Sous Vide Prime New York Strip Roast from Costco

I picked up a whole Prime Strip Loin sub-primal from Costco the other day as they had a special $25 off deal, which made the one I bought about $7 per pound! In this video I show how to break down parts of the whole sub-primal into a roast and steaks. I also cook the roast similar to how you would cook a Prime Rib... Simple seasoning and very delicious! The roast was sous vide at 134 for 6 hours then finished on high heat on the Camp Chef Pellet Grill!
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#sousvideque #fireandwatercooking #sousvidebarbecue

[@hartlife7795]

Looks amazing! Great job. Merry Christmas!!!!

[@FireWaterCooking]

Merry Christmas! Thanks for watching!

[@bryannesbit7229]

Great job, I am going to do one this coming weekend. Video was a lot of help with temp and time in the sous vide. I am going to torch sear mine in the end.

[@FireWaterCooking]

Sounds great!

[@ComparisonCooking]

This looks amazing, I guess I'm hiking over to Costco today!

[@FireWaterCooking]

Thanks for the comment Comparison Cooking! your thoughts are appreciated...

[@manifestdustiny7]

Thanks for the tips! I'm doing a 5lb one tomorrow for the Super Bowl.

[@FireWaterCooking]

Good luck!!

[@robertlazarevski7212]

Great page!!! Just got into sous vide. Looking too cook a roast for the Xmas holidays. How long would you cook a top sirloin for to get it at med rare?

[@FireWaterCooking]

I cook top sirloin at 132f for 6 hours....

[@robertlazarevski7212]

@@FireWaterCooking would you use fresh garlic crushed, fresh rosemary, corse salt, pepper and olive oil?

[@Irish_Mike_NYC]

They just went on sale today at Costco I got 2. Put one in umami bag, I might cut 2nd smaller one like this, make a couple steaks & put the roast half in another umami bag. I’ll make 2 roasts with the roast ends for Christmas, cut, vacuum seal, freeze the steaks & give them out as Christmas presents

[@FireWaterCooking]

sounds like a great plan! I have a freezer full of beef as I bought a whole steer from a friend of mine last month. I dry aged 1 whole Strip Loin, Ribeye, and Top Sirloin in Umai bags and just trimmed and cut them. I left a good sized roast of the rib to cook soon..

[@laurahahn3792]

How long would you sous vide this if you cut the roast up into 2 or 3 chunks?

[@FireWaterCooking]

it goes by thickness, so it they are all the same thickness they would be the same time... with this I was not just wanting doneness and pasteurization, I also wanted some tenderness so I went longer...

[@raphaelsmith3498]

Looks good want to try it. Could you share time and temp you used on the grill for finishing it? TIA

[@FireWaterCooking]

it was about 375 for 20 minutes or so.. was looking for color and crust more than anything..

[@MaddieandKiki]

Awesome video friend! New subscribers (Weber Grill Masters) here from Canada! :)

[@FireWaterCooking]

Thanks for the sub!

[@davef1788]

Looks awesome! On the move are you making a big jump or a small hop? Lol

[@FireWaterCooking]

not far, only 15 miles from where we were.. just a lot to pack and un-pack.. down-sizing a little

[@nicholasmolling8887]

thanks! cooking one now

[@FireWaterCooking]

Hope you enjoy

[@tizhead]

im doing a 7lb strip roast tonight. my first time sous vide. i was thinking 12 hrs before i watched you vid but now im not sure. were you figuring 3 hrs per pound or two when you made yours?

[@FireWaterCooking]

strip loin is pretty forgiving on time.. personally I think 12 hours is too long and it would be too tender..

[@tizhead]

@@FireWaterCooking the roast is maybe 3 steaks wider than the one you made for 6hrs. would 6hrs still work? or maybe 7 or 8? its weird cause after i get it vac sealed i wont be able to check it with my prob thermometer so i feel kinda blind.

[@FireWaterCooking]

@@tizhead 7 or 8 will be fine and will not over tenderize it...

[@tizhead]

@@FireWaterCooking i chickened out man! lol i have this huge silicon bag but it wasnt quite enough. i didnt want to trim it. plus i dry brined it and people were saying you shouldnt do that with sous vide. i have a beef tenderloin... chateu bryan whatever, i'll do it with that in one of my smaller silicon bags for my 1st time. i read like a whole friggin pdf on sous vide last night so i think im up to par. cheers

[@tizhead]

when in doubt, reverse sear lol

[@mikecoughlin4128]

Prices then to now have doubled.

[@FireWaterCooking]

Thanks Biden!

[@michael98277]

Ummm, where is the water bath? Nice vid, but where is the sous vide?

[@FireWaterCooking]

At 6:50 mark… that is the Anova Pro circulator and the Anova Pro Sous vide container…