Slow Roasted Strip Loin

Slow Roasted Strip Loin


Yield: 12-15 People

Ingredients:
1 10-15lb Boneless Strip Loin - Room Temperature and Cleaned (Sinew and Silver Skin Removed) **You can ask your butcher to do this for you if you are uncomfortable doing it yourself
Salt and Pepper
Vegetable Oil

Method:
Preheat your oven to 285 degrees Fahrenheit.

Place a large pan or griddle over high heat with 2-3 tablespoons of vegetable oil. While the pan is heating up season all sides of your strip loin with salt and pepper. Make sure you are generous with that salt as it helps with the caramelization process (giving you a better crust). When you are ready place the strip loin in the pan fat side down first, sear all sides of the strip loin for toughly 2-2.5 minutes or until a deep golden brown crust has been achieved. Remove and place on a baking tray lined with parchment paper.

Place the stir loin in the oven and cook till an internal temperature of 122 degrees fahrenheit (this will give you the perfect rare) has been achieved, you can find this out by using an internal temperature thermometer . If you desire a different finally result, cook further to a desired internal temperature. When the strip loin has finished cooking remove and cover loosely with tinfoil and let rest for 15 - 20 minutes. Carve and serve.