Funny... those prices... we pay double here:doh:
Anyway why fat side down?
Sorry about the prices. Beef is cheap in the US compared to much of the rest of the world. Whenever we have visitors from abroad, beef is on the menu.
I have a Primo and the fire is on the bottom. The fat provides an insulating layer and helps protect the meat from the fire. NY strip is a bit different than ribeye. The strip steak is the large side of the T-bone, so two sides (of three) butted up against the bone and the meat is more tender there. I want to protect this. The other side not only has fat, but there is usually a tough piece of grizzle and many people don't like this and cut it away when they are served. Others don't mind. I left it on, but I know my family is not going to eat that part, so I didn't bother seasoning that side. With rib roasts the outer fat is tender and much more palatable.
Brilliant idea......and if I'm not mistaken the NY strip roast has less fat maybe??
Yes, the strip, although a prime cut, has much less fat than a ribeye. I personally prefer the ribeye, but the rest of my family prefers the strip. Also, note how much more uniform it is.