Reverse Sear Caramelized New York Strip Roast

Рет қаралды 114,248

4 жыл бұрын

Roasting is a simple technique, and reverse searing your New York Strip Roast ensures perfect doneness. You will need a roasting pan fitted with a rack, a paste made of salt and pepper, brown sugar for caramelizing, paprika, garlic and granulated onion, and a hot oven.
Get your New York Strip Roast ready for the oven with step-by-step instructions from Chef Michael.
Get the recipe: www.certifiedangusbeef.com/re...
Ingredients:
1 (4-5 pound) Certified Angus Beef ® New York strip roast
1 tablespoon kosher salt
2 teaspoons coarse ground pepper
2 teaspoons brown sugar
2 teaspoons sherry vinegar
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Roasting pan fitted with rack
Learn more about the New York Strip Roast: www.certifiedangusbeef.com/cu...
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Пікірлер: 83

@user-nx6ec7su4p 7 ай бұрын

I don't cry very often but....that was beautiful.

@snuffilmreject Жыл бұрын

Never imagined Shooter McGavin would be so talented in the kitchen

@klu222 2 жыл бұрын

I used this recipe for a 7 lb strip roast and my family loved it!!! The smokiness during the searing phase was a little alarming, but was well worth it.

@annetempera1945 2 жыл бұрын

I typed the instructions (changing the "rub" ingredients, as I have my favorite recipe for that. Hope this helps someone. REVERSE SEAR BONELESS NEW YORK STRIP ROAST (I intend to use a meat thermometor with an external control) Set oven on 225 degrees Put roast in roasting pan with rack Use your favorite rub - brown sugar helps make a caramelized exterior (I changed the ingredients for this part as I have a preferred “rub”) Cut Diamond “cross cuts” in fat layer at about 1” intervals Put rub thoroughly down into cuts Cook until 110 degrees (wish instructions said approximately how long this would take!) Take out of oven and “tent” the roast while oven heats up to 500 degrees When the oven reaches 500 degrees - put roast in for 10-15 minutes Let it rest for another 10-15 minutes for juices to redistribute (tenting, if you’re concerned about it cooling off)

@deannareisman 2 жыл бұрын

Thank you this!

@deannareisman 2 жыл бұрын

Cooking times and the recipe are found using the link in the video description. 😉

@michaelmohrle1773 Жыл бұрын

2 hours to roast it, yes this guy forgot to tell how long to roast it but it flashes for 1 second in top right of the screen.

@jerrybarnett3917 Жыл бұрын

I'm doin this tomorrow for my Christmas dinner yum can't wait

@infamous119 2 жыл бұрын

Ours turned out great ! Nice flavor and perfectly done as shown in the video. Thanks!

@escherita 3 жыл бұрын

Looks amazing. I lived in Denmark and my mother in law did this with pork roast to get cracklings on top, works great and easy!

@reymendoza7134 2 жыл бұрын

Tried your recipe and it was great. Reverse sear was perfect. Thanks

@jonkirkwood469 Жыл бұрын

I used this technique, and the rub/paste recipe for a roast I prepared for some guests. I used red wine vinegar because I didn't have sherry vinegar. I let the roast rest for about 30 minutes before searing. The strip roast was delicious. My guests loved it and took home the leftovers, reminding me to include the crust that had fallen off the roast. Put a little water in the roasting pan for the sear if there isn't enough rendered fat, to keep the pan from smoking.

@joflodavid 7 ай бұрын

Thanks for that water tip!

@Cheetorblz 3 жыл бұрын

Beautifully done!

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

Thank you very much!

@maryrudelich9000 Жыл бұрын

Outstanding roast. ⭐️⭐️⭐️⭐️⭐️. Thank you so much. Followed your instructions that was so simple. 😅

@gigiong 3 жыл бұрын

The best recipe. Ever. Thank you.

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

Glad you like it!

@juanpabloguzman3776 2 жыл бұрын

Great video! Thanks

$@kineticfractal6804$

@kineticfractal6804 7 ай бұрын

What a beautiful roast of beef - it looks just perfect - thank you...

@budzlightyear2212 2 жыл бұрын

That looks 👀 good 👍. I caught the 110°pull temp but what was the finish temp after 500° sear?

@JustineEllushon 3 жыл бұрын

i can not WAIT to try this for christmas!!!!!!!!!

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

Hope you have a wonderful holiday, thanks for watching!

@amberfarwell5172 3 жыл бұрын

Lmao I’m doing the same for Christmas 🎄

@robbiepontini6336 3 жыл бұрын

Fire 🔥

@Pumkinhead541 3 жыл бұрын

The meal for Christmas for my family

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

Enjoy!

@danielcullihall6468 11 ай бұрын

Nice

@BreakingNVain 3 жыл бұрын

I'm doing this now, but with salt, pepper, & Chicago steak seasoning

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

That sounds amazing!

@robertoropeza4116 2 жыл бұрын

What do you think about using mustard as a binder?

