New York Strip Roast

4.86 from 49 votes

Step-by-step directions on how to make a New York Roast that is seasoned and roasted to tender, juicy perfection and paired with an au jus on the side.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 330kcal

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 olive oil

Au Jus

4 cups low-sodium beef stock
½ cup Brandy
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 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. 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

30-60 minutes prior to 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. (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.

Notes

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 130 degrees.

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.

Nutrition