Herb Roasted Strip Loin
ฝัง
- เผยแพร่เมื่อ 5 ก.ค. 2024
- Herb Roasted Strip Loin
#beef #recipes #striploin
Herb Roasted Strip Loin on the Grilla Kong
It's hard to go wrong with any large cut of beef, but this one is over the top good! In this recipe we go over one of the many ways to prepare a Strip Loin and it did not disappoint!
**What You Need**
- New York Strip Loin
- Course Ground Salt and Pepper
- 3 sticks of Butter
-1 1/2 tablespoons of Parsley (Chopped Fine)
- 1 1/2 tablespoons of Rosemary (Chopped Fine)
- 1 1/2 tablespoons of Thyme (Chopped Fine)
- Several Cloves of Garlic
- 1 Large Box of Mushrooms (8-16 oz box)
To start we sourced this Half Strip Loin at our local Kroger. With this being a half loin it is perfectly sized for a small get together and won't break the bank too bad.
For this recipe the first thing I like to do is trim up this strip loin. It has a pretty thick layer of fat on one side and this needs to be removed. I know this goes against all everyone has been told but this fat is not going to have time to become that great beefy fat that we all love. It isn't going to render or get a good char in the amount of time its going to be on the pit. I simply removed as much as possible and clean up the outside of this strip loin the best I can. This will allow us to get a ton of flavor on the outside and ever get some flavors deep down.
Once trimmed its time to hit it with a good dose of salt and pepper. This is a large cut of meat and can handle more salt and pepper than you think. I like to do this about an hour ahead of time to give it time to start working some flavors.
While the strip loin is coming up to room temp and getting happy, its a good time to get the pit fired up. For this recipe , I fired up the grillagrills.com/ Kong with some www.royaloak.com/ Lump Charcoal. You can cook this recipe on any pit, just maintain a stead 300ish degrees and keep the fire clean.
Now we need to make the Herb Butter that is going to cover the outside of this strip loin.
**Herb Butter**
- 1 Stick Butter of Softened Salted Butter
-1 1/2 tablespoons of Parsley (Chopped Fine)
- 1 1/2 tablespoons of Rosemary (Chopped Fine)
- 1 1/2 tablespoons of Thyme (Chopped Fine)
To make the Herb Butter, I simply mixed in a small bowl until everything was evenly incorporated. The softer the butter the easier it is to mix and apply.
Once the Herb butter was made, I then applied it to the strip loin. the bottom side really doesn't matter but I like to put some on there anyway. I then flipped it over and applied the rest to the top side of the loin. You may rub off some of the salt and pepper but you can always touch it up if you would like.
Now its time to get this strip loin on the pit. I placed it on the upper rack and slid a pan underneath with 2 sticks of butter and about 10 cloves of garlic. You can go ahead and put a probe in to monitor the internal if you would like. Get the lid closed and we will check on in in 30 minutes.
At the 30 minute mark, you want to check on the strip loin and baste in with the melted butter and drippings.
Once the strip loin has been on the pit for 1 hour its time to baste again and add the mushrooms to the pan. The butter should have browned by now and caught a good amount of drippings from the loin. Get the mushrooms mixed in and get the lid shut.
Now is the time you really want to start watching the internal temp. Once the loin hits 100 degrees its going to climb fast. As soon as it hits 125 its time to get it off and let it rest. The mushrooms may need to go a few more minutes but that will give you time to allow the strip loin to rest and serve everything hot.
As you can tell in the video the herbs add a great color to the Strip Loin and definitely wake up some flavors. Combined with the mushrooms, this is a recipe you don't want to forget.
Thank yall for checking this video out and we hope you give this recipe a try!
Check us out @ swinelifebbq.com
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most underrated channel on youtube. Keep pluggin away!
Thanks! We will sure keep trying!
@@SwineLifeBBQ only a matter of time before this channel explodes.
Absolutely. The videos are efficient and informative. Great technique and the minute details shared make a world of difference.
You are my skinny Malcolm Reed!!!!
Best comment yet! Thanks!
@@SwineLifeBBQ I agree
You do a great job! Explanation of each step is well done, along with your presentation. I agree that your channel is underrated.
Thanks! We appreciate the support!
I'm impressed...!!! and I am a food professional with 40 yrs in the business... I love to see young chefs with Passion...!!! and you have it in spades... Congratulations. Continued Sucess..!!!
Excellent video! I’m definitely going to have to try this.
Thanks for sharing your knowledge and skills. That is another great cookout!
Thanks! Appreciate the support!
I love this guy..great dude and an awesome chef!!
Appreciate it!
Another great recipe for me to try. I’m absolutely with you on the herbs and the Portobello mushrooms on this cook. Yummy! Nicely done, guys!
Thanks!
That looks UNBELIEVABLY GOOD!! 👍
Thanks! Trust me.... It was!!!
I love your videos bro. Keep them coming!
Appreciate it!
I use your Mississippi Grind on EVERYTHING. Excellent video and nice to see a strip loin used for a change instead of a Rib Roast.
We appreciate your support! Thanks!
Turned out great. Beautiful piece of beef. Awesome job
Thanks!
Great recipe and video as well. Shut out from Florida. Thx for sharing!!!
Thanks! Appreciate it!
Looks so yummy!!! I’ll be trying that soon!!
Thanks! Let us know how you like it!
Amazing recipe Mark, I may try this one on my new SmokeFire next weekend !
That looked EXCELLENT!!!
Thanks!
I have to give this a try!! Another good video!
Thanks!
Man you are makin' me hungry with that recipe. Like that blooper at the end. Everybody has one. That herb paste just compliments that hugely.
