The Best New York Strip Roast

The Best New York Strip Roast

New York Strip Roast makes an impressive, decadent, main course that is perfect for a special meal. This New York Roast is seasoned and roasted to tender, juicy perfection. The flavors of the steak roast are delicious on their own, but when paired with an au jus that has been spiked with brandy, it creates one show-stopping entree!

Move aside prime rib, this is a lighter take on a steakhouse favorite that is more delicious than the original!

Sliced new york strip roast on cutting board with aus jus in background.

This recipe for New York Strip Roast alongside Twice Baked Potatoes and Roasted Brussels Sprouts has become my family’s tradition for Christmas Dinner.

And it is a meal my family looks forward to year-round with good reason! Rubbed with garlic and herbs and roasted to just the temperature you like, this recipe for New York Strip Roast produces mouth-watering results!

A New York Strip Roast is a leaner, less expensive take on a standing prime rib roast, and the results are spectacular.

So while Baked Ham and Prime Rib are delicious, I think after one bite of this luscious steak roast, you will start a new holiday tradition yourself.

Notes on Ingredients

Ingredients for New York Strip Roast and Au Just labeled on counter.
  • New York Strip Roast: New York Strip Roasts are a lean, yet flavorful, cut from the beef short loin. Essentially, it is New York Strip steaks that have not been cut into individual servings. These roasts are easy to find around the holidays, but if you don’t see them at your store, simply ask the butcher for one.
  • Thyme: Thyme and beef are a great combination and it proves true in this recipe as well. Be sure to use fresh thyme leaves, not dried, as the flavor is not the same.
  • Garlic: Lots of fresh garlic will give the New York Strip Roast a holiday flare and tons of flavor.
  • Kosher Salt: This recipe calls for a lot of kosher salt, and you must use kosher salt! Any other variety of salt will result in a steak that is WAY TOO salty. The kosher salt will help to infuse the cut of meat with flavor, without overwhelming the rub.
  • Brandy Au Jus: Just like a prime rib is served with au jus, this New York Strip Roast pairs well with one as well. To prepare the au jus, you will need beef stock, garlic, thyme, and salt and pepper. I love to add in brandy for a rich finish, but you can use dry red wine or omit the alcohol altogether.

How to Make a Perfect New York Strip Roast

Step One: Prepare Seasoning

The first step is to make a spice rub to season the New York Strip Roast. You will want to prepare this at least 12 hours in advance, to allow time for the NY Roast to absorb the seasoning.

  • Place the fresh thyme leaves, peeled garlic cloves, salt, peppercorns, and olive into a small food processor fitted with an s-blade and process until the peppercorns and garlic cloves are broken down into tiny bits.
  • Massage the seasoning evenly over the roast. You want to liberally coat the new york strip on all sides, but you may not need all the seasoning depending on the size of your roast.
  • Place the seasoned strip roast onto a shallow platter or rimmed tray, cover it with plastic wrap, and refrigerate. Note: If you have space and are not worried about the strong aromas from the roast permeating the delicate items in the refrigerator, it is best to NOT cover the roast. 
  • Refrigerate the seasoned strip roast for at least 12 hours or up to 48 hours.
Side by side photo of garlic and herb mixture in food processor and then slathered on the NY Roast.

Step Two: Roast

Plan to remove your seasoned New York Strip Roast from the refrigerator and the meat sit on the counter for at least 1 hour. This will help the roast to cook evenly.

  • After the NY Strip Roast has been at room temperature for 30-45 minutes, preheat the oven to 450 degrees F.
  • Once the oven is fully preheated, place the seasoned roast onto a broiler pan or roasting pan fitted with a rack.
  • Place an oven-safe digital thermometer probe into the center of the New York Roast and place the roast into an oven that is set to 450 degrees F and roast for 15 minutes. This high heat will allow the roast to achieve a nice golden crust.
  • After 15 minutes, lower the heat to 350 degrees F, and continue to roast until the desired temperature for the New York Roast is reached.
  • Once the roast reaches 10 degrees BELOW the desired temperature you wish to serve the meat at, remove it from the oven and tent it with foil. It will reach the desired temperature after resting.
    • Rare: 120 degrees F, remove from the oven when the internal temperature reaches 110 degrees F.
    • Medium-Rare: 130 degrees F, remove from the oven when the internal temperature reaches 120 degrees F.
    • Medium: 140 degrees F, remove from the oven when the internal temperature reaches 130 degrees F.
Roasted new york strip on broiler pan.

Step Three: Prepare the Au Jus

This roast is absolutely delicious simply sliced and served alone. However, a sharp, rich au jus that has been spiked with brandy is a perfect way to finish off this delicious cut of meat and should be prepared while the New York Roast is in the oven.

  • Bring the beef stock, salt, pepper, fresh thyme, garlic, and brandy to a boil over high heat in a medium heavy-bottomed saucepan.
  • Once boiling, reduce the heat to low and simmer for 25-45 minutes, to allow the au jus to reduce slightly and develop rich flavors.
  • Strain off the au jus using a fine mesh strainer for serving.
Ingredients for brandy aus jus in stock pan.

