Published December 19, 2024. This post may contain affiliate links. Please read my disclosure policy.
This New York strip roast is dry-brined, reverse-seared, and coated in an incredibly flavorful herb butter for the perfect large gathering entrée. Your friends, family, and guests will be amazed at how tender, juicy, and tasty this is.
We love making large roasts when entertaining, but we also love making them just for our family. It’s a meal we can eat for a few days that always seems to get better with time. If you’re like us, try my Ribeye Roast or Slow Cooker Pot Roast.
New York Strip Roast
New York strip roast is a large cut of beef that comes from the top of the short loin behind the ribs in the center back of the cow. It’s not an overly used muscle, so it’s a tender cut with good intramuscular fat running through it and a fat cap on top.
When this large cut of meat is cut into individual portions, you get your New York strip steaks. When left whole, it’s an excellent piece of meat, perfect for roasting at high or low temperatures or reverse searing as I did. This roast is also very versatile as it can be enhanced with different kinds of herbs, such as butter, herb oils, or seasoning blends.
Ingredients and Substitutions
- Beef – Any strip sirloin will work for this recipe. I prefer a pasture-raised New York strip roast because of its fat cap and marbling. You can also look into different grades, such as choice, prime, or Wagyu. Expect to pay $14 to $25 per pound. You can also use a bone-in roast.
- Butter – I always prefer unsalted butter to control the sodium content instead of the butte company.
- Lemon – Some zest and freshly squeezed lemon juice add a hint of clean acid to the beef for a smooth finish.
- Herbs – This is subjective, but the herbs I love in the herb butter are fresh parsley, chives, thyme, and rosemary. You can substitute it with dry herbs using half the amount of fresh herbs.
- Garlic – A few finely grated garlic cloves add just enough garlic to the butter and roast.
- Marrow – This is optional, but I roasted beef shank bones and blended the marrow with the herb butter to give it a beefier, umami flavor.
- Wine – I added some dry sherry to the butter because it’s such a compliment to beef.
- Seasonings – Only coarse salt and ground black pepper were used in the seasoning for the roast. Figure 1 tablespoon of salt and 1 teaspoon of pepper per 4 pounds of meat for all large roasts.
How to Make a New York Strip Roast
Start by trimming the fat from the roast
Score the fat cap.
Next, truss the beef roast using butcher’s twine.
Place the roast on a rack over a sheet tray and season all sides with salt and pepper.
Put the roast on the rack in the fridge uncovered for 12 to 48 hours.
Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes.
Whip the unsalted butter in a stand mixer with the paddle attachment on high for 5 to 7 minutes.
Stop the mixer and add the herbs, lemon zest, juice, salt, pepper, and sherry. Mix on low speed to combine.
Spread half of the herb butter onto the top of the fat cap.
Place a thermometer from the top into the center of the roast and reverse sear it on a middle rack in the oven at 225° until it reaches 108° to 110° internally.
Remove the roast, cover it with foil, and let it rest for 60 to 75 minutes.
While waiting, turn the heat up to 500° if you have convection, which is even better.
Coat the beef shank bones in oil, salt, and pepper, roast on a sheet tray lined with parchment paper, and roast in the oven on a middle rack for 20 to 25 minutes.
Let the bones cool before adding the marrow to a food processor with the remaining herb butter. Pulse it until it is finely minced and combined with the butter.
Once the roast is rested, place it back in the oven on a middle rack at 500° until it reaches 118° to 120° for rare to medium-rare.
Remove the roast and spread on a few tablespoons of the herb butter. Try serving it with a bordelaise or a mushroom bordelaise.
Slice and serve.
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten as soon as cooking is done.
How to Store: Store it on a platter covered in plastic and refrigerate it for up to 4 days. It can also be frozen for up to 45 days and covered in plastic. Thaw it in the refrigerator for up to 2 days or until it is thawed.
How to Reheat: While I never recommend reheating too-temperature beef, I realize you may be unable to eat it all at once. Slice it into portions and add it to a large roasting pan with about 1 cup of beef stock. Cover it in foil and cook in the oven at 400° for 12 to 15 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
Chef Notes + Tips
- Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness.
- The reverse sear cooking method is where a cut of beef is cooked at low temperatures until it reaches a particular internal temperature. It is then rested and then seared to create a brown crust. This can be applied to chicken or pork as well.
- For rare, remove the steak from the oven at 115° to 120°; for medium, 125° to 130°; for medium-well, 135° to 140°; and well-done, 140° to 150°.
- Remember, the roast will increase in temperature from 2 to 5 degrees as it rests covered in foil.
- When the meat rests, the myoglobin, the protein responsible for making meat red, will rush back through the beef. I’m just telling you this because it may take a little while for this to occur. If you slice it and it looks medium to well-done, give it a few seconds, as the red and pink colors will come back through.
- I usually use a boning knife when fabricating any meat.
- The longer the dry brine, the more flavorful it will become.
- There will be leftover bone marrow butter, which you can use in other recipes.
- When reversing searing meat, a good rule of thumb is to let it rest for half the time as the initial cook. This rest will take place between the first and second cook. There is no need to rest the roast after the second cook.
- Intramuscular fat is the white spots and streaks distributed throughout the beef cut. This is also known as marbling.
More Roast Recipes
New York Strip Roast
Ingredients
- 8 pound trimmed New York strip roast
- 2 tablespoons coarse salt
- 2 teaspoons ground pepper
- 4 sticks softened unsalted butter
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced thyme
- 2 tablespoons finely minced parsley
- 2 tablespoons thinly sliced chives
- 2 finely minced garlic cloves
- zest and juice of 1 lemon, about 2 to 3 tablespoons
- 2 tablespoons dry sherry wine, optional
- 2-4 beef shank bones, optional
- 1 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Start by trimming the roast from fat on the top, bottom, and sides. All sinew, silver skin, and stringy-like fat should be removed. However, I do like to keep a ½” fat cap on the top.
- Using your knife, score the fat cap on the top going about an eighth to a max of one-quarter inch deep in both directions.
- Next, truss the beef roast using butcher’s twine.
- Place the roast on a rack over a sheet tray and generously season all sides with coarse salt and ground pepper.
- Put the roast on the rack in the fridge uncovered for 12 to 48 hours.
- Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes to take the chill off it.
- In the meantime, whip the 4 sticks of unsalted butter in a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.
- Stop the mixer and add the parsley, thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, and sherry. Mix on low speed to combine.
- Spread half of the herb butter onto the top of the fat cap of the roast and spread it out using a rubber spatula until it is coated.
- Place a thermometer from the top into the center of the roast and reverse sear it on a middle rack in the oven at 225° until it reaches 108° to 110° internally, which takes about 2 ½ hours.
- Remove the roast, cover it with foil, and let it rest for 60 to 75 minutes.
- While waiting, turn the heat up to 500°. If you have convection, even better.
- You can next optionally coat the beef shank bones in oil, salt, and pepper, and roast on a sheet tray lined with parchment paper and roast in the oven on a middle rack for 20 to 25 minutes or until the marrow is 145° internally.
- Let the bones cool slightly before adding the marrow to a food processor along with the remaining herb butter. Pulse it until it is finely minced and combined with the butter. Set it aside.
- Once the roast is done resting, place it back in the oven on a middle rack at 500° until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.
- Remove the roast and spread on a few tablespoons of the bone marrow butter. Slice and serve.
New York Strip Roast