Oven-roast your beef loin NY strip roast for the most flavorful outcome.
Image Credit: Eugene Mymrin/Moment/GettyImages
A beef loin New York strip roast is a good roast-beef candidate, because it's flavorful and tender with a fair amount of marbling. The Texas Beef Council recommends using a dry-roasting method for this particular cut.
New York strip roast
Black pepper
Salt
Onion powder
Bowl
Roasting pan
Oven
Meat thermometer
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- While the oven heats up, allow the roast to warm to room temperature, covered on the counter.
- Mix a dry rub using 2 parts black pepper, 2 parts onion powder and 1 part salt.
- You can add other spices to a dry rub if you wish, including a 1/2 part cayenne, 2 parts garlic powder or 1 part paprika.
- Massage the dry rub into the surface of the roast. The thicker the dry rub layer, the thicker the crust becomes, which adds flavor and helps retain juices within the roast.
- Set the roast in the roasting rack with the fat side of the roast facing up. This allows the melting fat to baste the roast during the cooking process.
- Place the roast in the oven for 20 minutes. This sears the outside of the meat, browning it just enough to lock in the juices.
- Reduce the oven heat to 325 degrees Fahrenheit.
- Continue roasting the New York strip for another 14 minutes per pound.
- Insert a meat thermometer into the center of the roast to check the doneness of the roast. At 145 degrees Fahrenheit, the roast is considered done "rare." At temperatures between 150 to 160 degrees Fahrenheit, the roast is considered "medium," and "well done" at 160 to 170 degrees Fahrenheit.
- The U.S. Department of Agriculture (USDA) says to cook all beef products to at least 145 degrees Fahrenheit.
Tip
The roast can be cooked in a barbecue using the same method.
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Featured in: New York Strip Steaks Make Great Roasts, Too
Yield: 8 to 10 servings
- 1tablespoon black peppercorns
- 6allspice berries
- 2tablespoons kosher salt
- 5pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)
- 4cloves garlic, grated
- 2bunches rosemary, thyme or savory
- 3pounds medium Yukon Gold potatoes, peeled
- 3pounds medium parsnips, peeled, cut in 3-inch lengths
- ¼pound unsalted butter, melted
- 1large bunch watercress, for garnish (optional)
- 1cup (8 ounces) crème fraîche
- 1tablespoon Dijon mustard
- 3tablespoons grated horseradish, preferably freshly grated
- Small pinch cayenne
- Salt and pepper
For the Roast
For the Horseradish Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
887 calories; 53 grams fat; 24 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 49 grams protein; 1271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byStep 1
Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
Step 2
Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
Step 3
In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
Step 4
Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
Step 5
Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
Step 6
Slice the beef into ¼-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
5 out of 5 554
user ratings Have you cooked this? or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
There aren’t any notes yet. Be the first to leave one.
Hungry for More Recipes?
Get recipes, tips and offers in your inbox.