If you like NY Strips steaks, and the tenderness of Prime Rib, then you'll like this.
It was our belated 22nd anniversary dinner, I wanted to cook something special, and the butcher had N.Y. Strips on sale for $7.99/lb. Perfect!
I asked him cut me a 4lb roast. Since I'm a regular and it was for our anniversary, he gave it to me for $7.50/lb. EVEN BETTER!!!
I started by coating it with some brown mustard & seasoning it (I like Salt, Pepper, Garlic & Rosemary). Insert a food probe into the center, place the roast on the MAK running at 275°, close the lid and let it ride.
I like pulling the roast off at an
I.T. of 135°. The carry-over heat take it to around 145° - the upper edge of Medium Rare to just barely Medium - just where I like it.*
*
If you prefer it Rare, then pull it off around 117° - 124°. For Med-Rare: 125° - 134°. Medium: 135° - 144°. REMEMBER: The temperature will continue to rise another 5 - 10 degrees.After a good 30 - 35 minute rest, the internal temp leveled out at 144° (right where I wanted). Time to slice!
A simple salad and some buttered rice were all that was needed with it.
It sure was good, and the wife was happy, which is what counts!
Thanks for looking.
