NY Strip Roast (7)

   What can I say about this roast? It was magnificent, and the best Christmas dinner we’ve ever had since . . . well, since last Christmas. Bob really outdid himself on this creation! Love you, baby.

                New York Strip Loin Roast with Garlic Herb Crust

Yield: Makes 10 servings


  • One 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
  • 4 garlic cloves
  • 1 teaspoon dried sage
  • 1 teaspoons ground thyme
  • 1 tablespoon chopped fresh rosemary
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper


  • Using sharp knife, cut ½-inch crosshatch pattern through fat cap, ¼ inch deep.
  • With food processor running, drop garlic into processor; blend until finely chopped.
  • Add remaining spices; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste.
  • Wrap roast with plastic wrap chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Adjust oven rack to middle position and heat oven to 290 degrees.
  • Set wire rack inside rimmed baking sheet.
  • One hour before cooking, unwrap meat and place on prepared rack, fat side up.
  • Transfer roast to oven and cook until meat registers * 125 degrees (depending on desired doneness) degrees, approx. * 90 minutes, rotating sheet halfway through cooking.
  • Remove roast from oven and heat broiler.
  • Return roast to oven and broil on middle oven rack until fat cap is deep brown and interior of roast registers * 135 degrees (med-rare), 3 to 5 minutes. (again depending on desired doneness).
  • Transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
  • Cut crosswise into 1/2-inch-thick slices.

* These temperatures are for medium-rare beef.

* 90 minutes will yield medium rare beef. Add time if more well-done beef is desired.

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By Tika for CHEW WANNA EAT? © 2015

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