If you’re looking to try something new for your holiday meal this year, this recipe for New York Strip loin is a simple yet elegant option. I like to pair it with a nice Cabernet Sauvignon.
Roasted New York Strip Loin with Garlic-Herb Crust
The New York Strip loin is an elegant, succulent and much under-appreciated roast.
- 1 Moody’s New York strip loin, 4 to 5 lbs. fat trimmed to ¼ inch
- 6 garlic cloves
- 12 fresh sage leaves
- 6 t fresh thyme leaves
- 6 t olive oil
- 6 t kosher salt
- 2 t fresh ground black pepper
- 1 C red or white wine or beef broth
Note: adjust ingredients by weight of roast
In a food processor while it is running, drop in the garlic and blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towel. Rub meat all over with the herb paste. Chill in the fridge, uncovered, for at least three hours.
Pre-heat oven to 450°. Place meat, fat side up, on rack in roasting pan; add the wine or broth to the bottom of the pan. Roast meat 15 minutes. Reduce heat to 350°. Roast meat until instant-read thermometer inserted into the thickest part of the meat registers 130° for medium-rare, about 35 minutes (or 140° for medium, about 40 minutes).
Remove from oven; let stand 20 minutes. Cut crosswise into ½ inch slices and arrange on platter.
Wine pairing: A nice Cabernet Sauvignon will be great with this roast.