New York Strip Roast

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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)

Step 6

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.

Step 7

Slice into 1/2-to 1-inch thick slices and serve with au jus on the side for dipping.

Step 8

While the New York Strip Roast is in the oven, use this time to prepare the au jus. Combine the beef stock, 1/2 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.

Step 9

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