A strip roast is a large cut of beef from the loin section of the animal. This meat is very tender because it's near the spine of the animal and isn't heavily used during movement. A strip roast is cooked using low, dry heat methods like roasting or smoking.
A whole strip roast should be cooked primarily at low to medium temperatures. This setting allows the interior of the roast to reach edible temperatures without overcooking the portions closest to the exterior.
A browned exterior, while not necessary, is nice to have for presentation and aroma. The best way to achieve it is to expose the roast to 450-degree Fahrenheit temperatures or higher in the first 5 to 10 minutes of cooking, or at the end of the cooking process.
Roasts are typically cooked to rare or medium-rare, to preserve the most tenderness and flavor. Everyone has their preference, of course, so cook to your desired doneness level. Aim for an internal temperature of 120 degrees Fahrenheit for rare, 130 for medium-rare, 140 for medium, or 150 for well done.
On a Traeger, cook the strip roast low and slow at 250 degrees Fahrenheit for 3 to 4 hours, or until the internal temperature of the roast reaches 120 degrees.
Take the roast out of the Traeger and allow it to rest for 20 minutes while you heat the Traeger to 450 degrees. Once that temperature is reached, place the roast back in the Traeger, and roast for approximately 15 minutes, flipping halfway through, until the internal temperature reaches 130 degrees. This large cut will continue cooking after being removed from the smoker, reaching a final temperature of 135 degrees for medium-rare.
Strip roast is one of the best cuts on the animal. It is one of the few large cuts with tender enough meat that it can be cooked to medium-rare and still enjoyed.
The price of strip roast varies by the quality of the meat, the size of the roast, and where you buy it. The size of a strip roast can range from 4 to 13 pounds or more. Warehouse stores may have strip roast available for less than $10 per pound. At a smaller market or specialty butcher, expect to pay closer to $15 per pound. Specialty cuts like grass-fed or Wagyu will be closer to $20 per pound.
A strip roast is done when the internal temperature reaches 130 degrees Fahrenheit. Because this is such a large cut, the meat will continue to increase in temperature after it is removed from the heat, so the final serving temperature will be closer to 135 degrees for medium-rare.
A strip roast is best for smoking or oven roasting whole. The meat is exceptionally tender, so it can be served in thin slices at medium-rare temperatures.
No, New York strip roast and prime rib come from different parts of the animal. Both can be cooked and served the same way, however.
No, don't cook strip roast from frozen. The cooking process will be exceptionally long, during which dangerous bacteria can form in the meat.
The strip roast is the same piece of meat that is cut in slices to make New York strip steaks.
The French term for the strip loin is faux-filet (perhaps in comparison to the nearby tenderloin, which is called a fillet). The Spanish term is bife angosto which translates to narrow steak.
The National Cattlemen's Beef Association identifies the strip roast with UPC number 1396 or 1397. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a 6-ounce portion contains 332 calories, 48.2 grams of protein, and 14.9 grams of fat.
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