How best to cook a 13 lb. Beef Loin Strip Roast?

moo_November 7, 2007

Hi. I'm new to the cooking forum.

I'm having friends over and purchased a 13 lb. loin strip roast. I'm thinking I should roast it in the oven rather than the grill since it's so large.

Anyone have a fool proof way to cook it? I need it cooked medium with perhaps the center leaning to medium rare. I hate to turn off my guests with blood!

Thanks so much for any help.

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Hi Moo, and welcome to the forum. The only way that I would roast that great piece of beef is using Barbara Kafka's High Heat method. Pretty much fool proof. We prefer our beef rare so I normally take it out of the oven when the temperature registers around 115. The temperature will continue to rise as it sits for at least 20 minutes.

Home Cookin Chapter: Recipes From Thibeault's Table

High Heat Cooking Instructions for Beef
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

. General Instructions (for Barbara Kafka's "Roasting A Simple Art")
"Different meats and different cuts have different cooking times. That's
why there are recipes. I did try to find a universal rule so that I could
say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per
pound," and then describe the exceptions. It didn't work. Timing is as
much a factor of fat content, bone content, and the shape of the roast as a
specific kind of meat.

The only easy rules are for boneless loin of pork or beef (the shell or
strip) and venison and beef fillet. They always cook in the same amount of
time since the only way they increase in size is according to their length,
which will not influence the cooking time."

This is her recipe for a Simple Rib Roast

4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound
standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered
Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red
wine for deglazing 1 recipe for Yorkshire pudding.

Roast should be at room temperature, not taken directly from the fridge.
Place oven rack on the second level from the bottom. Heat oven to 500F.

Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The
large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the
garlic, is using, under the fat and spread remainder under the meat.
Season well with salt and pepper. Roast for 45 minutes. With meat in
oven, reduce heat to 325° and roast for an additional 3 minutes per pound.(
i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes)
etc..Increase heat to 450°F and roast for another 15 minutes regardless of
size. Meat temperature should read 135 on an instant - read thermometer.
If you like it more rare, reduce the additional 3 minutes per pound to 2
minutes or for less rare, increase the 3 minutes to 5 minutes.

Remove roast from oven. Transfer to a serving platter. Pour or spoon off
excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high
heat and add wine. Deglaze pan well scraping with a wooden spoon. Let
reduce by half. Pour liquid into a small saucepan and reserve.

For Whole New York Strip Loin, the directions are a little bit different.

According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same.

Roasted New York Strip Loin

one 10 pound New York Strip (16 inches) Trussed
1 head of garlic
cloves lightly smashed and peeled, optional
3 to 4 springs fresh thyme
kosher salt
1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine
2 tablespoons basic veal glaze optional.

Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F.

Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and pepper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes.

Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that have collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve.

Roasted Whole beef Fillet

According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lengthwise so that when it is sliced a crossed the serving it is also tenderized.

The fillet is also called the tenderloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut a crossed the whole fillet to make an individual steak.

4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long)
1 tablespoon unsalted butter at room temperature
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce

Place oven rack on second level from bottom. heat oven to 500°F

Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 minutes. turn. roast 10 minutes more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottom of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper.

    Bookmark   November 7, 2007 at 9:59PM
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I think you are leaning toward over cooking that lovely roast. I would aim towards rare to medium can always cook it more but you can't "un-cook" meat. I suspect that with a lovely strip loin, you won't turn anyone off with a little rare meat.
Remember....the more toward well done you cook your meat, the tougher it gets.
Linda C

    Bookmark   November 7, 2007 at 10:39PM
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If I were your guest, you couldn't scare me away with a little red. Just sayin'. But I second Ann's method.

    Bookmark   November 8, 2007 at 12:22AM
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I'm so glad Ann posted her method..It's what I typed, then cleared out and left the post, because I couldn't find her directions! LOL
High Heat works wonders in cooking..

I use the method for more than beef!

Welcome Moo..

    Bookmark   November 8, 2007 at 1:40AM
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For Christmas Eve I made a 12 lb loin of beef. I have so much stuff going on that I bought a digital therm with a probe and program it to the proper temp, it beeps when it's done so I don't forget about the beef.
I cut the beef in half to make it a little easier to handle and used Ina Gartens recipe.

1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Preheat the oven to 500 degrees F.
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

    Bookmark   November 8, 2007 at 9:09AM
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Wow! Thanks ya'll!
What great info!
Also, I appreciate the comments about the medium rare. You make sense to me. I should cook the meat as it is best eaten-medium rare.
Thank ya'll soooo much!
And, (embarassed) I hadn't thought about tying up the roast! That would have been such a boo boo! It's true that it's usually the simple things that get you into trouble!
:)) -Moo

    Bookmark   November 9, 2007 at 8:06AM
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Thanks for the help!
The roast was fantastic and everyone loved it and I looked like a genius!

I cooked it like you said on 500 and also used the digital thermometer (LOVE). I turned the oven off when it hit 115* and left it until it reached 125* (just about 10 minutes) I then took it out and put a stick of butter all over it and wrapped it in tin foil for about an hour until we ate.


THank you again! -Moo

    Bookmark   November 12, 2007 at 6:01PM
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I'm cooking a 14 lb NY roast today, which I assume is a beef loin strip. It's bone in and looks like a rib roast.

From this post chain, it sounds like I can cook this on 500 for 1 hour (120 degrees) and be good. I have 20 people coming over so to be honest, I'm a bit concerned on the time here, as some recipes suggest cooking on low heat for several hours.

I'm ready to trust this recipe, but could use a little encouragement and validation on the timing.


    Bookmark   December 18, 2010 at 11:55AM
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