Swine Life's Herb Roasted Strip Loin

It’s hard to go wrong with any large cut of beef, but this one is over the top good! In this recipe we go over one of the many ways to prepare a Strip Loin and it did not disappoint!


  • New York Strip Loin
  • Coarse Salt
  • Coarse Pepper
  • Butter (3 Sticks)
  • Parsley (1 1/2 Tbsp.)
  • Rosemary (1 1/2 Tbsp.)
  • Thyme (1 1/2 Tbsp.)
  • Garlic (Several Cloves)
  • Mushrooms (8-16 Oz.)


To start we sourced this Half Strip Loin. With this being a half loin it is perfectly sized for a small get together and won’t break the bank too bad.

For this recipe the first thing I like to do is trim up this strip loin. It has a pretty thick layer of fat on one side and this needs to be removed. I know this goes against all everyone has been told but this fat is not going to have time to become that great beefy fat that we all love. It isn’t going to render or get a good char in the amount of time its going to be on the pit. I simply removed as much as possible and clean up the outside of this strip loin the best I can. This will allow us to get a ton of flavor on the outside and even get some flavors deep down.

Once trimmed its time to hit it with a good dose of salt and pepper. This is a large cut of meat and can handle more salt and pepper than you think. I like to do this about an hour ahead of time to give it time to start working some flavors.

While the strip loin is coming up to room temp and getting happy, its a good time to get the pit fired up. For this recipe , I fired up the Kong with some lump charcoal. You can cook this recipe on any pit, just maintain a stead 300-ish degrees and keep the fire clean.

Now we need to make the Herb Butter that is going to cover the outside of this strip loin.

To make the Herb Butter, I simply mixed all herbs and butter a small bowl until everything was evenly incorporated. The softer the butter the easier it is to mix and apply.

Once the herb butter was made, I then applied it to the strip loin. The bottom side really doesn’t matter but I like to put some on there anyway. I then flipped it over and applied the rest to the top side of the loin. You may rub off some of the salt and pepper but you can always touch it up if you would like.

Now its time to get this strip loin on the pit. I placed it on the upper rack and slid a pan underneath with 2 sticks of butter and about 10 cloves of garlic. You can go ahead and put a probe in to monitor the internal if you would like. Get the lid closed and we will check on in in 30 minutes.

At the 30 minute mark, you want to check on the strip loin and baste in with the melted butter and drippings.

Once the strip loin has been on the pit for 1 hour its time to baste again and add the mushrooms to the pan. The butter should have browned by now and caught a good amount of drippings from the loin. Get the mushrooms mixed in and get the lid shut.

Now is the time you really want to start watching the internal temp. Once the loin hits 100 degrees its going to climb fast. As soon as it hits 125 its time to get it off and let it rest. The mushrooms may need to go a few more minutes but that will give you time to allow the strip loin to rest and serve everything hot.

As you can tell in the video the herbs add a great color to the strip loin and definitely wake up some flavors. Combined with the mushrooms, this is a recipe you don’t want to forget.


Referenced Products

Grilla Wood Pellet Smoker Grill

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Silverbac Wood Pellet Smoker Grill

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All Purpose Rub 12 oz.

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Thick & Bold Sauce 18 oz.

The Pitmaster’s award-winning Thick & Bold sauce is the perfect pairing for beef, chicken, and pork. The delicately blended sauce firsts tastes sweet & savory, followed by a punch to the taste buds full of flavor. It won’t take you long to understand why it’s a favorite both at home and in competition.
Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410