Rotisserie, Sunday dinner
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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.2


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


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Rotisserie Strip Loin Roast

  • Author: Mike Vrobel
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6-8 1x


A whole strip loin roast (aka New York strip roast) on the rotisserie.


  • Beef Strip Loin roast (about 5 pounds)
  • 4 teaspoons Diamond Crystal Kosher salt
  • 2 teaspoons coarsely ground black pepper


  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.
  2. Prepare the grill: Set the grill up for rotisserie cooking at high heat (450°F+). 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 fifteen minutes.
  3. Spit 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:
  5. Put the spit on the rotisserie, start the motor spinning, and cook with the lid closed. The roast is done when it measures 120*F for medium-rare in its thickest part, (115*F for rare, 125*F for medium. Beyond that, you’re on your own.) Check the temperature of the roast after 30 minutes, and every 5 to 15 minutes thereafter, depending on how close the roast is to finishing. (Also, if you are cooking with an infrared rotisserie burner, check the browning as well – turn off the IR burner once the roast is well browned.) 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 should take about 45 minutes to an hour to roast.
  6. 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.


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.

  • Category: Rotisserie
  • Cuisine: American


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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Filed under: Rotisserie, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Gladstone Payton says

    Hi Mike! Love the book. I am making the roast this weekend. Is there any benefit to dry aging the meat or salting it the night before? Thanks!

  2. David Kennedy says

    Mike: This is my favorite of all your recipes.

    For Christmas dinner for 18, I bought a 14 lb (trimmed) whole boneless New York loin strip. Plan to use my Weber 7519 rotisserie on my Weber Genesis 330.

    Two questions: After having the butcher trim it, now I’m worried it may be too heavy for the rotisserie. Can’t seem to find the weight limit for the rotisserie. (May have to call Weber.)

    More your type of question: would you cut the roast in half and cook two 7 lb roasts on the spit, three 4.5 lb roast, or would you do the whole roast? Or, other thoughts? (If cut in half or thirds, will have to find two more Forks for the spit.)

    Thanks as always love your site and info. (My son’s 30th birthday tomorrow – got him the 7519 rotisserie and two of your cook books!)

    Happy Holidays

    • Weight limit: The weight limit on the Weber rotisserie motor is 20 pounds. You should be fine. (I’ve done 20+ pound turkeys on it.)

      I would cook it as one big roast, because I love medium-rare beef, and you lose that at the edges – cutting it up results in more edges. Cooking time is determined by how thick it is, not by the weight. It will take a *little* longer with a larger roast, but not much. Most of the cooking time is the heat penetrating from the sides, which doesn’t change when you cut it into shorter roasts, unless you cut it so the roast is shorter than it is wide. (I feel like I need to draw diagrams for this explanation – I hope it’s making sense.) Use your instant read thermometer to determine doneness and you’ll be fine.

      • David Kennedy says

        Thanks, Mike. Much appreciated. Will let you know how it comes out.


        • David Kennedy says

          It came out great. About 1.5 hrs for the 14 lb roast- Genesis 330 without an infrared burner. Just outside burners 1 and 3. Hard to get temp to 450 with just those two. (Can’t figure out how to upload photo) … Hope your holiday was a good one v

  3. @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!

  4. Dan T says

    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.

  5. Dan T says

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

  6. @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.

  7. Dan T says

    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?

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