Roast New York Strip Loin with Garlic-Herb Crust

Roast New York Strip Loin with Garlic-Herb Crust

4 garlic cloves

8 fresh sage leaves

4 t. fresh thyme leaves

4 t. olive oil

4 t. salt

1 1/2 t. ground black pepper

1 (4 to 5-lb.) boneless beef loin New York strip roast, fat trimmed to 1/4 inch

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-in. thick slices. Arrange slices on platter.

Makes 10 servings.


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