Herb and Garlic Crusted New York Strip Roast – Simple Comfort Food

New york strip roast recipe cooks illustrated

Video New york strip roast recipe cooks illustrated

I tried my best this past Christmas and decided to make a pretty good menu consisting of a shrimp made in two ways, some popovers, roasted vegetables and the star of the show, a New York Strip roast. Since my in-laws were asking me to do another porchetta this year, I decided a couple of weeks after planning that I was going to make some beef instead, since after all, I haven’t eaten meat in some time.

When I called my local butcher, Ray’s Butcher Shoppe, I asked if they could hand out a seven-pound New York strip roast, and without hesitation they asked me when I would like to pick it up. When I arrived on Christmas Eve morning to pick up the barbecue, the place was full of people. I have never seen him so busy! Everyone picked up their shrimp, smoked meats and quality cuts, like the one I was picking. When I got home, I immediately unwrapped the roast and was extremely pleased with how it looked. It looked perfect, and perfect enough to feed a small army. My idea on this was to treat it with condiments similar to the ones I had used in the porchetta and go from there.


  • 7 lb New York Strip Roast
  • 7 garlic cloves
  • 3 tablespoons fresh thyme leaves 2 tablespoons fresh

  • rosemary leaves 10
  • fresh sage leaves
  • 1/

  • 3 cup olive oil
  • 1 1/

  • 2 tablespoons
  • salt 1 tablespoon
  • cracked black
  • pepper

Start by adding the garlic and herbs to the food processor. Click to break down all those ingredients into a viable garlic and herb paste. Add some oil if things get stuck, or turn it off, remove the lid and stir the herbs, continuing to pulse until everything is finely chopped.

Once finely chopped, remove the blade from the food processor, then add the oil, salt and pepper. Scrape everything and get a good paste out of this mixture.

Unwrap the meat and rub that paste all over the meat. Make sure you get the top, bottom, and sides. Wrap the meat back in the butcher paper, seal it and place it in the refrigerator overnight.

When you are ready to cook the meat, take it out of the refrigerator and let it sit on the kitchen counter for at least an hour. You want the meat to reach room temperature.

Place the meat on a grilling rack, in a roasting pan.

Preheat the oven to 450 degrees. Your goal here is to pop the meat over high heat to start a good crust, then we will reduce the heat and continue cooking until it reaches the temperature that your meat likes, in my case, a rare medium.

So once your oven is preheated, place the roasting pan in the oven and cook at 450 for 20 minutes. After 20 minutes, reduce the heat to 350 degrees. Cook until you have reached an internal temperature (use a meat thermometer) of 127 degrees, give or take. When you take it out and let the meat sit, the internal temperature will rise, and it should take you to the range of 130-135 degrees where it is medium rare. If you want your medium meat, let it go at 140-145 degrees.

Remove the meat and let it rest, in tents with aluminum foil, for at least 15-20 minutes. Once rested, move the meat to a cutting board and cut into the desired thickness.


can’t tell you how excited I was after cutting the meat. I think everyone was excited, well, I know they were. After cutting the first bite, I knew I had hit a home run at this dinner. The meat was loaded with flavor, and every bite was super tender and delicious. The family at the table groaned and groaned with delight. The conversation stopped because of the moans, almost a caveman conversation, and then people came back for more. Yes, more.

I served the meat with a chimichurri sauce that brought out more flavor and spark. Everyone loved that too.

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