New York Steak Roast Recipe

Make this juicy New York steak roast recipe (strip loin roast) with a garlic-herb crust. Exact times per pound, pull-temp chart & 3 global sauces. Easy & foolproof!

Published: Sep 24, 2026 | By Ilyas Siaghy

Introduction

The first time I made a New York steak roast, I remember standing in the kitchen wondering if I was about to make dinner way more complicated than it needed to be. I had a beautiful strip roast sitting on the counter, and I kept thinking about how easy it would be to overcook it. But once I seasoned it, got it into the oven, and started smelling that savory, roasted beef filling the kitchen, I relaxed.

These days, this New York Steak Roast Recipe is one of those meals I turn to when I want something that feels like a proper dinner without spending the whole day in the kitchen. I usually keep the seasoning simple and let the roast do most of the work. While it cooks, I have plenty of time to prepare some roasted vegetables, mashed potatoes, or a simple salad to serve alongside it.

The best part is slicing into the roast after it has rested and seeing those juicy, tender slices in the center. There is something really satisfying about bringing a whole strip roast to the table and carving it right before serving. It makes an ordinary evening feel a little more special, even when I’m just cooking at home.

What Is a New York Strip Roast?

A New York strip roast (also sold as a New York strip loin roast, NY strip loin roast, or NY strip roast) is a whole boneless strip loin that hasn’t been cut into steaks yet. Slice it before cooking and you get New York strip steaks. Roast it whole and you get a tender, beefy centerpiece. In Canada you’ll usually see it labeled a striploin roast, and in the UK a similar cut is often sold as sirloin.

New York Strip Roast vs. Prime Rib

Prime rib (ribeye roast) has more marbling, so it’s richer and more forgiving. A strip roast is leaner with a tighter grain and a more concentrated beef flavor. It’s best cooked rare to medium, because pushing it past medium dries it out faster.

How Much Should You Buy?

Plan on about ½ pound of boneless roast per person. A 4 lb roast feeds 8 with a little left over for sandwiches.

Ingredients for New York Steak Roast

For the New York Strip Roast

• 1 boneless New York strip loin roast, 4 lb (1.8 kg), fat cap on
• 1 tablespoon kosher salt (Diamond Crystal; use 2 teaspoons if using Morton or fine sea salt)
• 1½ teaspoons freshly cracked black pepper

For the Garlic-Herb Butter

• 4 tablespoons (½ stick) unsalted butter, softened
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 teaspoon Dijon mustard
• Zest of ½ lemon
• Flaky salt, for serving

How to Make New York Steak Roast (Step-by-Step)

Dry-Brine the Roast (Step 1)

Dry brining just means salting the meat ahead of time. The salt pulls moisture out, then the meat reabsorbs it, so the roast is seasoned all the way through and stays juicy.

1. Pat the roast completely dry with paper towels.
2. If you like, score the fat cap in a shallow diamond pattern (about ⅛ inch deep). Don’t cut into the meat.
3. Mix the salt and pepper, then rub it over every side, including the ends.
4. Set the roast on a rack over a tray and refrigerate, uncovered, for 12–24 hours.
5. Short on time? Salt it and leave it at room temperature for 45–60 minutes instead. It’s still good.

Make the Garlic-Herb Butter and Coat the Roast (Step 2)

1. Take the roast out of the fridge 1 hour before roasting so it loses its chill. This helps it cook evenly.
2. In a bowl, mash together the butter, olive oil, garlic, rosemary, thyme, Dijon, and lemon zest until it forms a paste.
3. Pat the roast dry again, then spread the butter over the top and sides.
4. Place the roast fat side up on a rack set inside a roasting pan.
5. Insert your thermometer probe into the center of the thickest part, away from any fat.

Roast the New York Strip Roast (Step 3)

1. Place an oven rack in the middle and preheat the oven to 450°F (230°C).
2. Roast for 15 minutes to build the crust.
3. Reduce the heat to 325°F (165°C). Keep the oven door closed as much as possible.
4. Start checking the temperature about two-thirds of the way through the estimated time (see the chart below).
5. Pull the roast when the thermometer hits your target pull temperature (see the chart).
6. If the crust is browning too fast, tent it loosely with foil.

How long to cook a New York strip roast (estimates)

Roast weight	Total time (450°F for 15 min, then 325°F, to medium-rare)	Serves
3 lb	50–60 minutes	6
4 lb	60–75 minutes	8
5 lb	75–90 minutes	10
6 lb	90–105 minutes	12

Every oven and roast is different, so trust your thermometer over the clock.

