Slickdeals Saves U! Apply for our $2,500 Spring scholarships today Learn More
Forum Thread

Costco Beef Loin Top Loin Whole New York USDA prime $7.99 per lb YMMV

+13 Deal Score
8,684 Views
Comes in packs of 10-15 lbs.

Seems like comparable to the October deal if buying > 13 lbs as it was $9.99 per lb with $25 off sticker price at that time.


https://slickdeals.net/f/10628676-costco-usda-prime-beef-loin-top-loin-whole-new-york-strip-25-off-when-buying-in-bulk-around-10-15-pounds-in-store-only?v=1&src=SiteSearch
Share
Good deal?
You gave rep to jackchan for this post.
Thank you!
jackchan posted this deal. Say thanks!
Give Rep Points
Add Comment
Created 12-26-2017 at 07:17 PM by jackchan
If you purchase something through a post on our site, Slickdeals may get a small share of the sale.
Deal
Score
+13
8,684 Views

Community Wiki

Last Edited by Atom75 December 29, 2017 at 10:30 AM
Cut steaks are $9.99/lb in store.

32 Comments

1 2 3

Sign up for a Slickdeals account to remove this ad.

This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2011
L3: Novice
203 Posts
14 Reputation
#3
Going to check tomorrow' it's way too cold to grill' anyone have roasting recipe ? Tia
Reply Helpful Comment? 0 0
This comment has been rated as unhelpful by Slickdeals users
Joined Jul 2016
L2: Beginner
28 Posts
26 Reputation
#4
OP - What city?
Reply Helpful Comment? 0 0
This comment has been rated as unhelpful by Slickdeals users
Joined Dec 2013
L3: Novice
487 Posts
142 Reputation
Our community has rated this post as helpful. If you agree, why not rep DirtCheapDad?
#5
Salt and pepper outside, wrap in plastic wrap and keep in fridge for at least 24 hours. Even better, give it a custom rub of your favorite blend. A prime rib rub or Montreal steak would work well.

Let come to room temp on your counter, probably 3-4 hours for a big one. Put on roasting rack or on a shallow pan. On a middle or lower rack, heat in oven at 225 degrees F for about 3-5 hours. Using instant read thermometer in deepest part, remove when it reaches about 120-125 degrees. Let rest for a full 30 minutes, covered in foil. Crank oven up to 450-500 degrees, put back in oven on an upper rack for about 10 minutes to seer the outside. Cut and serve immediately. Resting time is already done earlier so you don't have to wait after the seer part of this recipe.

This is known as the "reverse seer" method and just delivered another amazing ribeye roast for our Christmas dinner.
Reply Helpful Comment? 6 2
This comment has been rated as unhelpful by Slickdeals users
Joined Apr 2006
L1: Long time lurker
223 Posts
27 Reputation
#6
Quote from DirtCheapDad
:
Salt and pepper outside, wrap in plastic wrap and keep in fridge for at least 24 hours. Even better, give it a custom rub of your favorite blend. A prime rib rub or Montreal steak would work well.

Let come to room temp on your counter, probably 3-4 hours for a big one. Put on roasting rack or on a shallow pan. On a middle or lower rack, heat in oven at 225 degrees F for about 3-5 hours. Using instant read thermometer in deepest part, remove when it reaches about 120-125 degrees. Let rest for a full 30 minutes, covered in foil. Crank oven up to 450-500 degrees, put back in oven on an upper rack for about 10 minutes to seer the outside. Cut and serve immediately. Resting time is already done earlier so you don't have to wait after the seer part of this recipe.

This is known as the "reverse seer" method and just delivered another amazing ribeye roast for our Christmas dinner.
Was looking for this deal but it didn't surface in time for Christmas.
One suggestion on this otherwise perfect technique. I suggest leaving the roast unwrapped in the fridge to ensure it dries out to add in crust creation, you accomplished the same by leaving it on your counter for 3-4 hours which I did not do.
Reply Helpful Comment? 0 0
This comment has been rated as unhelpful by Slickdeals users
Joined Mar 2011
L1: Learner
15 Posts
14 Reputation
Original Poster
#7
Quote from mattdgordon
:
OP - What city?
Sorry, forgot to say. I'm in Houston
Reply Helpful Comment? 1 0
This comment has been rated as unhelpful by Slickdeals users
Joined Dec 2008
L6: Expert
1,299 Posts
1,070 Reputation
#8
These are also available for $9.99/lb already cut into steaks. Just had some yesterday, and they were excellent.

The $9.99/lb price was in a Costco email a few days ago, so most stores should have it.
Reply Helpful Comment? 1 0
This comment has been rated as unhelpful by Slickdeals users
Joined Dec 2012
CompulsiveADHD
953 Posts
531 Reputation
#9
Hmmm, no vegetarian comments yet? 😂😂🙍🐄
Reply Helpful Comment? 0 0

Sign up for a Slickdeals account to remove this ad.

