New York Strip Roast
I grabbed myself this amazing prime New York Strip Roast and smoked it over hot Cowboy Charcoal for the ultimate holiday feast.
Servings: 6 people
Ingredients
Steak Ingredients:
- 1 NY Strip 7 lbs
- 1 tbsp of Coarse Salt
- 1 tbsp of Freshly Cracked Peppercorns
- 1 tbsp of Dried Minced Garlic
- 2 tsp of Canola Oil
Spritz:
- 2 tsp of your favorite Hot Sauce
- 12 oz of your favorite Beer
Garlic Chive Mayo
- ½ cup of Mayonnaise
- 1.5 tbsp of Dijon Mustard
- 6 Garlic Cloves minced
- 1 tbsp of White Wine Vinegar
- 2 tsp of Chives chopped
- 1 Lemon juiced
Instructions
- Lather your NY Strip in canola oil then thoroughly season with salt, pepper and garlic. Once seasoned, place the roast into the fridge to set for 30 minutes.
- Mix your beer and hot sauce in a spray bottle and set aside.
- Using Cowboy Charcoal, preheat your smoker to a medium-low temperature of 275F. Feel free to add wood chips or chunks for additional smoke flavor.
- Add your roast onto the smoker to cook for 1.5-2 hours until it reaches about 115F internal for medium rare. Make sure to spritz the roast every 15-20 minutes until it is done.
- When done, pull it off and let it rest for 15 minutes.
- In a bowl, mix together all the ingredients for the Garlic Chive Mayo sauce.
- Now we need to sear the roast. Pull the charcoal ben up within the grill and add charcoal as needed to get the fire hot again.
- Add the roast back to the grill. Searing all sides until a nice crust is achieved.
- Slice your New York Strip Roast and serve with the Garlic Chive Mayo. There's no need to rest the roast again since it's already rested before the sear. Enjoy!
Video
Nutrition
Calories: 269kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 1382mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg