Main Dishes |
|
Roast New York Strip Loin with Garlic-Herb Crust - 2014
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 300°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Notes: For larger roasts, increase paste ingredients accordingly, such as 1.5 times for a 7 pound roast. Also, the temperature started coming up a bit faster than I wanted, so I lowered the oven temperature to 250°F. Finally, it was a heavy on salt, so I would recommend cutting the salt in half.
We used this recipe for Christmas eve 2013, and it was remarkable!
- 4 garlic cloves
- 8 fresh sage leaves
- 4 teaspoons fresh thyme leaves
- 4 teaspoons olive oil
- 4 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1 four to five pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
PREPARATION
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 300°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Notes: For larger roasts, increase paste ingredients accordingly, such as 1.5 times for a 7 pound roast. Also, the temperature started coming up a bit faster than I wanted, so I lowered the oven temperature to 250°F. Finally, it was a heavy on salt, so I would recommend cutting the salt in half.
We used this recipe for Christmas eve 2013, and it was remarkable!