Tender New York Beef Strip Roast

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If you ask me, a New York strip roast is one of those classic cuts that never goes out of style.

This centerpiece-worthy beef roast brings steakhouse flavor right to your dinner table. The well-marbled meat develops a nicely browned crust while staying juicy and tender inside.

It’s seasoned simply with garlic, fresh herbs, and a good coating of salt and pepper – letting the natural flavor of the beef shine through. A quick blast of high heat followed by a slow roast gives you that perfect edge-to-edge pink.

It’s a no-fuss dinner that feels special enough for Sunday supper but easy enough for any night you’re craving something satisfying.

What Kind of Beef Strip Roast Should I Use?

For a New York strip roast, you’ll want to look for a well-marbled piece of meat with a nice fat cap on top – this helps keep the meat juicy during cooking. The New York strip comes from the short loin of the cow and is also known as a top loin roast or strip loin roast at some butcher shops. When shopping, aim for USDA Choice or Prime grade beef, as these grades offer better marbling and tenderness than Select grade. Ask your butcher to trim the roast but leave about 1/4 inch of fat on top, which will baste the meat as it cooks and add extra flavor. If possible, try to buy your roast from a reliable butcher who can tell you about the beef’s source and aging process.

Options for Substitutions

While some ingredients in this roast recipe are essential, there’s room for a few smart swaps:

• New York strip roast: This is the star of the show, but if needed, you could use a ribeye roast or top sirloin roast. Keep in mind that cooking times might need adjusting based on the cut you choose.
• Fresh herbs: If fresh herbs aren’t available, you can use dried ones – just use 1/3 of the amount called for (so 1/2 tablespoon dried rosemary instead of 1 1/2 tablespoons fresh). For the chives, green onions make a good substitute.
• Dry sherry wine: Since it’s optional anyway, you can skip it or replace it with dry white wine, marsala wine, or even a splash of beef broth for extra flavor.
• Lemon: For the zest and juice, you can use lime or orange instead. If you don’t have any citrus, mix 2 tablespoons of white wine vinegar with 1/2 teaspoon of sugar for a similar bright kick.
• Beef shank bones: These are optional and can be skipped entirely without affecting the main recipe.
• Unsalted butter: If using salted butter, just reduce the amount of added salt in the compound butter mixture. For dairy-free options, a good quality olive oil works, though the texture will be different.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking a New York strip roast is not letting it come to room temperature before roasting – plan ahead and remove it from the refrigerator at least 2 hours before cooking to ensure even cooking throughout. Another common error is opening the oven door too frequently to check on the roast, which causes temperature fluctuations and can lead to inconsistent cooking – instead, rely on a good meat thermometer inserted into the thickest part of the roast. For the perfect medium-rare result (135°F), take the roast out of the oven when it reaches 125°F, as the internal temperature will continue to rise during the crucial resting period. Speaking of resting, don’t skip this step – let the roast rest for at least 20-30 minutes under loose foil to allow the juices to redistribute, otherwise you’ll lose all those flavorful juices when you cut into it too soon.

What to Serve With Strip Roast?

This impressive cut of beef deserves some equally tasty sides to round out your meal! Creamy mashed potatoes are a natural choice – they’re perfect for soaking up all those wonderful meat juices and herb butter. I love to add some roasted vegetables to the plate too, like Brussels sprouts, carrots, or asparagus, which you can cook right alongside the roast in the oven. For a complete steakhouse experience at home, consider adding a classic wedge salad with blue cheese dressing or some sautéed mushrooms in garlic butter. Don’t forget some warm dinner rolls or crusty bread to mop up any extra sauce!

Storage Instructions

Keep Fresh: Let your leftover strip roast cool completely, then wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. Pro tip: keep the meat in larger pieces rather than slicing it all at once – this helps maintain its juiciness!

Freeze: If you’ve got more roast than you can eat within a few days, freezing is your friend! Wrap portions tightly in plastic wrap, then foil, and pop them in a freezer bag. They’ll keep well for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: To keep your roast from drying out when reheating, wrap it in foil and warm it in the oven at 250°F until it reaches your desired temperature. You can also slice it thinly and give it a quick warm-up in a pan with some of its juices. For frozen roast, thaw it overnight in the fridge before reheating.

Preparation Time	12-48 hours (with optional resting time included)
Cooking Time	175-185 minutes
Total Time	12 hours 5 minutes to 12 hours 45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 320-350 g
• Fat: 270-300 g
• Carbohydrates: 10-15 g

Ingredients

• 8 pounds new york strip roast, trimmed
• 2 tablespoons coarse salt
• 2 teaspoons black pepper, ground
• 4 sticks unsalted butter, softened
• 1 ½ tablespoons fresh rosemary, finely chopped
• 1 ½ tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons chives, thinly sliced
• 2 garlic cloves, finely chopped
• Zest and juice of 1 lemon (around 2 to 3 tablespoons)
• 2 tablespoons dry sherry wine (optional)
• 2-4 beef shank bones (optional)
• 1 tablespoon olive oil
• Coarse salt and freshly cracked pepper, to taste

Step 1: Prepare the Roast

Begin by trimming any excess fat from the top, bottom, and sides of the roast, making sure to remove all sinew, silver skin, and stringy-like fat.

Keep a ½” fat cap on the top for added flavor.

Using a sharp knife, score the fat cap in a crisscross pattern about an eighth to a max of one-quarter inch deep.

Then, truss the beef roast using butcher’s twine to ensure it cooks evenly.

Step 2: Season and Dry Brine

Place the trussed roast on a rack over a sheet tray.

Generously season all sides with coarse salt and ground pepper to enhance the flavor.

Put the rack with the roast in the refrigerator uncovered for 12 to 48 hours.

This allows the seasoning to penetrate the meat and dry out the surface for better browning.

Step 3: Bring Roast to Room Temperature

After the dry brining period, remove the roast from the fridge and let it sit at room temperature for 25-30 minutes.

This step is crucial to take the chill off and ensure even cooking.

Step 4: Prepare Herb Butter

While the roast is coming to room temperature, place 4 sticks of unsalted butter in a stand mixer with a paddle attachment and whip on high speed for 5 to 7 minutes until it becomes light and fluffy.

Stop the mixer, add chopped parsley, thyme, rosemary, chives, minced garlic, lemon zest and juice, salt, pepper, and sherry.

Mix on low speed until all ingredients are combined.

Spread half of this herb butter onto the top of the fat cap, ensuring it is well coated.

Step 5: Reverse Sear the Roast

Insert a thermometer into the center of the roast.

Place it on a middle rack in the oven preheated to 225°F.

Reverse sear the roast until the internal temperature reaches 108° to 110°F, which takes about 2 ½ hours.

Once done, remove the roast, cover it with foil, and let it rest for 60 to 75 minutes to redistribute the juices.

Step 6: Prepare Bone Marrow Butter (Optional)

While the roast is resting, increase the oven temperature to 500°F.

Coat beef shank bones with oil, salt, and pepper, and roast on a sheet tray lined with parchment paper in the oven on a middle rack for 20 to 25 minutes, or until the marrow reaches 145°F internally.

Let the bones cool slightly, then combine the marrow and remaining herb butter in a food processor.

Pulse until finely minced and combined.

Set aside.

Step 7: Final Roast and Serve

Once the roast has rested, return it to the oven on a middle rack at 500°F until it reaches an internal temperature of 118° to 120°F for rare to medium-rare, which takes about 25 minutes.

Remove the roast from the oven and spread a few tablespoons of the bone marrow butter over it for a rich flavor.

Slice and serve immediately.