Whole NY Strip Loin

[JTpellets]

Picked up a whole NY strip loin the other day. 10 lbs at $3.69/lb for USDA choice from a local butcher. Im planning on cooking it whole rather than cutting steaks. I was thinking about doing it like a rib roast. Any other suggetions?
​​​​​​

[kmhfive]

I carve into steaks. Hard to see the marbling, but choice should make a nice roast! Bring it up slow to about 110-115 then sear over high heat? Serve with a bearnaise sauce or similar.

[lonnie mac]

Dry age this beast for 45 days using a Uami bag, then carve into steaks. Wonderful! Can't seem to get the search function to pull up some ole threads of mine, but this is what I do.

[EdF]

I'm pulling a prime loin that I cut in half out in about 5 minutes to make room for the turkey. Only 36 days though. Good thing its brother is in the freezer waiting for after Thanksgiving! Steak tonight, I think!

[jfmorris]

I did an 8 pound half New York strip loin on my Weber Kettle recently. Didn’t have my Slow N Sear yet so used the snake method with charcoal and apple wood chunks. Just did kosher salt and course ground pepper for a dry brine for a few hours, no aging. Smoked at 225 until it hit 130 internal temp and pulled it. Very good. Came out very much as I hoped - like prime rib. The boys and me liked it medium rare, girls wanted it more done so I threw their slices in a cast iron skillet on the gas range in the house for a couple of minutes per side and everyone was happy.

Suggestion - catch the drippings in a pan and use with some beef stock or bullion to make a gravy/au jous.

I’ve got another one in the deep freeze and the family wants me to do it the same way. Only difference is I will use my SnS this time, as it arrived this week. As did my Smoke. I gotta stop buying toys for the grill soon..... 😀

[jfmorris]

Found a picture on my phone - this is right before I pulled it off the kettle. I didn’t do a sear, just pulled it after the smoke, which I believe took about 4 hours or so to go from 39F to 130F.

[kmhfive]

Wonderful!

[jfmorris]

The best part was that everyone in the family liked it enough to ask for a repeat performance!

[jfmorris]

FYI you got a lot better price than I got - Kroger’s Sale price was $5.99 a pound! And yours looks to have a good bit less fat. I trimmed some and cooked with the fat side up. It really did not render much fat cooking to 130F for the pull temp, not like a Boston butt that you pull at much higher temps.

[EdF]

OK, here we go. Had some kind of problem synch-ing Dropbox. The 36 day aged prime loin roast:

[JTpellets]

Those look really good. Makes me want to buy a fridge for dry aging.

[lonnie mac]

No dedicated fridge needed brother! Just your regular fridge and the Umai dry aging bag. Works perfect every time.

[EdF]

Right, just a matter of having some room. Don't need a dedicated appliance. The Umai bags are awesome.

[lonnie mac]

WHOLY COW!! Man you did good! If I haden't lost my dry aging fridge in the flood I would be right here with ya! I can't WAIT to do another.

[EdF]

You've been an inspiration! And the deal was so good ($8.99 a lb with $25 off the package on top of it) that I have a whole 'nother one sitting in the freezer waiting for post-holiday fridge space. 45 days for that one!

[lonnie mac]

Man, nothing like an aged strip loin! You making me want to go buy some meat!