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Old 12-22-2013, 02:41 AM   #1
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What is strip loin?

I recently bought a 4 pound strip loin roast. I was not sure what it was, but it was cheaper than tenderloin (price for beef tenderloin in China is US$17 per pound). This was about US$ 11 per pound I have googled on this question - some say it is the same as a ribeye, some same as a sirloin. Will the real beef steak please stand up?? It seems to be boneless, if that is any help. What is the best way to cook this - as a roast or as individual steaks? I seldom cook large pieces of meat so am a little anxious about cooking this, but my family's tradition is always to have beef for Christmas dinner. This year Christmas dinner will be this beef for 10 guests. (Note: will have many more dishes along with it, not just the beef

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Old 12-22-2013, 07:24 AM   #2
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Definition says NY Strip.
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Old 12-22-2013, 08:38 AM   #3
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For the group you have, you can leave it as a roast and carve it for serving. This is a good site for reliable recipes: http://www.epicurious.com/recipes/fo...b-Crust-104494
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Old 12-22-2013, 08:53 AM   #4
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Quote:
Originally Posted by pengyou View Post
I recently bought a 4 pound strip loin roast. I was not sure what it was, but it was cheaper than tenderloin (price for beef tenderloin in China is US$17 per pound). This was about US$ 11 per pound I have googled on this question - some say it is the same as a ribeye, some same as a sirloin. Will the real beef steak please stand up?? It seems to be boneless, if that is any help. What is the best way to cook this - as a roast or as individual steaks? I seldom cook large pieces of meat so am a little anxious about cooking this, but my family's tradition is always to have beef for Christmas dinner. This year Christmas dinner will be this beef for 10 guests. (Note: will have many more dishes along with it, not just the beef
Strip loin is the muscle on the outer side of the backbone. The inner side is the tenderloin. It is neither ribeye nor sirloin, but rather the portion between the two.

Cook it like any other tender roast. It is a tender and flavorful cut of meat.
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Old 12-22-2013, 10:17 AM   #5
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I would cook it as steaks but it is also really good in stir frys.
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Old 12-22-2013, 10:23 AM   #6
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The strip loin is a very good roast. If you sliced it into steaks you'd have NY strip steaks.
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Old 12-22-2013, 08:41 PM   #7
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I would cook it as a roast. Trying to get 10 steaks cooked while you have guests would be a bit of a challenge. It would be a logistical nightmare trying to serve 10 steaks at once, all nice and warm, and none overcooked. Bringing one roast to the table already sliced, or to carve at the table would be much simpler.
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Old 12-23-2013, 03:47 AM   #8
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Thank you...roast for dinner!
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Old 12-28-2013, 02:29 PM   #9
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Sorry for the late reply Pengyou. But the "striploin" does not really exist as a cut. It is the meat between the Rib and Sirloin and in England will be sold as either of the two. The best way to cook it is to cover it with crushed peppercorns (and chinese seasonings if you wish) and pop it into your oven set to maximum for 20 minutes. Take it out and let it cool and pop it in the fridge. When you want to serve it get your oven to 220 centigrade and pop it back in for 12 minutes per pound for a lovely rare roast. leave for 15 minutes before serving. This is based on a 2 pound and above joint.
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Old 12-28-2013, 03:23 PM   #10
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Originally Posted by OX2 Gooner View Post
Sorry for the late reply Pengyou. But the "striploin" does not really exist as a cut...

Sorry, I can't agree with this statement. It's available in markets and recognized as a standard cut.

If it's not called that in England, that's a separate issue.
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