New York Strip Roast With Brandy Au Jus makes an impressive, decadent, main course. This New York Roast is seasoned and roasted to tender, juicy perfection. The flavors of the steak roast are delicious on their own, but when paired with an au jus that has been spiked with brandy, it is one show-stopping entree!
Move aside prime rib, this is a lighter take on a steakhouse favorite that is more delicious than the original!
The Best Holiday Roast
This recipe for New York Strip Roast has become my family's tradition for Christmas Dinner.
A New York Strip Roast is a leaner, less expensive take on a standing prime rib roast, and the results are spectacular.
Rubbed with garlic and herbs and roasted to just the temperature you like, this recipe for New York Strip Roast produces mouth-watering results!
So while Baked Ham and Prime Rib are delicious, I think after one bite of this luscious steak roast, you will start a new holiday tradition yourself.
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 it 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.
- 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 Perfect Strip Loin Roast
- Combine fresh herbs and garlic with salt and pepper in a food processor to form a thick paste.
- Massage the roast with the mixture.
- Place the seasoned strip roast onto a platter, cover with plastic wrap, and refrigerate. Note: If you have space and are not worried about the strong aromas from the roast to permeate delicate items in the refrigerator, it is best to NOT cover the roast.
- Refrigerate for 12 to 48 hours.
- When ready to prepare, remove the roast from the refrigerator and the meat sit on the counter for at least 1 hour. This allows for more even cooking of the NY roast.
- Preheat the oven to 450 degrees F.
- Place a digital thermometer in the center of the New York Roast and place the roast into an oven that is set to 450 degrees and roast for 15 minutes.
- After 15 minutes, lower the heat to 350 degrees F and roast until the desired temperature is reached.
- Remove from the oven and tent the roast lightly with foil.
- Let the strip roast rest for at least 20 minutes or up to 60 minutes. This will allow the juices to redistribute through the meat and keeps it super juicy and flavorful.
How long should you cook a New York Roast?
Using a digital thermometer that is oven safe 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.
New York Roast is delicious served rare to medium in temperature. I find this 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.
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, 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 110 degrees.
Brandy Au Jus
This roast is absolutely delicious simply sliced and served alone. However, a sharp, rich au jus that has been spiked with brandy is a perfect way to finish off this delicious cut of meat.
Prepare the au jus while the New York Roast is in the oven, by bringing beef stock, salt, pepper, fresh thyme stems, garlic, and brandy to a boil. Reduce to low and simmer for 30 minutes to one hour.
Storing Leftovers
Beef is always best served immediately after preparation, as it will lose flavor when reheated.
However, if you happen to have leftovers, you can store them in an airtight container for up to 3 days in the refrigerator. 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.
Serving Suggestions
Pair this impressive New York Strip Roast with Twice Baked Potatoes, Oven Roasted Asparagus, and a Holiday Salad for a memorable meal fit for any holiday or special occasion.
More Holiday Recipes
- Overnight Cinnamon Rolls
- Slow Cooker Mulled Cider
- Roast Turkey
- Christmas Fruit Salad
- Hashbrown Breakfast Casserole
- Cut-Out Sugar Cookies
- Mashed Potato Casserole
If you enjoyed this New York Strip Roast, I would love for you to leave a comment and review below.
New York Strip Roast
Ingredients
- 4 pound New York Strip Roast
- 10 cloves of garlic divided
- 1 bunch of fresh thyme leaves divided
- kosher salt
- black pepper
- 3 tablespoons olive oil
- 4 cups beef stock low sodium
- ½ cup Brandy
Instructions
24 to 48 hours before serving
- In a food processor, process 6 garlic cloves with 2 tablespoons thyme leaves, oil, 2-3 tablespoons salt, and 1 tablespoon pepper and process until paste forms.
- Pat meat dry with paper towels. Rub the meat all over with herb paste--there may be some of the rub left over. Cover lightly with plastic wrap and place in the refrigerator for at least 12 hours and up to 48 hours.
Roast the New York Strip Roast
- Allow meat to come to room temperature while oven heats to 450.
- Place meat, fat side up, on rack in roasting pan.
- Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until an instant-read thermometer inserted into the thickest part of meat registers the 10 degrees lower than the temperature you desire to serve the roast at. (See notes for temperature guidelines)
- Remove from oven; let stand 20-30 minutes. The temperature should rise about 10 degrees as the meat rests.
- Slice and serve with au jus on the side for dipping.
For Brandy Au Jus
- Prepare the aus jus by bringing the beef stock, ½ teaspoon salt, 1 teaspoons pepper, 4 fresh thyme stems, 4 cloves of peeled garlic and the brandy to a boil. Reduce to low and simmer for 30 minutes to one hour.
Equipment Needed
Notes
- 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.
Anya
Hello Kristen. This looks delicious. I am planning to cook this for New Year's Eve dinner. If I don't have brandy, can it be substituted for something else?
Janet K
Made this for Christmas Dinner today. It was absolutely wonderful. The au jus was delicious, and the roast was cooked perfectly. My husband loved it. Thank you.
Kristen Chidsey
I am so glad you both enjoyed Janet! I hope you had a wonderful Christmas.
Libby
Will you give me an alternate to "New York Strip Roast" for this recipe? I cannot find it where I live...
Kristen Chidsey
Hi Libbey! I have used this method with a ribeye roast and beef tenderloin with great success.
Margaret
I am from New York but do not know what kind of meat is a NY strip steak. It sounds delicious but I do not know what kind of meat to buy.
Kristen Chidsey
Hi Margaret. The New York strip is cut from the beef short loin and you can often find it sold in whole "roasts" around the holidays. It is typically labeled "New York Strip Loin Roast" but occasionally it is labeled Kansas City Strip. I hope that helps!
wcjr
This came out wonderful. Based on the replies by others I thought it might take longer to cook than expected. Surprisingly it took less time and I had to take advantage of lots of meat rest time to get my baked potatos done.
The simple au jus is perfect.
Can't wait for tomorrow's French Dips made with the leftovers.
I filed this recipe away for use again in the future.
Kristen Chidsey
I am so glad you enjoyed so much! And those french dips will be awful tasty too! Thanks for taking the time to leave a review 🙂
Jennifer
Hi. I'm making this next week and I'm very excited about it. I have my meat thermometer ready to go, but can you give me an estimated bake time for a 4lb, med-rare roast? Just trying to plan accordingly. Thank you!!!!
Kristen Chidsey
Hi Jennifer! This is one of my all time favorites! I would plan on 30-45 minutes for roasting time. Enjoy!
K
There is an error ..you state for med roast to remove at 110...should be 130....no biggie but it could mess somebody up. Otherwise great.
Kristen Chidsey
Thanks for that catch--will change those notes now. Glad you enjoyed the flavor!
JAVIER Q
Nice, clean and simple sounds good we’ll try that for New Year’s Eve tomorrow.
Kristen Chidsey
I hope you enjoy! We actually just had this tonight (we were celebrating Christmas a bit later this year due to travel) It is so delicious!
Rita Belt
I made this recipe for Christmas dinner for 16 people. Wow, talk about salt overload! After taking the roast out of the frig the next day we scrapped off the salt/herb rub, and thank goodness we did because it was still VERY salty! The brandy Au Jus was way too peppery, maybe it's because I used fresh ground black pepper?? I even had my brother in law sample the Au Jus, and we both agreed is was inedible, luckily we had also made gravy so it wasn't a disaster.
Kristen Chidsey
Hi Rita. I am so sorry you found this overly salty. The outside rub is heavily seasoned, but it works to flavor the entire roast. And I am sorry about the Au Jus--it may have been the pepper or that the stock you used was overly peppery. I wish you had enjoyed more.
Doug
Seems to me like its operator error rather than a recipe issue. Its interesting how everyone else seemed to do fine with it but you. I had no issues and it was a huge hit.
Matthew Kempf
Made this one last Christmas enjoyed it so much that we have one in the oven for this year's Christmas dinner..
Thank you for sharing
Kristen Chidsey
I am so glad you enjoyed so much Matthew! I hope you had a very Merry Christmas.