Whole roast top loin ( New York Strip) with herb crust
Top loin roast are very tender and, because if their flat, thin shape, they cook quite quickly for the weight of the meat they provide.
For best results, serve the roast medium-rare. leftovers make a great sandwiches or beef salads.this recipe comes from our friend in San Francisco chef David Shalleck, who learned this roasting technique while cooking in Italy.
- 1 8 -to-10 pound whole beef top lion (New York strip) or a 4- 6 pound piece, fat trimmed to 1/4 inch
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 2-3 tablespoons salt (depending on the size of the roast)
- 1-2 teaspoons freshly ground black pepper (depending on the size of the roast)
- 1 tablespoon olive oil
- Balsamic vinegar for brushing
- About 2 hours before cooking remove meat from refrigerator.
- Preheat oven to 459F. brush the vinegar all over the roast. lay fat side on a rack in a shallow roasting pan. Coat the top, ends, and sides of the roast with the herb paste.
- Place the meat in the middle of the oven and roast for 15 minutes. Turn down the heat to 350 F and continue to roast for 35 to 45 minutes more.
- After about 25 minutes, begin to check the internal temperature in the thickest part with an instant-read meat thermometer.
- Remove the roast from the oven when it reaches 115 to 120 F for rare meat, 125 to 130 F for medium-rare, or 13- tpo 140 F for medium.
- Cover the meat loosely with foil and let it rest for 15 to 25 minutes so the meat juices and internal temperatures can equilibrate.
The final temperature should be about 10 F higher than when it was removed from the oven.
- Carve the meat into 3/8-to-1/2-inch-thick slices and serve.
- Flavor step: Combine the paste ingredients in a small bowl and set aside.
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