13 lb new york serloin strip roast

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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. Place the roast on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate overnight.

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When viewing on mobile, scroll right for internal temperatures and scroll down for handling tips. Remove ground pork from center freeze ground pork if not used. If used, brown ground pork on top of stove and mix with stuffing.

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Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I'm having 12 people for dinner. Everyone likes med-rare.

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Roasts that weigh around 15 pounds need a balance of lean meat to marbling that works with both high and low heat. Strip loins have a ratio of lean to marbling that suits oven-searing temperatures of around degrees Fahrenheit, and slow-roasting temperatures of around F. They have enough intramuscular fat to prevent drying out when cooked for several hours, and enough leanness towards the surface to produce a crust when seared.

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Cut from the short loin, the strip loin is the larger of two meats that make up the T-bone, the smaller tenderloin makes up the other side of the T-bone. The strip loin steak or New York strip steaks are very a popular cut but not a lot of people roast this cut. Strip loin is a tender cut with a nice beefy flavor and texture, that when cooked properly will receive rave reviews.

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I went all out this past Christmas and decided to make a pretty great menu consisting of a shrimp done two ways, some popovers, roasted vegetables, and the star of the show, a New York Strip roast. As I arrived on the morning of Christmas Eve to pickup the roast, the place was hopping with people. Everyone was picking up their shrimp, smoked meats, and quality cuts, such as the one I was picking up.

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Green Shakshuka With Avocado and Lime. Vegetarian Chili With Winter Vegetables. Roast beef for a holiday dinner or festive occasion is easy and impressive.

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I'm having friends over and purchased a 13 lb. I'm thinking I should roast it in the oven rather than the grill since it's so large. Anyone have a fool proof way to cook it?

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New York strip loin, also called top loin of beef, is a succulent, elegant roast. Thanks to all the other reviewers for the suggestions. It turned out fabulous. I did double the herb paste except for saltreplaced half the thyme with rosemary, added some of the trimmed fat into the marinade.

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