New York strip roast is an amazing cut of meat that is tender and very flavorful. It is easy to prepare and this roast will be the perfect part of your holiday dinner.
Prepare about an hour before cooking - In a small bowl mix the olive oil, chopped garlic, salt, pepper and dried rosemary together. Allow it to sit in a prep bowl until just before going in the oven - do not add to roast right away.
Bring the roast out of the fridge and allow it to sit out for about 30-60 minutes before cooking (depending on size.) 3½ pounds would be about 30-40 minutes. Over 5 pounds would be 60 minutes.
3½ pounds New York strip roast
Preheat oven to 425° Fahrenheit. Turn oven at least 20 minutes before baking to be sure it is at the right temperature.
Once the roast has sat out for long enough, evenly spread all of the oil/seasoning mix over your strip roast - cover all sides.
Place the roast in a roasting pan on a rack with the fat side up.
Place on a rack in the middle of the preheated oven. Set the timer for 15 minutes. If you are using convection, set it for 10 minutes.
After the timer goes off:Set the temperature to 325° Fahrenheit for convection (but do not open the oven door) or 350° for conventional and continue to bake for about 10-15 minutes per pound.
Use a thermometer to check the temperature. The temperature will continue to rise 5-10° while resting.Rare *(not recommended) - 120-125° Medium rare - 130°-135°Medium - 140°-145°Medium well - 150°-155°Well done - 160° and up.
When the roast is ready, remove from oven. Cover loosely with foil and allow to rest for about 20 minutes before cutting. Cut it against the grain.
Optional Thin Gravy
Add any of the drippings that were left in the roasting pan to a sauce pot. Pour in the beef broth and bring to a boil over medium high heat.
2 Tablespoons drippings from roast, 2 cups beef broth
Mix together the cornstarch and water in a cup. Slowly stir into the pot while stirring constantly to prevent clumps. Cook for about 5 minutes stirring often, almost continuously. Your gravy will be ready to serve.
1 Tablespoon cornstarch, 1½ Tablespoons water
Notes
The nutritional values and serving sizes are estimated. A 3 and a half pound roast here feeds about 5 people but typically you want about half a pound per person.The gravy here is a very basic thin gravy. It is easy to prepare and compliments the meat perfectly. You might want to add other seasonings to your gravy or you may choose not to make any. We don't often make gravy for the meat but like it on mashed potatoes. You can remove some of the fat on the top of the roast before cooking, but I recommend leaving it on unless it is over one quarter of an inch thick.If your oven has a roast feature with the fan, use that for this roast and follow the convection cook times.*USDA recommends cooking roast beef to a minimum temperature of 140-145 degrees.