Loin Strip Roast- Grain finished
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches). With this as your entrée, uncork a Cabernet Sauvignon.
Makes 10 servings:
A Miles Smith Farm 4-5 pound Strip Loin Roast
Garlic
Sage
Thyme
4 teaspoons olive oil
4 teaspoons salt
1½ teaspoons black pepper
Step 1
Mix garlic, sage, thyme, oil, salt and pepper; process until paste forms.
Step 2
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.)
Step 3
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 ⅓-inch-thick slices. Arrange slices on platter.