ny strip steak roast recipe
The Best ny strip steak roast recipe
What I love most about this recipe is how simple it is without sacrificing flavor. A good cut of beef, some basic seasonings, and a little time in the oven or slow cooker is all it takes. Plus, it’s packed with protein and iron, which makes me feel less guilty about serving it regularly. It’s hearty enough to keep everyone full but still feels special, so it works for everything from family dinners to holiday meals. And let’s be real—leftovers make the best sandwiches the next day.
Perfect NY Strip Steak Roast
A juicy and flavorful NY strip steak roast, seared to perfection and roasted for a tender, medium-rare finish. This elegant dish is perfect for special occasions or a hearty family dinner.
🥘Ingredients
- 1 (2 lb) NY strip steak roast (about 1.5 inches thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tbsp unsalted butter
- 1/2 cup beef broth
- 1 tbsp red wine (optional)
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). Let the steak sit at room temperature for 20-30 minutes before cooking. -
2
Pat the steak dry with paper towels and season generously with salt and black pepper on all sides. Rub with minced garlic and press fresh rosemary and thyme onto the surface. -
3
Heat olive oil in a large oven-safe skillet over high heat until very hot. Sear the steak for 2-3 minutes per side until a deep brown crust forms. -
4
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy. -
5
Remove the steak from the skillet and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes before slicing. -
6
While the steak rests, make the pan sauce (if using). Place the skillet over medium heat, add beef broth, red wine (if using), and Dijon mustard. Scrape up any browned bits from the bottom of the pan and simmer for 2-3 minutes until slightly reduced. Stir in butter until melted. -
7
Slice the steak against the grain into 1/2-inch thick slices. Drizzle with pan sauce and serve immediately.
🔧Equipment
- Large oven-safe skillet or cast-iron pan
- Tongs
- Meat thermometer
- Cutting board
- Knife
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect NY Strip Steak Roast Works
❓ Frequently Asked Questions About NY Strip Steak Roast
1. What cut of meat is used for a NY Strip Steak Roast?
A NY Strip Steak Roast is made from a boneless beef top loin roast, which comes from the same primal cut as a NY strip steak (the short loin). It’s essentially a larger, roasted version of the steak, offering a tender, well-marbled, and flavorful result.
2. How long should I cook a NY Strip Steak Roast for medium-rare?
For a medium-rare NY Strip Steak Roast (130–135°F internal temperature), cook it at 325°F (163°C) for about 20–25 minutes per pound. Use a meat thermometer to check doneness—remove it from the oven when it’s 5–10°F below your target temp, as it will rise while resting.
3. Should I sear the roast before or after roasting?
For the best flavor and texture, sear the roast first in a hot skillet or on the grill before roasting. This creates a flavorful crust and locks in juices. After searing, transfer it to the oven to finish cooking. Searing after roasting is less common for this cut but can be done if you prefer a crispier exterior.
4. What’s the best way to season a NY Strip Steak Roast?
Keep it simple for the best results! A classic seasoning blend includes:
– Coarse kosher salt (1–1.5 tsp per pound)
– Freshly ground black pepper (1 tsp per pound)
– Garlic powder (1 tsp, optional)
– Dried rosemary or thyme (½ tsp, optional)
Rub the seasoning generously over the entire surface and let it sit at room temperature for 30–60 minutes before cooking.
5. How long should I let the roast rest before slicing?
Let the roast rest for 15–20 minutes after removing it from the oven. This allows the juices to redistribute, ensuring a moist and tender result. Tent it loosely with foil to keep it warm. Slicing too soon will cause the juices to run out, leaving the meat dry.