Step Four: Rest

Just like any steak recipe, it is crucial that you rest your New York Strip Roast rest prior to slicing and serving. This will allow the juices to redistribute through the meat and keeps it super juicy and flavorful.

  • Once the roast has reached temperature, remove the roast from the oven and tent it with foil.
  • Let the strip roast rest for at least 20 minutes or up to 60 minutes.
  • Once roasted, slice the NY Strip Roast into ½ to 1-inch thick slices and serve with the au jus, if desired.
Sliced new york strip roast on cutting board with aus jus in background.

How long should you cook a New York Roast?

Using an oven-safe digital thermometer is the MOST accurate way to prepare any steak. It is well worth the investment to ensure you do not ruin an expensive cut of meat by using the right tools.

New York Roast is best served between rare to medium. I find this strip roast is the most flavorful when served medium-rare and I would never recommend cooking until medium-well or well-done, as that will completely ruin this tender cut of meat.

You need to take your NY Strip out of the oven when it is 10 degrees BELOW the temperature you desire. It will raise another 10 degrees as it rests.

  • Rare: 120 degrees F, remove from the oven when the internal temperature reaches 110 degrees F.
  • Medium-Rare: 130 degrees F, remove from the oven when the internal temperature reaches 120 degrees F.
  • Medium: 140 degrees F, remove from the oven when the internal temperature reaches 130 degrees F.

Storing Leftovers

A roasted steak roast is always best served immediately after preparation, as it will lose flavor when reheated.

However, if you happen to have leftovers, you can store them in an airtight container for up to 3 days in the refrigerator. For best results, heat beef stock to a simmer and then place sliced leftovers into the simmering broth for 30 seconds to heat. The stock will keep the meat from being dried out and will warm it just enough to enjoy.

Serving Suggestions

Pair this impressive New York Strip Roast as I do on Christmas with Twice Baked Potatoes, Roasted Brussels Sprouts, and a Holiday Salad. Or you can pair the NY Roast with one of the following side dishes for a memorable meal fit for any holiday or special occasion.

If you enjoyed this New York Strip Roast, I would love for you to leave a comment and review below.

Sliced new york strip roast on cutting board with aus jus in background.

New York Strip Roast

Step-by-step directions on how to make a New York Roast that is seasoned and roasted to tender, juicy perfection and paired with an au jus on the side.

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 330kcal

Prevents your screen from going dark while preparing the recipe.

Instructions

Season the Roast (12 to 48 hours before serving)

  • In a small food processor fitted with an s-blade, process 6 garlic cloves with 2 tablespoons thyme leaves, 3 tablespoons of oil, 2 tablespoons kosher salt, and 1 teaspoon peppercorns and process until paste forms.

  • Pat meat dry with paper towels. Rub the meat all over with herb paste. Depending on the size of your roast, there may be some spice rub left over. Cover the roast lightly with plastic wrap and place it in the refrigerator for at least 12 hours and up to 48 hours.

Roast the New York Strip Roast

  • 30-60 minutes prior to roasting the New York Strip Roast, remove the roast from the refrigerator and allow the meat to come to room temperature.

  • Preheat the oven to 450°F. Once the oven is preheated, place the seasoned roast fat side up, on the rack in the roasting pan. Place an oven-safe digital thermometer into the thickest part of the middle of the New York Roast.

  • Roast the steak for 15 minutes at 450°F. After 15 minutes, reduce the oven temperature to 350°F. Roast meat until the thermometer reaches 10 degrees lower than the temperature you desire to serve the roast at. (See notes for temperature guidelines)

  • Remove the roast from the oven and tent it with foil. Let the roast rest for at least 20 minutes, or up to 45 minutes. During this time, the temperature should rise about 10 degrees as the meat rests. 

  • Slice into ½-to 1-inch thick slices and serve with au jus on the side for dipping.

For Au Jus

  • While the New York Strip Roast is in the oven, use this time to prepare the au jus. Combine the beef stock, ½ teaspoon salt, 1 teaspoon ground pepper, 4 fresh thyme stems, 4 cloves of peeled garlic, and the brandy (if using) in a medium heavy-bottomed stock pan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20-45 minutes. 

  • Strain the au jus with a fine-mesh strainer and serve with the rested, sliced beef.

Notes

You need to take your NY Strip out of the oven when it is 10 degrees BELOW the temperature you desire. It will raise another 10 degrees as it rests.

  • Rare: 120 degrees, remove from the oven when the internal temperature reaches 110 degrees. 
  • Medium-Rare: 130 degrees, remove from the oven when the internal temperature reaches 120 degrees. 
  • Medium:  140 degrees, remove from the oven when the internal temperature reaches 130 degrees. 

Do not use table salt in place of kosher salt, the result will be overly salty. 
Size of Roast: This method will work with any size of the New York Strip Loin Roast. If larger than 4 pounds, you may want to double the seasoning mixture to fully cover the roast. 
Au Jus: The au jus is OPTIONAL! If you don’t care for brandy, you can use dry red wine in its place OR omit the alcohol altogether. 

Nutrition

Calories: 330kcal | Carbohydrates: 2g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 804mg | Potassium: 792mg | Fiber: 0.4g | Sugar: 0.03g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 4mg

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This post was originally shared in 2018 and updated in 2022 with new photos.


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