Grassfed strip loin roast, are you aware of what a wonderful cut of meat this is?
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.
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.
Trim off all but 1/4 inch of fat.
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.
Mmm you should make this, it's so good.
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.
In a skillet, add some oil and sear the roast well on all sides.
Since I don't have a roasting pan with a rack, I improvised, it worked a treat.
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
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.
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.
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.
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.
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And that's that