Holiday Strip Roast Recipes

EASY HOLIDAY NY STRIP ROAST

Steps:

• Mix rub ingredients in a small bowl and rub all over roast. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat oven to 225°F. Unwrap roast and bring to room temperature, about 40 minutes.
• Mix mushrooms and onions and spread out on sheet pan.
• Sprinkle champagne vinegar and sliced butter onto mushrooms/onion mixture.
• Place roast fat-side up on top of mushroom bed, and roast in oven for 90 minutes, or until meat thermometer inserted into thickest part reads 110°F.
• Remove from oven and rest at room temperature for at least 30 minutes, or up to 2 hours.
• 40 minutes before serving, preheat oven to 425°F.
• Brush roast with melted butter and finish roasting for 20 minutes, or until meat thermometer inserted into thickest part reads 125°F.
• Rest for 20 minutes before slicing. Serve with mushrooms and onions over the top and an extra drizzle of oil and smoked salt.

HOLIDAY STRIP ROAST

Steps:

• 1. Pat roast dry with paper towels. Using sharp knife, cut ½-inch crosshatch pattern through fat cap, ¼ inch deep. Tie kitchen twine around roast at 2-inch intervals. Grind peppercorns, coriander seeds, and mustard seeds to texture of coarse sand in spice grinder. Combine spice mixture, oil, salt, rosemary, and pepper flakes in bowl until thick paste forms. Rub paste all over roast and into crosshatch. Wrap roast with plastic wrap and refrigerate for 6 to 24 hours. 2. Adjust oven rack to middle position and heat oven to 275 degrees. Set wire rack inside rimmed baking sheet. Unwrap meat and place on prepared rack, fat side up. Transfer roast to oven and cook until meat registers 115 degrees, about 90 minutes, rotating sheet halfway through cooking. Remove roast from oven and heat broiler. 3. Return roast to oven and broil on middle oven rack until fat cap is deep brown and interior of roast registers 125 degrees, 3 to 5 minutes. Transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Remove twine and carve into thin slices. Serve.

WHOLE ROASTED NEW YORK STRIP LOIN

Steps:

• 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.
• 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.
• 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.
• Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
• 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.
• Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• 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 1/3-inch-thick slices. Arrange slices on platter.