Cooking New York Strip roast

I have a 7-8 pound New York roast and I am trying to find a a proper Joule temp and time combo? Any suggestions? Also, should I sear pre and post or just post? Thanks in advance

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Comments

hairyotter_273859

Hi Roa, I'm still experimenting with time and temp when I cook sous vide. I don't think I ever do it the same way twice. But I do have an opinion on searing. I think searing pre and post does improve the flavor. Sometimes I'll do a little smoking and searing pre- sous vide and then sear again at the end. I can get some very intense smoke flavors even with just a few minuets of smoking. I'll just throw a few wood chips on the hot grill (direct heat), put my meat on the grill (indirect heat) and close the lid. Maybe 5-10 min max. Then do a little searing action too or not.

pd3ski_278514

I won't give time/temp advice but agree with otter absolutely sear before and after. Good idea on that pre smoke I'll be trying that, thanks otter!

fisher23

I would pre and post sear. I would suggest following the same times and temperatures as the Joule app guide for rib roast, I don't think that would be to far off. You could always go over on time and do an overnight cook 8-14 hours at your preferred temperature. My preference would be 136°, I like a roast a tiny bit more done than my steaks.

Bienvenido_Roa_279277

ty folks.