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Does low and slow work as well for NY Strip roast (top loin) as it does for Prime Rib?

I'm having 12 people for dinner. Everyone likes med-rare. I have 10 lb whole strip.
I'm a firm believer in the 200-250 degree method for prime rib, and cook it all the time with great results.

Should I do the same with the NY strip roast or not? My only worry is that there's a much larger fat cap on the NY strip and I'd really like it to render.

What about 250 until internal temp gets to 110-112 then blast it at 500 until it gets to 125? Would that work?

CI says sear and cook at 250; Bon Appetite and Saveur say blast with 450-500 heat, then roast lower (BA 350, Saveur 200) until done. My only fear with the latter too is that I'll end up with well done on the ends, and everyone likes it med rare.

I appreciate your thoughts!

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  1. I'd go with the CI method. It works so well with Prime Rib I can't think why it wouldn't work for the NY Strip, especially with the browning/rendering up front.

    1. I follow the CI directions for every cut of roast, and it always works. It works too well in fact, as my husband's family eats about double the amount of roast beef at my house as at his mother's :)

      1 Reply
      1. re: CanadaGirl

        alright, I'll do it. I just needed a confidence boost. thanks!

      2. My comments from a Holiday roast a couple of years ago after I made an amazing buy on Strip Loin....My roast was cooked to Medium-Rare.

        This thread will give the basic directions for a no rib roast, but I suspect you already know what to do if you have already used the low and slow approach before.

        http://chowhound.chow.com/topics/675987

        ~~~~~~~~~~~~~~~~~~~~

        For this past Christmas, instead of the traditional Standing Beef Rib Eye Roast.....for a change, I chose to have a Sirloin (New York Strip)Strip Roast. Trimmed it was about ten pounds....cooked at 215* for 4.5 hours and it was excellent.....From what I understand, this cut is very popular in the UK for the holidays...more so than here in the States.....that may change in my home....at least it will be entered into the holiday rotation.

        ~~~~~~~~~~~~~~~~

        This past year, I have found that resting meat for an hour or more greatly improves the overall texture and tenderness of the roast. I like to bring the meat up to 118*, then pull, cover with a large stainless steel mixing bowl covered with a bath towel for an hour plus. The carry over cooking will only raise it 5-7 degrees, or approximately 125*. Replace the roast into the oven for 30 minutes at 250* for 30 minutes, then a high heat blast @ 500* for 10 minutes. No second resting period and ready to slice by the time you get it out of the oven and onto a board (5 minutes). Zero bleeding on the plate. This is the same method I use for Prime Rib Roasts and also cheaper cuts of meat as well.

        http://chowhound.chow.com/topics/8249...

        http://chowhound.chow.com/topics/466614

        The above links pretty much give and cover every ones best recipe and methods.

        19 Replies
        1. re: fourunder

          Thanks! I think I saw this advice somewhere else and then couldn't find your post again.
          Will it really take 4.5 hours to roast a strip roast at 215? That seems like a long time.
          Last time I cooked an 18 pound prime rib at 200-ish, it only took 5-6 hours, and a bone in prime rib is a lot bigger than a 10 pound strip... CI says like 40 minutes to cook a 5 pound strip roast at 250.

          1. re: overthinkit

            First, let me say that whenever I do a low and slow roast, I always allow leeway and expect the roast to finish sooner, than later....especially with beef cuts. As such, I make my preparations for sides figuring the roast can reach temperatures 30-60 minutes ind advance of expectations. Given the latest results from the past year with holdover and resting increased to at least an hour....I may actually prepare for the roast to finish up to two hours in advance and hold the roast until ready to serve.....This is actually how most restaurants and catering facilities do it if they use electric cook and hold ovens (120-140* )....Quite frankly, I'm a little disappointed in myself I have not thought to do so myself sooner....having been in commercial kitchens for the better part of 40 years.

            As for duration of cooking time, there are always variables to consider along with the uniqueness of your own home oven. The results from that roast definitely took 4.5 hours to complete.....but I cannot recall any of the specifics to cause it to take that long to reach temperature.

