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  • Whole Roasted Strip Loin Anyone have this recipe from NYT?

     marg-cdn2 updated 1 month ago 0 Member · 13 Posts
  • marg-cdn2

    Member
    December 16, 2021 at 5:49 pm

    I have never cooked one of these. I now have 2. This recipe looks the best but NYT won’t let me get it.

    Whole Roasted New York Strip Loin Recipe – NYT Cooking

    https://cooking.nytimes.com › recipes › 1017885-whol…
    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 …

    There is quite a bit of discussion about times and temps, making for interesting reading. It seems that NYT made the most sense. The directions given by Epicurious were slayed.

    It’s a cut that I have cooked many times as steaks but never whole.

    I like the idea of roasting on a bed of rosemary, which grows as hedges here, summer and winter, so I plan to start with that.

    • This discussion was modified 1 month, 1 week ago by  marg-cdn2.
  • gayr

    Member
    December 16, 2021 at 8:04 pm

    • This reply was modified 1 month ago by  gayr.
    • marilynfl

      Member
      December 16, 2021 at 8:20 pm

      Gay, this link opened up with the my paid NYT food subscription. I’m not sure this is one of their freebie recipes.

      • This reply was modified 1 month ago by  marilynfl.
  • gayr

    Member
    December 16, 2021 at 8:09 pm

    Link does not work

    • This reply was modified 1 month ago by  gayr. Reason: Link does not work
    • marilynfl

      Member
      December 16, 2021 at 8:19 pm

      Gay, this link would not open for me.

  • marilynfl

    Member
    December 16, 2021 at 8:18 pm

    INGREDIENTS
    FOR THE ROAST:

    1 tablespoon black peppercorns

    6 allspice berries

    2 tablespoons kosher salt

    5 pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)

    4 cloves garlic, grated

    2 bunches rosemary, thyme or savory

    3 pounds medium Yukon Gold potatoes, peeled

    3 pounds medium parsnips, peeled, cut in 3-inch lengths

    ¼ pound unsalted butter, melted

    1 large bunch watercress, for garnish (optional)

    FOR THE HORSERADISH SAUCE:

    1 cup (8 ounces) crème fraîche

    1 tablespoon Dijon mustard

    3 tablespoons grated horseradish, preferably freshly grated

    Small pinch cayenne

    Salt and pepper

    PREPARATION
    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.

    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.

    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.

    Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.

    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.

    Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

    YIELD 8 to 10 servings

    TIME 1 1/2 hours, plus seasoning

    David Tanis, NYT

    • This reply was modified 1 month ago by  marilynfl.
  • gayr

    Member
    December 16, 2021 at 8:21 pm

    I tried Deleting both posts……worked for me and would not work here….

    • mariadnoca

      Member
      December 16, 2021 at 11:49 pm

      Weird thing about nyt recipes, sometimes I can open them via G, but when I try with Safari (so I can use my copy me that app to save) it won’t open. Other times I can’t open at all because of paywall.

      • marilynfl

        Member
        December 17, 2021 at 7:42 am

        I “think” NYT offers a few free recipes (but I’m not actually sure). I tried “saving” some free ones using their “SAVE” option, but even those disappeared after awhile. . I finally caved and bought the yearly subscription during COVID.

  • marg-cdn2

    Member
    December 17, 2021 at 3:00 pm

    I’m sending out a box of thankyous. I appreciate having this in front of me now. I did see it a few days ago on the NYT site, then later, I was not allowed to look at it. Fussy people.

    I am so anxious for this to work as my guest really wanted prime rib, which actually came on sale for the same price. I wanted to try something new. I like forcing myself sometimes.

    • marilynfl

      Member
      December 17, 2021 at 7:40 pm

      From the NY Times Cooking FAQ:

      What can I access without a subscription?

      “There will be a selection of editor-curated recipes, collections and guides available for free. This content will be updated on a regular basis to reflect seasonally relevant recipes, along with some of our newest content and recommendations from our editors. You will also be able to save recipes and collections to your Recipe Box, as well as write and view public notes on free recipes.”

      Marilyn: I’m wondering if they published the entire beef recipe for the holidays, but it was only available a few free days to non-subscribers? Also, my pre-subscription SAVED Recipe Box recipes disappeared, so I’m confused about that statement above, which seems to imply they will always be available.

      https://cooking.nytimes.com/frequently-asked-questions#what-can-i-access-without-a-subscription

      • This reply was modified 1 month ago by  marilynfl.
      • marilynfl

        Member
        December 17, 2021 at 7:43 pm

        PS: Don’t get hurt “forcing yourself” too much.

        • marg-cdn2

          Member
          December 18, 2021 at 12:13 am

          Ach no Lass…I do have to make sure I’m still alive.

          I really hate to be disappointed with food though. I hope I am not expecting too much of this.

          Christmas and dinners and any get-togethers are all becoming so weird now that I’m not sure how to identify a success.

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