New York Steak Roast Recipe

New York Steak Roast Recipe with Garlic Herb Butter A garlic herb New York strip roast, reverse-seared for even, edge-to-edge doneness and a deep golden crust.

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Prep Time 20

Cook Time 2

Rest Time 20

Servings: 8 servings

Course: Main Course

Cuisine: American

Notes

Ingredients

1 (4-5 lb / 1.8-2.3kg) boneless New York strip roast
2 tablespoons olive oil
4 tablespoons (½ stick) unsalted butter, softened
6 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon Dijon mustard, optional

Instructions

Pat the roast dry and season generously with the salt. Refrigerate uncovered overnight, or let sit at room temperature 45-60 minutes before cooking.
Mix softened butter with garlic, rosemary, thyme, onion powder, and pepper.
If using, spread a thin layer of Dijon mustard over the roast, then coat with the garlic herb butter.
Preheat oven to 250°F (120°C). Place roast fat-side up on a rack in a roasting pan.
Roast until internal temperature reaches about 10-15 degrees below your target doneness (about 115-120°F for medium-rare), roughly 20-25 minutes per pound.
Remove roast and rest 5 minutes. Increase oven to 500°F (or heat a cast iron skillet very hot).
Return roast to the hot oven 8-10 minutes, or sear in the skillet, until deeply browned and at your final target temperature.
Rest 15-20 minutes before slicing against the grain.

Notes: Pull the roast well before your target temperature; it will continue rising during the sear and rest. Beef roasts are safe at 145°F with a 3-minute rest; doneness beyond that is a matter of personal preference.

Nutrition (estimated, per serving, 8 servings): Calories: 380 | Protein: 34g | Fat: 26g | Saturated Fat: 11g | Carbohydrates: 1g | Sodium: 480mg Nutrition information is an estimate based on standard ingredient values and will vary based on the roast's marbling and exact size.