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Cooking Whole Strip whole?

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    Cooking Whole Strip whole?

    Any reason I couldn't cook a whole (or more likely partial) NY Loin like I would a rib roast? That is, instead of fabricating the 10-pounder I bought today (couldn't resist at $7.19/lb) into individual steaks first, could I do a 3- or 4-pound "roast"? I can probably truss it so it's more symmetrical in shape. And then I'd either do it on the rotisserie or just a good reverse sear.

    Thoughts?

    #2
    It'll work great! Strip loins usually are thin and long, so they might not cook as evenly as a rib roast you've cut to be circular, but it'll still be awesome if cooked right. You know how to cook, right TB?

    @EveroneElse that's a joke of course. TB posts some pretty awesome food pics.

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