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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