            In general guidelines, @ 225*, I plan for 25-30 minutes per pound....@ 250*. I would anticipate 20 minutes per pound. I rarely do 200*, but I have found it to take in the range of 50 minutes per pound or even longer. The reason why I allow for the extra hour of cooking is simply this. It's easier to hold a roast, rather than cook it up. The whole point for me is the low and slow produces tender and juicy meat.....raising the temperature would be akin to rushing and the meat is just a little too chewy. Patience is a virtue. Using 215*, I would expect to split the middle and say it would reach temperature 3.5-4.0 hours . One thing you have to consider is that with low temperature roasting, you need to be sure your oven will not flame out...another reason to allow for the extra time.

            As for my holiday roast that took 4.5 hours, It may have had a large rounder shape, as opposed to a flat one. I may have only allowed the roast to come to room temperature for only an hour, as opposed to 2,3 or 4 hours, thus being cooler than normal(60ish). I may have placed it on the lower rack, rather than the middle.....and dare I say, the oven may not have been clean at the time and the efficiency was compromised.

            With that said, I believe all the following are factors and are variables in determining the final duration time.

            * Temperature of roast before placing initially into the oven

            * Size and shape of the roast...round and large, as opposed to flat and long (center thickness) is more of a consideration, rather than the weight itself. Using Pork as an example, a Whole Loin @ 6-7 pounds will take approximately the same time to reach temperature as one that has be cut in half @ 3-4 pounds.

            * Calibration of oven and accuracy

            * Outside temperature and humidity

            * Rack or no rack for air circulation

            * Shelf Placement....lowest, middle or highest setting

            * Grass Fed or Corn Fed Beef

            * Time and temp of the initial browning phase....or amount of time searing on stove

            I'm sure there are a few more I have missed, but you get the idea.

            Last, with regards to temperature selection, I personally do not like to roast beef above 225* . I find allowing the extra time works best for my needs and convenience. 200 is nice, but I do not feel the extra time is noticeably better over 225. At 250*, I can definitely tell there is more chew.

            If you like to read about some of my experiments with time and temperatures with beef based on size, weight, shape and thickness, give the following thread a read and you can view the results in pictures to see exactly what I mean.

            http://chowhound.chow.com/topics/757268

            1. re: fourunder

              Fourunder, you are amazing. What a wealth of information. Thanks!
              (and if "Fourunder" is a reference to your golf game, that must be amazing too... you're my hero!)

              1. re: overthinkit

                fourunder has done some very valuable research over the years and been 'houndish enough to share it. Some of us have tried to contribute to the information, as well as learn from it, but he's certainly the Dean. Do us all a favor, overthinkit, please share your process and results so that the body of "learning" can continue to grow.

                  1. re: overthinkit

                    Okay, here are the results:
                    I put the roast (10 pounds) in at 4pm. It hit 118* at 6pm. I took it out, tented with foil (didn't have a big enough bowl) and wrapped in a towel for 1.5-2 hours. The Internal temp at that point was still 129, so I skipped the 250* reheat and just put it in a 500* oven for 10 minutes.
                    Perfect! The meat was super tender and perfectly cooked throughout.
                    Thanks for all the help, guys!

                1. re: overthinkit

                  Considering I have early Alzheimer's and Arthritis......I'm still pretty good, but here is the inspiration for my moniker explained in another thread:

                  http://chowhound.chow.com/topics/6260...

                  btw.....thanks for the kind words.

                  1. re: fourunder

                    ha! I'll have to remember to use that. great story.

            2. re: fourunder

              fourunder, in case you happen to be around over the next hour or so...
              when you put it back in at 250 for 30 minutes, do you remove it again while the oven is heating to 500? Or just leave it in and crank the heat for the last 10 minutes? I'm on track to pull early, rest an hour, then use your method, but I'm not sure if I need to remove it again to let the oven heat. I have an electric oven if that makes any difference....
              Thanks!

