HOME > Chowhound > Home Cooking >
Do you create unique foods? Get great advice
TELL US

Strip loin roast and pork roast

w
whoppr Dec 24, 2012 03:53 PM

I am planning to do a strip loin roast tomorrow for Christmas dinner. I have been browsing several discussions and plan to roast this slow (225-250) unless there are other suggestions.

It is a large roast and debated whether to divide this into two separate roasts so I could sear it in a pan but decided to keep it whole. Instead I plan to broil or turn oven on high for 10 minutes or so to sear it, then remove it (cool slightly) so I can apply rub of salt, pepper, rosemary, roasted garlic and maple syrup. I want to apply the rub after since I think it will burn if broiled or even at high heat.

When the oven comes down to the low temp I will put it back in for a couple of hours.

I have a couple of questions. How long should this take at low temp? 3 hours or so? I cant imagine the weight of the roast matters since it is long and thin.

Anyone see a flaw in my approach? Suggestions?

A second but peripheral question is how if possible can I do a center cut pork roast at the same time. I think this wants to be done at higher heat so I will be probably pulling out the standalone roaster. I think low heat on this will dry it out even if I am brining overnight.

Comments and suggestions welcome.

Thanks in advance.

  1. f
    fourunder Dec 24, 2012 10:42 PM

    I'm actually preparing a similar menu as yours, but instead of a Strip Loin Roast, I preparing Prime Rib Roast and Whole Pork Loin.

    The answer to your dilemma is determined by the capacity and setup of your oven and the shelves. In my oven, I could easily do both a Strip Loin Roast and a Whole Pork Loin Roast. The trick is to use sheet pans or shallow roasting pans with a grill grate that would elevate the meats so there would be air circulation underneath the roasts. I have four rack positions in my oven. If I set up the shelves to be on the lowest rack position, and the highest rack position....then there is a 6 inch clearance between the shelves and a 4 inch clearance to the top of the oven from the top shelf.

    Using a grill grate on top of the sheet pan, you lose an half inc, but most strip loins are not over 4 inches high....so you could easily fit this in the lower shelf. Using the same set up for the top shelf, the Pork Loin should easily fit as well, as they are rarely wider than 3 inches. For the Pork Loin, Instead of on piece 24 inches long, I have cut 3 equal pieces at about 8 inches that I can cook them side by side.

    Having two different roasts in the same oven should increase the roasting time roughly 30 minutes for the pork and up to an hour for the beef. You can certainly broil to sear, then season, but I would just season and sear at the beginning. Unless you have an overwhelming amount of maple syrup on the roast that will drip onto the pan...it should not burn significantly to the point of smoke. If you feel it may do so, then certainly season as you had originally planned.

    In a pre-heated 450* oven, I would place both pork and beef roasts on the appropriate shelves With the larger mass, I would brown both at 450* for 20-30 minutes, or until you hear the meat sizzle for a couple of minutes. Depending on how much time you have to allow for roasting and holding time, drop the oven temperature setting to 225-250*. The pork should be finished in about 2-2.5 hours time(135-140*). The Strip Loin should take from 2.5 to 4.0 hours ( 122-125*)

    I believe meats should be held for at least an hour, but preferably two hours if possible....so when the first roast hits temperature, wrap them in foil or place into an insulated cooler.. When the second roast hits its target temperature, then replace the first roast back into the oven and you can hold both at 140*...for up to four hours.

    10 minutes before you are ready to serve, crank the oven up to 450* for a 10 minute high heat blast. Remove the roasts form the oven and you are ready to slice.

    Here's a thread with some info on a New York Strip Roast I made a couple of years ago with excellent results roasted at 215* for 4.5 hours.

    http://chowhound.chow.com/topics/8328...

    Btw....I cook all beef and pork roasts at 225* or UNDER. You cannot dry out the meat with low temperature roasting.

    10 Replies
    1. re: fourunder
      w
      whoppr Dec 25, 2012 07:01 AM

      Fourunder...

      Thanks that is some really great info. I may see if I can fit everything in the oven then. My oven is a bit on the small side, but it may work. I have to wait for the bread to finish up first.

      Curious, do you usually take the roasts out an hour or so before roasting to bring to room temp? I usually do and think it makes a difference.

      I am a little surprised the hour plus rest makes a difference. I know resting is important but usually rest the meat for half hour but have never rested anything 2 hours by design. Sometimes I will wrap up something off the smoker if it finishes earlier than I expect or just want it done early.

