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.

• Ready In: 4 hrs 45 mins
• 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

1. With machine running, drop garlic into processor; blend until finely chopped.
2. Add sage, thyme, oil, salt and pepper; process until paste forms.
3. Pat meat dry with paper towels.
4. Rub meat all over with herb paste.
5. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
6. Preheat oven to 450°F
7. Place meat, fat side up, on rack in roasting pan.
8. Roast meat 15 minutes.
9. Reduce oven temperature to 350°F
10. 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).
11. Remove from oven; let stand 20 minutes.
12. Cut crosswise into 1/3-inch-thick slices.
13. Arrange slices on platter.