              1. re: overthinkit

                Not knowing the shape of your roast, I would say to play it safe and pull it out for 5 minutes and let the oven crank up to 500. During the reheat phase with Prime Rib, I usually just leave the roast in for the 10 minutes.....a 7-Rib Roast, I would go for 12-15 minutes depending on size and shape(20+ pounds).. Every oven is different in terms of insulation and how quickly heat recovers. One point often overlooked when people use Cook Illustrated or Serious Eats as a Bible...is that they are using the latest and best of what modern kitchens appliances can offer in their test kitchens. Not everyone has a Viking or Wolf commercial type oven at their disposal which maintains heat better and is much more efficient than the ovens that are used in most older homes.

                In the other thread, success and disasters, read (bcantrill) recent results for confidence. If you have a probe thermometer, you may want to shift it from dead center to 1/4 depth to see if the needle rises any from when you place it in for the reheat phase. The reheat phase really does not cook the meat at all.....it just brings it up to serving temperature

                http://chowhound.chow.com/topics/8249...

                For the record, with your electric oven, you could just reduce the oven to a holding temperature of 135-140 and hold any roast, turkey or picnic shoulder for 2 hours....that's what the commercial cook and hold ovens do in commercial kitchens. You can read up on that in the following link for Alto-Shaam products. Click on the *Culinary Resources* and look up the recipe archives for ways to use the low and slow approach for easy roasting and baking.

                http://www.alto-shaam.com/product/cid....

                If you need any more follow-up, I'll check back in shortly.

                1. re: fourunder

                  cool! so I'm going to put the meat in at 135 until I'm read to serve, then pull it for five minutes, crank the heat and blast for 10 minutes right before serving.
                  Sound good? Thanks for the help! The meat is resting per your instructions as I write this...

                  1. re: overthinkit

                    umm... strike that. My electric oven only goes down to 170. So back to plan A. I'll let you know how it turns out!

                2. re: overthinkit

                  Overthinkit,

                  Since you have that electric oven....and you and yours enjoy your beef medium-rare, If your oven can maintain temperatures between 170-190*....then I suggest you try low and slow roasting with the following beef cuts

                  Whole Top Butt Sirloin.....or seamed out into three sections, * The Poor Man's Roast Beef*

                  A Behemoth Chuck Roast or Chuck Blade Roast

                  Tri-Tip Sirloin, also known as Newport Sirloin

                  All three have great beefy taste and can often be purchased on sale for $3 and under. I have access to all through wholesale distributors, but when they go on sale at my local supermarkets, I always have the butchers custom cut larger cuts for me. There are many places that specialize in, and are known for their French Dip or Roast Beef sandwiches. The secret to their success is they roast their beef at 190* or less. Give it a try, but by no means limit yourself to these cuts.....you should also try it with Prime Rib.RibEye Roasts as well.

                3. re: fourunder

                  You created a clever "faux" cambro to rest your meat. Another is to wrap with tin foil first, then line a cooler with towels and let it set in there for 1-2 hours. Cuts much better as well ...

                  1. re: hawkeyeui93

                    Thanks....but really more *lazy* than *clever*. ....if I were to transport to another location, then I would definitely take the extra steps you have outlined with the cooler method.

                    : 0 )

                  2. re: fourunder

                    Hey Fourunder,
                    Have you ever tried your method on fish?
                    I have a huge whole salmon to cook and your techniques have always worked well for me in the past.
                    Merry Christmas!
                    Overthinkit

                    1. re: overthinkit

                      I'm more of a poach fish guy in general, but for fish I would probably not go over 300 and cover in foil or parchment for the whole fish...Fillets could go wither way.

                      The rule is delicate flesh, lower heat. If you are leaving the skin on, you have more leeway, as it protects the flesh.

                      1. re: fourunder

                        thanks!
                        I rubbed it inside and out with salt, pepper and mayo (heard mayo keeps it moist), stuffed it with a mix of shaved fennel, onion, and citrus, and tied it up.
                        Now I just have to decide whether to cook it wrapped or unwrapped.

                  3. I've tried all three methods you mentioned on several different types of roast, and they all produce excellent results as long as you monitor the internal temperature closely. I have a slight preference for the CI method, but only because it is simpler.

                    1. Going long and low and THEN blasting after pulling the meat first to allow the oven to come up to temp has always worked best for me (with red meat, non-braising roasts). Flip the order for roasting cuts of pork and poultry.

