New York Strip Roast with Herb Butter
Recipe Overview
Overview
This New York Strip Roast is a fantastic choice for anyone looking to impress at their next family gathering or holiday dinner. The recipe starts with a 9-pound pasture-raised roast, which is not only flavorful but also leaner than traditional prime rib. The first step involves trimming the fat cap to leave just enough for flavor, ensuring that the roast remains juicy without being overly fatty.
Once prepped, the roast is seasoned generously with coarse salt and freshly cracked black pepper, which is essential for enhancing the beef’s natural flavors. The unique twist comes from the herb butter, made with fresh rosemary, parsley, thyme, and chives, whipped into a creamy delight that is then slathered over the roast before it goes into the oven. This method not only adds flavor but also helps create a beautiful crust.
The cooking process involves a slow roast at a low temperature, allowing the meat to cook evenly and retain its juices. After reaching the desired internal temperature, the roast is finished at a high heat to achieve that perfect sear. The result is a beautifully cooked roast that is tender and bursting with flavor, complemented by a rich Bordelaise sauce made from red wine and shallots.
This recipe is not just about cooking meat; it’s about creating a memorable dining experience. The combination of techniques and flavors makes it a standout dish that will surely become a favorite in your household. Whether for a holiday feast or a special family dinner, this New York Strip Roast is sure to impress.
Recipe Details
Steps & Tips
Trim some fat from the New York strip roast, leaving a 1/4 to 1/2 inch fat cap.
Tip: Trim the fat cap but leave about 1/4 to 1/2 inch for flavor.
Score the fat cap in a checkerboard pattern, about 1/8 to 1/4 inch deep.
Tie the roast with butcher twine to maintain its shape.
Season the roast with coarse salt and ground pepper on all sides.
Tip: Season every side of the roast for maximum flavor.
Tip: Dry brine the roast overnight for better flavor and moisture retention.
Refrigerate the roast uncovered for 12 to 48 hours to dry brine.
Tip: Add a little lemon juice for a clean acid that enhances the meat.
In a stand mixer, whip softened butter and mix in minced herbs and garlic.
Tip: Make extra herb butter because it freezes well and is versatile.
Smother half of the herb butter over the fat cap of the roast.
Insert a thermometer into the center of the roast.
Roast in the oven at 225°F until the internal temperature reaches 108 to 110°F.
Loosely cover the roast with foil and let it rest for 60 minutes.
Tip: Rest the meat for half the cooking time to retain juices.
Increase oven temperature to 500°F.
Coat beef shank bones with olive oil and season with salt and pepper.
Roast the bones in the oven at 500°F for 20 to 25 minutes.
Tip: Use convection if available when roasting at high temperatures.
Extract marrow from the roasted bones and add to a food processor.
Pulse the marrow in the food processor until minced and incorporated.
Remove foil from the roast and return it to the oven at 500°F for 20 to 25 minutes.
Sauté shallots, garlic, and peppercorns in butter, then add red wine and reduce.
Finish the sauce with bone marrow butter and strain through a fine mesh.
Tip: Finish sauces with butter for richness.
Tip: Lather on more butter after cooking for added flavor.
Remove the thermometer and butcher's twine, then slice the roast.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Scoring the fat cap on the roast helps the herb butter penetrate the meat, enhancing flavor.
- •Dry brining the roast overnight retains moisture and improves flavor.
- •Using a thermometer ensures the roast reaches the desired internal temperature for perfect doneness.
- •The reverse sear method allows for even cooking and a beautifully browned crust.
