Better Than Prime Rib!
NY Strip Roast is Packed with Flavor!
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Introduction
What’s up, barbecue fans? My name is Jake, and today we’re tackling a holiday classic with a twist—a 30-day dry-aged New York strip roast cooked to perfection on the Kamado Komodo with Cherrywood. If prime rib isn’t your thing, this flavorful roast is a worthy contender for your holiday table. Let’s get into it!
Ingredients
New York Strip Roast: 30-day dry-aged (4.5 lbs, or adjust for your group size).
Binder: Worcestershire sauce (W sauce).
Rub: Hellman’s Roadhouse Steak and Beef Rub (or your favorite beef seasoning).
Wood: Cherrywood chunks for smoking.
Charcoal: Coffee lump charcoal for rich, beef-enhancing flavor.
Preparation Steps
Season the Roast:
Apply a thin layer of W sauce as a binder.
Generously coat the roast with your beef rub for bold flavor and texture.
Place it on a cooling rack in the fridge for 22 hours to dry brine.
Set Up the Kamado Komodo:
Add a chunk of Cherrywood below the lump charcoal and another on top for sustained smoke.
Preheat the grill to 275°F for indirect cooking.
Use a grate-level thermometer for accurate temperature monitoring.
Cooking the Roast
Reverse Sear Method:
Place the roast on the grill lengthwise. Position it for even heat distribution.
Insert a temperature probe into the center of the roast, setting your alert for 115°F.
Cook at 275°F for about 1.5 to 2 hours until the internal temperature reaches 115°F.
Rest the Roast:
Remove the roast from the grill and loosely tent it with foil.
Allow it to rest for about 15 minutes to carry over to your desired doneness (130°F-132°F for medium).
Sear for Flavor:
Increase the grill temperature to just under 500°F by opening the vents.
Place the roast directly over the fire for about a minute per side, flipping frequently for an even crust.
Key Learnings
Carryover Cooking: This roast carried over from 117°F to 129°F during resting, hitting the perfect medium doneness. Adjust your pull temperature accordingly for rare or medium-rare preferences.
Cherrywood Smoke: Adds a subtle sweetness and beautiful color to the roast—ideal for the holidays.
Direct Fire Sear: Creates a crispy crust and adds depth of flavor without overcooking the roast.
Taste Test
After slicing into this beautifully rested roast, the result is a perfectly juicy and flavorful New York strip with a slightly firmer texture than prime rib but a richer, beefier flavor. The Cherrywood and rub combined for a smoky, savory crust that complements the natural richness of the dry-aged beef.
Serving Suggestions
Slice thin and serve with mashed potatoes, green beans, and your favorite sauce.
Pair with a bold red wine or a smoky bourbon for a complete holiday feast.
Pro Tips for Success
Monitor Temperature: Use a reliable probe thermometer to hit your target doneness perfectly.
Optimize Flavor: Dry brining enhances the beef’s natural flavors and ensures a well-seasoned crust.
Charcoal Choice: Coffee lump charcoal pairs wonderfully with beef for a smoky, bold flavor profile.
Conclusion
If you’re looking for an alternative to prime rib, this 30-day dry-aged New York strip roast is a stellar choice. With its rich beef flavor and a perfectly seared crust, it’s guaranteed to impress at your holiday gathering.
For prime rib fans, check out this prime rib video for another fantastic holiday option. If you found value in this video, give it a thumbs up, subscribe for more BBQ goodness, and I’ll see you soon!
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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