3-4lbNew York Strip Roast or Top Loin Roastboneless
1tspground black pepper
One to three days before you will cook the beef, place a rack in a baking pan and place your meat on it. Place in the refrigerator and leave uncovered for 1-3 days.
When you are ready to cook it, 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 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 kosher salt and pepper liberally all over it.
Heat one tablespoon of olive oil in a heavy-duty ovenproof 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 uncovered and cook the beef until a meat thermometer inserted through the side in the thickest part of the beef reaches your desired doneness temperature. 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 five to ten degrees while it rests.
Thinly slice the beef and serve immediately.
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.A well-seasoned cast-iron skillet works best in this recipe. 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, which can make it dry and tough. Guessing when it's done doesn't work!Leftovers are delicious made into beef sliders. Simply spread some mayonnaise or aioli on a slider roll, top with thin slices of beef and provolone or mozzarella cheese and heat covered for a few minutes!I also like to use any leftovers to make steak quesadillas or fried rice.