4 hours plus chilling overnight
This roast beef recipe has devoted fans. One commenter proclaims: “I’m pretty shy about leaving reviews, but I knew I had to say something about this recipe…. [It’s] probably the best thing I have ever made.” Case closed.
Just kidding, we do have a few more thoughts: While you can make a tender roast beef with myriad cuts of meat (like top round roast, bottom round roast, rump roast, chuck roast…the list goes on), here we call for a strip roast. This boneless cut is to NY strip what prime rib roast is to a rib-eye steak. Strip roasts have the advantage of being slightly more compact with greater surface area. That means you get a better ratio of outer crust to inner meat—and, frankly, they’re a lot more manageable for a home kitchen.
Seasoning is crucial when dealing with a large cut of beef, so plan ahead. You’ll want to salt and pepper the roast and rub it with the rosemary-garlic oil, at least 12 hours before you plan to start cooking. The seasoned roast can rest in the fridge for up to 2 days; the longer you let it go, the better.
This recipe uses a reverse-searing technique: First, you’ll cook the meat in the oven. Setting it on a wire rack, instead of inside a deep roasting pan, allows the heat to circulate more evenly. Meanwhile, using a meat thermometer ensures perfect roast beef, cooked to your ideal level of doneness, despite the long cook time. After it rests you’ll sear the roast on the stovetop in a heavy-bottomed skillet or Dutch oven to develop that mouthwatering crust.
We like this roast served in thin slices for tucking into buttery Parker House rolls with bright cornichons and creamy-kicky horseradish sauce—essentially teeny special-occasion roast beef sandwiches. But you can also use the pan drippings and some beef broth to make gravy if you’d prefer; just don’t forget a side dish like mashed potatoes or Yorkshire pudding to go along with.
Lightly score fat cap of one 4-lb. New York strip roast, preferably prime, untied, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with kosher salt and freshly ground black pepper. Mix 6 garlic cloves, finely grated, 3 Tbsp. finely chopped fresh rosemary, and 3 Tbsp. extra-virgin olive oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).
Mix together ½ cup plain whole-milk Greek yogurt, ½ cup sour cream, 2 Tbsp. prepared horseradish, and ½ tsp. finely grated lemon zest in a small bowl; season sauce with kosher salt.
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook roast beef just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, warm Parker House rolls, and cornichons.
Do ahead: Roast beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.
Editor’s note: This recipe was first printed in our December 2018 issue. Head this way for more of our favorite Christmas dinner ideas →
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Made this for Christmas last year, it was amazing! Followed the recipe and produced a tender, delicious roast. Served with warm Kings Hawaiian rolls and the option of creamy horseradish or anjou. Not a cheap cut of meat, but for a holiday/special occasion definitely worth it.
Sooo, I have only tried this once but I would cook at 225F for 25 minutes per lb for blood rare, 30-35 minutes per lb for medium rare, and no recommendation for medium up. Otherwise, I love that it gives a thoroughly even doneness. Also, I might skip the wire rack as in my oven it reduces the heat to the underside cooking it less than the top.
Santa Barbara, CA
OMG!! This is literally one of the Top 5 beef dishes I have ever made. Meltingly tender, sauce was sublime (use 3 tbsp horseradish and add cracked black pepper).
I'm going to try this, particularly the do-ahead. But I'm wondering if I could hold off on the outside crisping until after the roast came back to room temperature (1-2 hours) on party day. I believe it would make it much more delicious that way. Any thoughts as to why I shouldn't? Thanks!
I've been using this technique for several years, and it works perfectly every time. The most essential tool is a good quality, remote-reading thermometer, preferably the kind with more than one zone. That takes all the guesswork out and assures terrific results. Using a low temperature method also makes cleanup much easier. No more burned on mess. An acidic sauce is the perfect foil to the richness of beef. I'll never go back to the conventional method of cooking meat.
I'm pretty shy about leaving reviews, but I knew I had to say something about this recipe. The meat is tender and super flavorful and i'm so glad we have leftovers to snack on. It was way easier to make than i thought it would be, and the payoff is huge! Probably the best thing I have ever made.
Wonderful Party Recipe! I served this for a party of about 10 people, and had some leftovers. Served it with cornichons, arugula, red onions, and horseradish sauce to complete a make your own sandwich buffet. You shouldn't skimp on the rest time, so plan ahead. The roast also comes out on the rare side so keep that in mind if you want it a little more medium. It was wonderfully flavorful and juicy even when reheated for leftovers.
Incredible, surprisingly easy recipe. The butcher scored the fat for me, so I'm glad I asked. Do NOT forget the cornichons! Or some kind of pickle. You really need that acidic bite to balance out the fatty, rich beef. The garlic-rosemary rub is to die for; it filled my house with the most wonderful scent. When it came out of the oven, we picked off some of the rosemary and ate it plain, SO GOOD.