Roast New York Strip Loin With Garlic-Herb Crust Recipe - Food.com (2024)

12

Submitted by enigmused

"This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000."

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Roast New York Strip Loin With Garlic-Herb Crust Recipe - Food.com (5) Roast New York Strip Loin With Garlic-Herb Crust Recipe - Food.com (6)

Roast New York Strip Loin With Garlic-Herb Crust Recipe - Food.com (7) Roast New York Strip Loin With Garlic-Herb Crust Recipe - Food.com (8)

Ready In:
4hrs 45mins

Ingredients:
7
Serves:

10

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ingredients

  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 2 -4 teaspoons salt (depending on how salty you like your food)
  • 1 12 teaspoons ground black pepper
  • 1 (4 -5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch

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directions

  • With machine running, drop garlic into processor; blend until finely chopped.
  • Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels.
  • Rub meat all over with herb paste.
  • Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
  • Preheat oven to 450°F
  • Place meat, fat side up, on rack in roasting pan.
  • Roast meat 15 minutes.
  • Reduce oven temperature to 350°F
  • Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
  • Remove from oven; let stand 20 minutes.
  • Cut crosswise into 1/3-inch-thick slices.
  • Arrange slices on platter.

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Reviews

  1. Use this recipe with confidence! Made this 3 times and really enjoy the flavors. The first two times I used strip loins and this last time I used a rib-eye loin. Both turned out wonderfully. On all three occasions, I did have to cook about 10 minutes longer than the recipe calls for. Possibly an error with my oven temperature. This last time I also substituted marjoram for thyme as I was out. Think I liked it better.

    The Urban Shaman

  2. Excellent! We used dried herbs instead of fresh only because that's what we had on hand. The instructions for cooking this roast were right on. We let our marinate overnight and let it come to room temp before baking. It came out super tender and juicy. Thanks so much for posting this recipe. I'm looking forward to making this again using fresh herbs.

    Lucky in Bayview

  3. it turned out great the first time. i served it at a temp of 120, took it out at 110. rare was great even days later. the next time i am thinking of injecting with some wine, not sure if it should be red or white. what do you think??????

  4. My only problem was how to serve it hot? After resting for 20 minutes it was barely warm.

    pebb1954

  5. This is a great recipe! Whole family loved it!

    btstoddard77

see 6 more reviews

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Tweaks

  1. Use this recipe with confidence! Made this 3 times and really enjoy the flavors. The first two times I used strip loins and this last time I used a rib-eye loin. Both turned out wonderfully. On all three occasions, I did have to cook about 10 minutes longer than the recipe calls for. Possibly an error with my oven temperature. This last time I also substituted marjoram for thyme as I was out. Think I liked it better.

    The Urban Shaman

  2. This must be a fantastic recipe, because I've seen it posted on so many sites! I'm happy to say that this was my site of choice! I always prepare ribeye for big family gatherings, and decided that we'd do a New York Strip instead. As has been suggested, we usually have to have more the garlic, otherwise, yum! Definitely a new family favorite!

    cmacooks

RECIPE SUBMITTED BY

enigmused

  • 3 Followers
  • 42 Recipes
  • 3 Tweaks

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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Roast New York Strip Loin With Garlic-Herb Crust Recipe  - Food.com (2024)

FAQs

Do you cook a strip loin roast fat side up or down? ›

On the day of your gathering, remove the Strip Loin from the refrigerator. Place the Strip Loin fat side-up on a rack inside a roasting pan. Roasting in this position allows the fat to melt over the beef throughout the duration of cooking.

Is strip loin roast tough or tender? ›

Strip Loin Roast

It's well marbled, so it stays tender and flavorful as the fat breaks down during roasting.

What temperature is strip loin roast done? ›

Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).

What is the difference between strip loin and strip roast? ›

New York Strip Roast goes by many names. Also known as strip loin roast, top loin roast, and simply strip roast, it's a pretty tasty cut of meat from the loin area behind the backbone. These muscles aren't used much, making the New York strip roast incredibly tender, juicy, and flavorful.

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Is New York strip roast a good cut of meat? ›

Perhaps New York strip, technically a strip loin roast, makes the best roast of the three. While it has less marbling than a rib roast, it has more than the tenderloin. I might argue that the strip loin roast has the most flavor.

Which beef roast falls apart when cooked? ›

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

What temp should New York strip loin be? ›

Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F. Place the steaks on the resting butter.

Is New York strip roast as good as prime rib? ›

A New York Strip Roast is a leaner, less expensive take on a standing prime rib roast. While you may think you are sacrificing flavor, because a New York Strip has less marbling than a prime rib roast, the results are spectacular.

What is another name for strip loin roast? ›

Strip loin roast.

Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal's butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, "it's the next best thing to a standing rib roast," Gathy said.

Is strip loin the same as New York strip? ›

Other names for the Striploin include Strip, New York Strip, Sirloin Steak or Club Steak. The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work.

How tender is striploin roast? ›

Strip Roast | Lean. This centerpiece roast is tender, juicy and full of flavor. “Strip” is a traditional name that originated from Delmonico's restaurant in New York City in the 18th century.

Do you roast meat fat side up? ›

Roast It. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Do you cook meat fat side up or down? ›

Fat side down tastes better

In most cookers, the heat comes from underneath the meat. Fat acts as an insulator. So as your meat cooks it is protected from the intense heat of the fire by the fat that does not melt away. As a result, your meat doesn't dry out.

Should pork loin be fat side up or down? ›

Place Pork Loin Fatty-Side Up

For the best flavor, you should cook it fatty-side up. If you place your pork loin lean-side up, the fat will simply drip onto and through your smoker's cooking grate.

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