Green Chili Over Eggs
Bean-Grain Salad

Strip Loin Roast

Grassfed strip loin roast, are you aware of what a wonderful cut of meat this is? 

 

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Perfectly rare, perfectly juicy, perfectly tender. 

 

 

I'd never heard of this cut of meat before, so after I bought the roast, I did a little research on it and  found that it's reportedly as desirable a cut of meat as a prime rib, some people say they prefer the strip loin to the prime rib. I'm telling you, it's a tender delicious cut of meat. 

 

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I made a herb crusted version of it, but some recipes called for only salt and pepper. It's so wonderful, all it really needs is salt and pepper. 

The herb crusted version I made called for fresh sage, garlic, thyme, salt, pepper and olive oil. 

 

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Trim off all but 1/4 inch of fat. 

 

 

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I used a molcajete so I gave the garlic and herbs a rough chop before adding the olive oil and smushing it all together. 

If you are using a food processor, add the galic first while the machine is running, then add the rest of the herbs and spices, adding the oil last to make a paste. 

 

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Mmm you should make this, it's so good. 

 

 

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Rub the paste all over the roast and let it rest at room temperature for an hour, or chill up to three hours. It can be made a day ahead. 

 

Here's where we need to discuss roasting methods. After reading several recipes and the website The Meat Source I decided to sear the roast first, then cook at the lower temperature of 250*F as opposed to the high heat method. Good choice koko. 

 

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In a skillet, add some oil and sear the roast well on all sides. 

 

 

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Since I don't have a roasting pan with a rack, I improvised, it worked a treat. 

 

 

 

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Perfectly roasted to an internal temperature of 140* for rare. 

Here's the recipe. I included the changes I made. 

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Garlic Herb Crusted Strip Loin Roast

meats

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4 to 5-pound boneless beef loin new york; strip roast, fat trimmed

Food Processor Method:
With machine running, drop garlic into processor; blend until finely
chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.

Molcajete/mortar pestleMethod:
Roughly chop the garlic and herbs. Add the to molcajete, or mortar and
pestle and smush it into a paste.

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.)

Here's where I differ from the recipe: I seard the roast on all sides and
cooked it in a 250* oven. Perfectly done, tender and juicy.

recipe method:
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.
add notes

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.

http:///recipes/food/views/Roast-New-York-Strip-Loin-with-Garlic-Herb-Crust

Notes: www.epicurious.com


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And that's that 

 

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