Roasted New York Strip with Herb CrustCourse: DinnerCuisine: AmericanDifficulty: Easy
First off one of my favorite cookbooks of all times and a favorite to give is The Complete Meat Cookbook by Bruce Aidells. We also are huge fans of his chicken apple sausages. My husband and I took a cooking class with him about 17 years ago. He is incredibly knowledgable and his cookbook was the best text book for learning the art of being able to cook all kinds of meat. He is the master.
This recipe is a staple for dinner parties especially in late fall to early spring. The meat is tender and delicious and with the garlic and fresh herbs it all marries well together. This is perfect for holiday feasts, larger dinner parties or festive celebrations. The leftover meat makes the most divine sandwiches.
1 8 to 10 lb whole beef top loin, New York Strip or a 4 to 6 lb piece, fat trimmed to 1/4 inch
2 Tablespoons minced garlic
2 Tablespoons chopped fresh thyme
1 Tablespoon chopped fresh rosemary
2-3 Tablespoons salt, depending on size of meat
1-2 teaspoons freshly ground pepper, depending on size of meat
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar, for brushing
- Combine all ingredients except meat and balsamic vinegar in a small bowl. Set aside.
- Preheat the oven to 450. Brush the balsamic vinegar all over the meat. Lay fat side up on a rack in a shallow roasting pan. Coat the top of the top and sides of the meat with the herb mixture.
- Place meat in the middle of the oven and roast for 15 minutes. Turn down the heat to 350 and continue to roast for 35-45 more minutes. After 25 minutes, start checking the internal temperature with a digital instant read thermometer, stuck in the thickest part of the meat. Remove the roast from the pan when it reaches 115-120 for rare meat or 125 to 130 for medium rare. Cover loosely with foil and allow to rest about 15 minutes so the meat can settle. The final temperature should be roughly 10 degrees high than when removed from the oven.
- Carve the meat and serve. Spoon pan juices over meat. Serve with roasted herby potatoes or wild rice and steamed asparagus. I always make popovers when I serve this roast. It makes the meal so special.