      BTW I noticed in one of the threads you linked, you said you were able to get strip loin pretty cheap. Sams had the cryovac for $3.92/lb which is why I went with the Strip loin this year.

      Thanks again

      1. re: whoppr
        f
        fourunder Dec 25, 2012 08:07 AM

        Curious, do you usually take the roasts out an hour or so before roasting to bring to room temp? I usually do and think it makes a difference
        ~~~~~~~~~~~~~~~~~~~~~~~~~~

        While I generally recommend 1-2 hours removal from the refrigerator prior to roasting....that's to satisfy the food police mostly. In practice, it's not uncommon for me to remove the roast first thing in the morning to allow the roast to warm closer to room temperature for 4-6 hours....but please note that my kitchen is in my basement and it never gets above 60*. For my two Prime Rib Roasts today, I removed them last night before I retired for the evening at 1AM, and placed them into the oven this morning at 9:30AM...when I checked the temperature, they were both 52*. Generally after the room temperature warming phase, meat will be 59-62*, In general, I do not have the same refrigeration concerns as others do.

        With regards to the longer resting period...I used to follow the standard 30 minutes...but then somewhere along the line there were disruptions and delays in the kitchen that forced extension of the holding period. Sometimes it was due to my menu and kitchen skills, sometimes it was due to guests arriving late. Last year, one of my Prime Rib Roasts finished sooner than expected, so that's where I realized the longer rest was noticeably better and produced far superior results in moist meat, texture and tenderness.

        If you have read some of my previous posts, you would know that I like to experiment with inexpensive Chuck cuts of beef to see if they could be enjoyed roasted to Medium-Rare temperature and not simply as Well-Done Pot Roast. Fortunately for me by experimenting with time, different roasting temperature and holding periods....I was able to confirm the longer rest is necessary and important for a superior final result. As a result, the two hour resting period is now always allowed for and is mandatory.

        If you have ever read any of the threads I started on low temperature roasting of beef, you will see that for others who have tried my recommendations have concurred with my findings as well.

        http://chowhound.chow.com/topics/824994

        http://chowhound.chow.com/topics/880991

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

        With regards to Sam's and the $3.92/lb Strip Loin...that's a very good deal. Although there are a few BJ's and Sam's Wholesale in my area....I am not a member, but rather a member at Costco. I may have to reconsider obtaining a membership there. For the Strip Loin I referenced to you, that was purchased at The Restaurant Depot for under $4.00 as well at the time. The regular price was $6.00 plus at the time.

        My last recommendation for you is to be on the look out for such great deals whenever you shop....the forecast for beef is that the prices are going to skyrocket in the next year and the pinch is already being felt in the top steakhouses with increases of up to $5 per individual steak. This is due to the drought conditions that exist, which has affected corn crops and feed to the animals.

        1. re: fourunder
          w
          whoppr Dec 25, 2012 09:43 AM

          Thanks so much again. I will have to try the rest for 2 hours. What you say makes sense. Today I may not have that luxury but will get this in the oven as soon as I can. One question, meat doesnt cool too much on a not such a thick roast, even after a reblast. Pork butt I have held for a while, but that is a thicker cut of meat.

          I do a lot of slow cooking but mostly on the smoker and sometimes in the oven with cheaper cuts (Chuck, pork butt, etc).

          I am extremely frugal so I am always looking for deals. Thanks for the tip. I just wish I had an extra freezer. Sams price is not usually $3.92, they just bought too many so they marked them down from $6.00 or $7.00. So I bought one cryovac for today and another that I will wet age for a week or so and cut into steaks.

          BTW I think I read one or more of your posts. I think there was one where you(I think it was you) cooked Chuck a million different temps, times, and thicknesses. Great work.

          Thanks again.

          1. re: whoppr
            f
            fourunder Dec 25, 2012 09:50 AM

            Yes, that;s the Chuck Roast @ 220* for a Better Pot Roast(?). If you look in that thread, which I linked to you above, I made a 4 inch thick 12 pounder for about $25-26...It was quite possibly one of five best roasts I ever made, regardless of cut.

            FYI.....I just checked on my two Prime Ribs at the 3 hour mark.....the smaller one is already 122* and the larger one is at 118^. this was a little sooner than expected...but not a problem. If I were in your shoes, I could remove both roasts for the holding period and insert the pork loin roast into the oven for a couple of hours to finish them. Given that I split them into three sections....they will be ready by 2:30-3:00PM. I could slice one after a short 30 minute rest and hold the others as needed bringing the resting periods for them to be 60-120 minutes. When I would be ready to serve the Beef & Pork, I could just pop one of each into the oven for the 10 minute high heat blast and they would be ready to serve.....

