New York Strip Suggestions

[slu]

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?

[LarryR]

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.

[mguerra]

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

[slu]

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.

[slu]

Pics Posted

Photos are posted under "Cooking Photographs."

ttp://goo.gl/zLbQ