I bought a New York Strip Roast for the first time for our Christmas dinner - DH's request and I was leery because of it being so lean. It turned out wonderfully! I used this cooking method, but not the herbs - instead I rubbed it with olive oil, salt, and fresh crushed garlic.
I let it come to room temp before roasting, but found it took about 30 minutes longer to get to temp than the recipe described, my roast was smaller than the recipe called for as well - so if you try this, allow extra time.
I was starting to doubt my thermometer, but I removed it when it was at 138 degrees, and after a 10 minute rest it was a perfect just beyond medium rare.
Roast New York Strip Loin with Garlic-Herb Crust
Bon Appétit | December 2000
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.
ingredients:
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
preparation
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.
http://www.epicurious.com/recipes/food/views/Roast-New-York-Strip-Loin-with-Garlic-Herb-Crust-104494
I let it come to room temp before roasting, but found it took about 30 minutes longer to get to temp than the recipe described, my roast was smaller than the recipe called for as well - so if you try this, allow extra time.
I was starting to doubt my thermometer, but I removed it when it was at 138 degrees, and after a 10 minute rest it was a perfect just beyond medium rare.
Roast New York Strip Loin with Garlic-Herb Crust
Bon Appétit | December 2000
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.
ingredients:
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
preparation
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.
http://www.epicurious.com/recipes/food/views/Roast-New-York-Strip-Loin-with-Garlic-Herb-Crust-104494