I’m having some guys over tomorrow night for a boozy white elephant Christmas sausage party. I think I’m going to make a roast. My local Harris Teeter has what they call a steakhouse roast on sale. It’s around the same price, maybe a little higher than a rib roast. Never really been a big fan of a rib roast because there’s too much fat. I did some research and apparently the steakhouse roast is a New York strip loin roast. Anybody have any experience with this? From what I’m reading, it looks like it would be great. I just never made it.
Rib roast vs “steakhouse “ roast?
- Thread starter l.todd
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Smoked New York Strip Roast (Strip Loin Roast) - Hey Grill, Hey
Smoked New York Strip Roast is a great roast to grace your table this holiday season. Strip roast is beefy, juicy, and real people-pleaser.
heygrillhey.com
Yeah, saw a couple of those. I just don't think I want to take a cut of meat that should be pretty delicious on it's own and add smoke.Smoked New York Strip Roast (Strip Loin Roast) - Hey Grill, Hey
Smoked New York Strip Roast is a great roast to grace your table this holiday season. Strip roast is beefy, juicy, and real people-pleaser.
Frankly, a good quality Chuck roast is just as good as good as a rib roast when smoked. I use prime chucks as more appropriately proportioned meats for small groups to replace both rib roasts and briskets. To magically turn a Chuck into a Central Texas style brisket, you smoke it at 185 until it hits 135, then wrap it in butchers paper with some tallow, ghee or butter and smoke it at the higher temp of 250 until it hits about 185-190. Then unwrap it and crank the heat up to maximum and put it back in to crisp the bark. When it hits 195-200 and the bark looks good, take it out and wrap it and rest it for a few hours. While it’s resting it should pop up to roughly 205.
That will get you normal steakhouse prime rib tenderness. If you want ultra high end restaurant prime rib tenderness, then you sous vide it the previous day in beef better than bouillon stock at 125 for 10-12 hours and then rest it in the fridge until it hits at least 70 degrees. Then smoke it at 185 until it hits 118 to 120 and then let it rest. It just depends on what you’re going for texture-wise.
That will get you normal steakhouse prime rib tenderness. If you want ultra high end restaurant prime rib tenderness, then you sous vide it the previous day in beef better than bouillon stock at 125 for 10-12 hours and then rest it in the fridge until it hits at least 70 degrees. Then smoke it at 185 until it hits 118 to 120 and then let it rest. It just depends on what you’re going for texture-wise.
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You might want to talk to @soybean. He has a friend...
I miss the early covid days when some idiot chef downtown "didn't want" the "leftover" spinalis trimmings for his restaurant and was selling it to our club chef for pennies on the dollar in terms of its value.
What if it's not prime? If it's Choice or Select? I don't like some of these guys enough to spend the money on prime.
Prime Rib is named from where they get the cut. Nothing to do with quality.
Choice is just fine.
Prime Rib is just another name for standing rib roast and it can be of any quality. If I buy a choice standing rib roast and cook it as a roast to medium rare I will call it “prime rib”. Ribeye steaks are just steaks cut off the bones of the standing rib roast.
But like I said earlier, just use a chuck roast. You can usually get a prime Chuck for less per pound than a choice standing rib roast and it’s as good or better. Especially if you treat it like a high end restaurant and sous vide it first like I also mentioned earlier.
I have smoked chuckies like a brisket before, and wasn't a fan. But I wasn't using prime grade chuck roast.
However, chuck is great for making faux burnt ends...
However, chuck is great for making faux burnt ends...
Did this one last Christmas, it was amazing.
www.meatchurch.com
Garlic & Herb Crusted Tomahawk Prime Rib
Coating a rib roast with a garlic & herb paste and smoking it makes an amazing Prime Rib!
www.meatchurch.com
Actually I roast strip loins commonly as an any day alternative vs a ribeye for a 'special occasion'. It's a flatter piece of meat so it's much harder to cook evenly when done on its side as a roast. Your best bet is to sous vide it for 24 hours to about 130 and then reverse sear it in your oven under high heat for about 15 minutes. That's true of rib roasts as well, but especially for strip roasts.
It's a cheaper alternative to a rib roast that yields more meat for those of us that don't eat the fat and gristle. It's not traditionally done but you'll get a similar texture, just a little leaner.
So you cook at 185 degrees to get it to 135 degrees, the. cook at 250 degrees to get it…….cooler? At 118 degrees? Am I missing something?
Don't question... just go with it.
Anyway, I think he meant to cook it in the wrap until it gets to 200-ish degrees.
Zero idea where you live but if Iowa fareway can get them for you. This is the link to the main meat store I think. https://shop.fareway.com/189/#/category/fresh_meat_seafood_beef_bison
Jerry's meat market in Moline. Hy-vee in rich areas have prime.
Went with a strip loin roast and doing this recipe. Have it sitting overnight with the paste on it now. Wife has cooked tenderloin like this with high heat initially then lower. Produces a great crust.
www.epicurious.com
Roast New York Strip Loin With Garlic-Herb Crust
New York strip loin, also called top loin of beef, is a succulent, elegant roast.
Sorry, I fixed it. The website keeps crashing while I was typing and I didn’t know it deleted part of it. You want to have the fake brisket hit at least 185 before you crank the heat up. And you want it to be at 195-200 before you rest it the final time as it will creep up another 5-10 degrees before coming back down.
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A little bit less. You still need to crisp up the bark and 5-10 degrees is enough space to do so.
That looks amazing. Can I come to the sausage party?Went with a strip loin roast and doing this recipe. Have it sitting overnight with the paste on it now. Wife has cooked tenderloin like this with high heat initially then lower. Produces a great crust.
Roast New York Strip Loin With Garlic-Herb Crust
New York strip loin, also called top loin of beef, is a succulent, elegant roast.
