Roast New York Strip Loin With Garlic-Herb Crust
A succulent New York strip roast coated with a fragrant garlic and fresh herb crust. This elegant main dish features a perfect combination of garlic, sage, and thyme that creates a flavorful exterior while the meat roasts to perfection.
Ingredients
- •4 cloves garlic cloves
- •8 leaves fresh sage leaves
- •4 teaspoons fresh thyme leaves
- •4 teaspoons olive oil
- •4 teaspoons salt
- •1½ teaspoons ground black pepper
- •1 piece boneless beef loin New York strip roast
- •¼ inch trimmed fat
Cooking Instructions
- 1.
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
5 min
- 2.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
180 min
- 3.
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
70 min
