New York Strip Roast

4.90 from 69 votes

This recipe for a New York Strip Roast is impressive, decadent, and deceptively easy to prepare. Paired with or without the Au Jus, this easy beef roast is guaranteed to be a show-stopper!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

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

You need to take your New York Strip out of the oven when it is 10°F (5 °C) BELOW the temperature you desire. It will raise another 10 degrees as it rests.

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).

Do not use table salt in place of kosher salt, the result will be overly salty.

Size of Roast: This method will work with any size of the New York Strip Loin Roast. If larger than 4 pounds, you may want to double the seasoning mixture to fully cover the roast.

Au Jus: The au jus is OPTIONAL! If you don't care for brandy, you can use dry red wine in its place OR omit the alcohol altogether.

Beef: You may need to ask your butcher for a New York Strip Roast, which they should always have New York Strip Loin behind the counter. That said, feel free to use this method for a Prime Rib Roast or Beef Tenderloin. The instructions and ingredients for spice rub remain the same.

Nutrition