i recently cooked a bone-in, 6 lb Prime Rib roast using the "5 minute per lb @ 500F then closed oven for 2 hours" method and it came out absolutely PERFECT! mediuam rare and delicious.
i have a boneless, 11 pound New York strip roast and was wondering if the same method and calculations can be used to create the same medium rare perfection? i dont want to take any chances on overcooking this expensive roast!
thank you for your help