New York Strip Roast with Herb Sherry Butter
A detailed recipe for preparing a New York Strip Roast, featuring a dry brine, slow roasting, and a flavorful herb sherry butter.
Ingredients
- New York strip roast
- coarse salt
- black pepper
- unsalted butter
- rosemary
- parsley
- thyme
- chives
- garlic
- lemon
- lemon juice
- dry sherry wine
- coarse salt
- black pepper
Method
- 1
Trim and score the fat cap of the 9 lb New York strip roast in a diamond pattern.
- 2
Truss the roast with butcher's twine to help it hold its shape during cooking.
- 3
Place the roast on a wire rack set inside a baking sheet.
- 4
Season the roast generously on all sides with coarse salt, followed by ground black pepper.
- 5
Place the uncovered roast in the refrigerator to dry brine for 12-48 hours.
- 6
Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes.
- 7
While the roast tempers, prepare the herb butter. Place 4 sticks of softened, unsalted butter into the bowl of a stand mixer.
- 8
Whip the butter on high speed for 5-7 minutes until light and fluffy.
- 9
Add the minced rosemary, parsley, thyme, chives, minced garlic, lemon zest, lemon juice, coarse salt, black pepper, and dry sherry wine to the whipped butter.
- 10
Mix again until all ingredients are fully incorporated.
- 11
Take about half of the prepared herb sherry butter and evenly smother it over the top and sides of the roast. Reserve the other half for serving.
- 12
Insert a meat thermometer into the thickest part of the roast. Place it in a preheated oven at 225°F (107°C) and cook for 2-2.5 hours, or until the internal temperature reaches 115-120°F (46-49°C) for medium-rare.
- 13
Once the target temperature is reached, pull the roast out of the oven.
- 14
Cover the roast loosely with aluminum foil and let it rest for at least 60 minutes.
- 15
After resting, increase the oven temperature to 500°F (260°C).
- 16
Remove the foil and place the roast back into the hot oven on the middle rack.
- 17
Roast for 20-25 minutes, or until a deep golden-brown crust has formed.
- 18
Remove the roast from the oven.
- 19
Spread the remaining herb sherry butter over the hot crust, allowing it to melt.
- 20
Remove the butcher's twine.
- 21
Slice the roast and serve immediately.
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