NEW YORK STRIP ROAST COOKING TIME RECIPES
SMOKED NEW YORK STRIP ROAST - LEARN TO SMOKE MEAT WITH ...
If you're looking for a beef roast that has fancy written all over it, look no further than a smoked New York strip roast.
Provided by Jeff Phillips
Prep Time 15 minutes
Cook Time 240 minutes
Number Of Ingredients 4
Steps:
- Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.
- Place pan of roast in the fridge for 12 hours to dry brine.
- After dry brine, remove pan from fridge and set on counter while you prepare the smoker.
- Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.
- Once the smoker is ready, place the pan with the roast into the smoker to cook.
- Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).
- Brush melted butter onto the roast a couple of times while it cooks.
- Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.
- Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.
GRILL-ROASTED NEW YORK STRIP ROAST | WILLIAMS SONOMA
<p>This roast is prepared using a technique called grill roasting: the meat is cooked on an outdoor grill over indirect heat, producing beef with an enticing smoky flavor. </p>
Provided by WILLIAMS-SONOMA.COM
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place the roast on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate overnight.
- Brush the roast with 1 Tbs. of the olive oil and let stand at room temperature for 1 hour. In a large bowl, stir together the onion, sweet potatoes, red potatoes and the remaining 2 Tbs. olive oil, and season with salt and pepper.
- Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover and preheat for 5 minutes.
- Place the roast, fat side down, in the pan and sear until well browned, 1 1/2 to 2 minutes. Turn the roast over and sear for 1 1/2 to 2 minutes more. Turn off the center burners and reduce the outside burners to medium-high. Place the vegetables along the sides of the pan and lay the rosemary sprigs on top.
- Cover the grill and cook until an instant-read thermometer inserted into the center of the roast registers 130°F for medium-rare, about 55 minutes, or until done to your liking; adjust the burners as needed to maintain the internal grill temperature at 325° to 350°F.
- Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Transfer the vegetables to a bowl. Slice the roast and serve with the vegetables and barbecue sauce alongside. Serves 10.
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Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
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Reviews 4.9
Total Time 1 hours 0 minutes
Category main-dish
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Reviews 4.9
Total Time 1 hours 0 minutes
Category main-dish
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
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Like many Nebraskans, the poet Erin Belieu’s family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey — until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state’s ranching culture, even when they eventually moved to the city.
In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn’t need it. “He thought sauce was for drugstore cowboys,” she said.
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Calories 730 per serving
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Reviews 4
Total Time 4 hours 30 minutes
Calories 730 per serving
- Let meat rest at room temperature for 20 minutes before carving.
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From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Calories 114 per serving
Reviews 4
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Calories 114 per serving
- Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
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Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself. (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else. This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Reviews 4
Total Time 45 minutes
Calories 487 per serving
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Total Time 45 minutes
Calories 487 per serving
- Use your hands to toss the greens and torn croutons with an abundant amount of dressing in a large bowl to coat evenly. Garnish with Parmesan and black pepper and serve immediately. Refrigerate leftover dressing, covered, for up to 3 days.
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Mar 14, 2021 · Cooking Your New York Strip Loin. To get the most tender and flavorful roast, low and slow cooking is the way to go. Take your strip loin out of the oven when it is 10 degrees below the temperature you desire. The temperature will go up another 10 degrees as the roast rests. New York roast …
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Feb 09, 2012 · Will it really take 4.5 hours to roast a strip roast at 215? That seems like a long time. Last time I cooked an 18 pound prime rib at 200-ish, it only took 5-6 hours, and a bone in prime rib is a lot bigger than a 10 pound strip... CI says like 40 minutes to cook a 5 pound strip roast …
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Feb 09, 2012 · I'm having 12 people for dinner. Everyone likes med-rare. I have 10 lb whole strip. I'm a firm believer in the 200-250 degree method for prime rib, and cook it all the time with great results. Should I do the same with the NY strip roast or not? My only worry is that there's a much larger fat cap on the NY strip …
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