, then sear them individually to get maximum char on the steaks?
Thanks
Yes, in fact we've done that in our cooking classes before. It is another great technique and something to experiment with for sure! Thanks for watching.
Thanks for the quick response. Would love to to take those classes some day.
Follow up:
Would you recommend adding rub or salt & pepper to newly exposed sides or searing as is?
I would sear as is and then add a finishing salt at the end if needed.
Awesome video. At what temp would you want to reach to get a medium to medium-well from smoking and then searing?
125º and then sear until it's 135º to 140º.
Thank you sir!
Looks great! Glad I discovered this channel!
I'd like to see your take on grilled chicken cacciatore
Hey Tom, what can I use if I don't have cultured butter milk, sour cream?
Hi Chef Tom, I always have a question on your video, but just out of curiosity. So after finish rolling, how are you going to deal with such a big chunk of delicious meat? Since most of your videos are about cooking big pieces. Thank you
We have a large staff that we feed, but in the case of not having enough mouths around we will vacuum seal and eat the leftovers at a later date. Thanks!
Looks delicious. Can't wait to try it. Thinking really hard about getting a Yoder YS640 pellet grill. I have a Life Tyme offset smoker but the YS640 looks super easy to grill or smoke on.
You'll love the YS640, and you'll always have the Life Tyme when you want to sit and drink while you tend the pit.
Would like to see a baked bean recipe on the yoder in the future
Hello, just wondering what would you compare the taste of the sauce you made too? Something similar ?
Chef Tom, or anyone.. quick question!
Is it safe to reverse sear something, refrigerate/freeze, and when we want to eat it. Bring it back up to room temp and sear?
Wondering since I have a few ideas for camping.
It's tough to say as cooking something partially, then cooling it down, then bringing it back to room temp (which would take a very long time) and then searing introduces a lot of chances for bacteria and toxins to accumulate that could make you sick.
Omg that looks soooo delicious good job
Hey Tom, nice video. Just checking in on timing something like this. How long does a roast of that size take to come up to 105 when cooking at 250? Thanks!
agampher that's the disappointing part ... we need to know an approximate cook time!!!
honestly just buy a cooking thermometer. Way better then relying on cooking times.
Also times are inconsistent with the different setups everyone has.
I've seen you use a lot of different beef rubs. What's your decision process in which one to use?
what gloves do you wear under your rubber gloves to protect them from heat
Cotton
this guy is great well done my boy respects...
Hey Tom, nice lookin' loin! Keep up the good work. I'm learning a lot from your howto's, tips what (not) to do. Great inspiration for keeping me popular with the in-laws ;)
I know "YOU" need an assistant, that steak looked yummy
great job- doing this today!
Hi, what temp did you run? and how long did it take to get the the 105 internal temp?
Just checking...i made the sauce overnite but not gonna do the steaks until tonite. Should i refrigerate the sauce during the day today and let it come back to room temp tonite for the steaks?
Yes. Refrigerate after reaching the desired consistency and level of sourness.
allthingsbbq thanks!
very nicely done, perfect steak in my humble opinion. Great camera work BTW.
Dammit! Chef Tom, you need your own show
Sergio Aguilar what do you think this is? lol
I've watched quite a few of your videos and notice that you never smoke on the main grate of the yoder. What's the main reason?
rileygerrald He typically throws it on the top shelf for the camera. More light & easier to see the food!
I figured it had something to do with the radiant heat coming from the baffle.
Hi i always see you with a colored glove, can you tell me wich company makes them. Are they heat resistant?
Thank you so much!
Chef about how long did it take to get up to 105°- 1 hr or so?
Awesome!
Just Awesome! Good job on the steak.
Thank you very much!
You had me at crème fraîche. 😍
Perfect.
Would love to see more fish .!
Looks great
Thank you very much!
awesome! let's see your version of chicken or beef fajitas or both?
Gabriel Garcia I agree do fajitas!
I third this. Fajitas would be a great idea.
Fajitas is on our list... for sure.
allthingsbbq awesome can't wait!
What do you guys do with all the leftover food?
I never, ever, remove the fat cap. Usually I'll marinate it if I want flavor in the meat. It takes longer, but the fat is just too good; it absorbs a lot of flavor.
Beautimus piece of beef there! I really enjoy your videos and have learned much just from watching. Ever do anything with venison? Duck? Other game meats? Mmmm!
We have game meat on our list, just looking for something interesting to do with it. Thanks!
Awww yisss! :-)
Very Good!
I really love your videos , you r awesome good work #allthingsbbq
I have been asking for lamb for a while and I have not heard a response back...please lamb!!!
We have a couple lamb recipes already. Any specific cut you're looking for us to cook?
Yes sir I would love to see you prepare a whole lamb please
Man wtf that shit is cooked perfectly
Thank you!
Dang that strip loin looks delish.. I think I'd like it a little less pink though lol
I wish I could taste it too....
Man, that's a good looking piece of meat. Good job!!!
Thanks!
How much sauce???
how long the beef stays in the indirect heat ?
José Alexandre Melrinho I figure you have figured it out by now. But if anyone sees this in the future. Get a digital thermometer, and switch it 10-15 degrees Fahrenheit below your target temperature so you can get a pretty good sear in the 2-5 minutes it will take to get it that last 10-15 degrees. Then pull it and let it sit for 5-10 minutes to get to the target temperature at the center.
that looks lush matd
Creme fraiche" Randy from South Park
what video audio equipment do u use
Red Scarlet. Arri prime lenses. Sennheiser Wireless Lav. Rode shotgun on camera for ambient if needed, though it is usually muted. Edit in Premier Pro. Audio editing in Pro Tools if needed (rare)... + a bunch of other stuff. :)
We also use other lenses, and at times have shot with a Panavision Red Dragon and Panavision lenses.
How about some chicken thighs on a rotisserie, like a chicken gyro
what do you do with the fat trimmings?
Andy Tamata Burgers and sausages
good
What's average price for strip loin??? Great video. #STARVING.
In Ontario Canada, $24/kg is about average. Good stuff may be $30-$35/kg
103.00 at costco for a 13.3 lb new york strip loin (prime)
I'm trying this right now on my broil King smoker 500 pro 🤪
Hi, what temp did you run, and how long did it take to get to 105 internal temp?
Im still waiting for a youtuber to cook something and when tasting says: "wow, disgusting". 🤣
How about smoked lamb ribs
Jay Post he already did pistachio crusted rack of lamb
Mark Rampersad that was a rack of Lamb, lamb back ribs are different
mother of god...
Reply?
Very sexy. Chef Tom back at it again.
Thanks!
Do more chicken recipies!!
We figured we'd take a break from chicken for a week. :) We have a lot of chicken recipes yet to go though, so stay tuned!
😋😋😋👍🏼
Like if you thought of Randy Marsh during this video 👍
Boy you do some original stuff. I'll have to give this one a try too.
Jesus.
you should make some bacon!
Porn... Sorry just came to my mind. Great job!
You make me want to be a better man....