Best Pams Smoked Ny Strip Loin Roast Recipes

Roast New York Strip Loin With Garlic-Herb Crust image

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

Freda's New York Strip Loin Roast image

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.