• Prepare the seasoning. In a small bowl, combine the olive oil, chopped garlic, salt, black pepper, and dried rosemary. Set aside while preparing the roast.
  2 Tablespoons olive oil, 3 garlic cloves, 1 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon rosemary
• Prepare the beef. Remove the New York strip roast from the refrigerator about 30 minutes before cooking. Pat it dry with paper towels if needed.
  3½ pounds New York strip roast
• Preheat the oven. Set the oven to 425°F (218°C) and allow it to fully preheat.
• Season the roast. Just before cooking, rub the olive oil and seasoning mixture evenly over all sides of the beef.
• Place in the roasting pan. Set the roast fat side up on a rack inside a roasting pan. If using a leave-in meat thermometer, insert the probe into the thickest part of the roast, avoiding large areas of fat.
• Start roasting at high heat. Place the roasting pan on the middle oven rack. Roast at 425°F for 15 minutes in a conventional oven or 10 minutes in a convection oven.
• Reduce the oven temperature. Without opening the oven door, lower the temperature to 350°F for a conventional oven or 325°F for a convection oven. Continue roasting until the beef reaches the appropriate internal temperature. As a rough planning estimate, allow approximately 10–15 minutes per pound, but actual cooking time will vary.
• Check the internal temperature. Use a meat thermometer inserted into the center of the thickest part of the roast. The USDA recommends cooking whole beef roasts to 145°F before removing them from the oven, followed by a rest of at least 3 minutes. The temperature may continue rising another 5–10°F or more during resting.
• Rest and slice. Transfer the roast to a cutting board and loosely cover it with aluminum foil. Let it rest for approximately 20 minutes before slicing against the grain.

Optional Thin Gravy

• Heat the drippings and broth. Add 2 tablespoons of drippings from the roast to a saucepan. Pour in 2 cups of beef broth and bring to a boil over medium-high heat.
  2 Tablespoons drippings from roast, 2 cups beef broth
• Make the cornstarch mixture. In a small cup, stir together 1 tablespoon of cornstarch and 1½ tablespoons of water until smooth.
  1 Tablespoon cornstarch, 1½ Tablespoons water
• Thicken the gravy. Slowly pour the cornstarch mixture into the saucepan, stirring constantly to prevent lumps. Continue cooking for about 5 minutes, stirring frequently, until the gravy thickens slightly.
• Serve. Remove from the heat and serve warm with your New York strip roast or mashed potatoes. This is meant to be a thinner gravy, not a thick, creamy one.