Roast New York Strip Loin
We were celebrating my father-in-law's birthday, so we thought a special meal at home would be the perfect way to celebrate. We used my mother-in-law's new dutch oven, and I can't believe how absolutely delicious the roast was. It was so moist and tender, and the garlic-herb crust made it oh-so-tasty. I definitely recommend trying this - very easy!
Source - Bon Appetit Dec 2000
Ingredients
2 tsp. garlic powder
8 fresh sage leaves, finely chopped
2 tsp. dry thyme
4 tsp. olive oil
4 tsp. salt
1 1/2 tsp. ground black pepper
8 fresh sage leaves, finely chopped
2 tsp. dry thyme
4 tsp. olive oil
4 tsp. salt
1 1/2 tsp. ground black pepper
1 4-5lb. boneless beef loin New York Strip Roast, fat trimmed to 1/4 inch
Pat meat dry with paper towels. Combine garlic, sage, thyme, salt, pepper and olive oil, and mix until paste forms. Rub herb paste all over meat. Cover and chill for at least 3 hours. (This can be made 1 day ahead of time as long as it is refrigerated.)
Preheat oven to 450 degrees. Place meat, fat side up, on rack in roasting pan. Roast meat for 15 minutes. Reduce oven temperature to 350 degrees, and roast until meat thermometer inserted into thicket part of meat reads 130 degrees for medium-rare, about 35 minutes (140 degrees for medium, about 40 minutes. Removed from oven and let stand for 20 minutes.
Source - Bon Appetit Dec 2000
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