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To begin, you'll need a high-quality New York strip roast, approximately 9 pounds. These can typically be found at butcher shops and most grocery stores. The first step in preparing your roast is to trim any excess fat. For optimal flavor, it's recommended to leave a 1/4 to 1/2 inch fat cap on the top. This fat will render during cooking, imparting flavor and moisture to the meat.
Trimming and Preparing the Roast
Using a boning knife (or chef's knife), start by trimming the top and bottom sides of the roast, removing any overly fatty areas or silverskin, which tend to be tough and stringy. While it’s easy to get carried away with trimming, it’s important to retain enough fat to enhance the roast's flavor during cooking. After trimming, you should have about an 8-pound roast left.