WHOLE ROASTED NEW YORK STRIP LOIN
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip - usually cut into steaks - also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Provided by David Tanis
Categories roasts, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
- Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
- In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
- Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
- Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
- Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 53 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1271 milligrams, Sugar 9 grams, TransFat 0 grams
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.
Provided by enigmused
Categories Roast Beef
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Categories Food Processor Beef Garlic Herb Roast Christmas Low Carb New Year's Eve Dinner Lunch Winter Anniversary Sage Thyme Christmas Eve Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
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 ROAST WITH ROSEMARY-ORANGE CRUST AND HERBED BUTTER
You'll be surprised by just how easy it is to pull off this super-impressive flavor-packed holiday roast.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Steak Dinner Kid-Friendly Rosemary Orange Herb Party Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates Winter
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Pat roast dry and rub all over with 1 tsp. salt; set aside.
- Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
- Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
- Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
- Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70-90 minutes.
- Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
NEW YORK STRIP WITH BEURRE MAITRE D'HOTEL
Steps:
- Preheat a grill or the oven to 450 degrees F.
- Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
- Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
- Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
- To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.
NEW YORK STRIP CHICAGO STYLE
New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!
Provided by TEDM
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h25m
Yield 2
Number Of Ingredients 7
Steps:
- In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
- With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 14.9 g, Cholesterol 133.9 mg, Fat 19.3 g, Fiber 0.4 g, Protein 49.1 g, SaturatedFat 5.7 g, Sodium 142.2 mg, Sugar 9.7 g
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- Sprinkle plenty of sea salt, black pepper, and steak seasoning on to all sides of the roast, gently pressing it on to the surface to make it stick. If you have an oven-safe meat thermometer, you may insert it into the thickest part of the roast now, before it goes in the oven.
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