New York Strip Roast

Sliced New York Strip Roast on white platter

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4.86 from 47 votes

How make a perfect oven roasted New York Strip Roast served with a homemade brandy au jus.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 473kcal

Author: Kristen Chidsey

Equipment

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.

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.

Nutrition