Best New York Strip Roast Recipes

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ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST



Roast New York Strip Loin With Garlic-Herb Crust image

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.

Categories     Food Processor     Beef     Garlic     Herb     Roast     Christmas     Low Carb     New Year's Eve     Dinner     Lunch     Winter     Anniversary     Sage     Thyme     Christmas Eve     Party     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Steps:

  • 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.

FREDA'S NEW YORK STRIP LOIN ROAST



Freda's New York Strip Loin Roast image

Give Mom a Break or DAD for his day too! . . The Party is fast Coming. This is the Best roast You'll want for Any Holiday. This will be our Mothers day dinner later in the day. since I have to Work, But I am getting Prepared early. Meat is rubbed with spices and sitting Patiently in the refer for Baking. This Roast is Perfectly...

Provided by FREDA GABLE

Categories     Roasts

Time 4h

Number Of Ingredients 8

NEW YORK STRIP ROAST BY FREDA
1 4-5 lb boneless beef loin new york strip
4 cloves garlic (fresh if possible)
8 sage leaves ( fresh is possible)
4 thyme leaves ( fresh is possible)
4 tsp olive oil ( or veg oil)
4 tsp salt
1 1/2 tsp coarse ground pepper ( fresh makes a real difference)

Steps:

  • 1. Mash finely the Garlic ( I use Processor) add sage Thyme, oil salt and Pepper. Blend Well to form a paste
  • 2. Pat Roast Dry with paper Towels. Rb Meat all over with this Paste. Cover and Let Chill 3 hrs or Over Night is Best.
  • 3. Preheat Oven @ 450 degrees. Place Meat Fat Side Up on rack in your roasting pan. Roat in Preheated Oven about 25 Minutes. Reduce oven temperature to 350 degrees.
  • 4. Continue Roasting meat till your Meat Thermometer inserted into the thickest part of this roast, reaches your Desired Doneness. 130 degrees for MED-RARE About 35 minutes. 140 for MEDIUM, @ about 40 Minutes REMOVE from OVEN; Cover with Foil Tent to Keep Warm. Let Stand for about 20 Minutes before Cutting. Cut Crosswise about 1/3 " thick Slices, arrange Slices on a Platter to serve.
  • 5. Serve with Baked, Mashed or Herb Buttered Boiled Potatoes, and Your favorite Vegie and Salad, For the Best Full coarse Meal of Your Life. Enoy this Special Meal for a Special Occasion.
  • 6. Note: We Like Lots of Pepper, and Garlic. So I use More on my Roasts than I have Listed. If Your spices & Pepper is Good and Fresh you will use Less than you would normally. I use Extra Pepper and garlic on Mine. We like the Bolder Flavors. Just our Personal Preferences. GRAVY: Can be Made from the Juices in the Pan if You Like.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST



Roast New York Strip Loin With Garlic-Herb Crust image

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.

Provided by enigmused

Categories     Roast Beef

Time 4h45m

Yield 10 serving(s)

Number Of Ingredients 7

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 1/2 teaspoons ground black pepper
1 (4 -5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch

Steps:

  • 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.

Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4

NEW YORK STRIP ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER



New York Strip Roast with Rosemary-Orange Crust and Herbed Butter image

You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.

Provided by Anna Stockwell

Categories     Christmas     Christmas Eve     Steak     Dinner     Kid-Friendly     Rosemary     Orange     Herb     Party     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates     Winter

Yield 8-10 servings

Number Of Ingredients 11

1 (5-pound) New York strip roast (also called beef strip loin or top loin), fat trimmed to 1/4", untied
5 teaspoons kosher salt, divided
2 oil-packed anchovy fillets, drained
8 garlic cloves, peeled
1/4 cup coarsely chopped rosemary leaves
2 tablespoons finely grated orange zest (from about 2 large oranges)
3 tablespoons olive oil
1 tablespoon freshly ground black pepper
1/4 cup plain breadcrumbs
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup (packed) parsley leaves

Steps:

  • Pat roast dry and rub all over with 1 tsp. salt; set aside.
  • Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
  • Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
  • Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
  • Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
  • Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.