                      1. Yes this technique is fantastic for strip loin roasts. Due to the price difference I've switched over to strip roasts instead of rib, and I almost prefer it now - there's no much less waste with strip compared to rib.

                        I cook my strip roast at 140 until it's done, and I skip the sear. It's sort of pointless to do the sear with a strip roast because everyone just cuts off the fat layer anyway, and it tastes just fine without the searing step. There's almost no carryover, I just take it out of the oven at 130, let cool and slice and enjoy. It's the easiest roast ever and incredibly tasty.

                        The only other thing I would add is to buy those cryovacs from your local costco/bjs, and let it sit in your fridge for 2-3 weeks before roasting, and to salt overnight before cooking.

                        30 Replies
                        1. re: joonjoon

                          The only other thing I would add is to buy those cryovacs from your local costco/bjs, and let it sit in your fridge for 2-3 weeks before roasting, and to salt overnight before cooking.
                          ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                          I would say this is a good suggestion for anyone who does not have the ability to dry-age meat properly for the same duration of time. I did this recently for 26 days in the bag, followed by two additional days air drying uncovered and unseasoned. I chose not to season 24-48 hours, rather only prior to placing in the oven for the low temperature roast.....the reason why is I wanted to taste the aged beef, not the salt, as it was my first true wet age test.

                          My details can be found here in this prior thread......also included are the preparations, instructions and final results in pictures.

                          http://chowhound.chow.com/topics/8249...

                          1. re: fourunder

                            my butcher will cryovac for me, but... to be honest if I kept a cryovac-ed piece of beef in the fridge for 2-3 weeks, I'd assume it would have gone bad. Wouldn't it be?

                            I did do the uncovered air dry overnight in the fridge and am definitely a convert to that.

                            1. re: overthinkit

                              It'll keep in the cryo for months. I wet age for a month after I get the sub-primal home, then dry-age for two to three weeks, hacking off slices as I need them.

                              1. re: overthinkit

                                First, did you read my comments in the thread I permalinked (Successes and Disasters) above?

                                Read the following comments by former hound(and very missed), who often provided may knowledgeable contributions on food and restaurants....in part, it was the basis for my last test ....wet aging 26 days, followed by two days of air drying. The key part of the comments are...butchers are not always correct.....and restaurants usually hold meats in Cryovac for a minimum of 14 days before preparing for steaks. I saw a television segment on Gene & Georgetti in Chicago, where they wet-age in bag for 28 days before preparing for steaks. It's a very accepted process.

                                http://chowhound.chow.com/topics/4666...

                                Whether any meat is dry aged, wet or dry, it arguable. It all depends on personal tastes and preferences. Big name steakhouses do 21-28 days....the latter being the most accepted and common number/specification. Some other steakhouse offer dry-age for up to 65 days. The longer you age, the more pronounced the earthen, nutty and mineral-ly flavor the beef becomes. Some people actually hate the taste and think it's bad...but actually, the taste is probably just so strange and foreign to them, they equate that with being bad or spoiled.

                                With that said, my answer to you is *No*, the meat would not go bad unless handled improperly, i.e., not kept in refrigeration. The roast I did was actually one of the best pieces of meat I have ever had anywhere, There are slight differences between wet and dry age in taste....I feel the wet is stronger...possibly due to sitting in the liquid. Whatever the scientific reasons are....I very much enjoyed my wet age experiment and I will definitely do so again. I am a fan of dry aging as well, but I do not plan to do so at home.

                                If you have access to a buying club like Sam's or Costco, follow (joonjoon) suggestion and purchase your preferred cut of meat and keep it in the bag.....if that's too expensive for a test with Strip Loin or RibEye, try it with Top Butt Sirloin. Rather than using your butcher and the expensive meat prices for a test.....wait for your supermarket to have a sale and ask the butcher to give you the whole piece of Top Butt. You can get them as small as 6-7 pounds, but generally they are in the 8-10 pound range. On sale, they should go for around $3/lb., plus or minus a quarter per pound.

