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Boneless Strip Loin Roast (12/16/2011)

Strip Loin Roast

1 4-5 lb. Boneless Strip Loin Roast
1 pkg. Cremer's Rub me Tender meat rub

Pat meat dry with paper towels. Sprinkle Cremer's Rub me tender seasoning generously over entire cut of meat. Wrap and place in the refrigerator for at least 3 hours, or overnight. An hour before cooking, remove the roast from the refrigerator to bring to room temperature.

Preheat the oven to 250 degrees and set the rack to the lower middle position. You'll want to sear the roast before cooking. Using a large heavy skillet, add a couple tablespoons of vegetable oil and turn heat to medium. Let oil heat. Carefully place roast in skillet and brown on each side, about 2 minutes per side.

Carefully remove the roast, set a wire rack in center of the roasting pan and place roast fat side up on the rack. Cook uncovered.

Roast the meat to a temperature of 135-140 degrees (medium-rare) for maximum flavor and tenderness or 140-150 degrees (medium) but no more, anything more will begin to dry out the roast. Depending on the size of the roast it will take 25-30 minutes per pound, so you must have an instant-read thermometer to make sure you don't overcook. Remove roast from oven and tent with foil. Let it rest at least 15- 20 minutes to allow the juices to redistribute themselves evenly throughout the roast. When cooking at 250 degrees the roast will only rise another 2-4 degrees or so during the resting time. Cut crosswise into slices. Arrange slices on platter and serve.



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