ROAST NEW YORK STRIP LOIN WITH ADOBO RUB



Roast New York Strip Loin with Adobo Rub image

_Adobo_ - a paste made with chiles, spices, and vinegar or sometimes citrus juice - is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

Yield Makes 12 servings

Number Of Ingredients 8

6 large garlic cloves, peeled
1/4 cup Spanish sweet paprika
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 6-pound New York strip loin, all but 1/2 inch fat trimmed

Steps:

  • Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.
  • Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange, fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 125°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.

NEW YORK STRIP AND FALL VEGETABLE ROAST WITH MUSTARD CREAM SAUCE



New York Strip and Fall Vegetable Roast with Mustard Cream Sauce image

Root vegetables and mushrooms are enriched by the meat's pan juices.

Provided by Molly Stevens

Yield Makes 8 servings

Number Of Ingredients 18

1/2 cup crème fraîche or sour cream
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
Coarse kosher salt
1 tablespoon unsalted butter, room temperature
2 garlic cloves, pressed
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly cracked black pepper
1 3-pound boneless beef loin New York strip roast
1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved
1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips
12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces
1 12-ounce celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips
5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh rosemary
Coarse kosher salt

Steps:

  • Whisk crème fraîche, mustard, and lemon juice in small bowl. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Mix first 5 ingredients in small bowl. Place beef, fat side up, in 13x9x2-inch roasting pan. Spread butter mixture over top of roast. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Let beef stand at room temperature 1 hour before roasting.
  • Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 450°F. Combine mushrooms, turnips, carrots, celery root, shallots, oil, and rosemary in large bowl. Sprinkle with coarse salt and pepper; toss to coat. Transfer vegetables to large rimmed baking sheet, spreading out in even layer.
  • Place vegetables on lower rack in oven and beef on upper rack in oven. Roast 20 minutes. Toss vegetable mixture. Reduce oven temperature to 350° F. Continue roasting until vegetables are tender and beginning to brown and instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 30 to 35 minutes longer. Transfer roast to platter and let rest 10 minutes. Spoon fat from top of drippings in roasting pan. Drizzle drippings over vegetable mixture; toss to coat. Season to taste with salt and pepper.
  • Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.
  • Full-bodied and spicy Brander 2007 Colson Canyon Vineyard Syrah, Santa Barbara ($35)

NEW YORK STRIP ROAST WITH MADEIRA PAN SAUCE



New York Strip Roast with Madeira Pan Sauce image

Provided by Tori Ritchie

Yield Makes 8 servings

Number Of Ingredients 9

1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1 3-to 4-pound New York strip roast, fat trimmed to 1/4 inch
1 tablespoon canola oil
2 medium shallots, minced
2/3 cup high-quality Madeira
2 cups low-salt chicken broth
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen

Steps:

  • Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.
  • Preheat oven to 375°F. Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking. Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes. Turn roast, fat side up, and transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce.
  • Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper.
  • Transfer sauce to small pitcher. Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter. Serve sauce alongside.
  • A Napa Valley Cabernet Sauvignon. We like the blackberry and blueberry flavors and the subtle cocoa and spice of the 2005 Ladera ($39).

NEW YORK STRIP ROAST



New York Strip Roast image

New York Strip Roast is an incredible roast beef dinner. Get the easy recipe and learn how to cook the best NY Strip Loin Roast in the oven.

Provided by @MakeItYours

Number Of Ingredients 8

2 pounds beef roast
2 tablespoons olive oil
2 teaspoons dijon mustard
2 teaspoons minced garlic
1 tablespoon rosemary (chopped)
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat your oven to 325 degrees and set aside a baking pan or a sheet pan
  • Pat the beef dry, remove excess fat, or score fat crosswise if you want to keep it.
  • Sprinkle both sides with salt and pepper.
  • Heat the oil in a pan over medium-high heat and sear the beef on all sides for around 2 minutes each until appropriately browned.
  • Meanwhile, stir together the ingredients for the marinade.
  • Spread the marinade over the meat and place in your baking pan.
  • Cook in the oven until the roast reaches your desired level of doneness. I cook a 2 pound roast for about 1 hour.
  • Let the meat rest for at least 15 minutes before cutting (see notes).

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