Last year, I reverse-seared a prime rib roast and it didn’t come out exactly how I wanted. It wasn’t a uniform medium-rare pink from edge-to-edge and it cooked faster than I expected. With those lessons in mind, I tried again this year to make a roast, and in my area, prime-grade whole strip loin was only $10/lbs. By the end of it, I cooked the most delicious piece of meat I had ever made and people were raving about it at the party. Here was the process:
* The strip loin was 14lbs total and I cut a 9lbs section from the middle that was the most uniform to make the roast. I trimmed fat from the long sides and the fat cap to make a cleaner presentation. Then, I scored the fat cap and liberally covered the roast in salt and pepper to dry brine for 24 hours. * On the day of the party, with dinner scheduled at 5pm, I took the roast out of the fridge at 9:30am to bring it to room temp * In a 190F oven, I started the reverse-sear at 10:30am with the expectation that it would take about 4 hours to hit 115F internal. * By 12:30pm, the internal temp was already 100F so I set the oven as low as it could go at 170F * Around 1:30pm, the internal temp hit 115F which was much faster than I expected * I wasn’t sure how much carryover cooking would raise the internal temp, so I took out the roast and tented it. After an hour, the temp reached only 117F and it went back down to 115F until 3:30pm, which is when I resumed the reverse-sear. * With a better understanding of carryover cooking, I set the oven to 190F again and took the roast out when the probe directly in the middle reached 126F. The outer sides of the roast were around 131F * I let the roast rest while preparing other sides, about 40 minutes total. The internal temperatures only went up a few degrees * For the sear, I put it in a 500F oven for 8 minutes. Took it out, and then used an Iwatani torch to get a bit more browning * For sauces, I made red wine jus, truffle & shallot butter, and chimichurri. All of it was good, but the chimichurri was a big hit. [Here’s the recipe](https://cafedelites.com/authentic-chimichurri-uruguay-argentina/)
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Last year, I reverse-seared a prime rib roast and it didn’t come out exactly how I wanted. It wasn’t a uniform medium-rare pink from edge-to-edge and it cooked faster than I expected. With those lessons in mind, I tried again this year to make a roast, and in my area, prime-grade whole strip loin was only $10/lbs. By the end of it, I cooked the most delicious piece of meat I had ever made and people were raving about it at the party. Here was the process:
* The strip loin was 14lbs total and I cut a 9lbs section from the middle that was the most uniform to make the roast. I trimmed fat from the long sides and the fat cap to make a cleaner presentation. Then, I scored the fat cap and liberally covered the roast in salt and pepper to dry brine for 24 hours.
* On the day of the party, with dinner scheduled at 5pm, I took the roast out of the fridge at 9:30am to bring it to room temp
* In a 190F oven, I started the reverse-sear at 10:30am with the expectation that it would take about 4 hours to hit 115F internal.
* By 12:30pm, the internal temp was already 100F so I set the oven as low as it could go at 170F
* Around 1:30pm, the internal temp hit 115F which was much faster than I expected
* I wasn’t sure how much carryover cooking would raise the internal temp, so I took out the roast and tented it. After an hour, the temp reached only 117F and it went back down to 115F until 3:30pm, which is when I resumed the reverse-sear.
* With a better understanding of carryover cooking, I set the oven to 190F again and took the roast out when the probe directly in the middle reached 126F. The outer sides of the roast were around 131F
* I let the roast rest while preparing other sides, about 40 minutes total. The internal temperatures only went up a few degrees
* For the sear, I put it in a 500F oven for 8 minutes. Took it out, and then used an Iwatani torch to get a bit more browning
* For sauces, I made red wine jus, truffle & shallot butter, and chimichurri. All of it was good, but the chimichurri was a big hit. [Here’s the recipe](https://cafedelites.com/authentic-chimichurri-uruguay-argentina/)