Closeup of steak next to glass of beer
New York Strip Roast Is An Elevated Steak Experience You Shouldn't Skip
The New York strip steak can be found on virtually every steakhouse menu. It's essentially the larger part of the beef short loin that hasn't been cut into individual strip steaks.
The cow's loin section is between the ribs and the rump — this area also contains the beloved tenderloin cut. When the tenderloin is butchered away, the strip loin remains.
The large strip loin can be cut into about 11 to 14 steaks. Because it's an underused muscle, the cut is lean and tender, with a cap of fat that melts over the meat while cooking.
For New York strip roast with robust and hearty flavor, season and refrigerate it for at least 12 hours to absorb the seasoning. Let it come to room temperature before cooking.
Finally, place it in a roasting pan and pop it in the oven at 400 degrees Fahrenheit for an hour, then let it rest for 15 minutes before cutting to your preferred thickness.