Roast Top Loin (New York Strip) of Beef

Name: Roast Top Loin (New York Strip) of Beef
Yield: serves 8 to 10

January 24, 2012

Recipe information

Yield
serves 8 to 10

Ingredients

Preparation

A boneless ready-to-roast 4 1/2-pound strip serves 8 to 10. Timing: 1 1/4 to 1 1/2 hours; roast at 425°F for 15 minutes, then at 350°F, to internal temperature 120°F for rare or 125°F for medium rare. (It’s the circumference of the meat that dictates the timing; thus all lengths roast in about the same time—a little less or a little more, depending on weight.) Oil and salt the 2 exposed ends, and roast fat side up on an oiled rack, strewing 1/2 cup chopped onions and carrots in the pan halfway through. Make the sauce as suggested in the master recipe (page 50).

Julia's Kitchen Wisdom Knopf

TagsBeef Meat Main Dinner Dairy Free Gluten Free Nut Free 5 Ingredients or Fewer Roast Cookbooks

Recipe notes

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