New York Strip Roast With Brandy Au Jus: Move aside prime rib, this is a lighter take on a Steakhouse favorite that is more delicious than the orignal! Step by step instructions on how to make the most flavorful piece of meat you have ever had.
My husband’s favorite tradition at the holidays is dinner at my parent’s.
They serve what they affectionately refer to as “THE BEAST.” AKA: A Prime Rib that is large enough to feed a small army, or my family!
As the beast is roasting, the men in my family begin to drool and anxiously await the meal. I think my parents are onto something–they entice the men to bring their daughters home for the holidays! Trust me, the men ensure we are there! My husband has never missed a dinner in 12 years!
However, I am not too fond of the beast.
Don’t get me wrong, I love red meat. What I don’t love is all the fat that comes with Prime Rib.
Now I know it is Christmas, so why not just indulge?
Unfortunately, it is NOT that easy for me. You see I suffer from a disease that causes fat malabsorption, and Prime Rib has never been a choice that agrees well with me. And I really do NOT want to spend my Christmas evening in pain on the couch.
So, while I love nothing more than sitting down with my family and enjoying a great meal–this is one meal I focus more on the sides.
You see, we have chosen to celebrate our own family Christmas several days before December 25th, before we pack up and head north for the holidays. The thought of not experiencing Christmas morning with my kids in our own home with our own traditions was not okay with me.
So we chose to celebrate early. Santa needs to lighten his load for the big night anyways 😉
We wake up in our own home and race down the stairs for homemade cinnamon rolls and presents of course. Then we play together as a family and cuddle. We end the night with a Christmas Dinner and a birthday dessert in honor of Jesus. I just LOVE our Christmas!!
Did you know a New York Strip is actually a fairly lean cut of meat?
Did you know it can be seasoned and prepared in same fashion that a Prime Rib Roast is made?
AND NOW WE HAVE A NEW TRADITION. In fact my husband says he loves my New York Strip Roast as much as Prime Rib–there is no better compliment.
Try this roast for yourself–I think you will start a new holiday tradition.
Step One: Season the meat
Give your little roast a massage of fresh chopped herbs, garlic, salt and pepper. And then let rest as long as possible in the fridge (12-48 hours.)
Step 2: Bring the Roast to room temperature
Allow the meat to sit on the counter while you prepare the au jus, side dishes, and heat the oven. I typically leave mine out for 1 hour, but it depends on the size of your roast (mine is smaller because I am only serving 4 and we are leaving the next day so leftovers are not wanted!!)
Step 3: Au Jus
This could not be easier. In a saucepan bring beef stock, a few springs of thyme, a few garlic cloves, salt, pepper, and a generous splash of brandy to a boil. Reduce heat and simmer away until roast is ready. The longer the better!
Step 4: Roast the Roast
Ha! That one made me laugh!
Anyways, since I am roasting, I always just dice small root veggies into 1 inch sections, season with olive oil salt and pepper and throw in the bottom of my cast iron pan and place the New York Strip Roast directly on the veggies. They will soak up the flavor of the meat!! YUM!!
Then I place a digital thermometer in the center of my roast and place into an oven that is set to 450 and roast for 15 minutes and then lower the heat to 350 until my desired temperature is reached.
How long should you cook your Roast?
- Medium-Rare: until your thermometer reads 130 degrees
- Medium: until your thermometer reads 140 degrees
- Well Done: buy a cheaper cut of meat and call it a pot roast!!
I prefer medium-rare, as does everyone in my family.
Step 5: Rest the Roast
It needs a nap…..okay, not really, but it does need a chance to let the juices redistribute through the meat. This step is crucial. Rest it for at least 20 minutes!
Step 6: Serve the Roast with Au Jus and Enjoy your family.
- 1 4 pound New York Strip Roast (I do 2.5 pounds myself)
- 10 cloves of garlic, divided
- 1 bunch of fresh thyme leaves, divided
- kosher salt
- black pepper
- 3 tablespoons olive oil
- 4 cups beef stock
- ½ cup Brandy
- Root Vegetables, if desired (cut into 1 inch chunks)
- Day or two before meal: With machine running, drop 6 garlic cloves into processor; blend until finely chopped. Add 2 tablespoons thyme leaves, oil, 4 tablespoons salt and 2 tablespoons pepper and process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 12 hours and up to 48 hours.
- Allow meat to come to room temperature while oven heats to 450.
- Prepare the aus jus by bringing the beef stock, 2 teaspoons salt, 2 teaspoons pepper, 4 fresh thyme stems, 4 cloves of peeled garlic and the brandy to a boil. Reduce to simmer until New York Strip is ready.
- Place meat, fat side up, on rack in roasting pan (or over roost vegetables).
- 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 20-30 minutes.
- Serve with aus jus on the side for dipping.
I adore my digital thermometer so that I can always ensure that I have a perfectly cooked piece of meat–think turkey, chicken and steak.