@mssavedin92 2 жыл бұрын

Im doing this today! I dont have sherry vinegar, can you recommend a few substitutes? Thankyou

@williamward7801 2 жыл бұрын

for a nine pound top sirloin roast, how long would I need to account for in order to get a medium rare/medium?

@julieh7137 2 жыл бұрын

Is the meat supposed to be room temperature before going in the oven?

@dinogeorge3375 3 жыл бұрын

Very Nice video

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

Thank you!!

@BreakingNVain 2 жыл бұрын

I'm doing this now, again, but this time with a bunch of Savory Seasoning & a little extra salt & pepper.

@nmos1 4 жыл бұрын

I did this today

@CertifiedAngusBeefTestKitchen 4 жыл бұрын

Fantastic! Hope you enjoyed it!

@anthonyramirez1182 3 жыл бұрын

I did this today too

@undead9001 3 жыл бұрын

Gonna use this recipe on a 7lbs wagyu strip roast tomorrow, excited to see how amazing it is

@amberfarwell5172 3 жыл бұрын

Holy crap 7lb wagyu strip roast?! That must have cost a fortune! How did it come out?!

@eb5857 2 жыл бұрын

Bull. You just want attention.

@greenwolfs2821 2 жыл бұрын

Jesus loves u

@0Bigwood0 2 жыл бұрын

Doing the same thing to day got mine from snake river

@davidcampos268 Жыл бұрын

Never roast wagyu it's silly

@kayjay9484 Жыл бұрын

What size roast did you use

@dongraham5828 3 жыл бұрын

I died a little bit when it was sliced. I'm okay now just a little emotional.

@annetempera1945 2 жыл бұрын

Is there a written recipe so I can print it out? (Feeling lazy! lol)

@steveludwick7792 Жыл бұрын

So, how long do you roast it for? 20-25 minutes per pound? I never heard what you said.

@b4woman 2 жыл бұрын

I wish they of given a time line on this per l pound.

@mhlorenzo 3 жыл бұрын

For how long did u leave it in the oven at 225? I do not have a thermometer

@CertifiedAngusBeefTestKitchen 3 жыл бұрын

2 hours @ 225 then remove the roast and turn to 500 F for 15 minutes. Full instructions here: www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=812

@mhlorenzo 3 жыл бұрын

@@CertifiedAngusBeefTestKitchen thanks a million!

@ledzep888 7 ай бұрын

225 degree how many mins per pound??

@scottiecee3442 3 жыл бұрын

How long did the roast take to reach 110° at 225°?

@sofiaguevara2930 3 жыл бұрын

The recipe said about 2 hours or until it reached 110 degrees

@anthonyramirez1182 3 жыл бұрын

2hrs however mine got to 120°

@boomshizzIe 2 жыл бұрын

@@anthonyramirez1182 everyone’s oven works different 😂 across the many brands and I’m sure a ton of other factors

@mikeelek9713 2 жыл бұрын

@@boomshizzIe - You're right. I've often heard people will say, "My oven runs a little hot (or cool)."

@ThatsCrazyBroAnyways Жыл бұрын

Just keep taking the temp until it hits 110

@rollofthedice 3 жыл бұрын

you mention the 110 degree temp for the first step, what about the second?! What is the target temp?

@Neubs-xv8tw 3 жыл бұрын

120 rare, 130 medium rare, 140 medium, 150 medium well, 160 well done.

@yanua02 2 жыл бұрын

The second stage is not about getting doneness but about making it crispy...

@chrisaskme811 2 жыл бұрын

Cool meat movie

@jul3249 2 жыл бұрын

Now matter how many times I try it, I don't like that cut. There's always some tough tendons and weird things in it

@CertifiedAngusBeefTestKitchen 2 жыл бұрын

You may have had a "vien-in" strip steak which has a tough line running through it. Your butcher can help with this.

@jul3249 2 жыл бұрын

@@CertifiedAngusBeefTestKitchen The thing that bothers me the most is the tough translucent layer between the exterior fat layer and the meat. It's about 1/8 inch thick. Every strip steak I see has that. I mean, what's the point of leaving a fat cap on if I'm gonna remove it after cooking because of that thing?

@michaelmohrle1773 Жыл бұрын

You forgot to say how long to roast it !!! Good thing it flashed for 2 seconds in the top of the screen. But you should have said 2 hours and spent more time on how long to cook it. But it does look great !!

@adamcruz3172 7 ай бұрын

Looking for an internal temp of 110° before searing. So how ever long that may take, check a couple of times.

@EducationProfessional-pc6ep Жыл бұрын

225, is really hot? It's almost the max temp on my oven?!

@physcho20x9 Жыл бұрын

225F = about 110C

@whocares5853 2 жыл бұрын

reverse sear vs sear? i have never reverse seared before and have cooked countless strip roasts and prime rib roasts.

@nathanburns8284 2 жыл бұрын

Reverse sear is a well established technique that home cooks have been using for years. Please post your video of edge to edge medium rare. We’ll wait.