New York Steak Roast Recipe (Juicy & Easy Strip Roast)
A juicy New York steak roast (strip loin roast) with a garlic-herb crust, exact roasting times per pound, a pull-temperature chart, and 3 global sauces. Easy and foolproof.
Ingredients
- 1 boneless New York strip loin roast 4 lb (1.8 kg), fat cap on
- 1 tbsp kosher salt
- 1 1/2 tsp freshly cracked black pepper
- 4 tbsp unsalted butter softened
- 2 tbsp olive oil
- 5 cloves garlic minced
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp fresh thyme leaves
- 1 tsp Dijon mustard
- Zest of 1/2 lemon
- Flaky salt for serving
Instructions
Dry-brine the roast
- Pat the roast dry, rub it with salt and pepper on all sides, and refrigerate uncovered on a rack for 12 to 24 hours. If short on time, let it sit salted at room temperature for 45 to 60 minutes.
Make the garlic-herb butter and coat the roast
- Let the roast sit at room temperature for 1 hour. Mash the butter, olive oil, garlic, rosemary, thyme, Dijon, and lemon zest into a paste and spread it over the roast. Place it fat side up on a rack in a roasting pan and insert a thermometer probe into the thickest part.
Roast the New York strip roast
- Roast at 450°F (230°C) for 15 minutes, then reduce to 325°F (165°C). Continue roasting until the internal temperature reaches 120 to 125°F for medium-rare, about 60 to 75 minutes total for a 4 lb roast.
Rest the roast
- Transfer the roast to a cutting board, tent loosely with foil, and rest for 20 minutes. The temperature will rise another 5 to 10°F.
Slice and serve
- Slice across the grain into 1/2-inch slices, spoon over the board juices, sprinkle with flaky salt, and serve with chimichurri, chermoula, or gochujang butter.