New York Strip Roast is an impressive, decadent entree that while perfect for a holiday meal or special occasion, is deceptively easy to prepare. Paired with a Brandy Au Jus, this New York Strip Roast is guaranteed to be a show-stopper!
Move aside prime rib! After one bite of this juicy, flavorful New York Strip Roast, you will be trading your traditional holiday entree permanently for this incredible NY Strip Roast.
Reasons to Love New York Strip Roast
- Amazing Results with Minimal Effort. Rubbed with garlic and herbs and roasted to just the temperature you like, this recipe for New York Strip Roast produces mouth-watering results but is as easy as seasoning and roasting the steak roast.
- Leaner AND Less Expensive. A New York Strip Roast is a leaner, less expensive take on a standing prime rib roast. While you may think you are sacrificing flavor, because a New York Strip has less marbling than a prime rib roast, the results are spectacular. Because the strip is roasted whole, it stays juicy and tender and leaves you MORE beef to enjoy!
Notes on Ingredients
- New York Strip Roast: New York Strip Roasts are a lean, yet flavorful, cut from the beef short loin. Essentially, it is New York Strip steaks that have not been cut into individual servings. These roasts are easy to find around the holidays, but if you don't see them at your store, simply ask the butcher for one.
- Thyme: Thyme and beef are a great combination and it proves true in this recipe as well. Be sure to use fresh thyme leaves, not dried, as the flavor is not the same.
- Garlic: Lots of fresh garlic will give the New York Strip Roast a holiday flare and tons of flavor.
- Peppercorns: Instead of ground pepper, use whole peppercorns which will release more aromatic, pungent flavors into the seasoning for the roast.
- Kosher Salt: This recipe calls for a lot of kosher salt, and you must use kosher salt! Any other variety of salt will result in a steak that is WAY TOO salty. The kosher salt will help to infuse the cut of meat with flavor, without overwhelming the rub.
- Brandy Au Jus: Just like a prime rib is served with au jus, this New York Strip Roast pairs well with one as well. To prepare the au jus, you will need beef stock, garlic, thyme, and salt and pepper. I love to add in brandy for a rich finish, but you can use dry red wine or omit the alcohol altogether.
How to Make a Show-Stopping New York Strip Roast
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Season. The first step is to make a spice rub by processing garlic, peppercorns, thyme, and salt with olive oil to make a thick paste that will coat the strip roast, ensuring that it is well flavored.
Step Two: Season and Marinate. Generously rub the spice rub mixture over the steak roast. It is best to do this at least 12 hours before, or up to 48 hours before, roasting the beef, as this will allow the NY Strip Roast to absorb the seasoning. Note: 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.
Step Three: Let the New York Roast Come to Room Temperature. Plan to remove your seasoned New York Strip Roast from the refrigerator and the meat sit on the counter for at least 1 hour. This will help the roast to cook evenly.
Step Four: Bake. It is best to begin baking the New York Strip Roast at a high heat for 15 minutes, to brown and caramelize the crust. Then lower the heat and roast to 10 degrees BELOW the desired temperature you wish to serve the teak at, remove it from the oven and tent it with foil. It will reach the desired temperature after resting.
Step Five: Rest. Just like any steak recipe, you must rest your New York Strip Roast rest before slicing and serving. This will allow the juices to redistribute through the meat and keep it super juicy and flavorful.
How long should you cook a New York Roast?
New York Roast is best served between rare to medium. I find this strip roast is the most flavorful when served medium-rare and I would never recommend cooking until medium-well or well-done, as that will completely ruin this tender cut of meat.
Using an oven-safe digital thermometer is the MOST accurate way to prepare any steak. It is well worth the investment to ensure you do not ruin an expensive cut of meat by using the right tools.
You need to take your NY Strip out of the oven when it is 10 degrees BELOW the temperature you desire. It will raise another 10 degrees as it rests.
- Rare: 120 degrees F, remove from the oven when the internal temperature reaches 110 degrees F.
- Medium-Rare: 130 degrees F, remove from the oven when the internal temperature reaches 120 degrees F.
- Medium: 140 degrees F, remove from the oven when the internal temperature reaches 130 degrees F.
Au Jus for New York Roast
The au jus is a completely optional addition but is a nice compliment to the NY Strip Roast. It should be prepared by simmering beef stock, fresh thyme, garlic cloves, and brandy (or red wine) if using, together while the New York Roast is in the oven. Strain off the solids and serve as a dipping sauce to the New York Strip.
Storing & Reheating Leftover New York Strip
A roasted steak 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.
Pair this impressive New York Strip Roast with Twice Baked Potatoes, Roasted Brussels Sprouts, and a Holiday Salad, for a memorable holiday dinner. Or you pair the NY Roast with one of the following side dishes.
- Roasted Asparagus
- Mashed Potato Casserole
- Caesar Salad
- Green Beans Almondine
- Hasselback Sweet Potatoes
If you enjoyed this New York Strip Roast, I would love for you to leave a comment and review below.
New York Strip Roast
- 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 olive oil
- 4 cups low-sodium beef stock
- 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
Season the Roast (12 to 48 hours before serving)
- In a small food processor fitted with an s-blade, process 6 garlic cloves with 2 tablespoons thyme leaves, 3 tablespoons of oil, 2 tablespoons kosher salt, and 1 teaspoon peppercorns and process until paste forms.
- Pat meat 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 roast 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 the rack in the roasting 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°F. After 15 minutes, reduce the oven temperature to 350°F. Roast meat 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 the beef stock, ½ teaspoon salt, 1 teaspoon ground pepper, 4 fresh thyme stems, 4 cloves of peeled garlic, and the brandy (if using) in a medium heavy-bottomed stock pan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20-45 minutes.
- Strain the au jus with a fine-mesh strainer and serve with the rested, sliced beef.
- Rare: 120 degrees, remove from the oven when the internal temperature reaches 110 degrees.
- Medium-Rare: 130 degrees, remove from the oven when the internal temperature reaches 120 degrees.
- Medium: 140 degrees, remove from the oven when the internal temperature reaches 130 degrees.
This post was originally shared in 2018 and updated in 2022 with new photos.