New York Roast!

Beef Recipe For Special Occasions

With Family And Special Guests


Along with a roast tenderloin and Prime Rib, a New York Roast for special occasions and special guests is a favorite restaurant beef entree.

So if you intend to spoil yourself, your guests and/or company - do it right.

  • Purchase the absolute BEST quality New York Strip you can afford (I really recommend natural beef)
  • Let the roast sit out of the refrigerator for one hour before roasting
  • Use a meat thermometer, testing the thickest part of the roast frequently
  • Allow the meat to "rest" before slicing because the temperature will continue to rise while the meat is resting

Cooking times are not exact because ovens and roasts differ.

Allow for more time to prepare the roast than you believe is necessary.

And, as a bonus, a New York Steak cut from this roast will have zero carbs, for those who are counting carbohydrates.

Cooking a New York Roast



Preparation time: 30 minutes. Serves 8


Ingredients:

  • 1 clove garlic
  • 1 tablespoon Kosher salt
  • 1 tablespoon coarse black pepper
  • 2 tablespoons olive oil
  • 1/2 New York Strip Loin

 

Instructions:

  • Preheat oven to 450 degrees F
  • Dry the meat with paper toweling and rub the garlic over the roast
  • Rub the roast with the olive oil
  • Salt and pepper all over, pressing the salt and pepper with your hands so it adheres to the meat
  • Allow the roast to stand at room temperature for one hour
  • Set the roast on a rack in a roasting pan (fat side up) and put into a 450 degree F preheated oven for 15 minutes (be sure oven is preheated)
  • Turn oven down to 350 degrees F and continue roasting until your meat thermometer reads

           120-125 degrees F for rare (about 30 minutes)

           125-130 degrees F for medium-rare (35-40 minutes)

           135-140 degrees F for medium (about 40-50 minutes)

  • Remove the roast from the oven when the desired temperature is achieved and please remember, the roast will continue to cook for a short time after it is removed from the oven.
  • Tent the roast loosely and let stand 15-20 minutes before slicing
  • Slice the roast into steaks using a very sharp carving knife

Note: I just cooked a New York Strip using these directions. The roast was almost 5 pounds and it took a full 2 hours in the oven. It was a perfect temperature (just medium-rare) all the way through.

I removed the roast when the meat thermometer read 135 degrees F. The roast went up to 140 degrees F while” standing.”

This is an example of how important it is to use a good meat thermometer because I was tempted to remove the roast sooner, thinking it was taking too long. Fortunately I resisted the urge to do so and served a perfectly cooked roast to my guests.





Enjoy your New York Roast and the company of those you share it with!

Donna


Did you know? New York Steak, New York Strip, Delmonico Steak, Kansas City Steak, Kansas City Strip, shell steak, sirloin club steak, strip steak are all different steaks, but each steak is referred to by each of these names in different regions. The names depend on where you live.



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