By enigmused on January 26, 2007
Photo by Chef #1802438006
Photo by Chef #1802438006
"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."
Serving Size: 1 (186 g)
Servings Per Recipe: 10
"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."
"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!"
"Yummmm! Made this as an early Thanksgiving dinner and my family loved it. Put twice the amount of garlic in paste and also sliced holes and inserted whole garlic cloves into top of roast and boy was it delicious! Had to put tinfoil tent about half way through so that fat didnt burn. Made with roasted potatoes and fresh green beans with toasted almonds. Will keep this recipe around for sure!"
"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."
"Absolutely wonderful! Used for Christmas Eve 2009 dinner for my in-laws and they were all very impressed. May very well use again this year on a rib eye roast the husband just brought home."
"Absolutely terrific!! I wrapped the meat in plastic wrap and really pushed the rub into the meat, not just rubbing it on. Fabulous taste. I'm going to use this application on other roasts as well, not just New York Strip Loin. Thanks for the great recipe."
"Awesome Roast! I increased the amount of the rub by 1.5. I don't remember our family enjoying a roast this much ... ever. The cut of meat is expensive though."
"I used this for already sliced new york steaks that my boyfriend bought. I rubbed it on both sides and let it sit around 2 hours before grilling. They were OUTSTANDING. Thanks so much!!"