Roast New York Strip Loin With Garlic- Herb Crust recipe. I made this tonight for dinner. I follow the other reviews of baking it at 2. I turn it up to 3. I put it in a pan to brown and it turn perfect medium rare. We were so hungry and couldn't wait to eat. I wish I can copy and paste the photos I took but for some reason the page won't let me.

What to Cook This Week. Health Benefits Of Strawberries. Sam Sifton’s recipe and collection suggestions for the week of October 15th. Cooking the perfect medium New York strip steak takes practice and skill. You can cook a steak using many methods, but grilling it is the most common.

The New York strip is from the top part of the short loin, near the ribs of the cow. Because it comes from a part of the animal that doesn’t have a. ## How To Cook New York Strip Steak ## Discover The Best Recipes!! Breakfasts, Lunches, Dinner, Snacks, and Desserts.★[ HOW TO COOK NEW YORK STRIP STEAK. Requiring little prep, this simple recipe for New York Cheesecake with Jim Beam Black Bourbon Sauce is a sweet and tasty crowd-pleaser! The New York strip steak is a thick-cut steak that comes from the short loin on the cow. This steak is a tender and juicy cut that can be grilled, sauteed. So as you all know there is this on-going bbq battle in my house – going on what 3, maybe 4 years now. I’ve finally given up on getting a new one. for now.

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound.

I'll be making this recipe again when the roast goes on sale! Incredible! Very salty and needs a great piece of meat. I used dried thyme and it worked just fine.

I might roast the garlic next time in advance, just to add something more. Thanks Epicurious! I hope you'remember happy. I'm in a meat coma and doubt I'll ever recover. Why did you make this so delicious? I did a little different take, using the trimmed fat to make the paste; chop the trimmed fat coarse then put in the food processor along with the herbs and garlic.

I know it's not as healthy as the olive oil, but the crust is awesome. Also, doing so allowed me to trim the fat closer without fear of drying out. Make sure the roast is dry and paste the ends too. This is a great recipe.

Definitely cook at 4. I used a mortar and pestle to mash the ingredients. I doubled the seasoning for my 5 pound roast, and added a few extra shallots because I love garlic. I used salt to taste though. I also trimmed down the fat to 1/4.

I didn't even need au jus because the roast was so juicy thanks to the suggestion to cook at 2. I later increased to 3. F due to timing. We are a family of 4, so I did just 1. The salt I reduced more than proportionately, using 1. TSP of salt instead of 2 tsp. Delicious !!! I used a meat thermometer perfectly medium meat.

This was great on the Christmas Roast! I marinated it overnight and doubled the recipe for a 1. One little change. Start with your roast at ROOM TEMP. Roast at 4. 75 F for five minutes per pound exactly to get a perfect crust.

Reduce oven temperature to 2. F and roast till internal temp is 1. F. Take roast out of oven and tent with foil for 2. Slice and serve. Excellent.. I served it with Fricassee of Chanterelles .. Def will make again - so easy, so delicious (tho expensive).

Martha Stewart says 1. I'll go for next time. Wouldn't change anything else. Made the recipe exactly as- is, but doubled the herb crust as another rater suggested, then let it sit in the fridge to marinate for about 3. It SMELLS amazing, it TASTES amazing, I would definitely make again - but temperature didn't work for me - we like our steak medium to medium rare, so I let it go about 4. My 4. 5 lb roast was definitely more on the medium - medium- well side, but still tasty. For the au jus, just literally strained the drippings into a gravy boat through a mesh strainer, nothing to it.

Forgot to add the four forks. Would give this five forks if I could!

Love this recipe. Only change I make is to add some rosemary in addition to the sage and thyme. This is so easy to prepare ahead, then just stick it in the oven and roast. Makes fantastic leftovers - slice the beef super thin and heat in an au jus.

Fantastic! I never thought sage was a spice for a roast but this was the best! I didn't wait for the temp I just took out after 3. I used this recepie but I had a 3. YUMMYI made this for Xmas dinner this year. Thought this was very good with my own additions to it. I also had to roast it longer than the recipe called for to get it to the mid rare stage and it went into the oven at room temp.

I used a 4. 2. 5 lb roast The rub is delicious though! I made this for Christmas and made it exactly as written. I bought a whole NY strip from Costco and cut down to a 4lb roast. I thought this was just OK. Very good for the amount of effort that it required but when eating dinner is was like really good roast beef.

I would not make again for a special occasion but it would be good for hosting so that you could spend more time with your guests. So easy and great flavor. I used a 4. 5 pound bone in strip loin and found that it took an additional half hour to reach 1. I substituted some rosemary for half of the sage and liked the flavor of the herb past very much. Instead of making it in a food processor I made a paste of the garlic, salt and pepper with a knife and minced the herbs very fine before combining and that worked out just fine. I rubbed the roast with the paste the night before roasting to allow the seasoning to permeate the meat and took it out of the fridge about 1 1/2 hours before roasting to take the chill off.

The roast was a perfect medium rare at 1. Definitely a keeper. This was a hit for my Christmas eve dinner. I char red it on my grill for 1. Pittsburgh" style.

Some in. my dinner party likes steak well- done (argh), so I then cooked at 3. One other thing. With about 2.

I put a few tablespoons of butter on the roast. Ibkearned this from a Gordon. Ramsey video. Simply stated. Everyone thought it was great. Really great roast. Didn't change anything. I made this yesterday as a trial run for Christmas, and it was delicious.

I used a 3lb. roast for the hubby and I and we both really enjoyed it. A good meat thermometer is a must!

My thermometer read 1. I pulled it out, it was way too rare for us. We like MR. Obviously, my thermometer is off, so I ordered a Therma Pen which is supposed to be the best. Delicious. I only used a 6. After resting for 2.

I regretted having roasted for medium as it was almost well done. Given the smaller roast, the next time think I'll only roast for "rare" & count on the resting to finish the job. Can't say enough about this recipe. Perfect everytime. I double the crust ingredients and add a hefty shake of montreal or chicago steak seasoning on the fat side just before putting in the oven.

Makes for a fabulous crust when added to the recipes ingredients. With the price o beef on the rise this is an affordable alternative to Prime Rib when feeding a crowd. I am not a regular meat eater, don't like steaks usually. I made this for my son, but I LOVED it!!

So good. Easy to make as well. Curry Pork Chops there. Will definitely be eating meat in the future. This was easy to do and very good. We enjoyed the leftovers as well. I made roasted vegetables with it using carrots, celery root, turnip, potatoes and shallots, roasted in olive oil, thyme and rosemary. Roasted them the same way only a bit longer.