ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.
Provided by enigmused
Categories Roast Beef
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped.
- Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels.
- Rub meat all over with herb paste.
- Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
- Preheat oven to 450°F
- Place meat, fat side up, on rack in roasting pan.
- Roast meat 15 minutes.
- Reduce oven temperature to 350°F
- Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
- Remove from oven; let stand 20 minutes.
- Cut crosswise into 1/3-inch-thick slices.
- Arrange slices on platter.
Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4
ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.
Categories Food Processor Beef Garlic Herb Roast Christmas Low Carb New Year's Eve Dinner Lunch Winter Anniversary Sage Thyme Christmas Eve Party Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
FREDA'S NEW YORK STRIP LOIN ROAST
Give Mom a Break or DAD for his day too! . . The Party is fast Coming. This is the Best roast You'll want for Any Holiday. This will be our Mothers day dinner later in the day. since I have to Work, But I am getting Prepared early. Meat is rubbed with spices and sitting Patiently in the refer for Baking. This Roast is Perfectly...
Provided by FREDA GABLE
Categories Roasts
Time 4h
Number Of Ingredients 8
Steps:
- 1. Mash finely the Garlic ( I use Processor) add sage Thyme, oil salt and Pepper. Blend Well to form a paste
- 2. Pat Roast Dry with paper Towels. Rb Meat all over with this Paste. Cover and Let Chill 3 hrs or Over Night is Best.
- 3. Preheat Oven @ 450 degrees. Place Meat Fat Side Up on rack in your roasting pan. Roat in Preheated Oven about 25 Minutes. Reduce oven temperature to 350 degrees.
- 4. Continue Roasting meat till your Meat Thermometer inserted into the thickest part of this roast, reaches your Desired Doneness. 130 degrees for MED-RARE About 35 minutes. 140 for MEDIUM, @ about 40 Minutes REMOVE from OVEN; Cover with Foil Tent to Keep Warm. Let Stand for about 20 Minutes before Cutting. Cut Crosswise about 1/3 " thick Slices, arrange Slices on a Platter to serve.
- 5. Serve with Baked, Mashed or Herb Buttered Boiled Potatoes, and Your favorite Vegie and Salad, For the Best Full coarse Meal of Your Life. Enoy this Special Meal for a Special Occasion.
- 6. Note: We Like Lots of Pepper, and Garlic. So I use More on my Roasts than I have Listed. If Your spices & Pepper is Good and Fresh you will use Less than you would normally. I use Extra Pepper and garlic on Mine. We like the Bolder Flavors. Just our Personal Preferences. GRAVY: Can be Made from the Juices in the Pan if You Like.
BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Provided by Matt Lee And Ted Lee
Categories easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
- Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
- Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams
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- Dry the meat with paper towels and rub the fresh garlic over the meat. Rub with olive oil. Add salt and pepper all over the roast, pressing salt and pepper with your hands so it adheres to the meat
- Allow to stand at room temperature for 1 hour. Set the roast on a rack in a roasting pan (fat side up) and put into a pre-heated 450 degree F oven for 15 minutes (be sure the oven has been pre-heated)
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