                                As for overnight air drying (or 48 hours), seasoned or unseasoned, I do it, but I do not believe it does anything to actually concentrate the beef flavor. I do it because it helps to develop an outer crust. I believe you need to do a minimum 4-5 days to actually realize the process and its benefits. Alton Brown probably has a video on YouTube to show you how it's done. I remember on one of his shows he used an old Rubbermaid Cake/Lid/Container, punched with triangle holes, to dry age a small 2-3 rib roast. That would be my suggestion for you to try as well.

                                1. re: fourunder

                                  yeah, I read the threads... I'm just squeamish. I've had food poisoning before and it's no fun. So, while I'm sure you guys are right (you are both, after all, still alive), I'm just not ready to try what you suggest yet.

                                2. re: overthinkit

                                  It will not go bad in the bag. A few weeks ago I bought a strip roast, chopped it in half and roasted one half that night, and the other half 3 weeks later. The difference in tenderness was quite noticeable, and there were no signs of spoilage.

                                3. re: fourunder

                                  Looks awesome f. Try roasting next time at 140 - it pretty much completely eliminates the grey band. Man I wish I could have had some of that rib roast.

                                  1. re: joonjoon

                                    I would love to try 140.....but I have never tried to see if my oven could maintain the temperature without flaming out. I guess I should try my own advice though and give it a shot.....probably with a Chuck Roast first. If it can make that tender, then anything else should be a breeze. One question.....how many hours for the average piece of meat you roast (weight or number of ribs)

                                    1. re: fourunder

                                      Last time I cooked a 5 lb strip roast and i think it took around 3 hours. I don't really pay attention to the time, I just hook up a thermometer, set the alarm and forget about it. :D

                                      1. re: joonjoon

                                        One other thing, in my experience cooking at 140 gives you'll get little to no carryover. I think last time the thermometer went up like 2 degrees after taking out of the oven.

                                        1. re: joonjoon

                                          Thanks. i would not expect much carry over at 140....I suspect (overthinkit) used 250* plus for his recent roast to get 10 degrees.

                                          Did you use a gas or electric oven?

                                          1. re: fourunder

                                            My oven is electric...does that make a difference?

                                            1. re: joonjoon

                                              Do you guys recommend using the convection setting for a low and slow roast? Will it affect cooking in a positive or a negative way?

                                              1. re: ios94

                                                I've never used a convection oven, but I would imagine it would simply bring the roast to temp quicker. The only negative effect this may have is that the roast doesn't get to spend as much time in the temperature zone where the enzymes are working to tenderize the meat. But I don't see that being a huge deal, especially if your roast is aged first.

                                                1. re: joonjoon

                                                  Electric oven can hold a low temperature much more easily for longer periods of time. Gas ovens will often flame out making the holding temperature unreliable(Keep Warm)...or in the case of low temperature 140* roasting. I cannot recall if I have ever seen a commercial cook and hold oven with a gas option....

                                                2. re: ios94

                                                  ios94,

                                                  I would not use the convection for the slow part of the roast....the warm-up phase and blast....for sure. As JJ notes....convection cooks faster and reaches temperature quicker. The whole point for low and slow is it mimics the dry-age process.....saving 30-90 minutes defeats the purpose of the controlled environment to allow the meat to break down.

                                              2. re: fourunder

                                                sorry, just a note: I cooked the roast at 215 and pulled at 118*.
                                                My oven is electric and brand new and has a digital thermometer, but I haven't tested to see if it runs hot or if it's exactly accurate. I doubt it runs 40* hot, though. However, I did wrap it up pretty snugly in that towel, and it didn't take it out of the roasting pan, so it's possible the heat of the pan caused it to continue to cook.

                                                1. re: overthinkit

                                                  Thanks for the comeback details....I'm surprised your roast reached 129*.....at 225*, carry over is almost always only 5*....on occasion up to 7*.

                                                  So the big question.....would you ever roast any other way, i.e. moderate to high temps?

                                                  1. re: fourunder

                                                    oh, I'm definitely a convert to low and slow! I do a 18 lb prime rib that way every year for my husband's birthday (I'm a girl, not a guy) but this thread has taught me a lot.
                                                    First, that I can do other cuts that way.
                                                    Second that it can be done in advance and I don't have to time things down to the last minute!!! Since you never know when guests will actually arrive (especially our guests) that's an absolute lifesaver!

