NY STRIP ROAST RECIPE RECIPES

Name: Roast New York Strip Loin With Garlic-Herb Crust Recipe
Yield: Makes 10 servings
Ingredients: 4 garlic cloves; 8 fresh sage leaves; 4 teaspoons fresh thyme leaves; 4 teaspoons olive oil; 4 teaspoons salt; 1½ teaspoons ground black pepper; 1 (4- to 5-pound) boneless beef loin New York strip roast, fat trimmed to ¼ inch

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST RECIPE ...

Roast New York Strip Loin With Garlic-Herb Crust Recipe ... 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.

Provided by EPICURIOUS.COM

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1½ teaspoons ground black pepper
1 (4- to 5-pound) boneless beef loin New York strip roast, fat trimmed to ¼ 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 ⅓-inch-thick slices. Arrange slices on platter.

TRAEGER SMOKED NEW YORK STRIP LOIN ROAST RECIPE ...

Traeger Smoked New York Strip Loin Roast Recipe ... image

100% tastiness for 30% less than what your average prime rib would cost.

Provided by Nick LeRoy

Categories Main Course

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 4

Ingredients

3 tbsp kosher salt
4 tbsp course black pepper
2 tbsp garlic powder
2 tbsp extra virgin olive oil

Steps:

rub entire new york strip roast with olive oil
rub entire roast with your favorite steak seasoning or combination of salt, pepper and garlic powder
pre-heat smoker to 250 degrees
add new york strip loin roast to the smoker, allow to cook 1 hr or until 120 degrees internally
remove new york strip loin roast from the smoker and rest for up to an hour
slice the roast into half-inch slices and serve

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Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

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