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This New York Strip Roast delivers impressive flavor with surprisingly little effort. Rubbed with garlic and herbs, roasted to perfection, and served with an optional au jus that takes it over the top, this beef roast is perfect for holidays, special occasions, or anytime you want to serve up something spectacular without the stress!
Leaner than prime rib, more flavorful than beef tenderloin, and easier on the budget, I turn to this New York Strip Roast recipe every year for Christmas Dinner. I can count on it to always deliver tender, juicy, steakhouse-style results with very little fuss.
Kristen's Keys for a Show-Stopping New York Strip Roast
Paying attention to these tips helps ensure the steak roast cooks evenly, stays juicy, and delivers show-stopping results.
- Season at least 12 hours in advance. It is best to rub the beef with the garlic-herb mixture at least 12 hours (or up to 48 hours) before roasting, as allows the seasoning to penetrate the meat instead of just sitting on the surface. That's where the deep, savory flavor comes from.
- Use a digital thermometer. An oven-safe digital thermometer takes out the guesswork and protects your investment, because no one wants to overcook a beautiful beef roast.
- Plan for time to rest. After roasting, let the New York Strip Roast rest, tented under foil, for at least 20 minutes before slicing and serving. That will ensure the juice stays inside the beef, not all over your cutting board.
- Works with ANY cut of beef. While this recipe is designed for a New York Strip Roast, you can swap it out for a prime rib roast, standing rib roast, or beef tenderloin with spectacular results. The ONLY thing that changes is the cut of beef.
5-Star REader REview
I always cook prime rib for Christmas Eve - but the store was out so they gave me a NY Strip tenderloin. I used this recipe - and it turned out great! Everyone loved it. I'm my toughest critic - and I have to admit, it was very good! -Warren
Notes on Ingredients
Below is a quick visualization and notes on what you need to make this beef roast and au jus.
- New York Strip Roast: A New York Strip roast is essentially a strip loin steak that has not yet been cut into individual steaks. They are typically easy to find around the holidays, but if you don't see one at your store, simply ask the butcher, they typically can cut one for you.
- Peppercorns + kosher salt is best. Kosher salt helps infuse the meat with flavor without making the roast taste overly salty, like iodized salt can. Whole peppercorns release more aromatic, bold flavor than pre-ground pepper, which makes a noticeable difference here.
- Opt for fresh garlic and fresh thyme. Both enhance the natural flavor of the beef. Swapping them for dried thyme or refrigerated minced garlic just doesn't do this recipe justice.
- Au Jus: The au jus is completely optional, but it does make this roast feel extra special and holiday-worthy. It comes together with beef stock, garlic, thyme, salt, and pepper. I love adding brandy for a rich finish, but dry red wine works well too, or you can omit the alcohol altogether.
How to Make New York Strip Roast
While you may be intimidated to prepare a beef roast, it is quite easy to do. This step-by-step section will walk you through the process with a few tips along the way, to ensure you have perfect results.
Step One: Prepare Rub
Blend garlic, thyme, peppercorns, kosher salt, and olive oil into a thick paste. Using a food processor or blender saves time and helps evenly break down the garlic and peppercorns, which means better flavor in every bite.
Step Two: Season and Marinate
Generously rub the spice rub mixture over the New York Strip roast, coating ALL sides. This is a large cut of meat, so don't be shy here, we want to ensure every surface is well seasoned, so the beef roast doesn't taste bland once sliced. Place the seasoned New York Strip Roast in a shallow dish and refrigerate for at least 12 hours or up to 48 hours.
👉🏻To cover or not to cover? If you have space and are not worried about the strong aromas from the roast permeating the delicate items in the refrigerator, it is best to not cover the beef with plastic wrap, as it helps dry the surface slightly, which leads to a better crust. But if you prefer to cover, it will still be delicious.
Step Three: Take the Chill Off
About one hour before cooking, take the New York Roast out of the refrigerator. Starting closer to room temperature helps the meat cook more evenly from edge to center.
Step Four: Roast
A New York Strip Roast is best served rare to medium, as cooking it past medium can dry it out quickly. Using a thermometer and pulling the roast early allows carryover cooking to finish the job gently, giving you tender, flavorful slices every time.
- Place the probe of an oven-safe digital thermometer into the center of the roast.
- Roast at 450°F for 15 minutes to develop a flavorful crust, then reduce the oven temperature to 350°F.
- Continue to roast until the internal temperature is 10 degrees below your desired doneness.
- Rare: 120°F; remove from the oven when the internal temperature reaches 110°F
- Medium-Rare: 130°F, remove from the oven when the internal temperature reaches; 120°F.
- Medium: 140°F, remove from the oven when the internal temperature reaches 130°F.
Step Four: Rest
Tent the roast loosely with foil and let it rest for 20 minutes before carving. This step keeps the meat juicy and tender
Au Jus for New York Roast
The roast is flavorful on its own, but the au jus adds a restaurant-style touch.
- Combine. Bring beef stock with salt, pepper, garlic, thyme, and brandy or wine (if using) to a boil in a medium heavy-bottomed stock pan.
- Simmer. Once boiling, reduce the heat to low, cover, and simmer for at least 20, or up to 45 minutes, adding more broth as needed.
