Whole Roasted New York Strip Loin
- Total Time
- 1½ hours, plus seasoning
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon black peppercorns
- 6allspice berries
- 2tablespoons kosher salt
- 5pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)
- 4cloves garlic, grated
- 2bunches rosemary, thyme or savory
- 3pounds medium Yukon Gold potatoes, peeled
- 3pounds medium parsnips, peeled, cut in 3-inch lengths
- ¼pound unsalted butter, melted
- 1large bunch watercress, for garnish (optional)
- 1cup (8 ounces) crème fraîche
- 1tablespoon Dijon mustard
- 3tablespoons grated horseradish, preferably freshly grated
- Small pinch cayenne
- Salt and pepper
For the Roast
For the Horseradish Sauce
Nutritional analysis per serving (10 servings)
887 calories; 53 grams fat; 24 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 50 grams protein; 1300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
- Step 2
Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
- Step 3
In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
- Step 4
Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
- Step 5
Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
- Step 6
Slice the beef into ¼-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
Private Notes
Comments
The "best way is actually the opposite. Start the room temperature roast at 180-200 degrees (with and constant read thermometer inserted) and cook as long as it takes to come to your target temp. Then remove and let cool for 30-45 mins. Meanwhile heat oven to 450-500. Put roast back in and sear. The result? a perfectly done roast throughout and more tender because the muscle is relaxed while searing, not tightened up from the excessive heat at the start.
Several posters mention "low & slow" and pre-searing... The Maillard Reaction produces the desired flavors and aromas in roasted meat & only occurs with prolonged exposure to temps above 285. Searing a 5# roast is unwieldy and messy. Best method: Start room temp roast in a 450 oven for 10 minutes. Turn oven down to 300-325 and finish roasting. Roast will be 120 degrees internal at 60-75 minutes. Rest as directed. Finished roast will be pink edge-to-edge with 1/8" grey.
Roasting such an expensive roast at 400 degrees and calling it a day is a terrific way to come out with a mediocre result. You'd improve you flavor a lot by searing each side of the roast on the stove top first (the browning adds a ton of flavor), then cooking it in the oven at 250 degrees for a longer stretch to ensure that it is cooked more uniformly through so you don't get that grey, overcooked shading on the way to the properly cooked middle.
After preparing as above, I read some of the comments and decided to I roast my 3.7 lb strip loin roast at 180F. After 3 hr, the temperature with my instant thermometer was about 103F in the middle but about 110 F near the edges, so I continued to roast for another half hour. Then I let rest, tented in foil for at least an hour. I heated my oven to 550F (I didn't know it could go that high) and seared the roast for 6 minutes. The roast was perfect and much easier than the faster methods, too.
The garlic rub method is excellent. The roast turned out perfectly when cooked as written, even though my picky spouse and child were turned off by the pink color and blood seepage of the (actually medium! not even rare!) finished product. That just means more for me!
I made this twice with 12 pound roasts. The key is to make sure that you get it out of the fridge in enough time to come close to room temp. For me, that was five hours to get it to 62 degrees. I tripled the rub & coated the meat 24 hrs in advance. Took it out at 10 am to go in the oven at 3 pm. Roasted it at 400 degrees; started checking at 40 min in several areas of the roast. By 40 minutes it was up to 99 degrees. By 55 min it was at 118. Took it out, covered it, in 30 min was 129. Perfect.