Fresh Whole New York Strip Prep Ideas

[Compulsive Smoker]

I got a whole New York Strip for $7.99 a lb the other night… are there any good ways to make it other than slicing it into steaks?

 

[Elf@shore]

I got a whole New York Strip for $7.99 a lb the other night… are there any good ways to make it other than slicing it into steaks?
View attachment 739170

HI! From S Cape May Shore.
IMO: Roast?
You can do a roast with part of it.
However? Few things?
You can rack the meat or do this instead:
Get a roasting pan going to do a Veggies base pile up, to later put roast on.
start with Carrots sliced long ways ,then some greens if needed? Celery ?
Ending with sliced or wedged onions and garlic on the top layer
Top with fresh herbs as needed, ( Parsley, Basil, ECT.)
Now ready for the Roast !
Season yur roast as needed.
Place roast on the Veggie base in the pan.
Add half inch of liquid to the pan, cafeful not to touch the roast, Roast needs to be elevated.
I use Applejuice to flavor and breakdown the meat.
If you need more liquid?, Add water only, otherwise Apple juice be too strong !
Roasting!
Roast very slow indirect @ 250, up to IT of 125, 130 MAX. Meat will be tough above these temps.
I would pull it @ 125 ?
Let it sit for 15 mns.
Beware: May have to slice it thinly due its dense meat, Its RB!
Use the dripping in the pan for gravy !

 

[in. pred]

that sounds good! ive always just sliced steaks out of them. you get to enjoy your money longer. lol

 

[Compulsive Smoker]

HI! From S Cape May Shore.
IMO: Roast?
You can do a roast with part of it.
However? Few things?
You can rack the meat or do this instead:
Get a roasting pan going to do a Veggies base pile up, to later put roast on.
start with Carrots sliced long ways ,then some greens if needed? Celery ?
Ending with sliced or wedged onions and garlic on the top layer
Top with fresh herbs as needed, ( Parsley, Basil, ECT.)
Now ready for the Roast !
Season yur roast as needed.
Place roast on the Veggie base in the pan.
Add half inch of liquid to the pan, cafeful not to touch the roast, Roast needs to be elevated.
I use Applejuice to flavor and breakdown the meat.
If you need more liquid?, Add water only, otherwise Apple juice be too strong !
Roasting!
Roast very slow indirect @ 250, up to IT of 125, 130 MAX. Meat will be tough above these temps.
I would pull it @ 125 ?
Let it sit for 15 mns.
Beware: May have to slice it thinly due its dense meat, Its RB!
Use the dripping in the pan for gravy !

Thanks Elf! That sounds like a good way to make it!

 

[Compulsive Smoker]

that sounds good! ive always just sliced steaks out of them. you get to enjoy your money longer. lol

That’s a valid point as well!!

 

[Brokenhandle]

Slice and serve to all your new friends here! That door dash is sure gonna add up the miles!

Ryan

 

[Compulsive Smoker]

Slice and serve to all your new friends here! That door dash is sure gonna add up the miles!

Ryan

Lol! I’ve often thought it’s a pity they haven’t figured out how to send food across the internet instead of just pictures!

 

[chopsaw]

2 1/2 years ago , I found whole strip loins at a great price . I bought 5 or 6 and cut some steaks , always cut into roasts , but I also ground up a couple for burgers and meat loaf .

Smoked whole . I take mine to 132 then rest to about 135 .
Plenty tender .

used some as a knife and fork meal , but also sliced thin for sandwiches .

Makes great grind , but some of these were $2.99 a pound .
Not really steak worthy , so I bought 2 just to grind .


Did one as pre pattied / pre seasoned burgers .

Stored then cooked from frozen .

If you're working with one , do steaks in the number of people you have , then do the roast
in the same manor . That way you can always thaw the roast and cut steaks if needed .

 

[Compulsive Smoker]

Thanks Rich! Great ideas!

 

[mneeley490]

You could always dry age it in an Umai bag. I've done that with a couple strip loins in the past. You lose a bit of weight, but the flavor makes up for it. I go about 30 days.

 

[in. pred]

or the 22day wet age. ive done that with deer with great results.

 

[sawhorseray]

I BROKE ONE DOWN LAST WEEK THAT I PICKED UP AT SAM'S FOR $11.97LB, 1&1/2" STEAKS AND A SMALL ROAST. THE ROAST WAS A LITTLE TOUGH, FIRST STEAK TOO. DID THE SECOND STEAK SOUS VIDE FOR SIX HOURS AT 128.5º, WAS A LOT MORE TENDER. ALSO GRABBED A 20LB CHOICE RIB ROAST AT $13.49LB, I'LL BREAK THAT DOWN WHEN THE NY STEAKS ARE GONE. THE HIPSHOT BURGERS I GRIND ARE 40% PORKBUTT, THAT'LL HELP A BIT. HAVEN'T BOUGHT GROUND BEEF IN DECADES, AIN'T GOING TO START WITH THAT STUFF FROM ARGENTINA EITHER!

 

[Compulsive Smoker]

You could always dry age it in an Umai bag. I've done that with a couple strip loins in the past. You lose a bit of weight, but the flavor makes up for it. I go about 30 days.

I never did dry age before, how do you go about doing that?

 

[Compulsive Smoker]

or the 22day wet age. ive done that with deer with great results.

Would you mind explaining how you do that?

 

[sawhorseray]

I never did dry age before, how do you go about doing that?

UMAi BAGS.

UMAi Dry® | Dry Aging Bags Roast

"With UMAi Dry® Roast bags, you can make dry aged rib roast at home ( a delicious 2- or 3-bone rib roast). Craft restaurant quality dry aged beef roast within your own fridge, no mess and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate...

umaidry.com

 

[Compulsive Smoker]

UMAi BAGS.

UMAi Dry® | Dry Aging Bags Roast

"With UMAi Dry® Roast bags, you can make dry aged rib roast at home ( a delicious 2- or 3-bone rib roast). Craft restaurant quality dry aged beef roast within your own fridge, no mess and no odor. The unique UMAi Dry breathable membrane creates the perfect dry-aging environment for the ultimate...

umaidry.com

I’m showing my ignorance here! but do you put any seasoning or anything in the bag?

What are the steps to dry aging?