# Strip loin roast time & temp question

**URL:** <https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893>\
**Category:** Anova Precision® Cooker\
**Tags:** beef, steak\
**Created:** [December 9, 2016, 8:26pm UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893 "2016-12-09T20:26:10Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![lenlewandowski](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@lenlewandowski](https://community.anovaculinary.com/u/lenlewandowski)\
**Post date:** [December 9, 2016, 8:26pm UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893/1 "2016-12-09T20:26:10Z")

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I will be cooking a 3 1/2 pound strip steak roast tomorrow. It is prime grade. Looks to be about 2 1//2 inches by 6 inches. I will finish in a pre-heated cast iron skillet outside on the grill to get some nice color and surface flavor. I’d like some help on time and temp.

I’m thinking 129 degrees but I don’t have a clue as to length of time. I’ve seen times from 3 to 6 hours. Even longer. I recently did a normal strip steak at 134 degrees for 2 hours. I thought it came out a bit too done. And a bit dry. I don’t want to wreck a 70 buck piece of meat. Thanks in advance.

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [December 10, 2016, 1:32pm UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893/2 "2016-12-10T13:32:19Z")

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I would go 129F for 4 hours. One of the benefits of sous vide is there will be no difference if you cook it a couple hours longer. So here, 4-8 would be fine. 129F is my sweet spot for steaks. One tip I can offer is to really dry the steak well before searing. Like, really well. That will allow your sear to take hold before the meat has a chance to overcook. Enjoy, and definitely post pics!

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**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\
**Post date:** [December 12, 2016, 5:44am UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893/3 "2016-12-12T05:44:34Z")

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yeah @colewagoner is spot on. 129F for 4-8 would be primo. I’ve done a 4lb strip steak for 6hr with some basic seasoning (pepper, garlic powder etc) and I was the belle of the ball with my cook.

I’m a bit surprised you had dry though - thats perplexing. What did you have in the bag along with the steak? What sorta thickness was the original one?

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**Author:** ![lenlewandowski](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@lenlewandowski](https://community.anovaculinary.com/u/lenlewandowski)\
**Post date:** [December 12, 2016, 6:05am UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893/4 "2016-12-12T06:05:30Z")

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The cook went fine. About 4 1/2 hours. Then finished in cast iron.

My theory on the dryish steak was that I salted it about the same as if I was cooking it on a grill. I believe that may have contributed to drawing out moisture.

I still salted the roast but way less than I put on the single steak.