How to Cook New York Strip Steak Roasts

Written by melissa morang
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How to Cook New York Strip Steak Roasts
More marbling, or flecks of fat within the beef, indicates a tender cut of beef. (Comstock/Comstock/Getty Images)

The New York strip steak comes from a cut of beef in the loin region. This cut is very tender and lean. You can buy the whole cut of the loin. It will be labelled strip loin or New York strip loin. You can roast this cut of beef easily with just a few ingredients. Cut it into steaks after cooking. You will find that cooking this way will give you individual steaks that are moist, tender and juicy.

Skill level:
Moderate

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Things you need

  • 1.13kg. New York strip loin
  • Roasting pan
  • 2 bowls
  • 1 tbsp olive oil
  • Basting brush
  • 1 tbsp salt
  • 1/2 tbsp black pepper

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Instructions

  1. 1

    Preheat oven to 260 degrees Celsius.

  2. 2

    Place the roast in a roasting pan. Make sure the fat side is facing up.

  3. 3

    Place 1 tbsp olive oil in a bowl. Coat the entire roast with the olive oil using a basting brush.

  4. 4

    Measure 1 tbsp salt into a bowl. Add 1/2 tbsp black pepper. Mix them together evenly.

  5. 5

    Sprinkle the roast with the salt and pepper. You can use your fingers.

  6. 6

    Sear the roast for 12 minutes to get a nice brown crust and add texture and flavour to the roast. Take the roast out of the oven.

  7. 7

    Reduce the heat to 149 degrees Celsius. Continue cooking the roast, checking the temperature of the roast after 20 minutes. The USDA states the safe internal temperature is 62.8 degrees Celsius. A roast with this temperature will be medium-rare.

Tips and warnings

  • Cook the roast longer if you want medium or well-done meat.
  • A medium roast has an internal temperature of 71.1 degrees Celsius.
  • A well-done roast has an internal temperature of 76.7 degrees Celsius.
  • Let the roast sit for 15 minutes after you remove it from the oven. This will retain the juices and keep the inside moist.
  • Cut the roast across the grain.
  • The USDA states the best way to thaw beef is in the refrigerator.
  • Thawed beef is safe for up to five days in the refrigerator.

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