            I intend to hold the Prime Rib uncovered in my oven at 140* until about 3PM, or 2.5 hours.

            1. re: fourunder
              w
              whoppr Dec 26, 2012 07:28 AM

              Fourunder, thank you so much again for the tips. Strip loin roast came out fantastic. I was only able to rest it about 45 minutes so it will only come out better next time. I wound up applying the rub after the sear. Roasted garlic and spices didnt burn and added some good flavor.

              Pork came out great as well but the sear was not as nice. I know why so will have to adjust next time. I am certain I didnt dry it enough after the brine so I think next time I will brine it earlier and pat and air dry longer.

              Thanks again.

              1. re: whoppr
                f
                fourunder Dec 26, 2012 09:08 AM

                Nice job and glad to hear....Happy Holidays

          2. re: fourunder
            h
            happygoluckyinoregon Dec 25, 2012 10:01 AM

            Hi Four - I am trying for the first time your recipe for the chuck roast and its for my Christmas Dinner for 3 of us,so hope it comes out good. I have a last minute question and am so thankful you are a caring, helpful person to give us all of the detail and on this day yet! I measured my 4.2lb. chuck roast when defrosting and its only 2" thick - not as much as I thought. Should I decrease my oven to aboue 220 or 215º and cook it the 3 hours mentioned and rest 2 hours in the 140 oven. As mentioned, my temp will only go down to 170 in this oven, and you suggested cracking the door open a little, which I will try. I did put an oven thermo in it to see what it comes to. I want my roast medium rare, so don't want to overcook it and you mentioned thickness is more important than weight. Thank you, thank you!! I will let you know how it turns out. It has been marinating all night in the root beer!

            1. re: happygoluckyinoregon
              f
              fourunder Dec 25, 2012 10:21 AM

              Okay, since you changed the details a bit...and an hour difference in time is not a major concern....drop the setting to 210-215 to be safe....there really is not that much difference if your oven can hold the temperature....and does not run hot... you can expect a predictable result.. Since it is a thinner piece of meat and since you may not be able to control the oven temperature with the door issue....You can use a insulated beverage cooler or use the bowl; pot or fry pan to cover your roast. In lieu of that, then cover with foil, tented or loosely is fine. . . I would be comfortable with any resting method outlined....Since the meat has a lot of surface area, rather than center mass...it should lose some heat after a half hour or so...so you do not have to worry about a great increase in carryover heat. One thing you have to realize with your Chuck Roast is during the resting period you are aiming to let the meat juices within redistribute and work their magic. Keeping it hot is not your goal, merely keeping it warm. The high heat blast at the end just brings it back up to a more pleasant serving temperature...it is not cooking it further since the cooking process has stopped long ago. If you feel the roast is a little too cool at the 90 minute mark, put the roast into your 170-200* oven for the last 30 minutes of resting.....About 10 minutes before you are ready to serve, crank your oven to 450*, whichever is applicable .... or place the roast into the oven for 5-10 minutes.....or you can simply broil for a few minutes on each side if that is easier and you feel you can control the temperature better. Remove the roast to the cutting board and slice away.

              1. re: fourunder
                h
                happygoluckyinoregon Dec 25, 2012 11:53 AM

                Thank you so much !! I assumed a lower temp might be the answer. We plan to eat about 8:00PM - lots of appetizers to munch on during the early afternoon. So I just took it out of the fridge to come to room temp - plan on putting in oven about 3:00PM --at 6:00 PM will let it sit for the 90 min or so rest and then blast it at perhaps 500. I am going to sear it first. Its just me and my 2 middle aged kids and no grandchildren or friends, so if its not perfect, it won't matter
                :-) I have a roux in the fridge that I keep, and will make a nice gravy to go over it with some stock I have and the roux whisked into it w/ mushrooms. I also have some sour cream/horseradish for anyone who wants it. Should be a nice dinner --- and next week I am going on a diet to lost the 2 lbs. I gained fixing all this this week :-)..haha

              2. re: happygoluckyinoregon
                f
                fourunder Dec 26, 2012 02:39 PM

                Great to hear you had a positive result....andI just wanted to acknowledge I saw this post and for taking the time and extra effort for the kind thought...it is greatly appreciated.

                i would also appreciate if you could post your experience on the thread you are having difficulty with so others could benefit as well to gain confidence in the low and slow approach..

                Happy Holidays

                btw.....I'm a *He*...not a *She*.....although I've been accused of being the latter one in the past a time or two...

        Show Hidden Posts