The Best New York Strip Loin Roast Recipe

Looking for a delicious New York strip roast recipe for a holiday dinner or special occasion? This tender, flavorful beef roast is surprisingly simple to prepare and makes a wonderful centerpiece for Thanksgiving, Christmas, or Sunday dinner.

Also known as a strip loin roast, this cut of beef has rich flavor and beautiful marbling. My method starts with a hot oven to encourage browning, then finishes at a lower temperature for more even cooking.

I’ve been making this NY strip roast for years, and it’s still the method I use every time. I’ll walk you through preparing the roast, checking its internal temperature, and letting it rest before slicing so you can serve it just the way you like it.

Why You’ll Love This New York Strip Roast

Cook it to your preference: Use a meat thermometer to monitor doneness, whether you prefer your roast pink in the center or more thoroughly cooked.

Simple ingredients: Olive oil, garlic, rosemary, salt, and pepper bring out the natural flavor of the beef without a complicated marinade.

Easy cooking method: Start with high heat for browning, then lower the oven temperature to finish roasting.

Perfect for special occasions: This roast makes a delicious centerpiece for Christmas, Thanksgiving, or a family dinner.

Which Is Better, Strip Loin Roast or Prime Rib?

Both strip loin roast and prime rib are delicious choices for a holiday dinner, but there are a few differences between them.

A New York strip roast, also called a strip loin roast, comes from the short loin section of the cow. It’s a flavorful, tender cut of beef that is usually sold boneless.

We actually make strip loin roast more often because we love the flavor and tenderness. I usually cook ours to medium, but I’ve found that it can still be delicious and tender when cooked a little more.

Prime rib comes from the rib section and typically has more marbling throughout the meat. That extra fat gives it a rich, buttery flavor and helps keep it juicy. It’s also a wonderful choice for a special occasion.

We make prime rib every Christmas, so it’s definitely a favorite in our house, too!

What About the Price?

Strip loin roast can sometimes be less expensive than prime rib, especially when you’re comparing a boneless strip roast to a bone-in rib roast.

Around the holidays, though, I’ve seen stores put both cuts on sale for the same price per pound. If you’re comparing a boneless strip roast with a bone-in prime rib, remember that some of the prime rib’s weight comes from the bones.

So which one would I choose? For an everyday family dinner or a special occasion, I often reach for strip loin roast. But for Christmas, prime rib is a tradition in our house. You really can’t go wrong with either one!

Ingredients for New York Strip Roast

One of my favorite things about this recipe is that you don’t need a long list of ingredients. A few simple seasonings bring out the delicious flavor of the beef without overpowering it.

• New York strip loin roast: The star of the recipe! Look for a roast with good marbling for the best flavor.
• Olive oil: Helps the seasonings coat the roast.
• Garlic: Adds a wonderful savory flavor.
• Rosemary: Pairs beautifully with beef and adds a little earthy flavor.
• Salt and black pepper: Simple seasonings that help bring out the natural flavor of the roast.

You’ll find the exact measurements in the recipe card below.

Tips for Cooking the Perfect New York Strip Roast

New York strip roast is surprisingly easy to prepare, but a few simple tips can make a big difference. These are the steps I follow every time I make this roast for my family.

1. Prepare the Roast Before Cooking

I like to take my strip loin roast out of the refrigerator about 30 minutes before cooking. This gives me time to prepare the seasonings and get the oven ready.

Mix the olive oil, garlic, rosemary, salt, and pepper in a small bowl. I usually let the mixture sit while I’m getting everything else ready.

Just before roasting, pat the beef dry if needed, then rub the seasoning mixture all over the meat.

You don’t need to leave a large roast on the counter for hours. It will still cook beautifully without reaching room temperature.

2. Place the Roast Fat Side Up

Place the seasoned roast fat side up in a roasting pan.

I prefer using a roasting rack because it keeps the meat elevated above the bottom of the pan and allows heat to circulate around it. If you don’t have a rack, you can still make this recipe using a roasting pan.

I use the same roasting pan for everything from this beef roast to our Thanksgiving turkey. It definitely earns its storage space!

3. Start With a Hot Oven

Preheat your oven to 425°F before putting the roast in.

Starting at a higher temperature helps brown the outside of the beef. After the initial roasting period, reduce the oven temperature according to the recipe instructions.

• Conventional oven: Reduce to 350°F.
• Convection oven: Reduce to 325°F.

If your oven has a convection roast setting, you can use it. Just remember that convection ovens circulate hot air, so the roast may cook faster.

4. Use a Meat Thermometer

This is probably my most important tip!

A meat thermometer takes the guesswork out of cooking a New York strip roast. Cooking times are helpful estimates, but the internal temperature tells you when your roast is ready.

I prefer using a leave-in probe thermometer so I can watch the temperature without opening the oven.

Insert the probe into the thickest part of the roast, near the center, avoiding large areas of fat.

Remember that the internal temperature can continue rising after the roast comes out of the oven. This is called carryover cooking, and the increase may be around 5–10°F, depending on the size of the roast.

5. Let the Roast Rest Before Slicing

Once the roast is finished cooking, transfer it to a cutting board and loosely cover it with aluminum foil.

I let mine rest for about 20 minutes before slicing. This gives the juices time to redistribute and makes the roast easier to carve.

When you’re ready to serve, slice the beef against the grain for the most tender slices.

