5-5½ pound certified Angus beef New York strip roast
2 Tblsp. Kosher salt
1 Tblsp. ground pepper
2 Tblsp. extra virgin olive oil
Preheat oven to 500 degrees.
Place roast, fat side up, in roasting pan.
Pat dry with a paper towel.
Rub with olive oil and let stand at room temperature for 30 minutes.
Season all surfaces with salt and pepper.
Place in pre-heated oven for 12 minutes. (you'll hear it crackle and pop as the juices are all sealed in)
Reduce the temperature to 300 degrees and roast for 15 to 20 minutes per pound for a medium rare roast.
Loosely tent with foil and let stand 20 minutes.
Slice roast across the grain.
~ This was fabulous! And the 20 minutes that the roast "rested' was just enough time to pop the rolls and a couple of other dishes back into the oven to warm. I was able to gather the family, we prayed, they started their salads and serving hot, holiday-pretty food was accomplished!
~ DO ask the meat man for a disposable meat thermometer that will pop up to signal your roast is "done' to your preference.
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