Incredibly juicy and tender, simple yet refined, Oven Roasted New York Strip Roast cooked low and slow in a cast-iron skillet in the oven will add elegance to any gathering or holiday dinner. Bursting with a bold, beefy flavor, this boneless NY Strip Roast is easy to prepare and makes a dazzling presentation.
This roast beef recipe differs from most because it calls for the New York Strip Roast to “dry-age” in the refrigerator, uncovered for one to three days before it is roasted.
This dry-aging process reduces the moisture content in the meat, which deepens the beefy flavor and makes it more tender. Another difference is that after searing the beef, it is cooked low and slow in a 250 ยฐF. oven until it is done.
Whether you are looking for an entrรฉe for a special occasion, an evening with friends, or just a Sunday dinner, this New York Strip Roast fits the bill and will quickly become one of your “go-to” main dish recipes. Oh, did I mention the leftovers are phenomenal!
This recipe was shared with me by my friend Kay Judkins, who is an excellent cook.
Jump to:
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.
- New York Strip Roast – is the star of this show. This boneless roast is roasted low and slow in the oven, and it is juicy, tender, and full of flavor.
- Kosher salt and ground black pepper – enhance the flavor of the beef in this simple recipe, and no other seasonings are needed.
- Olive oil – coats the roast and keeps it from sticking to the pan while it is being seared.
You will also need a heavy-duty oven-safe skillet. If you have one, I recommend using a well-seasoned cast-iron skillet, 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 the roast, place a rack in a baking pan and put the unwrapped beef on it. Next, place the pan in the refrigerator and leave it uncovered for one to three days.
- When ready to cook the roast, take it out of the refrigerator about an hour beforehand and let it come to room temperature.
- Preheat the oven to 250 ยฐF.
- Use a sharp knife, and 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 them.
- 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 oven-safe skillet over medium-high heat. 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, and do not cover it. Cook the roast until a meat thermometer inserted through in the thickest part registers five to ten degrees below your preferred degree of doneness. For maximum juiciness and flavor, I recommend not cooking this roast well done.
- When the roast temperature reaches five to ten degrees below your desired internal temperature, 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. The internal temperature will continue to rise due to carry-over cooking.
- After the resting period, use a sharp knife and cut the roast into thin slices. Serve immediately.
Frequently asked questions:
New York Strip Roast is also known as a strip loin roast, top loin roast, loin strip roast, and 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 home to T-Bone and Porterhouse steaks.ย
No, it is different from a prime rib cut from the rib section where ribeye steaks come from.ย Prime rib also has more fat, while strip loin roast is leaner and more affordable.
For the best results, this recipe should be made in the oven, which cooks with dry heat. A crockpot uses moist heat and is more suitable for braising, such as cooking a pot roast.
I like to serve this roast with my Blue Cheese Au Gratin Potatoes, Old Fashioned Creamed Potatoes, or Parmesan Potatoes Au Gratin. Add some sauteed green beans, roasted broccoli, Baked Tomato Casserole, Southern Squash Casserole, or Sauteed Spinach, and you have a meal fit for royalty.
Check out the graphic below for everything you ever wanted to know about final beef temperatures.
Sharon’s tips:
- Leftovers can safely be kept covered in your fridge for three to four days. They can also be kept tightly covered in the freezer for up to four months.
- If you don’t see New York Strip Roasts 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.
- When trimming off the excess fat and silver skin, I have found that a sharp fish fillet knife works really well.
- 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! For this recipe, I used a DOT thermometer with a leave-in probe. I insert the probe in the meat, set the temperature I am looking for, and an alarm beeps when the temperature is reached. Of course, an inexpensive digital instant-read meat thermometer will work too.
- A well-seasoned cast-iron skillet works best in this recipe, but you can use an oven-safe skillet or a metal baking pan.
- Leftovers are delicious made into beef sliders. 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 beef leftovers to make steak quesadillas or beef fried rice.
- Don’t let your scraps of beef fat go to waste. They can be rendered or cooked down and made into beef tallow which can then be used instead of butter or oil for frying. In the past, it was also used to make candles and soap.
More beef recipes:
If you like this roast 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
- Ultimate Grilled Flank Steak
You can find all of my beef recipes at this link.
โ 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!
๐ Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
New York Strip Roast Recipe
Equipment
- Well seasoned cast iron skillet, or oven-safe skillet
- Instant read, digital meat thermometer
Ingredients
- 4 pound New York Strip Roast or Top Loin Roast boneless
- 2 tablespoons olive oil divided
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- One to three days before you plan to cook the roast, place a rack in a baking pan and put the unwrapped beef on it. Next, place the pan in the refrigerator and leave it uncovered for one to three days.
- When ready to cook the roast, 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 all of the fat and any silver skin from the outside of the meat, and if you have any hard, dry spots from it sitting in the refrigerator trim those off as well.
