Strip Loin Roast

1 Strip Loin Roast
SIDS PEPPER & GARLIC OIL
SIDS SMOKEY BBQ RUB
SIDS SALT & PEPPER
Digital Meat Thermometer with ALARM function

Look for choice grade or higher with these roasts because the higher the grade, the better the marbling.
When you get the roast home remove it from the packaging and blot off any excess liquid with paper towel.
Don't wet aging unless you know the original pack date, so it is best to plan on cooking it within 1-3 days. You never know how long it’s been in the store.
Place the roast on a large platter or prepping surface and coat the outside with SIDS PEPPER & GARLIC OIL. Apply a liberal coating of SIDS SMOKEY BBQ RUB all over the beef.
Don’t be shy with the seasoning because we want to build up a nice crust and a piece of beef this size can take a lot of seasoning. To add extra flavour and texture on the outside, sprinkle on SIDS SALT & PEPPER. All of these seasonings are intended to bring out the beef flavour in this roast.
Let the Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
For the cooking process, I’m using my gas BBQ running at 120°C.
The key to turning this piece of meat into a masterpiece is monitoring the internal temperature. If you overshoot an expensive roast like this, it is ruined and you’ve wasted a lot of money. Invest in a decent digital thermometer and you won’t have anything to worry about. Make sure it has an ALARM function on it.
Stick the probe into the centre of the Strip Loin and set the alarm for 50°C. Close the lid and let the pit roll. For a roast this size it takes a little over 2 hours of cook time at a constant 120°C.
When the alarm sounds, verify the centre is 50°C. Go ahead and take it out of the BBQ and place it on a large platter. Cover the roast with aluminium foil to rest for 1 hour. This will give it plenty of time to carry over to 51-53°C in the centre.
If you take it to a higher temperature, the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
I suggest you serve the Strip Loin in 12 mm slices (about 350 g of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it, also a little creamy horseradish is a great accompaniment.