WHOLE ROASTED NEW YORK STRIP LOIN
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip - usually cut into steaks - also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Provided by David Tanis
Categories roasts, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
- Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
- In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
- Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
- Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
- Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 53 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1271 milligrams, Sugar 9 grams, TransFat 0 grams
STRIP LOIN ROAST
Impress your guests with this juicy, flavorful New York strip roast. With this as your entrée, uncork a Cabernet Sauvignon!
Provided by Stephanie Manley
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees and set aside a baking pan or a sheet pan
- Pat the beef dry, remove excess fat, or score fat crosswise if you want to keep it.
- Sprinkle both sides with salt and pepper.
- Heat the oil in a pan over medium-high heat and sear the beef on all sides for around 2 minutes each until appropriately browned.
- Meanwhile, stir together the ingredients for the marinade.
- Spread the marinade over the meat and place in your baking pan.
- Cook in the oven until the roast reaches your desired level of doneness. I cook a 2 pound roast for about 1 hour.
- Let the meat rest for at least 15 minutes before cutting (see notes).
Nutrition Facts : Calories 173 kcal, Carbohydrate 1 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 371 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
NEW YORK STRIP ROAST
Impress your guests with this juicy, flavorful New York strip roast! Follow this easy, step-by-step recipe for the perfect roast.
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F232°C. Place New York strip roast, fat side up, in roasting pan fitted with rack. Rub roast with olive oil and season all sides with salt and pepper.
- Place in oven for about 15 minutes. Reduce oven temperature to 325°F163°C and continue cooking approximately 1 1/4 hours for medium doneness (135-140°F58-60°C on thermometer).
- Loosely tent roast with foil and let stand 10 minutes. Slice roast across the grain.
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Categories Food Processor Beef Garlic Herb Roast Christmas Low Carb New Year's Eve Dinner Lunch Winter Anniversary Sage Thyme Christmas Eve Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
- 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.)
- 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.
NEW YORK STRIP ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Steak Dinner Kid-Friendly Rosemary Orange Herb Party Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates Winter
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Pat roast dry and rub all over with 1 tsp. salt; set aside.
- Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
- Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
- Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
- Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
- Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.
Provided by enigmused
Categories Roast Beef
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped.
- Add sage, thyme, oil, salt and pepper; process until paste forms.
- 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.).
- 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.
Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4
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