new york steak roast recipe
The Best new york steak roast recipe
What I appreciate most about this recipe is how versatile it is. You can dress it up with a fancy red wine reduction for a dinner party or keep it simple with just salt, pepper, and garlic for a quick weeknight meal. The leftovers are great too—thinly sliced for sandwiches or tossed into a stir-fry the next day. Plus, since it’s just beef and basic seasonings, I don’t have to worry about hidden ingredients or processed additives. It’s a straightforward, satisfying dish that never disappoints, and that’s exactly why it’s become a staple in my kitchen.
Classic New York Steak Roast with Herb Butter
A tender and flavorful New York steak roast seared to perfection and roasted with aromatic herbs and garlic butter. This dish is perfect for a hearty dinner with rich, savory flavors.
🥘Ingredients
- 2 lbs New York steak roast (1.5-2 inches thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp lemon zest
- ½ tsp salt
- Roasted vegetables (asparagus, potatoes, or carrots)
- Fresh parsley, chopped
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C). Let the steak roast sit at room temperature for 20 minutes before cooking. -
2
In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, lemon zest, and salt to make the herb butter. Set aside. -
3
Pat the steak roast dry with paper towels. Rub it evenly with olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika on all sides. -
4
Heat a large cast-iron skillet over high heat until very hot. Add the steak roast and sear for 2-3 minutes on each side until a deep brown crust forms. -
5
Reduce the heat to medium, then spread the herb butter evenly over the top of the steak. Transfer the skillet to the preheated oven. -
6
Roast for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare (adjust time for desired doneness). Use a meat thermometer for accuracy. -
7
Remove the steak from the oven, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing against the grain. -
8
Serve the sliced steak with any accumulated juices, roasted vegetables, and a sprinkle of fresh parsley if desired.
🔧Equipment
- Large cast-iron skillet or heavy oven-safe pan
- Mixing bowl
- Tongs
- Meat thermometer
- Aluminum foil
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New York Steak Roast with Herb Butter Works
❓ Frequently Asked Questions About New York Steak Roast with Herb Butter
1. What cut of beef is best for a New York steak roast?
The best cut for a New York steak roast is a boneless top sirloin roast or a strip loin roast (also called New York strip roast). These cuts are well-marbled, tender, and full of flavor, making them ideal for roasting. Avoid leaner cuts like eye of round, as they can dry out during cooking.
2. How long should I roast a New York steak roast for medium-rare?
For a medium-rare New York steak roast (about 135°F internal temperature), roast it at 325°F (163°C) for 20–25 minutes per pound. Use a meat thermometer to check doneness—remove it from the oven when it reaches 130–135°F (54–57°C), as it will rise another 5°F while resting. Let it rest for 10–15 minutes before slicing.
3. Should I sear the roast before roasting it?
Searing is highly recommended for a New York steak roast. It enhances flavor by creating a caramelized crust (Maillard reaction) and locks in juices. Heat oil in a skillet or Dutch oven over high heat, then sear the roast on all sides (about 2–3 minutes per side) before transferring it to the oven.
4. What seasonings work best for a New York steak roast?
A simple yet flavorful rub works best. Start with kosher salt and freshly ground black pepper, then add garlic powder, onion powder, smoked paprika, and dried rosemary or thyme. For extra richness, coat the roast in Dijon mustard before applying the dry rub. Avoid overpowering herbs like oregano or sage, which can clash with the beef’s natural flavor.
5. Can I make a New York steak roast in a slow cooker or Instant Pot?
Yes, but the texture will differ from oven-roasting. For a slow cooker, sear the roast first, then cook on low for 6–8 hours (or high for 3–4 hours) with a splash of beef broth. For an Instant Pot, use the sauté function to sear, then pressure cook for 20–25 minutes per pound (natural release). The meat will be more tender but less crispy than oven-roasted.