One of my favorite ways cooking steak for groups.
Reverse Sear Strip Loin Roast
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
Grilling
Servings
20
Prep Time
10 minutes
Cook Time
60 minutes
This technique involves cooking the strip loin roast low and slow before giving it a quick sear in buttery goodness for a perfectly cooked exterior and a juicy interior. It’s an impressive way to prepare steak for a crowd that ensures even cooking and maximum flavor. Serve it with your favorite sides for a gourmet experience!
Ingredients
- Whole or half beef strip loin roast
- 2 tbsp hot sauce
- Salt and pepper to taste
- Unsalted butter
- Crostinis
- 1 cup parsley
- 3 garlic cloves
- 2 tbsp dried oregano
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 tsp red pepper flakes
Chimichurri Sauce
Directions
- Preheat the oven and grill to 275°F(135°C) . Season strip loin roast generously with salt and pepper using hot sauce as a binder. Or, use a combination of my rubs and seasonings.
- Place roast on a grill set for indirect cooking and cook for 45 minutes or until the internal temperature reaches 120°F. Melt butter and place in a foil pan. Slice roast it into 1 ½ inch steaks, and dip in the butter pan.
- Heat a skillet over high heat, and sear steaks for 1 minute per side. If using a grill, move charcoal forward in your indirect setting, and bump up your grill temp to 500°F and sear for 30-45 seconds per side.
- Let rest for 10 minutes and serve with homemade chimichurri sauce. You can also slice steaks into small pieces placed on a crostini topped with chimichurri.
