New York strip loin Roast beef for a holiday dinner or festive occasion is a straightforward and impressive meal that everyone will just love. I’ve made this recipe with an awesome blend of garlic and herbs, and the results are fantastic.
The New York Strip Roast is a versatile cut that can be roasted, grilled, or pan-fried. When it’s cooked just right, it’s juicy and tender, and it just melts in your mouth. Rich, beefy, and slightly nutty, the taste makes it a favorite of steak lovers.
Ingredients
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7 lb New York Strip Roast (bone-in or boneless)
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8 garlic cloves
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2–3 Tbsp fresh thyme leaves
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2–3 Tbsp fresh rosemary leaves
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9 fresh sage leaves
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⅓ cup extra virgin olive oil
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1 ½ Tbsp kosher salt
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1 Tbsp cracked black pepper
Instructions
1. Prepare the Herb-Garlic Paste
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Place garlic, thyme, rosemary, and sage in a food processor.
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Pulse until finely chopped. If the mixture feels too thick, add a drizzle of olive oil to help it blend.
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Remove the blade and mix in the remaining olive oil, salt, and pepper until a paste forms.
2. Season & Chill
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Rub the paste generously over the entire strip roast, coating all sides.
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Wrap tightly in butcher paper (or plastic wrap) and refrigerate overnight.
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Remove from the fridge 1 hour before cooking, letting it come to room temperature.
3. Roast the Beef
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Preheat oven to 450°F (230°C).
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Place roast, fat side up, on a rack in a roasting pan.
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Roast for 15 minutes to develop a crust.
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Lower oven temperature to 350°F (175°C) and continue roasting until desired doneness:
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Medium-rare: 130°F internal (about 40 minutes)
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Medium: 140°F internal (about 50 minutes)
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4. Rest & Slice
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Remove roast from oven, tent loosely with foil, and let rest 15–20 minutes to retain juices.
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Slice to desired thickness and serve warm.
Tips & Variations
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Make Ahead: You can season and wrap the roast up to 24 hours ahead for deeper flavor.
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Freezer-Friendly: Uncooked seasoned roast can be wrapped tightly and frozen for up to 2 months. Thaw fully in the fridge before roasting.
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Serving Suggestion: Pair with creamy mashed potatoes, roasted carrots, and a red wine reduction sauce.
Do you like this delicious recipe for New York Strip Roast? Don’t hold it to yourself! Share the mouthwatering image below on your Pinterest board and let your family and friends in on the tasty secret. Extra points if you also make them a roast as well.😉
Oven-Baked
Roasting a New York strip roast in the oven is one of the best ways to cook it. With this method, the roast gets a beautiful crust on the outside while the inside stays juicy and tender. Add salt, pepper, and any other herbs and spices you like to the roast, and then put it in the oven at 450 F for 30 minutes or until it reaches 145 F internal temperature. Wait a few minutes before cutting it and serving it.
Grilling
Grilling a New York Strip Roast is another great way to cook it. This way of cooking the roast gives it a smoky flavor and a crispy outside. Add salt, pepper, and your favorite herbs and spices to the roast, and then grill it over medium-high heat for about 8 to 10 minutes per side. Wait a few minutes before cutting it and serving it.
There are numerous cuts to take into account, from a bit expensive tenderloin and standing rib to the cheaper rump roast. An entire strip loin, also known as New York strip roast or Kansas City strip, usually cut into steaks, also makes a good meal.
Tips for the best New York Strip Roast
My family has a one holiday tradition that is more important than any other: the famous Christmas Dinner feast. And as the group’s main cook, I take my job of making the main dish very seriously. And let me tell you, my delicious New York Strip Roast is always the star of the show.
But before you run to the kitchen, let me give you some pro tips. Quality is the most important thing. Folks, don’t compromise with the quality of the beef here. Buy the best organic New York Strip Loin you can find. If you’re planning ahead, you can even order it online.
And don’t forget the reliable meat thermometer! This is not up for discussion. Check the roast temperature in the thickest part to make sure it’s done right. Remember that the meat’s temperature will keep going up as it rests, so don’t cook it too long in the oven.
