New York Strip Roast
HTML-код
- Опубликовано: 24 авг 2024
- Enjoy a lean, boneless, easy to make and DELICIOUS roast this Holiday season. Our New York Strip Roast is all of the above. Call Lake Geneva Country Meats today at 262-248-3339 to order yours today!
See the full recipe at: www.lakegenevac...
9 Years later and this is still one of the best recipes, I love the outcome and flavor.
This girl is legit, I’ve done dozens of both prime and strip roasts with exactly this same rub and cooking, however I turn my oven down to 250 degrees, just so I don’t cook it past 125-130. Thank you this video was a very nice presentation.
I love your presentations style. Very easy to understand. You have made me feel confident that I can successfully prepare the roast I just bought. Thank you!
Thank you ,first time cooking a Ny strip.....came out great per your directions.......thanks for info.....
I am glad you enjoyed the video! :)
Thanks doing this today
Thank you!
This is a lot cheaper than a rib roast also. Made one last year and it was excellent! Highly recommend especially if youre on a budget.
Great video, that roast looks delicious!
Perfect recipe and instructions. Thank you.
Great Video ! Amazing looking roast.
that was perfect just the way i like it .
Thanks for sharing I'm making my roast right now.
thanks for your help, great job..angelo nyc..
Wonderful
Thx
thank you for the tips! you rock missy xD
You're welcome, thanks for watching!
good video! Thanks.
Great video!
Today I want to show you how to cook a holiday rib roeast. I have the botaem side here. Tableshpoon and a heaf of each spice. Top and bottoem. Normally heave this set overnight, but I'm going to put this right onto a reack. I've heead the rooast in heear for 25 minutes. Now I'm going to set the neww temp for 25 mintes per puund.
Good tips. Just how I weant it! Good thing I heave a pleater here.
I am a little confused by one of your instructions. You said that you were going to cook it for 25 min @ 450-then bring it down to 350 for 10-12 min per pound. You said you were going to check it in 3045 minutes, because it is a 5# roast...so-does that mean 10-12 minutes per pound TOTAL minutes? Or 10-12 minutes AFTER you have removed it from the 450?
I think its after. It needs that much time for that size or else it will be more than rare.
Cook to an internal temperature. Don’t rely on time.
YUM!
I have to cook 7 very large NY Strip Roasts 2 days in advance to feed 100 + people. Because they are whole the fat strip is very large, about the same thickness as the meat. Do I trim it? And how do heat the meat up right before serving and retain the medium rare and juicy quality?
Hi Heather, I tried this and did enjoy it, rub and all. I was just wondering if cooking is lower and slower would have made it even more tender?
Hi Mike! Good question. 350° is a good balance of the oven being able to provide continuous heat (for thorough cooking) but being low enough to not dry out the meat. If you would like to cook it at a lower temperature, that's certainly possible, although we still recommend searing first. One of the best ways to cook at a very low temperature is sous vide cooking. Here's a link with more information about that technique: www.chefsteps.com/activities/sous-vide-steak Cheers!
Lake Geneva Country Meats
Nice video, I've been looking at variations of this recipe online, so my question is this: did you use fresh or dried herbs?
William Powell Thanks for the question William - we used dried herbs because they're readily available. Fresh herbs are nice and add a little extra punch, so use a smaller amount than you would with dried herbs. Cheers!
If this roast is tender roasting this way that is fine. It has been my experience that the only roast that you can roast without good pan with a tight top is a Rib Roast which is tender enough to cook as demonstrated. I like my roasts medium done so I put them in a roasting pan after browning with some water or beef stock and roast until a knife inserts easily. I slice the roast and pour the caramelized juices over it for flavor.Thank you for the video I will try the New York Strip cut of meat to check it out.
We've never done a roast that way - we'll have to try it! New York Strip Roasts are very delicious, we hope you like them!
Im going to have to try that. Mine came out pretty juicy and flavorful but im always open to trying something new.
Worst sin is to overcook it like she did. LOL
Two questions ...1) why didn't you trim some of the fat off of the top side of the meat. it looked like it could have used a little trimming.2) Did you let the meat rest? Letting a large piece of meat like that rest for at least 30 minutes is a must. It did look good.
Tom Smith it’s a lean cut for the most part, that fat is necessary to keep the meat juicy and give it a better flavor. Most of the fat cooks off in the oven if you do it right (sear, high temperature cook like here, cooking fat side up). What’s leftover can easily be trimmed off by people eating or even the person carving but taking it off before would be very bad idea.
Cross hatch cut the fat cap first. Plus overdone. Pull at 120 degrees and let rest for 20 min.
That is how i like mine, at 120, and pull it. But with the NY Strip i will pull at 125 to 130 (i use 2 probes) it makes it so you have rare/med rare. It is still great and peiple that dont like it still kicking are happy too.
hair net? also dont forget to mention that you need to let the roast sit out for 20 or 30min before you put into the oven, and seering it helps alot before oven to lock in the juice
@Vee C Why so angry?
You never mention a thing about resting, you don't???
Dayoung1s5933 she says normally you let it rest, but for demonstration purposes she was just gonna put it in.
She said normally let it rest. Next time, pay attention when you're watching a video presentation.
Chill dude
Over cooked yuck
No Sear... No Truss... No Rest... SO MUCH WRONG WITH THIS VIDEO