New York Strip Roast – Oven Roasted

Incredibly juicy and tender, simple, yet refined, 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 degree F. oven until it is done. 

Whether you are looking for an entrée 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.

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:

1. 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.

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

3. Preheat the oven to 250 degrees F.
4. 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.

5. 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.

6. 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.

7. 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.
8. 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.
9. After the resting period, use a sharp knife and cut the roast into thin slices. Serve immediately.

Frequently asked questions:

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.

★ 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 tips. It was republished again on December 6, 2021, with new photos and the addition of a FAQ section.