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.
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.