Herb and Garlic Crusted New York Strip Roast
I went all out this past Christmas and decided to make a pretty great menu consisting of a shrimp done two ways, some popovers, roasted vegetables, and the star of the show, a New York Strip roast. As my in-laws were requesting that I make another porchetta this year, I decided a couple of weeks into the planning that instead I was going to make some beef, as after all, I haven’t had beef in some time.
When I called my local butcher, Ray’s Butcher Shoppe, I had asked if they could portion out a seven pound New York strip roast, and without hesitation they asked when I would like to pick it up. As I arrived on the morning of Christmas Eve to pickup the roast, the place was hopping with people. I’ve never seen it that busy! Everyone was picking up their shrimp, smoked meats, and quality cuts, such as the one I was picking up. When I arrived home, I immediately unwrapped the roast, and was extremely pleased at how it looked. It looked perfect, and perfect enough to feed a small army. My idea on this was to treat it with similar seasonings that I had used on the porchetta and go from there.
Let’s get started.
- 7 lb New York Strip Roast
- 7 cloves of garlic
- 3 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves
- 10 fresh sage leaves
- 1/3 cup of olive oil
- 1 1/2 tbsp salt
- 1 tbsp cracked black pepper
Start by adding the garlic and herbs to food processor. Pulse to break down all of those ingredients into a workable garlic and herb paste. Add a bit of oil if things are getting stuck, or turn it off, remove the lid, and stir the herbs, continuing to pulse until everything is finely chopped.
Once finely chopped, remove the blade from the food processor, then add in the oil, salt, and pepper. Scrape everything, and get a nice paste out of this mixture.
Unwrap the beef, and rub that paste all over the beef. Make sure you get the top, bottom, and sides. Wrap the beef back up in the butcher paper, seal it, and place in the refrigerator overnight.
When you are ready to cook the beef, take it out of the refrigerator, and let it rest on the kitchen counter for at least one hour. You want the beef to come up to room temperature.
Set the beef onto a roasting rack, into a roasting pan.
Preheat your oven to 450 degrees. Your goal here is to blast the beef on high heat to start a nice crust, then we will reduce the heat and continue cooking until it reaches the temperature you like your meat, in my case, a medium rare.
So once your oven is preheated, place the roasting pan into the oven, and cook at 450 for 20 minutes. After 20 minutes, reduce the heat to 350 degrees. Cook until you have reached an internal temperature (use a meat thermometer) of 127 degrees, or so. When you pull it out and let the meat rest, the internal temperature will rise, and should get you into the 130-135 degree range where it is medium rare. If you want your meat medium, let it go to 140-145 degrees.
Remove the meat, and let it rest, tented with aluminum foil, for at least 15-20 minutes. Once rested, move the beef onto a cutting board, and slice into your desired thickness.
I cannot tell you how excited I was after we sliced the beef. I think everyone was excited, well, I know they were. After slicing into the first bite, I knew I had hit a homerun on this dinner. The beef was loaded with flavor, and every bite was super tender and delicious. Family at the table moaned and groaned with delight. The conversation was at a halt due to the groaning, almost a caveman-like conversation, and then folks went back for more. Yes, more.
I served the beef with a chimichurri sauce that brought out more flavor and zing. Everyone loved that as well.
Herb and Garlic Crusted New York Strip Roast
Ingredients
- 7 lb New York Strip Roast
- 7 cloves of garlic
- 3 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves
- 10 fresh sage leaves
- 1/3 cup of olive oil
- 1 1/2 tbsp salt
- 1 tbsp cracked black pepper
Instructions
- Start by adding the garlic and herbs to food processor. Pulse to break down all of those ingredients into a workable garlic and herb paste. Add a bit of oil if things are getting stuck, or turn it off, remove the lid, and stir the herbs, continuing to pulse until everything is finely chopped.
- Once finely chopped, remove the blade from the food processor, then add in the oil, salt, and pepper. Scrape everything, and get a nice paste out of this mixture.
- Unwrap the beef, and rub that paste all over the beef. Make sure you get the top, bottom, and sides. Wrap the beef back up in the butcher paper, seal it, and place in the refrigerator overnight.
- When you are ready to cook the beef, take it out of the refrigerator, and let it rest on the kitchen counter for at least one hour. You want the beef to come up to room temperature.
- Set the beef onto a roasting rack, into a roasting pan.
- Preheat your oven to 450 degrees. Your goal here is to blast the beef on high heat to start a nice crust, then we will reduce the heat and continue cooking until it reaches the temperature you like your meat, in my case, a medium rare.
- So once your oven is preheated, place the roasting pan into the oven, and cook at 450 for 20 minutes. After 20 minutes, reduce the heat to 350 degrees. Cook until you have reached an internal temperature (use a meat thermometer) of 127 degrees, or so. When you pull it out and let the meat rest, the internal temperature will rise, and should get you into the 130-135 degree range where it is medium rare. If you want your meat medium, let it go to 140-145 degrees.
- Remove the meat, and let it rest, tented with aluminum foil, for at least 15-20 minutes. Once rested, move the beef onto a cutting board, and slice into your desired thickness.
11 Comments
Cari Wagner
Love ray’s! Just picked up our new year’s speidini meat today.
jay burnett
This is a doozy. NY Strip being our favorite pan fried steak, the sight of this big beast is overwhelming. Many thanks for this one.
Erika Monroe-Williams- The Hopeless Housewife
This looks incredible!! I will have to try this for sure!! What a beautiful cut of meat!!
Kaye Frisbie~ In the "Columbia Gorge OR
This was probably the best roast I’ve ever made!! My NY Strip Roast was only 3lbs so i just cut the measurements in 1/2 and it turned out absolutely perfect!!! Will need to do this again for the Holidays* TY soooo much…..FINALLY !!
Dax Phillips
That’s great Kaye! Glad you enjoyed it!
Mary
How long does a 7.75lb roast take to get to 125 after the first blast at 450? Making tonight so need to know a timeframe
Dax Phillips
If I recall that’s going to take you a few hours. Regardless focus on the temperature internally of the meat.
Bruce
I’m getting a 12-lb. New York Strip Roast. Should be enough for 17 people, right with maybe some left over for steak sandwiches the nest day. Is there a formula as far as how many minutes per pound? I’ve read for rare to med. rare 10 minutes per pound; 20 minutes per pound. Does anyone know for sure? Also, a few like their meat med to med. well. Should I cut off about 3 lbs and roast it separately – or, after I take it out, cut off a portion and back in the over for another 10-20 minutes?
Dax Phillips
Hi Bruce, thanks for the questions. I suppose it depends on the cut and weight. I like to promote the internal temp. 135, to rest for 145-ish for medium. The ends will get more cooked, so for those that like medium-well, to well, it will be right up their alley. If I recall, it was a couple of hours, but again, poke with a food thermometer, and keep checking. The beef is not cheap (at least in my area), so you will want to pay attention to it. I’m making it again this year as well, along with some rosemary smashed potatoes, and some shrimp and crayfish.
Dave
Hey Dax, using your recipe on a 15 lb sirloin strip roast I got at bj’s cryovac kind it’s huge!
I scored the top and tied it with twine doubled the recipe and am going to let it sit for a day and put it in the oven Christmas morning! Hope it comes out as good as yours looks!
Dave
All I can say is WOW! This was probably in the top 5 roasts I have ever had EVER!
What an amazing piece of beef! If you have not had this cut yet, run don’t walk to the nearest meat market and buy and cook one! The rub is amazing too! So good! Thanks Dax!