Internal temperature guide

Doneness	Pull from oven	Final temp after rest
Rare	115–120°F	~125°F
Medium-rare (my pick)	120–125°F	130–135°F
Medium	130–135°F	140–145°F
Medium-well	140°F	~150°F

Rest the Roast (Step 4)

1. Move the roast to a cutting board and tent it loosely with foil.
2. Let it rest for 20 minutes (up to 30).
3. Don’t skip this. Slicing too soon sends all the juices onto the board instead of into your bites.

Slice and Serve (Step 5)

1. Look for the direction the muscle fibers run. On a strip roast they usually run lengthwise.
2. Use a long, sharp knife and cut across the grain into ½-inch slices. This makes each bite more tender.
3. Spoon any board juices over the slices, add a pinch of flaky salt, and serve with your favorite sauce.

3 Global Sauces for Your New York Strip Loin Roast

Argentinian Chimichurri

Stir together ½ cup finely chopped parsley, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ cup olive oil, and ½ teaspoon salt. Bright and herby. Let it sit 15 minutes.

Moroccan Chermoula

Blend 1 cup cilantro, ½ cup parsley, 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, a pinch of cayenne, juice of ½ lemon, ⅓ cup olive oil, and ½ teaspoon salt. Fresh, citrusy, and a little warm.

Korean-Inspired Gochujang Butter

Mash 4 tablespoons softened butter with 1 tablespoon gochujang, 1 teaspoon soy sauce, 2 minced garlic cloves, and 1 teaspoon honey. Melt a spoonful over warm slices. Savory, sweet, and spicy.

Tips & Variations

Pro Tips for the Best Strip Roast

• Use a thermometer. It’s the single best way to protect a pricey roast.
• Keep it uncovered. Roasting is dry heat, and a lid steams the crust away.
• Fat side up. The fat bastes the meat as it renders.
• Pat dry before the butter. A dry surface browns better.
• Time-saver: dry-brine the night before, so on the day it’s just butter and oven.

Substitutions

• Herbs: use 1 teaspoon dried rosemary and 1 teaspoon dried thyme in place of fresh (dried is stronger).
• Other cuts: top sirloin roast or tri-tip also work, but they’re leaner and cook a bit faster, so start checking earlier.
• No butter? Use all olive oil.

Dietary Considerations

• Gluten-free: naturally, as written.
• Low-carb/keto-friendly: about 1 g of carbs per serving.
• Dairy-free: swap the butter for olive oil and skip the gochujang butter.

Variation: Reverse Sear

For edge-to-edge pink, roast at 225°F until the center reaches about 110–115°F, rest 30 minutes, then blast at 500°F for 8–12 minutes until it reaches your pull temperature. It takes longer but gives a very even interior.

What to Serve With New York Strip Roast

Roasted potatoes, garlic green beans, and creamed spinach are classics. For contrast, add something cool and crunchy, like a Thai cucumber salad, or a starter of hummus and warm pita. This roast shines at Christmas, Thanksgiving-alternative dinners, Easter, New Year’s Eve, and Valentine’s Day. It’s also an easy way to make an ordinary Sunday feel special.

Storage & Reheating

• Fridge: store sliced or whole leftovers in an airtight container for 3–4 days.
• Freezer: wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat gently: warm slices in simmering beef broth for 30–60 seconds, or cover with foil and a splash of broth in a 250°F oven for 10–15 minutes. Avoid the microwave.
• Leftover ideas: slice thin over cold soba noodles, tuck into tacos, or make fried rice or a steak sandwich.

New York Strip Roast FAQs

How long do you cook a New York strip roast per pound?

After a 15-minute sear at 450°F, plan on roughly 12–15 minutes per pound at 325°F for medium-rare. Always confirm with a thermometer.

What temperature should a New York strip roast be?

Pull it at 120–125°F for medium-rare (it will rise to 130–135°F as it rests).

Is a New York strip roast the same as prime rib?

No. Prime rib comes from the rib section and has more marbling. A strip roast is from the short loin and is leaner and firmer.

Should you cover a strip roast in the oven?

No. Roast uncovered for a golden crust. Only tent with foil if it’s browning too fast or while it rests.

Fat side up or down?

Up. The fat renders and bastes the meat.

Can I cook a strip roast from frozen?

For the best texture, thaw it fully in the fridge first.

Can I make it ahead?

Yes. Dry-brine up to 24 hours ahead, and make the sauces up to 2 days ahead. The roast itself is best cooked the day you serve it.