- Strain. Use a fine mesh strainer to strain off the solids and serve warm with the sliced New York Strip Roast.
Storage Instructions
A beef roast is always best served immediately after preparation, as it will lose flavor when reheated. However, if you happen to have leftovers, follow the instructions below for storing and reheating.
- Refrigerate: Store the leftover slices of New York Strip Roast in an airtight container for up to 3 days in the refrigerator.
- Reheat: For best results, heat beef stock to a simmer and then place sliced leftovers into the simmering broth for 30 seconds to heat. The stock will keep the meat from being dried out and will warm it just enough to enjoy.
- Using for Sandwiches: Instead of reheating the leftover New York Strip, use the beef to assemble steak sandwiches or French Dip Sandwiches and serve alongside leftover au jus. This is DELICIOUS!
Make it a Meal
This New York Strip Roast is perfect for holidays, special occasions, or anytime you want to serve up something spectacular without the stress! Pair it with one or two of the following side dishes for a memorable meal.
New York Strip Roast
Ingredients
- 4 pound New York Strip Loin Roast, see note
- 6 cloves garlic, peeled
- 1 teaspoon whole peppercorns
- 2 tablespoons fresh thyme leaves
- 1 tablespoon kosher salt
- 3 tablespoons extra virgin olive oil
Au Jus
- 4 cups low-sodium beef stock, plus 1 cup if needed
- ½ cup brandy or dry red wine, optional
- 1 teaspoon black pepper
- 4 cloves garlic, peeled and smashed
- ½ teaspoon kosher salt
- 4 sprigs fresh thyme
Instructions
Season the Roast (12 to 48 hours before serving)
- In a small food processor fitted with an s-blade, process 6 cloves garlic, 1 teaspoon whole peppercorns, 2 tablespoons fresh thyme leaves, 1 tablespoon kosher salt, and 3 tablespoons extra virgin olive oil and process until paste forms.
- Pat the New York Strip Roast dry with paper towels. Rub the meat all over with herb paste. Depending on the size of your roast, there may be some spice rub left over. If you have space and are not worried about the strong aromas from the roast permeating the delicate items in the refrigerator, it is best to NOT cover the roast. Otherwise, cover the roast lightly with plastic wrap and place it in the refrigerator for at least 12 hours and up to 48 hours.
Roast the New York Strip Roast
- 60 minutes before roasting the New York Strip Roast, remove the seasoned beef from the refrigerator and allow the meat to come to room temperature.
- Preheat the oven to 450°F. Once the oven is preheated, place the seasoned roast fat side up, on a rack fitted over a roasting pan or on a broiler pan. Place an oven-safe digital thermometer into the thickest part of the middle of the New York Roast.
- Roast the steak for 15 minutes at 450℉ (230℃). After 15 minutes, reduce the oven temperature to 350℉ (175℃). Roast until the thermometer reaches 10 degrees lower than the temperature you desire to serve the roast at. For a 4-pound roast to reach medium-rare plan on about 40-45 minutes. (See notes for temperature guidelines)
- Remove the roast from the oven and tent it with foil. Let the roast rest for at least 20 minutes or up to 45 minutes. During this time, the temperature should rise about 10 degrees as the meat rests.
- Slice into ½-to 1-inch thick slices and serve with au jus on the side for dipping.
For Au Jus
- While the New York Strip Roast is in the oven, use this time to prepare the au jus. Combine 4 cups low-sodium beef stock, ½ cup brandy or dry red wine, 1 teaspoon black pepper, 4 cloves garlic, ½ teaspoon kosher salt, and 4 sprigs fresh thyme in a medium heavy-bottomed stock pan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20-45 minutes. If you notice the liquid is evaporating too quickly, add up to 1 cup additional beef stock.
- Place a fine mesh strainer over a large heat-safe bowl or measuring cup. Remove the au jus from the heat and pour the mixture over the fine-mesh strainer. Discard solids and serve the au jus with the rested, sliced beef.
Notes
- Rare: 120°F (50°C), remove from the oven when the internal temperature reaches 110°F (45°C) degrees.
- Medium-Rare: 130°F (55°C), remove from the oven when the internal temperature reaches 120°F (50°C) degrees.
- Medium: 140°F (60°C), remove from the oven when the internal temperature reaches 130°F (55°C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2018 and updated in 2022 and 2025.
This recipe was great. I made it as is twice. Once with a NY strip roast and once with a bone in prime. We loved it. I have never cooked meat this way before (dry brine? & bake); we are hooked. Do you have a similar recipe for a pork loin/tenderloin? These cuts are so cheap around the new year.
Hi Erin! So thrilled you enjoyed the New York Strip Roast. I don't have a recipe using this exact method for pork loin/pork tenderloin. But you can certainly use this method. Just cook to 145 degrees F. If you would like, I have very similar pork tenderloin recipes: Balsamic Pork Tenderloin (uses a wet brine) and Bacon Wrapped Pork Tenderloin (uses a dry rub and you can skip the bacon--so that is VERY similar to this process, just different flavor). I personally like to cook pork loin in the slow cooker or Instant Pot. My recipe for Crockpot Pork and Sauerkraut is a favorite.