- Rub the beef with one tablespoon of olive oil and sprinkle the kosher salt and pepper liberally all over it.
- Heat one tablespoon of olive oil in a heavy-duty oven-safe skillet over medium-high heat and when it is almost smoking add the beef. 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 and do not cover. Cook the roast until a meat thermometer inserted through in the thickest part registers five to ten degrees below your preferred degree of doneness. For maximum juiciness and flavor, I recommend not cooking this roast well-done.
- When the roast comes up to the desired temperature, carefully remove it from the oven using a heavy-duty oven mitt. Tent loosely with foil and allow it to rest for at least 20 minutes before slicing. The temperature of the roast will rise an additional five to ten degrees while it rests.
- Thinly slice the beef and serve immediately.
Notes
Nutrition
This recipe was originally published on February 9, 2017, and it was republished on July 6, 2020, with expanded directions and tips. It was republished again on December 6, 2021, with new photos and the addition of a FAQ section.
Yvette
I’m making today- confirming it’s really 250 degrees and not 350
Sharon Rigsby
Yes, I know 250ยฐF sounds low, but that is the secret to this recipe. Good luck; I hope you enjoy it!
All the best,
Sharon
Jenn
I bought this cut of meat on a whim. I followed your recipe and we were all quite surprised how good it came out! It was a great way to cook this meat. Thanks!
Ryan
Did you cook this in a convection oven?
I don’t have a meat thermometer. I seared my room temperature, 3.25 pound roast in cast iron then put it in my gas oven for 40 minutes. I then took it out and tented it (in the pan) for 20 minutes. It came out very very rare.
I’ve had different timing results with the timing of other dishes based on gas vs electric/convection.
Sharon Rigsby
Hi Ryan, I am sorry to hear that your Strip Roast did not turn out as you had hoped and I know you must be disappointed.
It is tough to cook beef, especially a roast, without a meat thermometer because, for the most part, you are just guessing when it is done. There are so many variables in roasting a piece of meat, including the internal temperature of the meat when it goes into the oven, the thickness of the roast, and the actual temperature of your oven’s interior because internal oven temperatures are notoriously inaccurate.
I did not use a convection oven, just a regular electric oven.
I hope you might consider purchasing an instant-read meat thermometer and I think you will find that it is a game-changer.
All the best,
Sharon
jk
Sharon, out of curiosity, what temperature did you take this roast in these pictures out of the oven to rest for residual cooking. Thanks
Sharon Rigsby
I took it out at 130 degrees F., and it rose 10 degrees to 140 while it was resting.
Sharon
Linger
Hi Sharon. Your photos look like you cooked this roast perfectly, just how I like it. And I love how you just simply seasoned it with salt and pepper. Sometimes you can overdo it with other seasonings and miss out on the beauty of the meat itself. Thanks so much for sharing.
Sharon Rigsby
Thanks so much, Kristy! I appreciate your leaving such a sweet comment!
Sharon
donal o/donovan
hello i would love if you could send me some more skillet recipes thank you
Sharon Rigsby
Hi Donal,
Here are a few links to skillet recipes on my blog that I think you might like:
https://www.gritsandpinecones.com/breakfast-skillet/
https://www.gritsandpinecones.com/bacon-mushroom-and-thyme-chicken/
https://www.gritsandpinecones.com/easy-healthy-skillet-lasagna/
All the best,
Sharon
Dakota
Should the roast be salted prior to the dry again process?
If not why?
Gritsandpinecones
Hi Janice,
A friend of mine gave me this recipe and she didn’t add salt until the beef was ready to cook. So, that’s the way I’ve always made it. If you do decide to add salt prior to letting it sit in the refrigerator my guess is it would act as a kind of dry brine, but since I’ve never tried it I can’t say for sure. If you do decide to add it early on in the process, please let me know how it works!
Hope you enjoy the recipe!
All my best,
Sharon
Tom
Curious, you said cook at 250 for 30-40 minutes. Did you mean 350 or 450? Seems 250 would barely heat the roast.
Gritsandpinecones
Hi Tom,
I know it sounds crazy, but it really is 250 degrees. It may take longer or less time than the 30-40 minutes if your roast is larger or smaller than the one in the recipe. Be sure to use a meat thermometer to check the temperature.
Happy Thanksgiving and I hope you enjoy it!
All my best,
Sharon
Kathleen
Is the length of time listed per pound or for the entire roast?
Gritsandpinecones
Hi Kathleen, the roasting time is for the entire roast, assuming it is a 3-4 pound roast. If it is larger or smaller, it will take more or less time. I recommend using a meat thermometer to make sure it cooks to your ideal temperature because oven temperatures can vary too! I hope you enjoy it and Happy Easter!
Sharon