New York Strip Roast is a decadent dish that will wow everyone at your table. The best news? It’s simple to prepare and packed with flavor.
New York Roast Recipe
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
My New York strip roast is the only way to go for a special dinner or celebration. The right seasoning blend, creamy horseradish sauce, and fail-proof cooking method guarantee a mouth-watering and perfectly cooked roast every time!
I’ve cooked many roasts and tried many different recipes over the years, but this one has always stood the test of time. It’s truly the BEST way to serve a NY strip roast, and I’m so excited to share it with you. And don’t worry if you’ve never cooked a roast before! I’ve made this recipe super easy to follow – no matter your cooking skill level.
Don’t just take my word for it; give it a try and see for yourself. I promise you won’t be disappointed!
Let’s get clear on what we are making today. New York Strip Roast comes from the loin section on the animal and is very tender. This means it’s going to be a high-quality cut and pricier than a lesser quality cut.
It can also be called Strip Roast or Top Loin Roast. When this cut of beef is broken down further, you get New York Strip Steaks! It all makes sense now, right?
NY Strip Roast Ingredients
For the New York Strip Roast
- New York Strip Roast
- Olive oil
For the New York Roast Topping: Horseradish Mustard Sauce
- Crème fraiche or sour cream
- Dijon mustard
- Lemon juice
For the exact amounts needed, please see the recipe card below.
How to Cook a New York Strip Roast
- While your oven is preheating to 475ºF, combine the butter, olive oil, salt, pepper, rosemary, sage, and garlic in a bowl. This is the seasoning for your delicious New York strip roast!
- Rub your seasoned butter mix over the top of your New York strip roast evenly. Put a wire rack over a foil-lined baking tray, then place the New York Strip Roast on top.
- Put your New York strip roast in the oven and cook for about 10 minutes. Then, reduce the oven temperature to 375ºF. Remove your roast from the oven when the internal temperature registers at your desired level of doneness. For reference, please see my cooking temperature guide below.
- Allow your roast to rest for 15 minutes. As the meat rests, you can make the horseradish mustard sauce. Simply combine all the ingredients in a bowl and mix until everything is fully incorporated.
- Slice your New York strip roast into thick slices, and serve with your freshly made horseradish mustard sauce!
New York Strip Roast Cooking Temperatures
We all like our meat cooked differently, and using an internal meat thermometer is the best way to check the doneness of your roast. Here’s a handy guide to help you out:
- 125ºF (52°C): Rare
- 130ºF (55°C): Medium rare
- 140ºF (60°C): Medium
- 160ºF (72°C): Well done
New York Roast Storage
Your New York strip roast can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months. Once cooled, wrap your roast tightly in plastic wrap or put it into an airtight container before storing.
You can store your New York roast whole or sliced, but I recommend cutting your roast before storage so it’s easy to grab and reheat! When you’re ready to serve, simply place the slices in a baking dish, cover with foil, and heat in the oven until the internal temperature reaches 165ºF minimum.
New York Strip Roast Recipe FAQs
No, New York Strip Roast is not the same as a Prime Rib Roast. The Prime Rib Roast comes from the area a bit farther back on the animal and therefore is a thicker roast.
If you have a Prime Rib Roast you need a recipe for, I have a great one right here. Both roast cuts are delicious and will be a dinner your whole family will look forward to all year long!
Again, the answer here is no. While these two Roasts do come from the same primal cut, they are different Roasts. Tenderloin Roast is the most tender cut of beef you can buy and when broken down further gives
Filet Mignon Steaks. If you are looking for the best Beef Tenderloin recipe in the world, click here.
If you have your butcher cut your New York Strip Roast for you, you can request they leave the bone on, cut the bone off but tie it on, or buy it boneless. For this particular recipe, using a boneless New York Strip Roast is fine.
New York Strip Roast might not be a cut you see out in the meat case at your local grocery store (Remember, look for Top Loin Roast too, they are the same!). If you don’t see it, don’t worry! Cutting a New York Strip Roast isn’t hard and most butchers in local grocery stores can do it for you.
If there are New York Strip Steaks in the case, your butcher should be able to cut you a roast since they come from the same cut of meat. Call ahead to make sure your local store has it and set a up a pickup time with the butcher. That way you’ll be ready to roll come holiday feast day!
The cooking time per pound after you lower the heat is going to vary depending on how you want the roast finished. If you want a medium-rare finish, which is what I recommend, cook the roast about 18 minutes per pound for a final internal temperature of 145ºF.
For any cut of beef, using a meat thermometer (link to meat thermometer) is going to give you the most accurate idea of when it’s reached temperature.
Yes! New York strip roast is an excellent cut of beef with fantastic flavor and tenderness. It’s cut from the short loin, which means it has some marbling and is perfectly tender when cooked correctly.
Plus, the large size of a New York strip roast makes it ideal for dinner parties or big family dinners!
When you put your roast in the oven, the fat should be facing up. This helps keep the beef nice and tender and gives it a beautiful caramelized crust.
If you want to make your New York strip roast even more tender, here are 3 tips you can use:
Use a marinade: This gives the roast extra flavor while also helping break down the proteins in the meat. A marinade with an acidic ingredient, such as vinegar or citrus juice, will help to tenderize the meat further.
Pound it out: Use a mallet and gently pound your roast to help break down the muscle fibers. Doing this also helps flatten the roast out for even cooking.
Dry brine: This is a simple process of salting the meat about 30 minutes before cooking. The salt draws out the New York strips moisture, which is then reabsorbed, creating a juicier and more tender roast.
It’s entirely up to you! Marinating your New York strip will give it more flavor and help to tenderize the meat. But if you’re short on time, you can skip the marinade and season the roast generously – like I did in my recipe above.
Both NY strip roast and prime rib are tender cuts of beef, but they aren’t the same. The biggest difference between the two is where they’re cut from on the cow. NY roast is cut from the short loin, while prime rib is cut from the rib section. The rib eye is usually more expensive and has more fat marbling.
Aside from New York strip roast, it’s also known as the top loin roast, strip loin roast, Kansas City strip, ambassador steak, and hotel cut steak – to name a few. It really depends on where you are in the world, as different regions have different names for this cut of beef!
They both come from the short tenderloin, and they’re both high-quality cuts of beef, but there are differences. The New York strip is cut from the short loin behind the ribs and has a strip of fat running down one side. Beef tenderloin, or filet mignon, is cut from the central area underneath the ribs and has little to no fat. The tenderloin also has a mild flavor compared to the richer, beefier taste of the New York strip.
New York Roast
For the New York Strip Roast
- 4-5 pound New York Strip Roast
- 2 tablespoons olive oil
- 3 tablespoons butter softened
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Rosemary fresh, minced
- 1 tablespoon Sage fresh, minced
- 2 teaspoons garlic minced
For the Horseradish Mustard Sauce
- 1 cup crème fraiche or sour cream
- 3 tablespoons horseradish
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/2 teaspoon parsley fresh, minced
For the New York Strip Roast
- Preheat the oven to 475ºF.
- Combine the butter, olive oil, salt, pepper, rosemary, sage, and garlic.
- Smear evenly over the New York Strip Roast (see note).
- Line a sheet tray with foil. Place a wire cooling rack on the sheet tray.
- Place the roast on the wire cooling rack.
- Cook for 10 minutes.
- Reduce the oven temperature to 375ºF.
- Remove roast when meat thermometer registers 135°F for medium rare;145°F for medium doneness. Let stand 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Horseradish Mustard Sauce
- Combine all the ingredients for the horseradish mustard sauce.
- Serve alongside the New York Strip Roast.