Rotisserie Strip Loin Roast

I wanted a different rotisserie beef roast for Christmas this year. I found a winner. The hardest part? Figuring out what it's called.

My local grocery store sells this cut of meat as the Strip Loin Roast. The Cattlemen's Beef Board calls it Top Loin Roast. I think of it as New York strip, because every steakhouse I've been to cuts it into steak and calls it that. Except, allegedly, in New York City, where the steakhouses call it a Kansas City Strip.
*Allegedly, because I've read this in a number of places. But when I went looking through the menus of New York City steakhouses, I couldn't find a single one with a Kansas City strip steak on the menu.

Whatever it is called, it is the cut of meat opposite the tenderloin on a short loin. Picture a porterhouse - that's a cross cut of the short loin. On one side of the T bone is the tenderloin, on the other is the New York strip steak.

New York strip is one of my favorite cuts of beef; tender, full of flavor, and well marbled with fat. I often use it for steaks, but I've never cooked it as a roast before. I used my standard rotisserie roast technique; salt early (at least 2 hours before cooking), go simple (only salt and pepper), let the rotisserie work its magic (amazing browned crust in 45 minutes).

The results made me wonder why this cut isn't more popular as a roast. It is the perfect middle point between a prime rib roast and a tenderloin roast. It has big, beefy flavor of a rib roast, in a leaner, boneless roast like a tenderloin. Looking for a great roast for the holidays? Give this recipe a try.

Recipe: Rotisserie Strip Loin Roast


Cook time: 60 minutes

Equipment:
  • Grill with Rotisserie attachment (I used a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill. )
  • Grill with Rotisserie attachment (I used a Weber kettle with the Rotisserie attachment; the kettle is here and the rotisserie attachment is here)
  • Aluminum foil drip pan (9"x12", or whatever fits your grill)
  • Butcher's twine


Ingredients:
  • Beef Strip Loin roast (at least 3 pounds; mine was 5 pounds)
  • 4 tsp Kosher salt
  • 2 tsp coarsely ground black pepper


Directions:
1. Pre-salt the beef: Two hours before cooking, sprinkle the roast evenly with the kosher salt and black pepper. Let the salted roast rest at room temperature until ready to cook.
*You can salt the roast up to 24 hours in advance; if you do, wrap the roast tightly in plastic wrap and refrigerate until two hours before cooking. Remove from the refrigerator, take off the plastic wrap, and let it rest at room temperature for the last two hours.

2. Prepare the grill: Set the grill up for rotisserie cooking at high heat. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. (See here for more rotisserie setup details.)

3. Skewer the roast: While the grill is pre-heating, skewer the roast on the rotisserie spit. Aim for center mass, skewer the roast lengthwise, and secure it with the spit forks.

4. Cook the roast: Put the spit on the rotisserie, and cook with the lid closed. The roast will take about 15 minutes per inch at its thickest point to reach medium-rare. Since most of roasts are 3 to 4 inches thick, it will take about 45 minutes to an hour to roast. The best way to determine doneness is to check the temperature with a probe thermometer. You want the thickest part of the roast to register of 120*F for medium-rare, (115*F for rare, 125*F for medium. Beyond that, you're on your own.) Start checking the temperature 15 minutes before the roast should be done, and check every 5 to 15 minutes thereafter, depending on how close the roast is to finishing.

5. Serve the roast: Take the roast off the spit immediately, then rest for at least 15 minutes. Carve into 1/2" thick slices and serve.
Medium.  Darn.  Should have pulled it at 115*F.
I need to follow my own instructions!

Variations:
*Herb rubbed: Looking for more than just salt and pepper? Use the herb rub from my Rotisserie Rib Roast.

*Butter basted: While this roast has enough flavor to stand on its own, a little butter baste never hurts. Use the butter baste from my Rotisserie Beef Tenderloin recipe.

Notes:
*Serve with horseradish sauce and rotisserie pan potatoes.

*The layer of fat on the roast will help it brown beautifully...but can be too much of a good thing. With my rotisserie burner, the roast was perfectly browned at 45 minutes, but needed a few more minutes to finish cooking through.  At that point, I turned my infrared rotisserie burner off and left the outer grill burners on.
*A charcoal grill probably won't have this problem - the temperature will drop naturally as the coals burn down.

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Rotisserie Prime Rib
Rotisserie Beef Tenderloin
Rotisserie Pan Smashed Redskin Potatoes
Click here for my other rotisserie recipes.


Check out my cookbook, Rotisserie Grilling.

Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.

It's a Kindle e-book, so you can download it and start reading immediately!


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5 comments:

Dan T said...

Wow. This looks fantastic. I have a big shindig coming up: about 15-16 people and I have a huge strip loin. It's about a yard long. I have no idea how heavy, because the label is smudged in that part.
For equipment, I have two kettle grills and a rotisserie attachment. What would you recommend for cooking this monster? Should I double it over and truss it, like in your recipe for beef tenderloin? Or should I just rotisserie half of it and cut the other half into steaks?

MikeV @ DadCooksDinner said...

@Dan T:

I would double it over and truss it. Here's my thought process:

Pros for doubling over:
If you're having a big party, you don't want to be messing around with two different main courses (rotisserie roast plus steaks). The rotisserie roast is much more hands off, so it makes for a better party choice.

The extra mass from doubling over gives it time to get a good crust on the outside while the interior to gets to medium-rare.

Cons for doubling over:
Doubling over a strip loin will result in half the surface being "inside" the roast; you won't get as much of that beautiful rotisserie crust.

That said, you'll still get a great crust on the outside of the roast.

Use your judgement, but I'm on the side of the doubled over rotisserie roast for a party.

Dan T said...

Thanks for the input. I'll get back to you and tell you how it goes.

Dan T said...

Well, I finally did the strip loin roast. I took your advice about doubling it over and trussing it. There were a lot of kids in the party, so I needed to cook it a bit more than I personally would have preferred.
There were a few spots that were still medium rare, though, and they were fantastic. The crust was pretty outstanding too.
I trussed the snot out of that thing, and I'm glad I did, because the cheapo butcher's string I used burned through and broke in a couple of places. ;-)
Anyway, thanks for this post and walking through the whole process. It helps your readers' confidence so much to have specific directions when they have a huge piece of expensive meat and are scared of messing it up.

MikeV @ DadCooksDinner said...

@Dad T:

Great! I'm thrilled it worked for you. Even if you had to cook most of it past medium-rare; I know how that feels. Thank you for following up, and letting me know how it went!

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