If you’re craving a juicy, flavorful roast that impresses every time, the New York roast is your go-to cut. Known for its tenderness and rich beefy flavor, this roast is perfect for special dinners or cozy family meals. Cooking it right isn’t complicated-just follow these simple steps, and you’ll have a delicious roast that’s juicy on the inside with a beautiful crust on the outside.
What Is a New York Roast?
The New York roast, also known as the New York strip roast or top loin roast, comes from the loin section of the beef. It’s a premium cut that’s tender and flavorful, often more expensive than other roasts, but well worth it. When sliced, it yields the famous New York strip steaks.
Ingredients You’ll Need
– 4-5 pound New York strip roast
– 2-3 tablespoons olive oil or softened butter
– Fresh herbs like rosemary, thyme, and sage
– Garlic (minced or paste)
– Salt and freshly ground black pepper
– Optional: white wine or broth for roasting pan
– For a sauce: horseradish, Dijon mustard, crème fraîche or sour cream, lemon juice, and parsley (optional)
Preparing Your New York Roast
1. Seasoning the Roast
Start by patting your roast dry with paper towels. This helps the seasoning stick and promotes a nice crust. Mix softened butter or olive oil with minced garlic, salt, pepper, and fresh herbs like rosemary and thyme. Rub this mixture all over the roast evenly, making sure to coat every side.
2. Bring to Room Temperature
Let your seasoned roast sit at room temperature for about 30 minutes to 2 hours. This step ensures even cooking throughout the roast.
Cooking Your New York Roast
1. Preheat the Oven
Preheat your oven to a high temperature, around 450-475°F (230-246°C). This initial high heat will sear the outside of the roast, locking in the juices and creating a flavorful crust.
2. Roasting
Place the roast fat-side up on a roasting rack set inside a roasting pan. If you like, arrange vegetables like potatoes, carrots, and onions in the pan beneath the rack to roast alongside the meat and add flavor.
– Roast uncovered at the high temperature for about 10-15 minutes.
– Reduce the oven temperature to 325-375°F (160-190°C) and continue roasting. The cooking time depends on the size of your roast and your preferred doneness. Generally, plan for about 12-13 minutes per pound for medium rare.
3. Check Internal Temperature
Use a meat thermometer to check the internal temperature for perfect doneness:
– Rare: 125°F (52°C)
– Medium Rare: 130-135°F (55-57°C)
– Medium: 140-145°F (60-63°C)
– Well Done: 160°F (72°C) and above
Remove the roast from the oven a few degrees before it reaches your target temperature, as it will continue to cook while resting.
4. Rest the Roast
Rest your roast for at least 10-15 minutes, tented loosely with foil. This allows the juices to redistribute, making the meat tender and juicy when sliced.
Optional: Make a Horseradish Mustard Sauce
While the roast rests, whip up a simple sauce by mixing crème fraîche or sour cream with horseradish, Dijon mustard, lemon juice, salt, and fresh parsley. This tangy sauce pairs beautifully with the rich beef.
Serving Suggestions
Slice your New York roast into thick, juicy pieces across the grain. Serve alongside roasted vegetables and drizzle with pan juices or your horseradish mustard sauce. This combination makes for a hearty, elegant meal that’s sure to impress.
Cooking a New York roast is all about balancing a flavorful crust with tender, juicy meat inside. With simple seasoning, careful temperature control, and a bit of patience, you’ll master this classic roast in no time. Enjoy the rich taste and the compliments that come with it!