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How would you rate Roast New York Strip Loin With Garlic-Herb Crust?
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Reviews (288)
Back to TopTriangleShould you cover it? I’m assuming no, but just making sure. Thanks!
Anonymous
2/10/2024
Absolutely delicious!! Cooked as directed and the meat was perfect!! This is a winner and I will definitely be keeping this recipe!
Misty Siggins
Denver CO
1/2/2024
I made it exactly as the recipe said. (Not something I normally do!) It was delicious! I used the meat probe that my oven came with. My first time using it.
Daleeliza
Phoenix
1/1/2024
This roast is the best I have ever made. Very tender, a 7 pound roast was done at medium rare in 16 minutes more than the recipe. I did not have any thyme so I used rosemary instead. Very nummy!
Cyndi S
Walla Walla, WA
1/10/2023
Flavor was great. For what it's worth my roast cooked faster than what is listed in the recipe, in around 25 minutes not 30+I was using a convection oven and had left the roast out for an hour and a half to come to room temperature.Make sure you monitor the temperature of your roast early and often!
Bart
Seattle, WA
1/2/2023
That was the best roast ever. So so good and compliments galore. I will make this recipe again It is a keeper.
Kathy Fillion.
Quebec
7/25/2022
Quite simple yet really beautiful and mouthwateringly delicious. A crowd-pleaser for sure. I pat the meat dry, apply the rub, and set in fridge overnight - or more - with just a couple of paper towels lightly draped over the top and sides so the meat dry-ages a wee bit. Be sure to bring the meat to room temp before roasting. Agree that roast time depends on oven, so use a meat thermometer. And let it rest. I serve it with savory roasted potatoes, a simple, elegant fresh vegetable side such as asparagus, and a simple, elegant salad. ('Simple yet elegant' is definitely the theme here.) Enjoy!
Jean
Manzanita, OR
5/2/2022
Not to beat a dead roast. For those that are new to roasting. Cook times are only a guide. Variables in oven Temps, variables in roast Temps and fat content all play a significant part in the cooking process. The only accurate way to determine doneness is by internal temperature with a device that is calibrated for accuracy. Your best bet is one that u can constantly monitor with temp monitor and adjustable alarms. Because NY roasts are relatively small if your cooking at the recipie reccomended temp it will rapidly rise near the desired temperature and continue to rise while at rest.
FMVH
On the road to nowhere
4/15/2022
Folks - ignore times. In my humble opinion, you can't roast or smoke meat using time as a measure. Invest in a good probe/thermometer you can leave in the meat. Double check with an instant read if you'd like. I do the later with my "ThermPro". I've been cooking/roasting/smoking roast as described here for decades. 450 for 15mins...I drop the temp to 170 and wait patiently until my remote therm says 130. I take it out, wrap it in tin foil, then a towel, then put it in to a Styrofoam cooler until we want to eat. It will let the juices circulate and be hot for as long as you want. A couple hours, even more. Ibdo this with cheap roasts all the way to brisket and prime rib. I also prefer dry rubs, but that's just me.
Jeff Cooper
Tampa, FL
1/26/2022
Recipe tastes delicious, but it definitely takes much longer than what this recipe says. I made a 2.5 lb beef loin and that took 1 1/2 hours, keep in mind how long it will take to cook when planning your meal. The recipe is yummy, and I will make this again.
Anonymous
Santa Rosa, Ca
1/14/2022
Why didn’t I read the reviews?! The cooking time is way off. Still cooking an hour after the prescribed cooking time and I don’t even know when it will be ready. Ugh. So frustrating. Let’s hope the taste is spectacular. .
Leigh
Portsmouth RI
1/9/2022
OMG I read all of these reviews and was so afraid I would not cook my 4 pound roast long enough. I wish I had followed the recipe! It was soooooo overdone by the time I put in a thermometer! I like my meat medium rare. It turned out well done. The edges tasted great but it was well done. I threw out an expensive piece of meat and embarrassed myself in front of my company. IF YOU BRING THE MEAT TO ROOM TEMP< FOLLOW THE DIRECTIONS!
EJT
Philadelphia
12/28/2021
The flavor was great, but the cooking timer is obviously way off. It sounded like too little time when I read it, so I was thankfully using my meat thermometer. Mind you, I had a 7lb roast so expected a little additional time, but it was nearly an hour and a half longer than the suggested 35-40 minutes just to get it to rare.
Pete
Seattle
12/27/2021
I would suggest something closer to 11-13 min. per pound; at around 300F, after an initial 10 min. at 450F. So; for a 5 lb roast, that would be around 65-70 min. total for med. rare. Also; make sure to let it 'rest' for 20 min. or so; lightly covered w/ foil, after cooking, to allow the juices to re-distribute, before carving to serve.
Gregory L
Arlington, WA.
11/24/2021
Super flavorful! I make this over and over. BUT I COOK IT DIFFERENTLY....I slather the outside of the roast with kosher salt (and I don't use salt in the marinade recipe), then I slather the roast with the marinade, wrap the roast in plastic wrap and marinate overnight in the fridge. I let the roast come to room temp, then set oven to 500 degrees. Once at 500 degrees, roast for 5 min/ lb of roast. So if you have 4 lb roast, you cook it at 500 degrees for 20 min. Now..DO NOT OPEN THE OVEN DOOR, turn off oven completely and let it set for 2 hrs without opening the oven door. It will come out medium rare and juicy.... at least it does for me every single time.
mysanctuary9863
Portland, OR
12/28/2020
TagsBeefMeatSageGarlicRoot VegetableVegetableThymeMainDinnerKetoDairy FreeGluten FreeNut FreeRoastFood ProcessorBon Appétit
