This is the main content.
Slow-Roasted New York Strip Roast
Recipes
Slow-Roasted New York Strip Roast
8 servings
4 hours, 20 minutes total (Active 25 minutes)

Ingredients

  • 1 tablespoon Dijon mustard
  • 3 tablespoons reduced-sodium beef bouillon base
  • 2 tablespoons garlic stir-in paste
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 2 tablespoons Worcestershire sauce
  • 4 lb New York strip loin roast

Steps

    1. Combine in small bowl: mustard, bouillon base, garlic paste, salt, pepper, and Worcestershire sauce. Cut ½-inch-deep diagonal lines 1 inch apart in crisscross pattern on roast fat cap. Rub roast with bouillon mixture on all sides and place fat-side up in roasting pan (wash hands). Let stand at room temperature 1 hour (or chill overnight).
    2. Preheat oven to 225°F. Bake roast 2–2 ½ hours until 110°F, then remove from oven.
    3. Increase heat to 500°F; return roast to oven and bake 8–12 more minutes until well-browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly across the grain; serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 520, Total Fat 35g, Sat Fat 14g, Trans Fat 0g, Chol 125mg, Sodium 1550mg, Total Carb 4g, Fiber 0g, Total Sugar 1g, (Incl. 1g Added Sugars), Protein 42g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 10%