Rotisserie Strip Loin Roast
I wanted a different rotisserie beef roast for Christmas this year. I found a winner. The hardest part? Figuring out what it’s called.
My local grocery store sells this cut of meat as the Strip Loin Roast. The Cattlemen’s Beef Board calls it Top Loin Roast. I think of it as New York strip, because every steakhouse I’ve been to cuts it into steak and calls it that. Except, allegedly, in New York City, where the steakhouses call it a Kansas City Strip.1
Whatever it is called, it is the cut of meat opposite the tenderloin on a short loin. Picture a porterhouse – that’s a cross cut of the short loin. On one side of the T bone is the tenderloin, on the other is the New York strip steak.
New York strip is one of my favorite cuts of beef; tender, full of flavor, and well marbled with fat. I often use it for steaks, but I’ve never cooked it as a roast before. I used my standard rotisserie roast technique; salt early (at least 2 hours before cooking), go simple (only salt and pepper), let the rotisserie work its magic (amazing browned crust in 45 minutes).
The results made me wonder why this cut isn’t more popular as a roast. It is the perfect middle point between a prime rib roast and a tenderloin roast. It has big, beefy flavor of a rib roast, in a leaner, boneless roast like a tenderloin. Looking for a great roast for the holidays? Give this recipe a try.
Recipe: Rotisserie Strip Loin Roast
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
- Herb rubbed: Looking for more than just salt and pepper? Use the herb rub from my Rotisserie Rib Roast.
- Butter basted: While this roast has enough flavor to stand on its own, a little butter baste never hurts. Use the butter baste from my Rotisserie Beef Tenderloin recipe.
- Serve with horseradish sauce and rotisserie pan potatoes.
What do you think? Questions? Other ideas? Leave them in the comments section below.
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Allegedly. I’ve read this in a number of places. But when I went looking through the menus of New York City steakhouses, I couldn’t find a single one with a Kansas City strip steak on the menu.↩