New York Strip Roast Recipe
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.
Servings: 8 servings
Calories: 192kcal
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
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.
Nutrition
Calories: 192kcal | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 2196mg | Potassium: 22mg | Iron: 0.2mg
