New York Strip Loin | Chef Eric Recipe
Instead of buying individually cut pieces of steak to cook each to desired temperature, try this Whole Strip Loin cook method with Chef Eric that is sure to please all your guests!
"This is a method I picked up form Oliver Sievers and the number 1 BBQ
team in the world last time I was in Germany. The strip loin is subjected
to the best of low and slow bark building and direct fast searing. The mayonnaise-based sauce sear creates a crust and flavor profile second
to none. Enjoy!" - Chef Eric Gephart
Whole New York Strip Loin
Ingredients
1 Each Wooden Nickle Farms NY Strip Loin
½ Cup Lanes BBQ Brisket Seasoning
½ Cup Lanes BBQ Spell Bound
2 Chunks Oak Smoking Wood
Crushed Red Pepper Parmesan Sauce
1 Cups Dukes Mayonnaise
2 Tablespoons Red wine vinegar
1 ½ Tablespoon Crushed Red Pepper
2 Tablespoon Grated Parmesan
1 teaspoon Lanes BBQ Brisket Seasoning
Method:
1. Stabilize your grill at 300 - 350F and set up for an indirect smoke.
2. Using a sharp knife, cut a diamond pattern across the entire top and bottom of the strip loin.
3. Season the entire loin liberally as if you were cooking a prime rib. Start with the brisket seasoning and follow with the spell bound.
4. Place the wood chunks in the hottest portion of the charcoal bed and wait for combustion to attain clean smoke.
5. Place the trimmed and seasoned strip loin fat cap side down and close the lid for 30 minutes. Flip the strip loin and dry baste with more Spell Bound. Close the dome and smoke for another 30 minutes or until you reach an internal temperature of 115 - 125F.
6. Transfer the strip loin to a cutting board and allow to rest for 10 to 15 minutes. While the strip is resting, reset your grill for direct cooking and bank the charcoal pile to one side creating a high heat sear zone. Leave the dome up and draft door fully open to provide max air flow. By the end of the rest, your grill should be at a searing temperature of 550+
7. Slice the Strip loin from end to end lengthwise. Smother the sauce on the newly reveled side of beef and top with brisket seasoning. Place them sauce side down and allow them to sear hard for 45 seconds to 1-minute. Transfer the loins back the cutting board and slice into ¼ inch thick slices. Top the loins with the Crushed Red Pepper Parmesan Sauce and enjoy!
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