Boneless NY Strip Roast Recipe for a Holiday Table

This boneless NY strip roast recipe is built for a holiday table, where the oven is crowded and the timing has to be forgiving. Salt the roast the day before, cook it slowly at 250 degrees until it is about 10 degrees under the doneness you want, let it rest, then give it 6 to 10 minutes at 500 degrees to brown the fat. The inside is evenly pink from edge to edge, and the crust goes on just before you carve.

A strip roast is the same muscle that gives you New York strip steaks, left in one piece. It is tender, fine-grained and an even shape along its length, which is why it cooks so predictably. Shipley sells it as a whole boneless strip loin, so this recipe covers both ways to use it: cut a 4-pound roast and turn the rest into steaks, or roast the whole loin for a crowd.

At a glance: a 4-pound roast serves 8. Prep 20 minutes, dry brine 12 to 24 hours, roast 1 1/4 to 2 hours, rest 15 to 20 minutes, brown 6 to 10 minutes.

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PM Strip Loin, Whole Boneless

This recipe uses 1 whole boneless strip loin, usually 7 to 10 pounds: a 4-pound roast for the table, with the rest cut into steaks or roasted alongside.

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When Gray Shipley, who runs the farm, talked about what he hopes to see more of, part of his answer was people:

“learning to cook again, learning to cook at home again, learning what to do with a, with a roast”

Gray Shipley

A strip roast is a good one to learn on. Its even shape means it cooks evenly, a low oven gives you a wide margin for error, and a thermometer takes the guesswork out of knowing when it is done. If this is your first big roast, it is a forgiving place to start.

Ingredients

• 1 boneless NY strip roast, about 4 pounds, cut from a whole strip loin
• 1 tablespoon kosher salt
• 2 teaspoons coarsely ground black pepper
• 4 cloves garlic, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish, drained
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice

Instructions

1. The day before, cut a 4-pound piece from the strip loin and cut the rest into steaks, or roast the whole loin as described below. Trim the fat cap on the roast to about 1/4 inch and cut away any hard fat or thick sinew along the edges.
2. Season the roast all over with the salt. Set it fat side up on a rack over a rimmed baking sheet and refrigerate it, uncovered, for 12 to 24 hours.
3. About 3 hours before you want to eat, heat the oven to 250 degrees with a rack in the middle. Stir the pepper, garlic, rosemary, thyme and olive oil together and rub the paste over the roast. Tie it with kitchen twine every 1 1/2 inches so it holds an even shape.
4. Put the roast, still on its rack and sheet, in the oven, and push a probe thermometer into the center of the thickest part. Roast until it reads about 10 degrees under your target, 1 1/4 to 2 hours for a 4-pound roast. Start checking after 1 hour.
5. Take the roast out, tent it loosely with foil, and rest it for 15 to 20 minutes. Meanwhile, turn the oven up to 500 degrees and stir the sour cream, horseradish, Dijon and lemon juice together.
6. Return the roast to the hot oven for 6 to 10 minutes, until the fat is browned and sizzling. Check that the center has reached your target.
7. Let the roast stand for 3 minutes, snip off the twine, and slice it across the grain about 1/2 inch thick. Serve with the horseradish cream.

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How to cook a 4 pound New York strip roast

At 250 degrees, a 4-pound boneless strip roast straight from the fridge usually takes 1 1/4 to 2 hours to come within 10 degrees of medium rare, or roughly 20 to 30 minutes per pound. At 275 degrees, allow about 1 to 1 3/4 hours. The spread is wide because thickness matters more than weight: a short, thick roast takes longer than a long, thin one of the same weight. Use the times to plan your day and the thermometer to decide when the roast comes out.

Medium rare and medium are below the FSIS figure, and the choice is yours. If you are aiming for 145 degrees F, check the center again after browning and give it a few more minutes in the oven if it needs them.

Roasting the whole strip loin for a crowd

A whole boneless strip loin, usually 7 to 10 pounds, serves 14 to 20. It is longer than a 4-pound roast but not much thicker, so it does not take twice as long, and per-pound math will overestimate it badly. At 250 degrees, plan on about 2 to 3 hours and start checking at 1 1/2 hours. Use about 2 tablespoons of kosher salt and double the herb rub. If the loin is too long for your pan, cut it in half crosswise and roast the two pieces side by side; each will cook in about the time of a single 4-pound roast. How to Break Down a Whole Strip Loin shows how to portion it if you would rather keep some as steaks.

Boneless beef top loin roast: one cut, several names

A boneless beef top loin roast, a NY strip roast, a strip loin roast and a New York strip roast are all the same cut: the strip loin, left whole or cut into a shorter roast. Sliced across into steaks, it becomes New York strip steaks. So a recipe for NY strip roast works just as well for a top loin roast, and the other way round. What changes the timing is size, and above all thickness.

Low then high, or high then low?

Many oven roasted strip loin roast recipes do it the other way round: a blast at 450 or 500 degrees first to brown the outside, then a lower oven to finish. Both work. Browning last gives a more even pink inside, a crisper crust at the table, and a built-in rest before the final blast, which helps when the oven is busy with sides. How to Reverse-Sear a Roast goes into the method in more detail.

A holiday timeline

This NY strip loin roast recipe is easy to time around a holiday dinner. For a 6 pm meal, salt the roast the evening before and make the horseradish cream that morning. Put the roast in the 250-degree oven at about 3 pm. When it comes out, it can wait, tented with foil, for up to 45 minutes while the sides finish. Brown it at 500 degrees about 15 minutes before you sit down, then carve. Cooking for a bigger table? See Roast Beef for a Crowd.

Food safety

USDA FSIS lists 145 degrees F, followed by a rest of at least 3 minutes, as the safe minimum internal temperature for beef roasts and steaks. Check it with a thermometer in the center of the thickest part of the roast, not near the ends. Refrigerate leftovers promptly. See the FSIS Safe Minimum Internal Temperature Chart.