Skillet New York Strip Roast is quite possibly the most delicious and tender roast beef you will ever taste and it’s a perfect entrée for your holiday dinner! And, did I mention this flavorful roast beef is incredibly easy to prepare?
Whether you are looking for a special entree for Christmas, Easter, a Sunday supper, an evening with friends or just a weekday meal with your family, Skillet New York Strip Roast will quickly become your “go-to” roast beef recipe.
I have to thank Kay Judkins for telling me about this wonderful roast beef and sharing the recipe with me. Kay couldn’t say enough nice things about this roast beef recipe, and I couldn’t wait to try it out and share it with you. I can promise you that it is everything Kay said it would be and more!
New York Strip Roast which is just a really thick New York Strip Steak is also called a Top Loin Roast. If you don’t see it 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 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
How to make Skillet New York Strip Roast
Like several other meat recipes I have made lately, this recipe calls for the roast to sit in a refrigerator uncovered for 1-3 days to “dry-age” before it is roasted! This dry-aging process reduces the moisture content in the meat which concentrates the flavor and makes it more tender. If you have never tried this process before I know you are probably rolling your eyes about now and thinking I’ve lost my mind. But I can assure you it works beautifully, and you can really tell the difference! The other thing that is different from most other recipes for roast beef is that after searing the roast, you cook it at a low (250° F) temperature until it is done.
In addition to the New York Strip Roast, 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 and a really good meat thermometer. 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, which can make it dry and tough. And if you undercook it, you are inviting trouble. I have an inexpensive DOT digital meat thermometer that I love. You basically insert the probe in the meat, set the temperature you want and then an alarm goes off when it’s done! How easy is that? But seriously, you have to have a good accurate meat thermometer! Guessing when it’s done doesn’t work!
One to three days before you plan to cook the roast, place a rack in a baking pan and place the roast on it. Place in the refrigerator and leave uncovered for 1-3 days.
When you are 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 the fat and any silver skin from the outside of the roast and if you have any hard, dry spots from it sitting in the refrigerator trim those off as well.
Rub the roast with about 1 Tbsp olive oil and sprinkle kosher salt and pepper liberally all over.
Heat 1 Tbsp of olive oil in a heavy-duty ovenproof skillet over medium-high heat and when it is almost smoking add the roast. Sear the roast on the top, bottom, and sides for 1-2 minutes each, or until each side is nicely browned.
Place the pan in the oven uncovered and cook the roast until a meat thermometer inserted through the side in the thickest part of the roast registers 125° rare, 135° medium-rare, 145° medium, 150° medium-well and 160° for well-done. The length of cooking time will vary depending on the size of the roast, but you can expect it to take around 30-40 minutes. When the roast is done, very carefully remove it from the oven using a heavy-duty oven mitt. Tent with foil and allow the roast to rest for at least 20 minutes. The temperature of the roast will rise an additional 5°-10° degrees while it rests.
Thinly slice the roast and serve immediately.
*Leftover roast beef is delicious made into beef sliders. Simply spread some mayonnaise or aioli on a slider roll, top with thin slices of roast beef and provolone or mozzarella cheese and heat covered for a few minutes!
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- One to three days before you will cook the roast, place a rack in a baking pan and place your roast on it. Place in the refrigerator and leave uncovered for 1-3 days.
- When you are ready to cook your roast, take it out of the refrigerator about an hour before you are ready to cook it 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 roast and if you have any hard, dry spots from it sitting in the refrigerator trim those off as well.
- Rub the roast with about 1 Tbsp olive oil and sprinkle kosher salt and pepper liberally all over it.
- Heat 1 Tbsp of olive oil in a heavy-duty ovenproof skillet over medium-high heat and when it is almost smoking add the roast. Sear the roast on the top, bottom, and sides for 1-2 minutes each, or until each side is nicely browned.
- Place the pan in the oven uncovered and cook the roast until a meat thermometer inserted through the side in the thickest past of the roast registers 125° rare, 135° medium-rare, 145° medium, 150° medium-well and 160° for well-done. The length of cooking time will vary depending on the size of the roast, but you can expect it to take around 30-40 minutes. When the roast is done, very carefully remove it from the oven using a heavy-duty oven mitt. Tent with foil and allow the roast to rest for at least 20 minutes. The temperature of the roast will rise an additional 5°-10° degrees while it rests.
- Thinly slice the roast and serve immediately.
*Leftover roast beef is delicious made into beef sliders. Simply spread some mayonnaise or aioli on a slider roll, top with thin slices of roast beef and provolone or mozzarella cheese and heat covered for a few minutes!
Is the length of time listed per pound or for the entire roast?
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
Curious, you said cook at 250 for 30-40 minutes. Did you mean 350 or 450? Seems 250 would barely heat the roast.
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
Should the roast be salted prior to the dry again process?
If not why?
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