Roast New York Strip Loin with Garlic-Herb Crust

Roast New York Strip Loin with Garlic-Herb Crust


  • Roast New York Strip Loin with Garlic-Herb Crust
  • New York strip loin is also called a Holiday roast, or top loin of beef. For even roasting, make sure to let the roast sit on the counter for 1 hour before roasting.
  • Serves 10
  • Using a good quality instant read meat thermometer assures you will cook your roast to the desired temperature and not overcook the meat.
  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons fresh rosemary leaves
  • 4 tablespoons olive oil
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch (reserve fat)
  • Gravy
  • 4 tablespoons flour
  • 2 cups red wine
  • 4 cups beef broth


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. Allow meat to marinate for 1 hour before roasting. (Can be made 1 day ahead. Keep refrigerated. Allow meat to come to room temperature about an hour before roasting.)

Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Place any fat trimmings under beef rack. 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 to an hour). Remove from oven;and place on carving board and tent with foil.Set aside roasting pan to make gravy. Let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and serve.

To make gravy: Remove meat from oven to carving platter and tent with foil and allow to rest 30 minutes or an hour. If you are making Yorkshire puddings, remove 1/4 cup of the fat with a baster to a small bowl and set aside. If you don't have enough fat, add melted solid shortening to make up 1/4 cup.

Place roasting pan over stove top on medium high and sprinkle 4 tablespoons flour over roasting pan and use a whisk to scrape up browned bits until combined. Cook for 1-2 minutes or until bubbling, and add 2 cups of red wine and whisk until wine comes to a boil. Add 4 cups beef broth and continue whisking until it comes to a full boil. To save space on the stove you can pour the gravy into a saucepan and continue cooking. Reduce heat and cook over medium low heat for 10- 20 minutes. Add any accumulated beef drippings to the gravy. Taste for seasoning and if the gravy is lumpy, strain through a sieve into a gravy boat and serve.

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