Haha! Thanks!
New to the channel. I've watched about 5 videos. Everything looks amazing! Keep up the good work.
Thanks!! We appreciate the support!
I was the Hero of Christmas' dinner thanks to you!
Awesome! Thats what we like to hear!
That is one of the best recipes I have seen on youtube. Totally inspired
Thank you so much 🙂
Can’t wait to cook this
Let us know when you do.
I gotta try this ! Merry Christmas to you and your family Mark !
Thanks! Merry Christmas to you and yours too!
OMG Good!
Heck yeah! I went out and bought a 10 pound roast after watching this. Gonna cook it for my Dad for Father’s Day
Everything done with such grace and skill. Technique on point. Really talented pitmaster.
Only a matter of time before this channel explodes.
Hope your right!! Appreciate the support!
Great channel brother keep up the good work.
Thanks! We appreciate it!
Just found your channel. Great content. looking forward to more great videos
Thanks!
Well we know what we cooking on the smoker this wkend,,that looked absolutely delicious brother,,thanks very much for this vid
Thank you!!
Keep on rockin the videos they rock
Thanks!
Great video buddy keep the good work going 👌🏾👍
Thanks!
Damn that looks good
Thanks!
yeah buddy!!!!!
Any friend of Malcolm is a friend of mine. New subscriber and looking forward to your fresh take on cookin good food!
Appreciate it!
Awesome job, definitely need to try your recipe. Thanks for sharing. Question, how do you clean you mop/brush I’m hoping saying correct after use? Thanks again
Thanks! I just soak in dish soap and wash good. I have put in dishwasher and it does well.
I am not really a mushroom guy, but good lord that looks amazing! Incredible! I'd eat that even with the mushrooms on it. WOW!
Haha! The mushrooms taste just like the beef!!! Awesome!! Thanks!!!
2am and now im making plans to make a costco run and make this tomorrow
Haha! I know the feeling!
Hey Mark got a Creekstone prime heading my way gonna try this one once I knock some steaks off it
Great looking steaks! 👍
Thanks!
Great video. Keep up the great work. Could you please tell me the name brand of the ground black pepper you are using?
Thanks!!! townsendspice.com/ is the black pepper we used. They have great raw ingredients as well as rubs.
Just got introduced to your channel and oh my this looks amazing and you have a lot of knowledge . Will forsure follow and also what knife set is that ?
The chef knife was a wustof and the slicing knife was a shun. Both excellent knives.
Thank you for the support!
Great job can definitely see this in my future. How much did the strip weigh? My cc pellet should be ok at 300d ?
Thanks! It weight in at just about 5 pounds. Pellet grill would cook it fine no problem.
Damn!
Legit
Got Toe Mighty!!! Looks Great
Appreciate it!
Looks awesome!
Thanks!
Come on Mark. You out did yourself again. Great production and awesome grillin'.......Blake Mitchell is right. Most underrated..... When folks find you... you will be spreading the grilling greatness to a lot of new subscribers... Great job...( you may have just tempted me enough to try mushrooms ).
Thanks!
Very Nice!!! Would marinating it a few hours or overnight add to the flavor?
Thanks! Not sure about marinating but a good dry brine over night definitely would add more Flavor.
Damn it son!!!!
Thanks!
@@SwineLifeBBQ so it's half of a prime rib roast?
No it's not prime rib. It's where New York strips come from.
Your doing good.
Thanks!
Is it okay to use spg on this cut of meat? Just curious.
Can you do a Brisket buddy waiting for a video on one I’m sure yull nail it ... just like all your videos big fan ...
It’s in the works. Appreciate the support!
My lord that thing looks good! Awesome video as always my friend! I see stuff life this and can’t understand how in the hell people can be vegan.
Thanks!
Can you make this in any other type of grill, Like pillet grill or a kettle?
Sure can
Man that looks good! Be even better with a little horseradish cream sauce to dip it in.
Thanks! And you are correct!!
did this one per your teachings on the grilla SB. the only comment I got was too much butter
That looks really good,, but wondering about how brown the butter gets,,can it be TOO BROWN?
It can burn on you if you let it go too far but you can let it get pretty dark as long as you dont scorch it and keep it stirred. This butter was as dark as I would want it to go. The mushrooms and onions help keep it from burning too. Thanks!
I would like to know if there’s anything you would do differently next time. Add anything more smoke flavor.
It was pretty spot on. Maybe a touch more salt to bring a little more flavor to the table.
Swine Life BBQ nice cook! looks amazing! Thanks for the great content 🤙🏽
what's suggested temp should the grill be at
275-300
@@SwineLifeBBQ thanks! New to the channel, just subscribed.
@@allenshegog awesome! Appreciate the support!
I was with you until the mushrooms. Haha, not a shroom guy. But DAMN that looks amazing. Good work.
Man your missing out!! LOL Appreciate it the support!
how big would you say the strip loin is? 5lbs?
Yes, I cant remember exact but it was a half loin. No more that 7 pounds.
Thanks! I went and bought one yesterday and I'm planning to make this on Friday!
Can someone decipher what’s going on at 6:02
You can Substitute the mushrooms with potatoes just watch them
Great idea!
Looks good! However, I would have left some fat on the meat. It would have rendered just fine. That butter is scorched.
Looks kill....
Thanks!
The butter/garlic looked burned up to me.
Butter burns. That's why it's brown. You should have removed the butter and collected the juices using another tray;
Excellent video! I’m definitely going to have to try this.
Excellent video! I’m definitely going to have to try this.
Thanks!