Roasted New York Striploin

Recipe: Roasted New York Strip Loin with Garlic-Herb Crust

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.

Author: Moody's Foodie
  • 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
  1. 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.
  2. Pat meat dry with paper towel. Rub meat all over with the herb paste. Chill in the fridge, uncovered, for at least three hours.
  3. 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).

  4. Remove from oven; let stand 20 minutes. Cut crosswise into ½ inch slices and arrange on platter.
Recipe Notes

Wine pairing: A nice Cabernet Sauvignon will be great with this roast.