Sous Vide Strip Loin Roast: A holiday Centerpiece

The Standing Rib Roast was A holiday tradition in my family. But over the years I’ve seen another roast take up the place of the centerpiece of some tables. The Strip Loin Roast or manhattan roast is a center cut of the whole Strip loin primal. This year Porter Road sent me a beautiful strip loin roast to test out for the holiday dinner table.

🔪Prep Time 10 minutes

🛁Sous Vide Time 12 hour @135F/57.2C

👨‍🍳Oven Time 15-20 min @525

🥩 Total Time 12 hour 20 minutes

Ingredients

  • 5lb Strip Loin Roast
  • Salt/Pepper to taste
  • Generous helping of Meat Church Holy Cow

Instructions

The first thing you need to decide is how big of a roast you are going to need. I generally budget about 1/2-1lb per person. This Roast was about 5.25lb. The roast came chilled through not frozen and vacuum sealed from Porter Road which meant I could get right to work prepping.

Getting the Roast out of the bag and dried up you can immediately notice the difference in color than you get at your local grocery store. That’s because their meat is 100% Pasture raised, no antibiotics. In my opinion, Unlike a rib roast a strip loin has more bits on it that you need to trim.

On the fat cap side there’s a good amount of hard fat I took off, leaving about 1/8.” Also if you’ve ever looked at the anatomy of a NY strip There’s always the piece on the end with a lot of fat but not a lot of meat. Right above where I highlighted you can see that seam where it connects to that end piece. I decided to trim that off to make it a more even roast. The best part about this roast is you can cut it to the size you need. I cut two NY Strips off this roast and froze for later cooks.

After trimming the roast I salted it generously and put it on a rack, uncovered in the refrigerator overnight. This will allow the salt to penetrate deep into the meat. I left it uncovered in the refrigerator for 24 hours and when it came out it looked phenomenal.

After you are done dry brining, you can put your Vacuum Sealer to work.

If using a vacuum sealer you can go ahead and place right in the bath. In place of a nicely vacuum Sealer bags you’re going to want to use the water displacement method which is achieved by using zip locks and submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Anova Precision Cooker to 135F/57.2C and place bag in bath for 12 hours.

After the roast is cooked and removed from the bad dry it well.

From there I seasoned the roast generously with Holy Cow by Meat Church, put it on a roasting tray and stuck it in a 525 degree oven for about 15-20 minutes to develop the crust.

Here I was testing out a new digital thermometer for functionality. Not required. But dangggg look at that crust. Wait till you see the inside.

And now you can slice up your beautiful holiday dinner to be served.

Thank you for checking us out. Do you cook your Roasts using SV? Comment below if you do or you have a question. Please go ahead and subscribe to the blog below so you will be the first to be notified when I post new blogs. Check out our social media’s (Instagram, Facebook, Pinterest) and go ahead and share this blog with a friend. See ya next time!

Equipment List Links:

Vacuum Sealer: Anova Vacuum Sealer

Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags

Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags

Sous Vide Circulator: Anova Nano 

Sous Vide Circulator: Anova Pro

Sous Vide Container: Anova Sous Vide Container

Chef KnifeWustoff Chef Knife

Meat Church Rub: Meat Church Rub

BBQ Sauce: Lillies Smokey Hot

Sheet Pan With Wire Rack: Sheet pan with a rack

Skillet: Skillet

Meat Tenderizer: Meat Tenderizer

About The Author


jbsousvide

This is me. I am Groot.

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