Herb and Garlic Crusted New York Strip Roast

Start by adding the garlic and herbs to a food processor. Pulse to break down all of those ingredients into a workable garlic and herb paste. Add a dash of oil if things are getting stuck, or turn it off, remove the lid, and stir the herbs, continuing to pulse until everything is finely chopped.

Once finely chopped, remove the blade from the food processor, then add in the remaining oil, salt and pepper. Scrape the sides of the bowl, mix and get a nice paste out of this mixture.

Unwrap the beef, and rub that paste all over the beef. Make sure you get the top, bottom, and sides. Wrap the beef back up in the butcher paper, seal it, and place in the refrigerator overnight.

When you are ready to cook the beef, take it out of the refrigerator, and let it rest on the kitchen counter for at least one hour. You want the beef to come up to room temperature.

Set the beef onto a roasting rack and put the rack into a roasting pan.

Preheat your oven to 450 F. Your goal here is to blast the beef on high heat to start a nice crust, then we will reduce the heat and continue cooking until it reaches the temperature you like your meat, in my case, a medium rare.

So once your oven is preheated, place the roasting pan into the oven, and cook at 450 F for 20 minutes. After 20 minutes, reduce the heat to 350 F. Cook until you have reached an internal temperature (use a meat thermometer) of 127 F or so. When you pull it out and let the meat rest, the internal temperature will rise, and should get you into the 130-135 F range where it is medium rare. If you want your meat medium, keep it in the oven for just a few more minutes, until the internal temperature reaches 137 F. Then as it rests it will get to 140-145 F.

Remove the meat from the oven and let it rest, tented with aluminum foil, for at least 15-20 minutes. Once rested, move the beef onto a cutting board, and slice into your desired thickness.