Temp and Time for New York Strip Roast

I'm planning to do a 7-10 lb New York Strip Loin Roast for a family party, but I've never tackled anything that big before. Does anyone have any experience with this cut in the 7-10 pound range? I'm looking for temperature and time for medium. Thanks!

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Comments

tshewman

6 hrs(ish) should work well, but you can go as long as 24hrs. 55C/131F and presear would be my bias.

whenric

Agree. Specifically with presear, and 55. My physics know how isn't good enough to double down on time, but 6 hrs seems plenty long for anything roast-y I've ever done

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