Garlic Herb Crust New York Strip Roast | Dorothy Lane Market

Garlic Herb Crust New York Strip Roast

PREP TIME 10 mins
COOK TIME 2 hr 15 min
SERVINGS 10
Chef Carrie Walters
  • POSTED Nov 29th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 (4-to 5-pound) boneless beef loin New York Strip Roast
  • 3 Tbsp salt
  • 4 garlic cloves, minced
  • 2 Tbsp fresh thyme, minced
  • 2 Tbsp fresh rosemary, minced
  • 4 Tbsp DLM Pure Olive Oil
  • 1 Tbsp black pepper

INSTRUCTIONS

1
Preheat oven to 225°F.
2
Season roast generously with salt and bring to room temperature. Finely mince the garlic and herbs and mix in the olive oil and black pepper. Rub all over roast. Line roasting pan with foil; top with rack and seasoned roast. Roast 2 hours, or until internal temperature reaches 115°F. Remove roast from oven and let rest at least 25-30 minutes.
3
Increase oven to 500°F. Return roast to preheated oven and cook an additional 10-15 minutes, allowing a nicely browned exterior crust to form. Remove from oven and allow to rest for at least 10 more minutes before slicing.

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Garlic Herb Crust New York Strip Roast

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 2 hr 15 min
SERVINGS 10

INGREDIENTS

  • 1 (4-to 5-pound) boneless beef loin New York Strip Roast
  • 3 Tbsp salt
  • 4 garlic cloves, minced
  • 2 Tbsp fresh thyme, minced
  • 2 Tbsp fresh rosemary, minced
  • 4 Tbsp DLM Pure Olive Oil
  • 1 Tbsp black pepper

INSTRUCTIONS

1
Preheat oven to 225°F.
2
Season roast generously with salt and bring to room temperature. Finely mince the garlic and herbs and mix in the olive oil and black pepper. Rub all over roast. Line roasting pan with foil; top with rack and seasoned roast. Roast 2 hours, or until internal temperature reaches 115°F. Remove roast from oven and let rest at least 25-30 minutes.
3
Increase oven to 500°F. Return roast to preheated oven and cook an additional 10-15 minutes, allowing a nicely browned exterior crust to form. Remove from oven and allow to rest for at least 10 more minutes before slicing.

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