Roast New York Strip Loin with Garlic Herb Crust
Ready in 1 - 1.5 hours
Serves 10 people
Recipe from Epicurious
Photo by Terje Sollie
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1½ teaspoons ground black pepper
1 (4- to 5-pound) Pine View Farms boneless beef loin New York strip roast
- With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into ⅓-inch-thick slices. Arrange slices on platter.