Striploin Roast
http://www.themeatsource.com/striploinroast.html
Sylvia's Note: I used the first method.
Strip loin roast can be cooked at different temperatures with different results. We discuss two ways that yield good results. The first way is our favorite, there is a little more work involved and it takes a little longer but its worth it. The second method is a quicker and easier method which will please most but not quite as juicy from center to outer edges.
Many of the finest restaurants that serve strip loin roast use low temperatures to achieve those great juicy beefy flavors. In our experience cooking at higher temperatures of the 350-450 degree range will cause a roast to dry out on the outer parts and shrink anywhere form 3/4 to 1lb or more depending on the size of the roast by the time its done cooking.
A low temperature of 250 degrees will cook roast beef evenly through from the center to the outer edge without any drying out, leaving the meat tender and juicy. You might be concerned about the possibility of bacteria and it has been shown that cooking a roast this way is actually safe but to have piece of mind there is a way to solve this and at the same time give the roast a nice brown surface. Bacteria grows from the outside and a way to get rid of bacteria is to sear the roast first. Searing the roast will seal in the juices and look very appealing when being served.
1. An hour before cooking, remove the roast from the refrigerator to bring to room temperature.
2. Preheat the oven to 250 degrees and set the rack to the lower middle position. Take a heavy bottomed roasting pan and set the pan on 1 burner or 2 burners if you have a large pan and set the temperature to medium-high. Once the pan is hot sear the roast on all sides for 1.5 - 2 minutes per side. A large heavy skillet can also be used to sear the roast.
3. Carefully remove the roast, set a wire rack in center of the roasting pan and place roast fat side up on the rack. Season with salt and pepper to taste and cook uncovered.
Roast the meat to a temperature of 135-140 degrees (medium-rare) for maximum flavor and tenderness or 140-150 degrees (medium) but no more, anything more will begin to dry out the roast. Depending on the size of the roast it will take 25-30 minutes per pound, so you must have an instant-read thermometer to make sure you don't overcook. Remove roast from oven and tent with foil. Let it rest at least 15- 20 minutes to allow the juices to redistribute themselves evenly throughout the roast. When cooking at 250 degrees the roast will only rise another 2-4 degrees or so during the resting time. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and serve.
For sauce
2/3 cup dry red wine
2 cups low-salt beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
Make sauce:
Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.
Cooking Method 2
The second method is a non-risky way to cook a strip loin roast, it may not give you the most tender, juiciest roast but will still be a nice roast.
1. An hour before cooking, remove the roast from the refrigerator to bring it to room temperature.
2. Preheat oven to 450°F. Season with salt and pepper, place meat fat side up on rack in roasting pan uncovered. Roast meat 15 minutes.
3. Reduce oven temperature to 325°F and roast for about 15-18 minutes per pound. Roast meat until instant-read thermometer inserted into thickest part of meat registers 135-140°F (medium-rare), which will give you maximum flavor and tenderness or 140-150°F (medium) but no more, anything more will begin to dry out the roast. Remove from oven, tent with foil and let stand at least 15-20 minutes.
The internal temperature will rise about 5-10 degrees during resting time. Remove the strip loin roast 5-10 degrees before the desired doneness. Remember you should always use an instant-read thermometer to check the doneness of a roast.
http://www.themeatsource.com/striploinroast.html
Sylvia's Note: I used the first method.
Strip loin roast can be cooked at different temperatures with different results. We discuss two ways that yield good results. The first way is our favorite, there is a little more work involved and it takes a little longer but its worth it. The second method is a quicker and easier method which will please most but not quite as juicy from center to outer edges.
Many of the finest restaurants that serve strip loin roast use low temperatures to achieve those great juicy beefy flavors. In our experience cooking at higher temperatures of the 350-450 degree range will cause a roast to dry out on the outer parts and shrink anywhere form 3/4 to 1lb or more depending on the size of the roast by the time its done cooking.
A low temperature of 250 degrees will cook roast beef evenly through from the center to the outer edge without any drying out, leaving the meat tender and juicy. You might be concerned about the possibility of bacteria and it has been shown that cooking a roast this way is actually safe but to have piece of mind there is a way to solve this and at the same time give the roast a nice brown surface. Bacteria grows from the outside and a way to get rid of bacteria is to sear the roast first. Searing the roast will seal in the juices and look very appealing when being served.
1. An hour before cooking, remove the roast from the refrigerator to bring to room temperature.
2. Preheat the oven to 250 degrees and set the rack to the lower middle position. Take a heavy bottomed roasting pan and set the pan on 1 burner or 2 burners if you have a large pan and set the temperature to medium-high. Once the pan is hot sear the roast on all sides for 1.5 - 2 minutes per side. A large heavy skillet can also be used to sear the roast.
3. Carefully remove the roast, set a wire rack in center of the roasting pan and place roast fat side up on the rack. Season with salt and pepper to taste and cook uncovered.
Roast the meat to a temperature of 135-140 degrees (medium-rare) for maximum flavor and tenderness or 140-150 degrees (medium) but no more, anything more will begin to dry out the roast. Depending on the size of the roast it will take 25-30 minutes per pound, so you must have an instant-read thermometer to make sure you don't overcook. Remove roast from oven and tent with foil. Let it rest at least 15- 20 minutes to allow the juices to redistribute themselves evenly throughout the roast. When cooking at 250 degrees the roast will only rise another 2-4 degrees or so during the resting time. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and serve.
For sauce
2/3 cup dry red wine
2 cups low-salt beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
Make sauce:
Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.
Cooking Method 2
The second method is a non-risky way to cook a strip loin roast, it may not give you the most tender, juiciest roast but will still be a nice roast.
1. An hour before cooking, remove the roast from the refrigerator to bring it to room temperature.
2. Preheat oven to 450°F. Season with salt and pepper, place meat fat side up on rack in roasting pan uncovered. Roast meat 15 minutes.
3. Reduce oven temperature to 325°F and roast for about 15-18 minutes per pound. Roast meat until instant-read thermometer inserted into thickest part of meat registers 135-140°F (medium-rare), which will give you maximum flavor and tenderness or 140-150°F (medium) but no more, anything more will begin to dry out the roast. Remove from oven, tent with foil and let stand at least 15-20 minutes.
The internal temperature will rise about 5-10 degrees during resting time. Remove the strip loin roast 5-10 degrees before the desired doneness. Remember you should always use an instant-read thermometer to check the doneness of a roast.