Bought a 14 Pound New York Strip Roast and decided to change things up a bit. Disclaimer...I didn't take pics but will next time. Here's the story.

Roast was vacuum packed and sat in fridge for 14 days at 34 degrees. Pulled out trimmed the knuckle end then cut an 8# roast and then cut steaks from the 6#'s left. Steaks in freezer. Used 2T of Morton's Cracked Peppercorn and Herb Sea Salt Rub with 1T Rosemary, 1T Thyme, 1/4t of sage, and 1/2T Slap Yo' Mama (yellow). Rubbed roast with olive oil/canola mix and then applied dry rub. Place on suspended rack in pan and back in fridge for 24 hours. Place in 450 oven for 15 minutes then turn oven down to 350 until internal temp hit 135. Pulled out of oven and tented with foil for 30 min. then wrapped with foil and put in warm oven at about 160 for 1 hour. While cooking, I took all the trimmings and threw them in to about 4 cups of water with 4 beef bullion cubes and made broth. Added a little corn starch roux to slightly thicken and bingo...Au jus. Trimmed the ends off and had two medium steaks and 6 medium rare steaks. The best piece of steak I have ever had.

sounds good ... but I wonder how that would turn out with a little smoke thrown in the mix somewhere ...

Just curious but how much per lb.

My local Lowe's Grocery runs the strip roast and rib roasts at $4.99/pd about 3 times per year; but not at the same time. I always buy at least one of each; usually around 14-17 pounds.

Sounds good might have to try it. Should be less than steaks as they don't have to cut it up.

No pics = you suck.

Yes, I know...ill,do better next time.