Beef Loin Strip Roast
Serves 6 to 8
This roast goes by several different names. When I first saw it in my store, it was called a steakhouse roast. It is also known as a New York strip or top loin roast. It is the portion of the top loin from which New York strip steaks are cut. It makes a tender and flavorful roast, especially cooked just to medium-rare, medium at the most. Just like a good steak, this roast is best with a minimum of seasonings to allow the natural flavor of the beef to shine. The recipe is easy, relatively quick, and a special main dish to entertain for holidays and other occasions. Or have it on a week night and enjoy the leftovers in sandwiches or other presentations.
Ingredients
- One beef loin strip roast, about 3.5 pounds
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried thyme leaves
Preheat oven to 450° F. Trim roast, leaving a thin layer of fat on the top. Rub all over with the herbs, salt and pepper. Place on a rack in a small roasting pan or large ovenproof skillet. Place in the oven and roast for 15 minutes. Reduce the temperature to 350° and roast, basting occasionally with the pan juices, until the desired doneness, 130° for medium-rare, about 50 minutes. Remove from the pan and place on a cutting surface. Tent with foil and let rest for 15 to 20 minutes. Carve into thin or medium-thick slices, as desired.
Notes: If you want a simple pan juice or sauce, remove the fat from the pan. Set on a high burner, add some dry red wine and water or stock, stir to scrape up the browned bits in the bottom, and boil until reduced to desired consistency.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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