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
- Beef Strip Loin roast (about 5 pounds)
- 4 teaspoons Diamond Crystal Kosher salt
- 2 teaspoons coarsely ground black pepper
- Pre-salt the beef: Two hours before cooking, sprinkle the roast evenly with the kosher salt and black pepper. Let the salted roast rest at room temperature until ready to cook.
- Prepare the grill: Set the grill up for rotisserie cooking at high heat (450°F+). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for fifteen minutes.
- Spit the roast: While the grill is pre-heating, skewer the roast on the rotisserie spit. Aim for center mass, skewer the roast lengthwise, and secure it with the spit forks.
- Cook the roast:
- Put the spit on the rotisserie, start the motor spinning, and cook with the lid closed. The roast is done when it measures 120*F for medium-rare in its thickest part, (115*F for rare, 125*F for medium. Beyond that, you're on your own.) Check the temperature of the roast after 30 minutes, and every 5 to 15 minutes thereafter, depending on how close the roast is to finishing. (Also, if you are cooking with an infrared rotisserie burner, check the browning as well - turn off the IR burner once the roast is well browned.) The roast will take about 15 minutes per inch at its thickest point to reach medium-rare. Since most of roasts are 3 to 4 inches thick, it should take about 45 minutes to an hour to roast.
- Serve the roast: Take the roast off the spit immediately, then rest for at least 15 minutes. Carve into ½" thick slices and serve.
- 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.↩