Beef Loin Strip Roast (Steakhouse 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. But I immediately recognized it as 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.
- One beef strip roast, about 3.5 pounds (also known as New York strip, top loin or steakhouse roast)
- 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.