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NY STRIP LOIN WITH GARLIC HERB CRUST
What can I say about this roast? It was magnificent, and the best Christmas dinner we’ve ever had since . . . well, since last Christmas. Bob really outdid himself on this creation! Love you, baby.
New York Strip Loin Roast with Garlic Herb Crust
Yield: Makes 10 servings
Ingredients:
One 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
4 garlic cloves
1 teaspoon dried sage
1 teaspoons ground thyme
1 tablespoon chopped fresh rosemary
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
Preparation:
Using sharp knife, cut ½-inch crosshatch pattern through fat cap, ¼ inch deep.
With food processor running, drop garlic into processor; blend until finely chopped.
Add remaining spices; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste.
Wrap roast with plastic wrap chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Adjust oven rack to middle position and heat oven to 290 degrees.
Set wire rack inside rimmed baking sheet.
One hour before cooking, unwrap meat and place on prepared rack, fat side up.
Transfer roast to oven and cook until meat registers * 125 degrees (depending on desired doneness) degrees, approx. * 90 minutes, rotating sheet halfway through cooking.
Remove roast from oven and heat broiler.
Return roast to oven and broil on middle oven rack until fat cap is deep brown and interior of roast registers * 135 degrees (med-rare), 3 to 5 minutes. (again depending on desired doneness).
Transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
Cut crosswise into 1/2-inch-thick slices.
* These temperatures are for medium-rare beef.
* 90 minutes will yield medium rare beef. Add time if more well-done beef is desired.
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By Tika for CHEW WANNA EAT? © 2015
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