Recipe for Prime Beef Loin Top Loin Whole New York

This decadent New York strip roast is cheaper and more tender than prime rib, for a fraction of the cost! Plus, the savory red wine reduction makes this striploin roast elegant enough for any occasion!

Why This Recipe Works

New York strip loin is a wonderful alternative to prime rib because the fat cap and marbling make it flavorful and ideal for roasting. Along with being more tender, prime grade striploin roast averages at least $4-5 less per pound than prime rib.

This recipe is simply the best because it provides a decadent roast that is perfect for serving on any occasion. Plus, the red wine reduction so simply adds just the right flair to feel like you're dining in a fancy gourmet restaurant.

What's Goes Into the Recipe?

New York strip roasts should be simple to focus the flavor on the delicious meat. This recipe contains:

• Meat. Sometimes referred to as a top-loin roast, your butcher can easily cut a NY strip roast if one isn't ready in the meat section. Since there is no bone to work with, aim for a 3-pound roast.
• Seasoning. The outside of the entire roast is coated with high-quality olive oil, fresh thyme, salt, and pepper. By keeping this simple you have less of a chance of an ingredient burning on the meat and distracting from the taste.
• Red Wine. Get a really hearty, full-bodied, and robust wine, like petit Sirah, Cabernet Sauvignon, or Malbec. These flavors will really pop.
• Aromatics. Finely minced shallot and a clove of garlic will bring all the extra flavor you need to the red wine reduction. Don't have a shallot? Use finely chopped yellow onion.
• Butter. For the sauce to emulsify and come together instead of separate the butter needs to be cold. Slice it early and keep it in the refrigerator until exactly when you want to use it.

How To Make This Recipe

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While cold, begin by shaving off any extra fat on the NY strip roast to ¼" thick.

Let the NY strip roast come to room temperature for an hour and preheat the oven to 450°F.

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Rub all sides of the striploin roast with olive oil, thyme, salt, and pepper. Insert a meat thermometer into the thickest part of the striploin roast.

Place on a roasting rack inside of an oven-safe pan and roast for 15 minutes.

Reduce the heat to 350°F and cook until the internal temperature reaches 130°F. (About 20-25 minutes).

Remove the roast from the oven and transfer it to a plate to rest.

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In the roasting pan, sauté the shallot and garlic in the pan juices until slightly translucent. About 2 minutes.

Add in half of the red wine to deglaze the pan and use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Pour in the rest of the wine and let the sauce reduce by half. Add in the cold butter a tablespoon at a time swirling it constantly in the pan until melted.

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Slice the NY strip roast against the grain and serve with the red wine reduction. Use leftovers to make this delicious steak sandwich.

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Expert Tips

• For each pound of striploin roast added, expect it to take another 10 minutes of cooking time.
• If you have the time, get a more impactful flavor by massaging the rub into the meat at least four hours before cooking.
• Invest in a really good meat thermometer. The quickest way to ruin this NY strip roast is by overcooking it. I can't recommend an oven probe thermometer enough. It's a great way to monitor the internal temperature of the roast without opening the oven door.
• DON'T tent the meat with aluminum foil. This is an old-school method of keeping the meat warm, but it also makes the crust soggy. The muscles in a NY strip roast seize when they are exposed to heat, so re-crisping the crust isn't really an option with this dish.
• Transfer the NY strip roast ON THE RACK for resting. Just set a plate under it to collect the juices. If you set it directly on the rack it gets soggy and may as well have been baked instead of roasted.

FAQ's

Is New York strip roast the same as prime rib?

While they are close together on the steer, no, they are not the same cut. Strip roast is cut from the short loin while prime rib is cut from the seven-rib subprime section. They both have excellent marbling and are very tender, but with a striploin roast, you pay for more meat and less fat.

Is striploin roast a good cut?

Strip loin is a tender, well-marbled cut of meat that challenges prime rib. Also known as "top loin roast" in the grocery, this cut has about ¼" of fat around the top and edges for a moist, juicy and elegant roast.

Is striploin roast tender?

If the strip loin roast is cut from the center of the short loin is should be very tender. If it is cut from the back, it will have more muscle tissue which means it will be slightly less tender from being overworked. Make sure to give the roast plenty of time to rest to allow the seized muscles from cooking to relax.

For some excellent side dishes to serve with this elegant NY striploin roast, I recommend:

• Honey Balsamic Glazed Carrots with and Orange

• Blue Cheese Mashed Potatoes (that are subtle!)

• Crispy Bacon Wrapped Asparagus Bundles

• Garlic Parmesan Orzo with White Wine

Prep Time: 10 minutes

Cook Time: 30 minutes

Resting Time: 1 hour 20 minutes

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• ▢ 3 pounds New York Striploin Roast
• ▢ 2 Tablespoons olive oil
• ▢ 2 teaspoons fresh thyme, minced
• ▢ 1½ teaspoons salt
• ▢ freshly ground pepper, to taste
• ▢ 1 shallot, minced
• ▢ 1 garlic clove, minced
• ▢ 1 cup bold red wine
• ▢ 3 Tablespoons butter, cut into 1-Tablespoon pieces and very cold

• Let the meat come to room temperature for one hour then preheat the oven to 450°F.

• Place a roasting rack inside of a roasting pan and rub the striploin roast all over with the olive oil, thyme, salt, and pepper. Place in a meat thermometer and transfer to the roasting rack. Roast for 15 minutes.

• Reduce the heat to 350°F and continue to roast until the internal temperature reaches 130°F for medium rare. Remove from the oven and transfer the rack and meat over a plate for at least 15 minutes.

• While the meat rests, place the pan on the stovetop over medium heat. Cook the shallots and garlic until fragrant, about one minute. Add in half of the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

• Pour in the rest of the red wine and let the sauce simmer until reduced by half. Working with one piece of butter at a time, add the butter in swirling the pan constanly until each is fully melted. Season with salt and pepper

• Cut the meat against the grain and serve with a generous serving of the red wine reduction.

• For each pound of striploin roast added, expect it to take another 10 minutes of cooking time.
• If you have the time, get a more impactful flavor by massaging the rub into the meat at least four hours before cooking.
• Invest in a really good meat thermometer.The quickest way to ruin this NY strip roast is by overcooking it. I can't recommend an oven probe thermometer enough. It's a great way to monitor the internal temperature of the roast without opening the oven door.
• DON'T tent the meat with aluminum foil. This is an old-school method of keeping the meat warm, but it also makes the crust soggy. The muscles in a NY strip roast seize when they are exposed to heat, so re-crisping the crust isn't really an option with this dish.
• Transfer the NY strip roast ON THE RACK for resting. Just set a plate under it to collect the juices. If you set it directly on the rack it gets soggy and may as well have been baked instead of roasted.

Serving: 1 serving | Calories: 638 kcal | Carbohydrates: 2 g | Protein: 47 g | Fat: 44 g | Saturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 196 mg | Sodium: 752 mg | Potassium: 782 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 208 IU | Vitamin C: 2 mg | Calcium: 63 mg | Iron: 4 mg

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Source: https://www.foodabovegold.com/new-york-strip-loin-roast/

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