The Cheaper, Leaner, Beefier Roast We Keep Coming Back To

[@raincoffeeandbooks8079]

Chef Billy, I love that you're not pretentious. Every recipe is easy to follow, and turns out down home delicious! Thank you, Chef!

[@ChefBillyParisi]

Thank you so kindly!!

[@anthonysteen56]

Fun fact, pretentiousness can only be known by the person doing the act…think about it for a bit

[@mrkattm]

Great suggestion, the NY strip is not my most favorite cut so I never consider doing this but can see where it could shine with some people, I will be giving it a try.

[@leester9487]

Unless you're cooking for a Mormon family or a remote fishing village, cut that roast in half and put one in the freeezer for later 🤪 @ChefBillyParisi Billy P. Your compound butter recipes are always superb!

[@faithsrvtrip8768]

Never heard of such a thing. I love NY strip, it's my usual cut of meat to make for myself as I can buy 2 steaks, cut into 4 portions, and I'm good. I'll keep this in my pocket for bigger events! Thanks Chef and Merry Christmas! I am a big fan of dry brining steaks, and even poultry (my Christmas dinner will be a spatchocked gamehen), in the fridge, on a rack, overnight. I got a lil 1/4 sheetpan and rack that is perfect for me (one person) and fits in my RV fridge! Yes, I cook everyday since I'm too far from town to get delivery and my RV only gets 10 mpg.

[@jaywatson8720]

I wasn’t aware you could get a NY Strip roast either. I did a standing rib roast once. 😢think I’ll try this for the holidays.

[@faithsrvtrip8768]

@@jaywatson8720 I appreciate Chef giving us home cooks an education without spending $70k to go to Culinary Institute of America :)

[@jaywatson8720]

@@faithsrvtrip8768 true👍🏿. Culinary Arts Schools in the US are way too high.

[@faithsrvtrip8768]

@@jaywatson8720 I agree! It's insane! Thank god for Chefs like this one that teach us home cooks the Chef secrets. For free! I love free!

[@houlester]

Did your family prefer it over tenderloin?

[@shirleyvastine9328]

Biggest problem, finding a butcher shop!!

[@omarpkamal]

Wow looks amazing! I never thought of replacing prime rib with NY strip. I do have one small tip regarding your Meater probe, insert it on the side of the meat instead of the top because otherwise the ambient air temp reading will be skewed since it’s so close to the heating element, and lastly make sure the probe is inserted past the notch on the probe other wise the internal temp reading will also be incorrect.

[@Philipk65]

That top side looks fantastic.

[@dianeexley1709]

My mouth is watering, too, yum 😋

[@dennishellon3492]

Just made your roast beef recipe for dinner using a chuck roast and that was awesome. I’ll have to try this one.

[@karenroot450]

I’m so happy to have found your channel this year! You are an amazing Chef! You explain everything in easy terms to understand and allow for substitutions as well. We aren’t all able to afford certain cuts of meat. Just wanted to say Thank you very much! Have a Wonderful and Merry Christmas!

[@ChefBillyParisi]

Appreciate you. Many thanks!

[@Morpheus1910]

A leaner alternative is something I can absolutely get behind! I've always shunned prime rib because I just can't eat blubbery meat. Sounds as though I would enjoy dining with your family.

[@thethpian]

Chef Billy never misses. Great recipes, great technique, great production value.

[@ChefBillyParisi]

Appreciate the kind encouraging words. many thanks!

[@ac-nu8do]

Thanks chef! Doing this for xmas. Any difference between resting the meat on a rack vs directly in the pan?

[@zacharysmith7872]

Smoke it. Other than that, yes.

[@SipandFeast]

Perfection, Billy! I might have to skip the prime this year.

[@ChefBillyParisi]

Thanks, buddy!

[@peterdaigle4772]

Finally an old skool truss with one piece of twine and two knots. Fantastic looking roast

[@ChefBillyParisi]

LG!!

[@Supperconductor]

💯 prefer NY Strip roast. Especially awesome when you use a sous vide method and brown in oven or pan.

[@BoredTiredAndCranky]

I haven't even started the video, and I already agree. I've been trying to tell people for years that a striploin/top loin/ny strip roast or whatever you want to call it is so much better than a rib roast.

[@erronblack1]

Fantastic!

[@cstephen98]

I like a strip roast. Might get one for Christmas this year as they're on special this week. I just the 500/5 min/lb of meat before turning off the oven for the rest of the cooking time (2hrs). Comes out medium rare ever time

[@karenroot450]

Sherry and Beef! A match made in Heaven!

[@ChefBillyParisi]

indeed

[@lindamounts2193]

I'm actually doing BBQ brisket for Christmas but I am going to try this for sure, thanks.

[@Mike_Greentea]

Nice I was avoiding prime rib because the cost and it doesn't look that appetizing with the layers of fat when sliced.

[@frfsolrac77]

You get what you pay for…strip is nice but not as nice as rib. Yeah, if you get a great deal, go for it. As for me, I prefer to go high $$$ (prime rib) or low $ (brisket).

[@mikechun4734]

Looks great…how would you estimate portions? Your 8 lb roast feeds how many ( love the bone marrow idea ) Thx Chef!

[@ChefBillyParisi]

12 would give you 12 ounces each.

[@kaleung1076]

made this before, has it's own pros compared to ribeye. Cook it to medium rare and it's amazing

[@eats4cheaps305]

I do love a NY Strip... but it cannot compare to prime rib.

[@tompagano9015]

NY strip roast cheaper, really? What is it choice per pound vs prime rib where you shop?

[@NoHairBeardAndMustache]

Billy good Friday afternoon man! Billy, can you prepare a goat buchada with rabbit's feet in pepper sauce 🌶️Carolina Reaper!? Oh, can you!?