Striploin Petite Roast- Steaks

This petite roast is cut from the tapered end of the same muscle that produces a New York STRip Steak. Follow these instructions to make slender NY Strips from it.

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OPTION 1: SOUS VIDE (our recommendation)

  • The best way tenderize your Striploin Petite Roast is to keep it whole for the first phase of cooking.

  • Bring roast to room temperature. Slice off the gristly fat cap. Rub with olive oil, salt and pepper, and whatever herbs or dry rub you desire.

  • Place in a sous vide for at least 6 hours at 129 degrees. Pro Tip: if you want to give yourself more time to get a crusty sear, lower the sous vide temperature 1-2 degrees.

  • Remove roast, let rest for 5-10 minutes, then slice into portioned steaks (aim for 8 oz steaks— there’s a weight on your label so that will help you determine how many steaks you’ll be able to cut out).

  • Heat 2 tablespoons oil over medium high heat in a skillet or sauté pan until shimmering— pat your steaks dry, add more salt and pepper if needed, then quickly sear for 1-2 minutes each side (again, timing depends on your desired doneness and what temperature you used in the sous vide).

  • Remove from heat. Let rest for 5-10 minutes. Slice against the grain to serve.

OPTION 2: BUTTER-SEARED STEAKS

  • Again, the flavor of NY Strips is WOW, but they are chewier than many steak cuts— so treat them gently!

  • Bring your Striploin to room temperature. You can remove the gristly fat cap before or after cooking (it can be quite chewy but will also be quite flavorful).

  • Slice into 8-ish oz portions (the weight on your label should help you determine how many steaks you’ll be able to get out of one Striploin Petite Roast).

  • Heat 1 tablespoon unsalted butter in a pan or skillet over medium-high heat.

  • Pat your steaks very dry and season with salt and pepper. Sear on medium-high heat for 1-1.5 minutes per side. Turn the heat down to low around minute 2 and melt an additional 2 tablespoons of butter in the pan.

  • Keep flipping the steaks and spooning melted butter over them until your desired doneness (cooking time all depends on the thickness of the steaks you’ve cut, how low your flame is, and how you like them cooked).

  • Remove from heat when they register 125 on an instant read thermometer for medium rare.

  • Let rest for 5 minutes.

  • If you did not remove it at the outset, remove the fat cap and silverskin, as they’ll be chewy. Slice thin and across the grain to serve.