A strip roast comes from the short loin.
Best cooking method:
Treat like any other roast and rub it down with olive oil, salt, pepper, and, if you’d like, your favorite fresh herbs. This roast speaks for itself and doesn’t need a lot of additions. If you’ve never made one before, take the time to read a few recipes so you can achieve both the outer crust and the inner done-ness you desire. Make sure your oven is calibrated or be aware if it runs hot or cold so you can pay close attention to cooking temperature and minutes per pound. Always let it rest before carving or the juices will run. This cut is a bit leaner than a rib roast and should be treated accordingly to avoid overcooking.
This cut is a great centerpiece roast for a special occasion. Less popular than a rib roast, but just as good. A great option if you love a strip steak.
Other dry aged roasts like prime rib and standing rib roast.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.