This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2009
Hops Triathlon - Gold
4,348 Posts
#10
Quote from juser
:
Was looking for this deal but it didn't surface in time for Christmas.
One suggestion on this otherwise perfect technique. I suggest leaving the roast unwrapped in the fridge to ensure it dries out to add in crust creation, you accomplished the same by leaving it on your counter for 3-4 hours which I did not do.
like that, less potential of 4 hr rule contamination too. you can also adjust this reverse sear time to be far faster in oven & then sear few min per side. Same concept imo. Then again, I'd maybe skip this (not so ribeye roast) & maybe opt for Costco Ribeye Caps (if grilling anyway) @ $20# (America's Kobe on cheap!). For guests they also do one Prime Briskets with fat cap at 3/#.
Reply Helpful Comment? 0 0
Last edited by JuicyIPA December 27, 2017 at 05:45 AM.
This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2009
L4: Apprentice
445 Posts
128 Reputation
#11
Quote from DirtCheapDad
:
Salt and pepper outside, wrap in plastic wrap and keep in fridge for at least 24 hours. Even better, give it a custom rub of your favorite blend. A prime rib rub or Montreal steak would work well.

Let come to room temp on your counter, probably 3-4 hours for a big one. Put on roasting rack or on a shallow pan. On a middle or lower rack, heat in oven at 225 degrees F for about 3-5 hours. Using instant read thermometer in deepest part, remove when it reaches about 120-125 degrees. Let rest for a full 30 minutes, covered in foil. Crank oven up to 450-500 degrees, put back in oven on an upper rack for about 10 minutes to seer the outside. Cut and serve immediately. Resting time is already done earlier so you don't have to wait after the seer part of this recipe.

This is known as the "reverse seer" method and just delivered another amazing ribeye roast for our Christmas dinner.
It's no longer suggested to leave at room temp. It does not help cook it more evenly. http://www.seriouseats.com/2013/0...steak.html
Reply Helpful Comment? 2 0
This comment has been rated as unhelpful by Slickdeals users
Joined Jun 2011
L5: Journeyman
859 Posts
173 Reputation
#12
Quote from AdnanB
:
Going to check tomorrow' it's way too cold to grill' anyone have roasting recipe ? Tia
It's never to cold to grill. But if you want to cook a big roast like this season with salt and pepper overnight in fridge, then put it in your oven on 250 till 120 internal temp. Rest on counter for 20 minutes while getting oven temp to its maximum. Put back in oven for 15 minutes or so for a nice crust or finnish on cast iron pan on stove.
Reply Helpful Comment? 0 0
This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2009
L11: Grand Poobah
4,891 Posts
1,317 Reputation
#13
Quote from DirtCheapDad
:
Salt and pepper outside, wrap in plastic wrap and keep in fridge for at least 24 hours. Even better, give it a custom rub of your favorite blend. A prime rib rub or Montreal steak would work well.

Let come to room temp on your counter, probably 3-4 hours for a big one. Put on roasting rack or on a shallow pan. On a middle or lower rack, heat in oven at 225 degrees F for about 3-5 hours. Using instant read thermometer in deepest part, remove when it reaches about 120-125 degrees. Let rest for a full 30 minutes, covered in foil. Crank oven up to 450-500 degrees, put back in oven on an upper rack for about 10 minutes to seer the outside. Cut and serve immediately. Resting time is already done earlier so you don't have to wait after the seer part of this recipe.

This is known as the "reverse seer" method and just delivered another amazing ribeye roast for our Christmas dinner.
This is not a ribeye roast, this a NY strip loin.
Reply Helpful Comment? 2 0
This comment has been rated as unhelpful by Slickdeals users
Joined Feb 2011
L3: Novice
135 Posts
34 Reputation
#14
I've seen this as low as $4.99/lbs here in north texas
Reply Helpful Comment? 0 1
This comment has been rated as unhelpful by Slickdeals users
Joined Jun 2010
L7: Teacher
2,403 Posts
666 Reputation
#15
Quote from DirtCheapDad
:
Salt and pepper outside, wrap in plastic wrap and keep in fridge for at least 24 hours. Even better, give it a custom rub of your favorite blend. A prime rib rub or Montreal steak would work well.

Let come to room temp on your counter, probably 3-4 hours for a big one. Put on roasting rack or on a shallow pan. On a middle or lower rack, heat in oven at 225 degrees F for about 3-5 hours. Using instant read thermometer in deepest part, remove when it reaches about 120-125 degrees. Let rest for a full 30 minutes, covered in foil. Crank oven up to 450-500 degrees, put back in oven on an upper rack for about 10 minutes to seer the outside. Cut and serve immediately. Resting time is already done earlier so you don't have to wait after the seer part of this recipe.

This is known as the "reverse seer" method and just delivered another amazing ribeye roast for our Christmas dinner.
My hero.
Reply Helpful Comment? 0 0
Page 1 of 3
1 2 3
Join the Conversation
Add a Comment
 
Copyright 1999 - 2018. Slickdeals, LLC. All Rights Reserved. Copyright / Infringement Policy  •  Privacy Policy  •  Terms of Service  •  Acceptable Use Policy (Rules)  •  Interest-Based Ads
Link Copied to Clipboard