New York Strip Roast

Step 1

Start by trimming the roast from fat on the top, bottom, and sides. All sinew, silver skin, and stringy-like fat should be removed. However, I do like to keep a ½” fat cap on the top.

Step 2

Using your knife, score the fat cap on the top going about an eighth to a max of one-quarter inch deep in both directions.

Step 3

Next, truss the beef roast using butcher’s twine.

Step 4

Place the roast on a rack over a sheet tray and generously season all sides with coarse salt and ground pepper.

Step 5

Put the roast on the rack in the fridge uncovered for 12 to 48 hours.

Step 6

Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes to take the chill off it.

Step 7

In the meantime, whip the 4 sticks of unsalted butter in a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.

Step 8

Stop the mixer and add the parsley, thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, and sherry. Mix on low speed to combine.

Step 9

Spread half of the herb butter onto the top of the fat cap of the roast and spread it out using a rubber spatula until it is coated.

Step 10

Place a thermometer from the top into the center of the roast and reverse sear it on a middle rack in the oven at 225° until it reaches 108° to 110° internally, which takes about 2 ½ hours.

Step 11

Remove the roast, cover it with foil, and let it rest for 60 to 75 minutes.

Step 12

While waiting, turn the heat up to 500°. If you have convection, even better.

Step 13

You can next optionally coat the beef shank bones in oil, salt, and pepper, and roast on a sheet tray lined with parchment paper and roast in the oven on a middle rack for 20 to 25 minutes or until the marrow is 145° internally.

Step 14

Let the bones cool slightly before adding the marrow to a food processor along with the remaining herb butter. Pulse it until it is finely minced and combined with the butter. Set it aside.

Step 15

Once the roast is done resting, place it back in the oven on a middle rack at 500° until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.

Step 16

Remove the roast and spread on a few tablespoons of the bone marrow butter. Slice and serve.