Print Recipe
4.69 from 19 votes

New York Strip Roast

How make perfect oven roasted New York strip served with a homemade brandy au jus. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 473kcal
Author: Kristen Chidsey


  • 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 low sodium
  • 1/2 cup Brandy


24 to 48 hours before serving

  • With machine running, drop 6 garlic cloves into processor; blend until finely chopped. Add 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 meat all over with herb paste--there may be some of the rub left over. Cover; chill 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 instant-read thermometer inserted into thickest part of meat registers 120°F for medium-rare, about 35 minutes (or 130°F for medium, about 40 minutes).
  • Remove from oven; let stand 20-30 minutes. The temperature should rise about 10 degrees as the meat rests. 
  • Serve with au jus on the side for dipping.

For Brandy Au Jus

  • Prepare the aus jus by bringing the beef stock, 1/2 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. 


Calories: 473kcal | Carbohydrates: 1g | Protein: 67g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 399mg | Potassium: 1245mg | Calcium: 75mg | Iron: 5mg