Roast New York Strip Loin With Garlic-Herb Crust
"This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000."
photo by Mark P.
- Ready In:
- 4hrs 45mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 4 garlic cloves
- 8 fresh sage leaves
- 4 teaspoons fresh thyme leaves
- 4 teaspoons olive oil
- 2 -4 teaspoons salt (depending on how salty you like your food)
- 1 1⁄2 teaspoons ground black pepper
- 1 (4 -5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch
directions
- 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 350°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.
Questions & Replies
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What if you don’t have a meat thermometer?
Reviews
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Use this recipe with confidence! Made this 3 times and really enjoy the flavors. The first two times I used strip loins and this last time I used a rib-eye loin. Both turned out wonderfully. On all three occasions, I did have to cook about 10 minutes longer than the recipe calls for. Possibly an error with my oven temperature. This last time I also substituted marjoram for thyme as I was out. Think I liked it better. -
Excellent! We used dried herbs instead of fresh only because that's what we had on hand. The instructions for cooking this roast were right on. We let our marinate overnight and let it come to room temp before baking. It came out super tender and juicy. Thanks so much for posting this recipe. I'm looking forward to making this again using fresh herbs. -
it turned out great the first time. i served it at a temp of 120, took it out at 110. rare was great even days later. the next time i am thinking of injecting with some wine, not sure if it should be red or white. what do you think??????
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My only problem was how to serve it hot? After resting for 20 minutes it was barely warm.
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This is a great recipe! Whole family loved it!
see 6 more reviews
Tweaks
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Use this recipe with confidence! Made this 3 times and really enjoy the flavors. The first two times I used strip loins and this last time I used a rib-eye loin. Both turned out wonderfully. On all three occasions, I did have to cook about 10 minutes longer than the recipe calls for. Possibly an error with my oven temperature. This last time I also substituted marjoram for thyme as I was out. Think I liked it better.
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This must be a fantastic recipe, because I've seen it posted on so many sites! I'm happy to say that this was my site of choice! I always prepare ribeye for big family gatherings, and decided that we'd do a New York Strip instead. As has been suggested, we usually have to have more the garlic, otherwise, yum! Definitely a new family favorite!
RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
