Strip Roasts Delivery or Pickup

The strip roast comes from some of the juiciest and most tender parts of beef, the backbone area. The strip roast steak is cut specifically from the loin.

If you ever find yourself buying a whole strip loin, not to worry. Here are some tips on how to cut it into steak pieces. Purchasing a whole strip loin is an excellent option as it gives you control over the final product you want in terms of thickness and the size of the fat cap. It could also be a more economical option than buying separate pieces of strip roast steak pieces.

All the equipment you will need is a sharp kitchen knife or a boning knife and basic butchering skills. An entire strip loin can be anywhere from ten to fifteen pounds. When cut this can yield between ten to twenty steaks. The pieces can later be frozen or vacuum-sealed and frozen for several months.

The first step is to dry the whole strip loin and the work surface carefully using paper towels. Now, trim the bottom side, removing excess connective tissue. Place the strip roast with the fat cap down when doing this. Make sure to remove all excess fat and connective tissue. Trim the fat cap both on the upper and lower sides. Mark the incision points where you will cut your loin.

Finally, cut the steaks with a long carving knife making sure never to run your knife back and forth as it will make an uneven boundary on the edges of your steak pieces. Repeat until you have carved the desired number of steak pieces.

There are various ways to cook a strip roast. Here are the general ways to cook it. Dry and pat your strip loin roast pieces with paper towels. Prepare to season the strip roast with your favorite method of seasoning. Mix the seasonings. Rub the strip roast with olive oil on both sides. Then sprinkle the seasoning on top, making sure to cover all the sides.

Place the strip loin roast in the oven at 450 degrees Fahrenheit for twenty to twenty-five minutes to allow for a beautiful brown crust.

Reduce the heat to 250 degrees Fahrenheit and roast for approximately 20 minutes until the internal temperature reaches 125 to 135 degrees Fahrenheit. This is the temperature needed for medium-rare doneness. Cooking the strip roast at higher temperatures will dry it out on the edges and shrink it.

Remove the strip roast from the oven and let it rest for ten minutes. Then slice and serve delicious strip roast. You can serve the strip roast with potato mash, salads, broccoli, or a delicious au jus.

Rare strip roast would be red with a cold and soft center. Medium-rare strip roast should be red with a warm and semi-firm center. Medium strip roast must be pink and firm all through. Medium-well strip roast should have a pink line running through the center and must be pretty firm. Well-done strip roasts should be grayish-brown throughout and completely firm.