I accidentally bought a bone-in NY strip roast instead of boneless. At this point, is it best to cut off the bone before or after roasting? And is there a way to do it without it looking like a hack job?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Chops is a trusted home cook.
I would definitely cook it on the bone (yum! more flavor!). Finish cooking, let it rest and then trim away from bone and slice for portions.
PHIL is a trusted home cook.
After you de-bone it you might want to chew the last bits of meat of the bone where it is juiciest. you can cut the bone off easily once it is cooked.
BerryBaby is trusted source on General Cooking
Keep the bone on! So much more flavor. After you cut it off, place it under the broiler to crisp it a bit, a magnificent treat! BB
Please enter a valid email address.
Well played. You deserve a cookie.
Get your banoffee on.
10 Perfectly Distracting Recipes
The Greatest Hits
How to Pizza-fy Your Favorite Dishes
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)