Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pat the New York Strip Roast completely dry with paper towels. This is a crucial step for achieving a beautiful sear.1 (3-4 pound) New York Strip Roast
- In a small bowl, combine the kosher salt, black pepper, dried rosemary, dried thyme, garlic powder, and onion powder. Mix thoroughly until all the spices are well distributed.1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Drizzle the olive oil evenly over the entire surface of the New York Strip Roast. Then, generously sprinkle the herb rub all over the roast, ensuring it’s coated on all sides. Gently press the rub into the meat to help it adhere.1 (3-4 pound) New York Strip Roast, 3 tablespoons olive oil, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once the skillet is hot, carefully place the seasoned New York Strip Roast into the skillet, fat-cap side down. Sear for 3-4 minutes per side, until a deep golden-brown crust has formed. This searing locks in moisture and builds incredible flavor.1 (3-4 pound) New York Strip Roast
- Once seared, carefully remove the roast from the skillet and set it aside on a plate. Pour the beef broth into the hot skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; this is where a lot of flavor lies. Bring the broth to a simmer.1 (3-4 pound) New York Strip Roast, 1 cup beef broth
- Place the seared New York Strip Roast, fat-side up, into a roasting pan or back into the oven-safe skillet with the simmering beef broth. Transfer the skillet or roasting pan to the preheated oven.1 (3-4 pound) New York Strip Roast, 1 cup beef broth
- Roast for approximately 15-20 minutes per pound for medium-rare (internal temperature of 130-135°F or 54-57°C), 20-25 minutes per pound for medium (140-145°F or 60-63°C), or 25-30 minutes per pound for medium-well (150-155°F or 65-68°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding any bones, to ensure accuracy.1 (3-4 pound) New York Strip Roast
- Once the roast reaches your desired internal temperature, carefully remove it from the oven. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes before slicing. This resting period is critical for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.1 (3-4 pound) New York Strip Roast
- After resting, slice the Perfect New York Strip Roast against the grain into thick, even slices. Serve immediately with the pan juices spooned over the top.1 (3-4 pound) New York Strip Roast
Notes
Storing and Reheating: Once cooled, wrap tightly or store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, slice and freeze for 2-3 months. To reheat, warm slices gently in a skillet with broth or water, or cover with foil and reheat in a 300°F (150°C) oven until heated through. Avoid overheating.