New York Strip Roast Recipe (With Garlic and Herbs) - Cooking Frog (2024)

FAQs

Can you cook a New York strip roast like a prime rib? ›

No, New York strip roast and prime rib come from different parts of the animal. Both can be cooked and served the same way, however.

Cut Strip Loin Steaks at Home

Cut across the grain, as lines indicate, into 3/4” to 1” thick steaks. Cut steaks to a consistent thickness for uniform doneness when cooking. Thicker steaks will take longer to reach desired doneness. Excess fat may be trimmed after slicing into steaks.

OPTION 1: SOUS VIDE (our recommendation)

Rub with olive oil, salt and pepper, and whatever herbs or dry rub you desire. Place in a sous vide for at least 6 hours at 129 degrees. Pro Tip: if you want to give yourself more time to get a crusty sear, lower the sous vide temperature 1-2 degrees.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Perhaps New York strip, technically a strip loin roast, makes the best roast of the three. While it has less marbling than a rib roast, it has more than the tenderloin. I might argue that the strip loin roast has the most flavor.

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

While you're waiting, preheat your oven to the recommended temperature. You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.

Rule of thumb is about 45 minutes to an hour per pound at 350 degrees F. However, this recipe is cooked a bit slower at 325 degrees, so you'll need about 3 ½ hours. Roasting the meat at a lower temperature makes it a bit more tender for the perfect pot roast.

The New York strip's balance of flavor and lean meat justifies its slightly more budget-friendly status, while the ribeye offers exceptional tenderness and marbling, contributing to its more coveted status and thus higher price tag.

How many pounds is a whole New York strip? ›

A whole strip can run 10 to 15 pounds, and will yield anywhere between 10 and 20 steaks, depending on how thick you like them (I recommend going at least an inch and a half).

The real advantage to this sous vide steak technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

The sous-vide temperature should be 130 – 134°F (55 – 57°C). The minimum cook time to sous-vide bottom round roast or rump roast is 24 – 48 hours. I would recommend 24 hours, to get an even more tender roast.

On the day of your gathering, remove the Strip Loin from the refrigerator. Place the Strip Loin fat side-up on a rack inside a roasting pan. Roasting in this position allows the fat to melt over the beef throughout the duration of cooking.

If a roast of beef is important to your holiday gathering, but you just can't get behind paying $150+ for a prime rib, we'd like to recommend that you try a roasted eye of round. This economy cut has all the beefy flavor that you want, but at a fraction of the price of prime rib.

The New York strip is cut from the short loin and has generous marbling, but more moderate than the ribeye. This steak also has a firmer texture. The ribeye is cut from the rib section and possesses abundant marbling and a very tender texture.

The New York Strip steak is also a boneless cut that comes from the short loin area behind the ribs. The major difference between it and a tenderloin, such as a filet mignon, is that the New York Strip comes with a strip of fat along one edge of the cut. You'll also find fat marbling throughout the steak.

Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.