Roast New York Strip with Herb Crust
Prep: 10 minutes
Cook: 2 1/2 hours
This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Chef David Shalleck, a friend of Aidells and Kelly, learned this roasting technique while cooking in Italy.
1, 8-10 pound Niman Ranch New York Strip (Whole)
Herb and Garlic Paste:
2 Tbsp minced garlic
2 Tbsp chopped fresh thyme or 2 tsp dried
1 Tbsp chopped fresh rosemary or one tsp dried
2-3 Tbsp salt
1-2 Tbsp freshly ground black pepper
1 Tbsp olive oil
Balsamic vinegar for brushing
- About 2 hours before cooking, remove the meat from the refrigerator. Combine paste ingredients in a small bowl and set aside. Preheat the oven to 450°F.
- Brush the vinegar all over the roast. Lay it flat on a rack in a shallow roasting pan. Coat the top, ends and sides of the roast with herb paste.
- Place the meat in the middle of the oven and roast for 15 minutes. Turn down the heat to 350°F and continue to roast for 35 to 45 more minutes. After about 25 minutes, begin to check the internal temperature in the thickest part with an instant-read meat thermometer. Remove the meat from the oven when it reaches 115° to 120°F for rare meat, 125° to 130°F for medium-rare, or 130° to 140°F for medium. (For best results, medium-rare is suggested.)
- Cover the meat loosely with foil and let it rest for 15-25 minutes so that the meat juices and internal temperature can equilibrate. The final temperature should be about 10°F higher than when it was removed from the oven.
- Carve the meat into 3/8-to-1/2-inch thick slices and serve.