Roast NY Strip Loin with Garlic-Herb Crust

Name: Roast NY Strip Loin with Garlic-Herb Crust
Cook time: 50 min
Yield: 10 servings
Ingredients: One 4 to 5 lb Boneless beef loin New York strip roast, fat trimmed to 1/4 inch; 4 Garlic cloves; 8 Fresh sage leaves; 4 tsp. Fresh thyme leaves; 4 tsp. Olive oil; 4 tsp. Salt; 1 1/2 tsp. Ground black pepper

Garlic, sage, thyme, a very hot oven, and twenty minutes of keeping your hands off it.

Serves10
Chill3 hours or more
Oven450, then 350
Pull at130°F

You'll need

Boneless beef loin New York strip roast, fat trimmed to 1/4 inchone, 4 to 5 lb
Garlic cloves4
Fresh sage leaves8
Fresh thyme leaves4 tsp.
Olive oil4 tsp.
Salt4 tsp.
Ground black pepper1 1/2 tsp.

Marbled steaks fanned across a butcher block with curly kale and a small cleaver. — Marbled steaks on the block.

What to do

Drop the garlic in a food processor and run it until it's finely chopped. Add the sage, thyme, oil, salt and pepper and keep going until you have a paste.
Pat the meat dry with paper towels. Rub the paste over every side of it. Cover and chill for at least 3 hours.
Heat the oven to 450°F. Set the roast on a rack in a roasting pan, fat side up, and roast 15 minutes.
Turn the oven down to 350°F. Keep roasting until a thermometer in the thickest part reads 130°F. For medium-rare that's about 35 more minutes.
Take it out and let it stand 20 minutes.
Cut crosswise into slices 1/3 inch thick, right onto the platter.

John's Meat Market, 389 Park Avenue, Scotch Plains, NJ 07076. 908-322-7126. The recipe calls for a boneless New York strip roast, 4 to 5 lb, fat trimmed to 1/4 inch.

At the counter

The recipe calls for a boneless New York strip roast, 4 to 5 lb, fat trimmed to 1/4 inch.

Call 908-322-7126

Or use the order form.

Prints on a page or so, without the website around it. Grease stains not included.