I know it’s tempting to cut into it right away, especially when the kitchen smells amazing, but that little bit of patience is worth it!

WWhat Temperature Should a New York Strip Roast Be Cooked To?

The best way to tell when your New York strip roast is done is to use a meat thermometer. Cooking times are helpful for planning, but the internal temperature is what really matters.

I usually cook our strip roast to medium, but you can use the temperature guide below to understand the different levels of doneness.

New York Strip Roast Temperature Chart

Doneness	Approximate Final Temperature
Rare	120–125°F
Medium rare	130–135°F
Medium	140–145°F
Medium well	150–155°F
Well done	160–165°F

Keep in mind: These are common doneness preferences, not USDA safety recommendations. The USDA recommends cooking whole beef roasts to an internal temperature of 145°F before removing them from the heat, followed by a rest of at least 3 minutes.

Does the Temperature Rise While the Roast Rests?

Yes! The internal temperature of a roast usually continues to rise after you remove it from the oven. This is called carryover cooking.

Depending on the size of the roast and how it was cooked, the temperature may increase by approximately 5–10°F, sometimes more.

For your preferred level of doneness, keep an eye on the temperature as the roast gets close to being finished. Remember that the USDA’s 145°F recommendation is the temperature to reach before removing the roast from the oven, not a temperature to reach afterward.

I like using a leave-in probe thermometer because I can monitor the roast without constantly opening the oven.

And don’t forget to let it rest for about 20 minutes before slicing. That little bit of patience makes a difference!

How to Cook a New York Strip Roast on the Grill

Yes, you can cook a New York strip roast on the grill! It’s a great option when you’re craving roast beef in the middle of summer but don’t want to heat up the kitchen.

I’ve made this roast on the grill, too, and it turns out delicious. The trick is to start with direct heat to brown the outside, then finish cooking over indirect heat.

Grilling Instructions

1. Preheat the grill. Heat your gas grill to approximately 425°F with all burners on.
2. Brown the roast. Place the seasoned strip loin roast fat side down over direct heat for about 5 minutes with the lid closed. Keep an eye out for flare-ups from the dripping fat.
3. Flip the roast. Turn the roast over, then turn off the burner directly underneath it. Leave the other burners on to create an indirect cooking area.
4. Reduce the heat. Adjust the burners to maintain a grill temperature of approximately 350°F with the lid closed.
5. Finish cooking over indirect heat. Continue grilling until the roast reaches your desired internal temperature. The total cooking time will depend on the size and thickness of the roast, your grill, and the level of doneness.
6. Rest before slicing. Transfer the roast to a cutting board, loosely cover it with foil, and let it rest for about 20 minutes before slicing against the grain.

My Favorite Tip for Grilling a Strip Roast

I highly recommend using a leave-in probe thermometer when grilling a roast.

You can monitor the internal temperature without constantly opening the grill lid and letting the heat escape. Some thermometers even connect to your phone, which is pretty convenient when you’re busy preparing the rest of dinner!

Insert the probe into the thickest part of the roast, avoiding large areas of fat.

Food safety note: The USDA recommends cooking whole beef roasts to an internal temperature of 145°F before removing them from the heat, followed by a rest of at least 3 minutes. The temperature may continue rising during resting, so use a thermometer rather than relying on cooking time alone.

What to Serve With New York Strip Roast

A delicious roast deserves some equally delicious side dishes! We usually serve ours with potatoes and vegetables, especially when we’re making it for a holiday dinner.

Here are a few of my favorite sides to serve with roast beef:

• Loaded mashed potato casserole: Creamy, cheesy, and perfect for a holiday dinner.
• Garlic lemon Parmesan green beans: A flavorful vegetable side that doesn’t take long to prepare.
• Instant Pot mashed potatoes: An easy option when you want to free up space on the stove.
• Homemade Mac and Cheese: A wonderful addition when you’re serving this roast for Thanksgiving or Christmas.

You can also browse my holiday recipes for more side dishes and desserts to complete your dinner.

Easy thin gravy

Want to make a simple thin gravy to compliment your New York strip roast? It is easy and delicious! I don’t serve it with regular gravy and quite often we don’t even make any gravy, but I do make this when serving it with mashed potatoes. Love gravy on the mashed potatoes!

This is a simple base thin gravy. You can add seasonings if you would like! If you are looking to make a thicker gravy, Platter Talk has a great post to help you with how to make a roux for your gravy.

Add any drippings from the NY strip roast left in the roasting pan (not the juice from cutting it) to a pan along with beef broth. Bring to a boil over medium/medium high heat. Stir cornstarch and water together in a cup. Slowly pour it into the pot while stirring constantly until combined well – this prevents lumps. Continue to cook over medium heat for about 5 minutes stirring often. If you prefer to have a thicker gravy, add more cornstarch and water. Your gravy should be ready to serve at this point.

Frequently asked questions

Useful items for making this recipe

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• Roasting pan – Doesn’t have to be this big but it comes in handy to have a large one. It’s the only one I use. I prefer to have one roasting pan that I can use for large turkeys or smaller roast beef instead of multiple pans. This isn’t the cheapest roasting pan, but it has lasted me longer then any other and is still in great shape!
• Digital thermometer – This is the thermometer I bought a few months ago and absolutely love it. You can use it as a quick read or use the probe so you can keep an eye on the temperature of the roast as it cooks without taking it out of the oven.
• Oven thermometer – To be sure your oven is at the right temperature.

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