Grilling Strip Loin Roast
(Top Loin)

Grilling Strip Loin Roast

Flavor: 4 Out of 5

Alternate Names: Top Loin Roast, New York Strip Roast, Short-Cut Beef Loin

Cut from the short loin, the strip loin is the larger of two meats that make up the T-bone, the smaller tenderloin makes up the other side of the T-bone.

The strip loin steak or New York strip steaks are very a popular cut but not a lot of people use strip loin for grilled roast beef.

Strip loin roast is a tender cut with a nice beefy flavor and texture, that when grilled properly this roast beef on the grill is simply a great experience.

The secret to acquiring a tender but moist strip loin roast is to sear the roast first at a high temperature and then move it to indirect heat. This will give the strip loin a nice outer crust and seal in the juices.

For maximum tenderness and mouth watering flavor grilling strip loin roast to medium-rare is recommended or at the very most grilling to medium doneness, anything more will dry out the meat.

Also if you like a little smoky flavor added to your beef than adding wood chunks or wood chips is easy to do on the grill making for a great barbecue beef recipe roast.

Click Here To Cook A Strip Loin Roast Indoors.

Cooking Instructions
Grilling Strip Loin Roast
(Gas Grill)

1. About 60 minutes before grilling strip loin roast remove from the refrigerator, bringing it to room temperature.

This next step is optional, to add a smoky flavor soak 2 cups of wood chips covered in cold water about 15 minutes, drain and place in a metal wood chip box which can be found where most grills are sold.

You can also use rectangular disposable foil tray for the wood chips or make your own out of aluminum foil. Take a piece of aluminum foil 15-20 inches long, fold both longs sides up about 1 inch and repeat on both short ends creating a tray to hold the wood chips. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape

2. Place tray with wood chips on the grill and turn on all burners to high. Close lid and preheat 15-20 minutes until the wood chips are heavily smoking. If not using wood chips preheat grill for 15 minutes on high.

3. Meanwhile rub the roast with vegetable oil, season with salt and pepper to taste or you can sprinkle on your favorite dry rub. One hour before grilling just rub the roast with vegetable oil and lightly rub the dry rub mixture onto the roast.

4. Scrape the grill clean with a wire brush, sear the roast on high 2½-3 minutes per side on all sides.

5. Leave the main burner on high and turn off all other burners. Place the strip loin over the cool part of the grill fat side up, cook for 1 hour with lid down, and then turn the roast over. As the temperature drops try to keep the temperature about 300 degrees, adjust the heated burner as necessary.

Grill the roast approximately 15 minutes per pound but it really depends on the internal temperature of the grill and the size of the roast. Continuing grilling until an instant-read thermometer registers 125-130 degrees for medium-rare which should be another 30-60 minutes?

You should always use an instant-read thermometer to check the doneness of a roast. Always remove the roast 10 degrees before the desired temperature, the roast will rise another 10 degrees well resting. When grilling strip loin roast turn the roast work quickly to close cover and retain as much heat as possible in the grill.

6. Transfer roast to cutting board and tent loosely with tinfoil 20-30 minutes to allow juices to redistribute evenly throughout the roast.

Cut across the roast and serve. If any of your guest like their roast cook a little more, simply cut off a piece about ¾” and grill another 2 minutes per side over the hot part of the grill.

Grilling Strip Loin Roast
(Charcoal Grill)

1. About 60 minutes before cooking the strip loin remove from the refrigerator to bring it to room temperature.

This next step is optional, to add a smoky flavor soak wood chunks covered in cold water for 1 hour and drain or soak wood chips 15 minutes in cold water and drain, place in an aluminum or tinfoil container. Cover container tightly with foil and use a fork to make about 5-6 holes to allow the smoke to escape.

2. Meanwhile, light a fire with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grill, piling 2-3 briquettes high.

Open bottom vents completely and if using wood chunks or wood chips place wood chunks or the containers with wood chips on top of the charcoal and set cooking grate in place .

3. Open grill lid vents completely and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grill heat for 5 minutes and clean with a wire brush.

4. Rub the roast with vegetable oil, season with salt and pepper to taste or you can sprinkle on your favorite dry rub. One hour before grilling just rub the roast with vegetable oil and lightly rub the dry rub mixture onto the roast.

5. Scrape the grill clean with a wire brush, sear the roast on high 2½-3 minutes per side for each side.

6. Place the strip loin over the cool part of the grill fat side up, cook for 1 hour with lid down, then turn the roast over.

Grill the roast approximately 15 minutes per pound but it really depends on the internal temperature of the grill and the size of the roast.

Continuing grilling until an instant-read thermometer registers 125-130 degrees for medium-rare which should be another 30-60 minutes?

You should always use an instant-read thermometer to check the doneness of a roast. Always remove the roast 10 degrees before the desired temperature, the roast will rise another 10 degrees well resting.

When grilling strip loin roast turn the roast work quickly to close cover and retain as much heat as possible in the grill.

7. Transfer roast to cutting board and tent loosely with tinfoil 20-30 minutes to allow juices to redistribute evenly throughout the roast.

Cut across the roast and serve. If any of your guest like their roast cooked a little more simply cut off a piece about ¾” and grill another 2 minutes per side over the hot part of the grill.

INSTANT-READ THERMOMETER #1 Best Seller

Doneness	Description	Meat Thermometer Reading
Rare	Red with cold, soft center	125-130 degrees
Medium-Rare	Red with warm, somewhat firm center	135-140 degrees
Medium	Pink and firm throughout	140-150 degrees
Medium-well	Pink line in center, quite firm	150-155 degrees
Well-done	Gray-brown throughout and completely firm	160-165 degrees

The internal temperature will rise about 10 degrees during resting time. Remove the strip loin 10 degrees before the desired doneness. Remember when grilling strip loin roast you should always use an instant-read thermometer to check the doneness of a roast. Insert thermometer into thickest part of roast in 2 different spots.

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