Roast New York Strip Loin With Garlic-Herb Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 1/2 teaspoons ground black pepper
- 4 teaspoons salt
- 4 teaspoons olive oil
- 8 fresh sage leaves
- 4 garlic cloves
- Carbohydrate 1 g(0%)
- Cholesterol 25 mg(8%)
- Fat 7 g(11%)
- Fiber 0 g(2%)
- Protein 6 g(12%)
- Saturated Fat 2 g(12%)
- Sodium 80 mg(3%)
- Calories 93
Preparation With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. 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.) 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.
Preparation With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. 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.) 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.
