The Perfect New York Strip Roast: Cooking Time Revealed

Cooking a New York strip roast is a great way to impress your guests. This cut of beef is taken from the loin section of the animal, making it very tender and flavourful. The best way to cook it is to rub it with a seasoning mix of your choice, roast it in the oven for 10 minutes at a high temperature, then reduce the heat and continue roasting until a meat thermometer reaches your desired level of doneness.

Cooking temperature and timings

The cooking temperature and timings for a New York strip roast will vary depending on the weight of the meat and your desired level of doneness. It is recommended to use an oven-safe meat thermometer to check the internal temperature of the roast.

Firstly, preheat your oven to a high temperature. Most recipes suggest preheating to between 425°F and 475°F. Place the seasoned roast, fatty side up, on a rack in a roasting pan. Roast for 10-15 minutes at this high temperature.

Then, lower the oven temperature to between 325°F and 375°F. The cooking time at this temperature will depend on the weight of the roast and your desired level of doneness. For a 3-pound roast, cook for about 45 minutes for medium-rare. For a 4-pound roast, cook for about 40-45 minutes for medium-rare. For a larger, 7-pound roast, cook for about 1 hour and 30 minutes for medium-rare.

Remove the roast from the oven when the meat thermometer reaches your desired temperature. For medium-rare, this should be about 130°F to 135°F. For medium, this should be about 140°F. Let the roast rest for 15-20 minutes before slicing and serving. The temperature will continue to rise by about 10°F during this time.

Maring, seasoning and prep

Marinating, Seasoning, and Prep

The first step to achieving the perfect New York Strip Roast is to make a spice rub. In a small blender or food processor, blend garlic, peppercorns, thyme, and salt with olive oil until a thick paste forms. You can also add in rosemary and sage for extra flavour.

Next, generously rub the spice mixture over the entire New York Strip Roast. Place the seasoned roast in a shallow dish and marinate in the refrigerator for at least 12 hours or up to 48 hours.

After marinating, remove the roast from the refrigerator and let it sit at room temperature for at least an hour. This will help the meat cook evenly.

Preheat your oven to a high temperature—around 425°F to 475°F. Place a rack in a roasting pan and line the pan with foil for easy cleanup. If you don't have a rack, you can form a long piece of aluminum foil into a loose coil and place it in the roasting pan.

Sprinkle sea salt, black pepper, and steak seasoning onto all sides of the roast, gently pressing it onto the surface. If desired, you can insert an oven-safe meat thermometer into the thickest part of the roast before placing it in the oven.

Place the seasoned roast, fatty side up, on the roasting rack.

Choosing the right cut

Coloring:

Look for meat that is bright red rather than gray or light pink. This indicates that the beef is healthy and fresh.

Marbling:

A good New York Strip Roast will have a decent amount of marbling, which are the white strips of fat running through the meat. This fat adds moisture and flavour as it cooks down. Additionally, look for a fairly intact fat cap on the outside, as this will also render down during cooking and enhance the flavour and texture of your roast.

Pushback:

When you gently press your fingers into the roast, the meat should push back slightly. If your fingerprints remain indented, it may be an indication of lower-quality meat.

Amount:

As a rule of thumb, you should allow for 1/2 pound of roast per guest. So, if you're cooking for 10 people, you'll need at least 5 pounds of roast.

Preparation:

If possible, ask your butcher to trim the fat to about 1/4 inch for optimal flavour. If you have the time, it's also beneficial to let the roast sit at room temperature for 30-45 minutes before cooking. This helps the meat cook more evenly.

Storage:

If you're seasoning your roast, it's best to rub the meat with your chosen spices and then chill it for at least 3 hours or up to 48 hours before cooking. This allows the flavours to truly absorb into the meat.

Sourcing:

If you can't find a New York Strip Roast at your local store, don't be afraid to ask the butcher. They often have New York Strip Loins available and can cut them to your desired size.

Resting and slicing

Resting

After removing the roast from the oven, it is crucial to let it rest for a sufficient amount of time. This allows the juices to redistribute throughout the meat, ensuring that your roast stays juicy and flavorful. The general rule of thumb is to let the roast rest for about 15 to 20 minutes. During this resting period, the internal temperature of the meat will continue to rise due to carry-over cooking. This means that you should remove the roast from the oven when it is about 5 to 10 degrees Fahrenheit below your desired doneness temperature. For instance, if you prefer your roast medium-rare, which corresponds to an internal temperature of 130°F, you should take it out of the oven at around 120°F, as the temperature will continue to rise while it rests.

Slicing

Once the resting period is complete, it's time to slice the roast. Using a sharp knife, cut the meat across the grain into thin slices. This will ensure that your roast is tender and easy to chew. It is best to serve the roast immediately after slicing to preserve the optimal taste and texture. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze the leftovers for up to 4 months.

Making a gravy or sauce

A New York Strip Roast is a juicy and flavourful cut of meat that can be paired with a gravy or sauce to create an even more delectable dish. Here are some tips and instructions for making a delicious gravy or sauce to accompany your roast:

Ingredients

Firstly, gather your ingredients. For a basic thin gravy, you will need the drippings from your roast, cornstarch, and water. You can also add beef broth or stock to enhance the flavour. If you want to get more creative, you can include additional ingredients such as garlic, rosemary, or thyme.

Timing

The ideal time to start preparing your gravy or sauce is while the roast is resting. This will ensure that your meat stays juicy and tender, and it gives you the perfect opportunity to utilise the drippings from the roast.

Pan Dripping

Start by adding the drippings from your roast to a saucepan. If there are not enough drippings, you can supplement with beef broth or stock. Bring the liquid to a boil over medium to high heat.

Thicken the Gravy

In a separate cup or small bowl, mix cornstarch and water together to create a slurry. Slowly pour this mixture into the boiling liquid, stirring constantly to prevent lumps from forming. Continue cooking the gravy over medium heat for about 5 minutes, stirring frequently.

Seasoning

Taste your gravy and adjust the seasoning as needed. You can add more salt and pepper to enhance the flavour. If you used herbs like rosemary or thyme, they should already be infused into the gravy. However, you can always add more to suit your taste preferences.

Consistency

If you prefer a thicker gravy, simply add more cornstarch and water mixture to the saucepan. Keep in mind that the gravy will thicken as it cooks, so you may need to add a little extra liquid if it becomes too thick.

Serving

Your gravy or sauce is now ready to serve! Pour it into a gravy boat or serving dish and accompany your delicious New York Strip Roast. Don't forget to spoon some of that juicy sauce over your sliced roast to enhance the flavour and moisture of the meat.

Frequently asked questions