Tender New York Strip Roast in a Skillet

This New York Strip Roast cooked in a cast-iron skillet is quite possibly the most flavorful and tender roast beef you will ever taste. It’s also an entrée that is as perfect for serving at an elegant holiday dinner, as it is for a nice family dinner. And, did I mention it is incredibly easy to prepare?

Whether you are looking for an entrée for a special occasion, an evening with friends, or just a Sunday dinner, this roast fits the bill and will quickly become your “go-to” main-dish recipes.

What is it:

New York Strip Roast is also known as a strip loin roast, top loin roast, and simply strip roast. It’s tender, juicy, and full of beefy flavor. It’s a well-marbled cut of beef, cut from the loin area below the backbone, the same area that is home to T-Bone and Porterhouse steaks. 

It is different from a prime rib, which is cut from the rib section, which is also where ribeye steaks come from. 

What is different about this recipe:

This recipe calls for the meat to “dry-age” in your refrigerator uncovered for one to three days before it is roasted! This dry-aging process reduces the moisture content in the meat which concentrates the flavor and makes it more tender.

The other thing that is different from most other recipes for roast beef is that after searing the meat, you cook it at a low (250° F) temperature until it is done.

Here’s what you will need:

In addition to the beef, the only other ingredients you will need are olive oil, kosher salt, and ground black pepper.

You will also need a heavy-duty oven-safe skillet. I recommend using a well-seasoned cast-iron skillet if you have one and you will need a good instant-read meat thermometer.

Here’s how to make it:

One to three days before you plan to cook it, place a rack in a baking pan, and put the unwrapped beef on it. Place in the refrigerator and leave uncovered for one to three days.

When you are ready to cook it, take it out of the refrigerator about an hour beforehand and let it come to room temperature.

Preheat the oven to 250 degrees F.

Using a sharp knife, remove any excess fat and any silver skin from the outside of the meat. If you have any hard, dry spots from it sitting in the refrigerator trim those off as well and discard.

Rub the meat with one tablespoon of olive oil and sprinkle one tablespoon of kosher salt and one teaspoon of ground black pepper on all sides.

Heat one tablespoon of olive oil in a heavy-duty ovenproof skillet over medium-high heat and when it is almost smoking, add the meat. Sear it on the top, bottom, and sides for one to two minutes each, or until each side is nicely browned.

Place the pan in the oven uncovered. Cook the beef until a meat thermometer inserted through the in the thickest part registers your preferred degree of doneness.

Beef Temperature Final Doneness Chart

• Rare:                    120-130 degrees F
• Medium-Rare:    130-135 degrees F
• Medium:              135-140 degrees F
• Medium-Well:     145-155 degrees F

These temperatures are the final doneness temperatures. You should remove your beef from the oven when it is five to ten degrees lower than these temperatures. The temperature of the meat will rise an additional five to ten degrees while it rests.

The length of cooking time will vary depending on the size of the roast. You can expect it to take around 30-40 minutes.

When it is done, very carefully remove it from the oven using a heavy-duty oven mitt. Tent with foil and allow it to rest for at least 20 minutes. 

Slice thinly and serve it immediately.

Leftovers and Storage:

Leftovers can safely be kept covered in your fridge for three to four days. They can be kept up to four months in the freezer. 

What to serve with it:

This dish is amazing paired with my Southern Squash Casserole, Southern Baked Mac and Cheese, Rustic Mashed Potatoes, Homemade Creamed Corn, Baked Tomato Casserole, Old-Fashioned Creamed Potatoes, and Broccoli Cheese Casserole. 

Here is a link to all of my side dish recipes and salad recipes if you need more menu ideas or recipes. 

Sharon’s tips:

If you don’t see this cut of meat in your grocery store, ask your butcher to cut one for you. They are also frequently on sale around the holidays so be sure to watch for them.

If you don’t have a good meat thermometer, I recommend getting one. Meat is expensive and without a meat thermometer, it is very easy to overcook or undercook it. Guessing when it’s done doesn’t work!

A well-seasoned cast-iron skillet works best in this recipe. 

Leftovers are delicious made into beef sliders. Simply spread some mayonnaise or aioli on a slider roll. Then, top with thin slices of beef and provolone cheese and heat covered for a few minutes!

I also like to use any leftovers to make steak quesadillas or fried rice.

Related recipes:

If you like this beef recipe, you might also like these delicious recipes: Chili Rubbed Ribeye Steak with Maple Bourbon Butter, Filet Mignon with Blue Cheese Crust, Beef Tenderloin with Gorgonzola Sauce, Steakhouse-Style Blackened Steak, The Ultimate Reverse Sear Ribeye Steak, and the Ultimate Grilled Flank Steak.

★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon! 

This recipe was originally published on February 9, 2017, and it was republished on July 6, 2020, with expanded directions and the addition of helpful tips.