Garlic Herb Crusted New York Strip Loin Roast

This roast is a real family pleaser, and works well at parties. It will give a real sophistication to an event, and people will wounder if you had a caterer come in for the meat. Cooking time will vary with the thickness of the roast and the desired done-ness. 

Garlic Herb Crusted New York Strip Loin Roast

Ingredients: 

1. Ingredients

•         4 garlic cloves
•         8 fresh sage leaves
•         4 teaspoons fresh thyme leaves
•         4 teaspoons olive oil
•         4 teaspoons salt
•         1 1/2 teaspoons ground black pepper
•         1 (5 pound) boneless beef loin New York strip roast, fat trimmed to 1/4 inch
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Directions:

2. Cooking Directions

1)     In a food processor put garlic, sage, thyme, oil, salt and pepper; and process until paste forms.

2) Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

3) Preheat oven to 450 degrees F. 

4) Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. 

5) Reduce oven temperature to 350 degrees F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, about 35 minutes (or 140 degrees F for medium, about 40 minutes). 

6) Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.           

Serve with sides and enjoy. Next week I'll put up a delicious side dish to go along with this roast.

Love, Peace, and Chicken Grease!

DJ

(aka: The Noodle Ninja)