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New York Strip Roast

A delicious and juicy New York strip roast with a perfect crust and flavorful interior, ideal for special occasions or a gourmet dinner at home.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole New York strip loin roast, 3 to 5 pounds Look for good marbling and an even thickness.
  • 2 to 2.5 teaspoons kosher salt, divided Can substitute with sea salt, scale back slightly.
  • 1.5 teaspoons freshly ground black pepper Adjust amount to taste.
  • 1 teaspoon garlic powder or 2 grated garlic cloves Use minced fresh garlic for a different flavor.
  • 1 teaspoon onion powder, optional Can skip if not available.
  • 1 to 2 tablespoons olive oil Can substitute with avocado or canola oil.
  • 2 tablespoons butter, for basting, optional Adds richness and shine.

Method
 

Preparation
  1. Take the roast out of the fridge 45 to 60 minutes before cooking to help it cook evenly.
  2. Preheat the oven to 450°F.
  3. Pat the roast dry, rub with olive oil, and season generously with salt and pepper.
Method 1: Hot Sear then Gentle Roast
  1. Heat a large oven-safe skillet until very hot and sear the roast on all sides until browned, about 2 to 3 minutes per side.
  2. Slide the pan into the oven and roast at 450°F for 10 minutes.
  3. Reduce the temperature to 325°F and continue roasting until your thermometer reads 120 to 125°F for rare or 130 to 135°F for medium rare (about 15 to 20 minutes per pound after the initial sear).
  4. Transfer the roast to a cutting board, tent loosely with foil, and rest for 20 to 30 minutes.
  5. Slice against the grain into thick slices and finish with a sprinkle of flaky salt if desired.
Method 2: Reverse Sear for Ultra Even Doneness
  1. Preheat the oven to 250°F.
  2. Place the seasoned roast on a wire rack set over a baking sheet and roast until it is about 10 degrees below your target temperature (usually 1.5 to 2 hours for a 4-pound roast).
  3. Rest for 15 minutes.
  4. Crank the oven to 500°F or heat a heavy skillet until very hot and sear the roast 60 to 90 seconds per side until a deep crust forms.
  5. Slice and serve. The interior will be beautifully pink from edge to edge.

Notes

Dry brine for up to 24 hours for the best flavor. Use a meat thermometer for accuracy and slice across the grain for best results.