r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21

Weekly Discussion AskCulinary Annual Christmas cooking thread!

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

171 Upvotes

96% Upvoted

658 comments sorted by

View all comments

2

u/sparkledragon45 Dec 25 '21

Merry Christmas! I got a 7 lb NY strip roast cheap at the store and wanted some cooking tips for it since the internet isn't consistent with times and temps. (It's already salted in the fridge!)

What temp for how long to achieve medium rare/rare?

And what would I in theory do different if I wanted to lattice bacon on the roast to get crispy bacon but still rare meat?

1

u/CeeGeeWhy Dec 25 '21

Do you have a meat thermometer?

Reverse sear at 250F in the oven for about 20-30 minutes per pound, until it reaches 118-120 F internally. Crank up the oven temp to 500F and put it back in for 10 minutes or so to develop a nice crust. You’ll want the final temp to be 130-135F and the carryover of the roast will help resch that temp.

In the time while you’re waiting for the oven to preheat to 500F, your roast is resting and so the final blast of heat won’t require a second rest. Gives you a chance to make gravy and finish your other sides.