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How can I cook a whole NY strip?

Pei Nov 20, 2007 09:09 PM

Is there a way to prepare a whole NY strip, or is my best bet to slice it into thick steaks and cook each piece individually?

I lucked out and found a huge piece (7 lbs or more, it looks like a prime rib) ridiculously cheap, and I'm thinking about having it as our Thanksgiving alternative meat.

I'm hoping someone will tell me that it works as a roast the way prime rib does. Otherwise I'm just going to slice into one and a half inch thick steaks, sear on high heat on both side, then pop in the oven until medium rare. Do this to three or so steaks, slice thickly, and serve instead of a more traditional ham. No one's going to have room for a whole steak, but a nice chunk or two would be a great addition.

  1. k
    Kelli2006 Nov 20, 2007 10:20 PM

    I would treat a cut of beef similar to a rib roast. Rub it with a bit of oil and salt and pepper. sear it and then roast it in a 350 oven until you have a internal temp at the center of 135-140°, plus carryover.

    Crusting it with Dijon mustard and cracked black pepper would also be a idea.

    3 Replies
    1. re: Kelli2006
      e
      ESNY Nov 21, 2007 07:22 AM

      I agree with Kelli2006 to cook it as a roast but please don't cook it till 140 unless you like hockey pucks. I'd take it out at about 115. A huge roast like that will increase probably 10-15 degrees from carryover which should make it a nice rare/medium rare. If the entire roast is too big for your dinner, I'd cut it in a half and still roast it.

      I'd salt it or rub it tonight and then roast tomorrow. Also, be sure to take it out of the fridge at least an hour, preferably 2 or 3 hours, before cooking it to let it come up to room temp. That will help with the even cooking.

      1. re: ESNY
        k
        Kelli2006 Nov 21, 2007 09:19 AM

        ESNY, thank you for agreeing with me but according to the Angus beef processors and food TV, 130-140°F is still on the low end for medium rare, even when carryover is factored in.

        When I worked in kitchens, we aimed for 125-30 in the center of large rib roasts, so that would give us end slices of medium+, and the middle is still a blueish-red rare.

        1. re: Kelli2006
          Pei Nov 21, 2007 11:16 AM

          Thanks! Good to know I can treat it the way I would a rib roast. And just to add more opinions to the mix, I usually cook my rib roasts to 135 or so, and they come out pink in the middle. When I've done under 130 it's always completely raw in the center, as Kelli says.

    2. Melanie Wong Nov 20, 2007 11:28 PM

      New York strip is great on the grill. Season the night before, sear it then cook over indirect heat. Be sure to let it rest before carving so you don't lose all the juices. Very easy to slice and serve to a crowd. I cooked two whole strips for a party at my house and served 50 people.

      1. r
        Richard L Nov 21, 2007 10:08 AM

        I think this approach came from a Tom Colicchio book. You cut it into 3" thick steaks, and cut each one in half cross-ways so you have roughly cube-shaped pieces. Pan saute them in butter and thyme sprigs so all sides get browned and the middle will be medium rare.

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