Roast New York Strip Loin With Garlic Herb Crust Food

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
• 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.)
• Preheat oven to 450°F. 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). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

NEW YORK STRIP LOIN ROAST WITH GARLIC-HERB CRUST + GIVEAWAY!

Steps:

• Place the garlic into your food processor; blend/process until finely chopped. Add sage, thyme, oil, salt and pepper and process until a paste forms.
• Pat meat dry with paper towels. Rub meat evenly on all sides with herb paste. Cover or wrap; chill at least 3 hours. (Can be made 1 day ahead and kept in the refrigerator.)
• Preheat oven to 450°F. Place meat, fat side up, on a wire 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 (inserted from the side of the roast) registers 135°F for medium-rare, about 35 minutes (or 145°F for medium, about 40 minutes) or to your desired degree of doneness .
• Remove roast from oven and tent with aluminum foil. Allow roast to rest approximately 10-20 minutes before serving to redistribute the juices. The temperature of the roast will rise 5° F during standing.
• Slice across the grain into ⅓-inch-thick slices. Arrange slices on platter and serve warm.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST

Steps:

• With machine running, drop garlic into processor; blend until finely chopped.
• Add sage, thyme, oil, salt and pepper; process until paste forms.
• 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.).
• Preheat oven to 450°F
• 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).
• Remove from oven; let stand 20 minutes.
• Cut crosswise into 1/3-inch-thick slices.
• Arrange slices on platter.