slu Posted September 18, 2010 Report Share Posted September 18, 2010 Tomorrow, I am going to cook a 10lb Prime cut New York Strip. I want this medium rare to rare. Should I cook at 275 until internal temperature of 120, then sear it (reverse sear method) OR Should I cook at 350 for the entire period until 125 degrees? Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 18, 2010 Report Share Posted September 18, 2010 If it was me I'd leave her out on the counter a couple hours prior to cooking to come to room temp. throw her on at 275 and reverse sear. Should give you a very even temp through the entire roast. Also, if you're looking for rare to med rare I might consider pulling for the reverse sear a little earlier too, maybe around 115. How long you reverse sear and how long you're going to rest her also come in to play here. Quote Link to comment Share on other sites More sharing options...
mguerra Posted September 19, 2010 Report Share Posted September 19, 2010 NY Strip primal I cooked one once at 225 indirect to 140 internal no sear. I like mine medium. It was spectacular! Do what Larry says, should work perfect for you. This is a super flavorful cut, please give us the taste report. Maybe a photo? Here's the one I did: http://www.grasslandbeef.com/Detail.bok?no=601 Quote Link to comment Share on other sites More sharing options...
slu Posted September 19, 2010 Author Report Share Posted September 19, 2010 Thanks to Larry and Doc! I will fire at 275; pull at 115 then sear to finish. I decided that 10lbs for six people might be a bit much, so I cut a 3lb chunk off for a later Q. I'll post some before and after pics tomorrow to let you know how things went. Quote Link to comment Share on other sites More sharing options...
slu Posted September 20, 2010 Author Report Share Posted September 20, 2010 Pics Posted Photos are posted under "Cooking Photographs." ttp://goo.gl/zLbQ Quote Link to comment Share on other sites More sharing options...
