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
- 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