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Tuesday, December 26, 2017

NY Strip Roast



We don't often have red meat at home. I usually reserve this for the holidays.

Also because that's when these delicious roasts go on sale! 

This was a NY Strip Roast. Enough for 4 large steaks. I drizzle it with some olive oil first. Seasoned liberally with salt and pepper. Used my garlic press on 4 garlic cloves and then rubbed it all over the roast. I covered with plastic wrap and let it sit in the fridge overnight. 

Please use a meat thermometer! Insert it in the thickest part of the roast. 


  1. Preheat your oven to 450.
  2. Place the roast, fat side up, on a rack in a roasting pan. 
  3. Roast the meat for 15 minutes and then reduced oven temp to 350. 
  4. Going by the thermometer, it would be 130 F for medium-rare which is what you see above, and 140 F for medium. 
  5. My roast took about 45 minutes to hit 130. 
  6. Remove from the oven and loosely cover with tin foil. Let sit for 15 minutes. 
  7. Slice and serve!!

I also made a Gremolata butter for my peeps to individually smear on their steaks. 

Add 1/4 cup parsley, 3 garlic cloves, 1/2 cup butter, 2 tbsp of lemon juice and the rind of 1 lemon to a food processor. Process until well mixed. Placed on plastic wrap and roll into a cylinder. Refrigerate until ready to use. 

Enjoy! 

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