This New York Strip Roast Recipe Will Please the Most Demanding Steak Connoisseur by John Eckels
This New York strip roast recipe is so good and so easy to make. It is very similar to prime rib. Prime rib is a large chunk of ribeye steak and New York strip roast is a large chunk of New York strip steak. The New York strip roast does not have as much fat as prime rib and needs to be roasted at a slightly lower temperature. It is not quite as tender, so I slice it in 1/4-inch thick slices compared to 1/2-inch for prime rib.
I made this juicy, succulent New York strip roast with my garlic rosemary green beans and garlic Parmesan roasted potatoes. This was as good as something you would expect from a high-end steakhouse, but at a fraction of the price. More like the cost of the tip!
To make this beef steak roast recipe you will need just four ingredients. Here is your short shopping list: a New York strip roast, olive oil, au jus sauce and steak seasoning. Serve this gluten-free dish on steak night for the family, for company, at family get-togethers or just for a romantic dinner for two.
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours (approximately)
Total Time: 2 hours and 20 minutes
Servings: 10
Ingredients
- 1 New York strip roast, about 5 pounds
- extra virgin olive oil
- au jus sauce (see Recipe Notes)
- Montreal Steak Seasoning
Helpful Products
- Cutting Board
- Chef Knife
- Salt and Pepper
- Broiler Pan
- Aluminum Foil
- Grill
- Meat Thermometer
- Basting Brush
- Roasting Pan
Recipe Notes
- I used 5-pound Certified Angus beef roast. Some stores sell beef labeled as Black Angus, but it is not the same. Certified Angus is a much better cut of beef. It is closer to prime and has much better marbling.
- I used a bottle of Johnny's French Dip Au Jus Sauce. You can buy other brands in a foil envelope and mix with water and boil. I prefer not to wash any more pans!
- Montreal Steak Seasoning is a blend of coarse salt, pepper and garlic. The seasoning blend makes an excellent crust. It is available in just about every grocery store.
Here's how to make it:
- Preheat oven to 450 degrees F. Generously coat all sides of the roast with the extra virgin olive oil. This will provide a sear and crispy crust.
- Generously coat both top and bottom of roast with the Montreal Steak seasoning. Apply a little pressure and press into the roast. I also add a small amount of seasoning to the ends.
- Place roast on a roasting rack. I recommend lining the bottom pan with aluminum foil for easy cleanup. Place roast in oven and bake at 450 degrees F for 15 minutes. This will sear the roast.
- After 15 minutes reduce oven temperature to 325 degrees F. Continue backing for 15 to 18 minute per pound. My 5 pound roast required about 1 hour and 25 minutes.
- Use an instant read thermometer and start checking the temperature about 2/3 into the roasting time. I took mine to 125 degrees F in the very center. After removing roast the temperature will continue to rise about 5 degrees. The very ends of the roast were medium-well and the center was medium-rare. There was something to please everyone!
- When desired temperature is reached, remove roast from oven and wrap in heavy aluminum foil. Allow roast to rest for about 20 minutes.
- After the resting time has completed, it is time to make the special sauce! Open one end of the foil and make a spout. Pour the juice from the roast into a small glass container. I got about 1/3 cup of juice. Add and equal amount of the au jus gravy to the juice you just drained. Microwave this mixture for about 30 seconds. (Do not use the drippings from the roasting pan. It is mostly grease!)
- Slice the roast in about 1/4-inch slices.
Nutrition Facts Per Serving
Calories: 770
Total Fat: 50.5g
Saturated Fat: 20g
Cholesterol: 250mg
Sodium: 247mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Total Sugars: 0g
Protein: 73.5g
Vitamin D: 0mcg
Calcium: 0mg
Iron: 9mg
Potassium: 0mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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