Roast New York Strip Loin With Garlic-Herb Crust Recipe - Food.com (2024)

FAQs

Do you cook a strip loin roast fat side up or down? ›

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.

New York Strip Roast goes by many names. Also known as strip loin roast, top loin roast, and simply strip roast, it's a pretty tasty cut of meat from the loin area behind the backbone. These muscles aren't used much, making the New York strip roast incredibly tender, juicy, and flavorful.

Strip Loin Roast

It's well marbled, so it stays tender and flavorful as the fat breaks down during roasting.

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.

Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).

Rub some extra virgin olive oil over its surface and season with a generous sprinkling of salt and black pepper. When ready to cook, place the skillet over high heat for a minute or two before adding the steak. Cook for three minutes on each side for rare, four minutes for medium, and five to six minutes for well done.

Strip loin roast.

Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal's butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, "it's the next best thing to a standing rib roast," Gathy said.

What temperature should New York strip be cooked to? ›

The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium. The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks. Serve immediately.

Topside, silverside and top rump

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.

The problem with toughness in steaks has alot to do with age. You can take a choice or select striploin steak with no age on it and it will be tough. But, take that same steak and age it properly and it can become a thing of beauty.

Though it's true that the fat cap does not necessarily baste the meat, cooking it fat side up leaves more of the cap intact, which can make the meat taste more luxurious.

Place the loin, skin-side up, on a rack in a roasting pan or baking sheet and roast for 30 minutes. Reduce the heat to 325°F (160°C) and cook until an instant-read thermometer poked into the center of the loin reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1 hour.

Rub the pork all over with the oil and then sprinkle the top with a generous amount of salt and pepper. Place the pork on a wire rack, skin or fat side up, and place the whole shebang on the baking sheet or in the roasting pan.