                                                    1. re: overthinkit

                                                      (I'm a girl, not a guy)...

                                                      I should have realized that by your moniker.....guys rarely think....

                                                      You certainly can roast other beef cuts, but try it with turkey, pork and lamb as well.

                                                      1. re: fourunder

                                                        Awesome. I'll definitely try it on the lamb.

                                                          1. re: fourunder

                                                            Thanks for the info on convection, that's what I figured.
                                                            Four, what do you mean by "I cannot recall if I have ever seen a commercial cook and hold oven with a gas option"? Do you mean a low temp setting post cooking time?

                                                            Serious eats did a similar experiment which is consensus with the discussion in this thread.

                                                            http://www.seriouseats.com/2009/12/th...

                                                            1. re: ios94

                                                              Four, what do you mean by "I cannot recall if I have ever seen a commercial cook and hold oven with a gas option"? Do you mean a low temp setting post cooking time?

                                                              ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                                                              The best known maker of cook and hold ovens arguably is Alto-Shaam/Halo-Heat. Other manufactures are Henny Penny, Wittco, Cres Cor and Piper.

                                                              All the units made from these manufacturers are electric power, not gas. Food Police aside, these units can sometimes have settings for as low as 100-125* in older models....newer models at 140*. Basically, when the roast hits the target temperature set with the temperature probe, it shuts down the cooking temperature and switches to the holding temperature on it's own. For example, let's say you want to set for your target temperature of 125* for medium-rare. You select your roasting temperature of 225-250*.....it roasts for a few hours and hits the 125* mark with the temp probe, then switches automatically down to 140* to hold the roast for up to 8-hours until you are ready to serve.

                                                              All the ovens are electric, as opposed to gas fired. Electric ovens can maintain a constant temperature more reliably than a gas fired oven. That's why large facilities like restaurants, catering halls, country clubs and hotels use them. It saves on labor hours as well, as no one has to monitor the roast during or after.

                                                              With regards to SeriousEats, if you have read anything about Prime Rib here on this site for the past couple of years, you will find that most of my comments have reflected the SE Perfect Prime Rib test. The method is great, and although I have modeled my approach to follow Kenji's technique, i have found his recommendation of 30 minutes resting period is a little too low for *the perfect prime rib*.....my preferred method is to extend the resting period to a minimum 60 minutes, for an even better roast overall. My recommendation is 60-120 minutes if you have the patience.

                                                              1. re: fourunder

                                                                Ok, I thought that's what you meant. I think mine only goes down to a low of 170.

                                        2. re: joonjoon

                                          JJ,

                                          Looks awesome f. Try roasting next time at 140 - it pretty much completely eliminates the grey band. Man I wish I could have had some of that rib roast.
                                          ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                                          Point of note: The gray band on this particular roast was a result of my pan searing the roast before placing in the oven. That's why the band is there and uneven around the beef.

                                          1. re: fourunder

                                            One more thing, your late blast at 500F is done using the top burner (broil) or the regular bake burner at the bottom of your oven? And would you go over 500F if your oven allows it?

                                            1. re: ios94

                                              The blast is done in he oven, not under the broiler.....I choose 500 more so than the 550 setting only to reduce the smoke factor, but you could certainly use the 550 setting. My rational is at 550 I may burn more than brown....this is especially a concern if you use garlic or garlic powder to season, or if it is in your seasonings(Cajun)....Say at 550, I would do 8-10 minutes.....at 500, I would do 10-15 minutes and expect the same crust to form. i try not to rush the roast....I don't use garlic, because burnt garlic is nasty...and I do not want to risk for one second ruining the roast due to a mishap or distraction resulting in negligence, and or, stupidity

                                              With your query, I surmise you have an electric oven......I have a gas oven in my home. An oven bottom element/burner would provide more uniform results.

                                      2. re: joonjoon

                                        Every Christmas Eve, I cook a beef roast and I cook this roast low and slow on my charcoal BBQ. Last year, I cooked a Lion Roast for the first time and it came out better than any rib roast I cooked in the past. So if your oven is crowded with sides, like mine, try using your BBQ, you'll never go back to the oven..