Strip loin is a wonderful roast for a special occasion that has exceptional eating quality. It has a distinctive thin layer of fat coverage and its marbling helps to keep this joint superbly tender, juicy and flavorsome.
Remove the joint from the fridge an hour before cooking or until room temperature (stops the roast going from an intense cold to intense heat) rub it down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. It is recommended to sear the joint on the pan first. creating a "basket" of crust to seal all those lovely juices and served with tasty gravy made from pan drippings.
Cooking tip: Add a little beef stock and wine when you are deglazing the tray, followed by a blob of butter to make the most gorgeous gravy.
As with every joint, leave it resting once cooked to allow all the wonderful juices to redistribute back into the joint.
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