Roast New York Strip with Herb Crust

Prep: 10 minutes

Cook: 2 1/2 hours

Serves: 10

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


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Carve the meat into 3/8-to-1/2-inch thick slices and serve.