Smoked New York Strip Loin Recipes

WHOLE ROASTED NEW YORK STRIP LOIN

Steps:

• Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
• Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
• In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
• Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
• Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
• Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

SMOKED NEW YORK STRIP LOIN

Steps:

• Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Salt (to taste). Season with Olive Oil (as needed), Ground Black Pepper (to taste), and Garlic Powder (to taste).
• To add extra flavor and texture on the outside, layer with Killer Hogs Steak & Chop Rub (to taste). Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
• Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook and don't add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
• Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
• Serve the Smoked New York Strip Loin in ½" slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
• Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

PAM'S SMOKED NY STRIP LOIN ROAST

Steps:

• This piece of meat is basically NY Strip steaks before they are cut into steaks. Select a roast with a nice fat cap on it.
• TWO DAYS before you cook - Remove the meat from it's wrapper and pat dry. Generously salt with kosher salt and fresh ground pepper on all sides.
• Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
• Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
• Add about 1/2 cup hickory chips to the smoker. We like this lightly smoked so that's all I use. If you like a heavier smoke taste add it more than once.
• Remove when the internal temperature reaches 125 degrees. I strictly go by internal temperature and not time. Let rest at least 20 minutes before slicing. The temperature will rise while resting and you should have a nice medium rare piece of meat.