About this recipe
This New York Steak Roast Recipe is a simple way to turn a New York strip roast into a tender, juicy centerpiece for dinner. The roast is seasoned generously, seared for a browned crust, finished in the oven, and rested before slicing so every piece stays flavorful and juicy.
Ingredients
Roast
- 3 lb New York strip roast (also called strip loin roast)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Garlic herb butter
- 4 tbsp unsalted butter (softened)
- 3 cloves garlic (minced)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tsp Dijon mustard (optional)
- 1/2 tsp lemon zest (optional)
Optional pan juices
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for cornstarch slurry)
Equipment
Cast Iron Skillet
Roasting Pan
Meat Thermometer
Cutting Board
Knife
Instructions
- 1
Bring the roast closer to room temperature
Pat the roast dry with paper towels. Let it sit at room temperature for 30 to 45 minutes so it cooks more evenly.
- 2
Season the beef
Rub the roast with olive oil, then season all over with kosher salt, black pepper, garlic powder, and onion powder.
- 3
Mix the garlic herb butter
In a small bowl, mix the softened butter with garlic, rosemary, thyme, Dijon mustard if using, and lemon zest if using.
- 4
Sear the roast
Heat a large cast iron skillet or roasting pan over medium-high heat. Sear the roast for 2 to 3 minutes per side until browned on the outside.
- 5
Roast in the oven
Spread the garlic herb butter over the top of the seared roast. Roast at 375°F / 190°C for 35 to 50 minutes, or until the center reaches your preferred doneness. For food safety, cook beef roasts to at least 145°F / 63°C and rest before slicing.
- 6
Rest and slice
Transfer the roast to a cutting board and rest for 15 to 20 minutes. Slice against the grain into thick or thin slices.
- 7
Make pan juices
Place the pan over medium heat. Add beef broth and Worcestershire sauce, scraping up the browned bits. Simmer for 2 to 3 minutes. Thicken with a cornstarch slurry if you like, then spoon over the sliced roast.
Tips
- Use a meat thermometer: A thermometer is the easiest way to avoid overcooking an expensive roast.
- Rest before slicing: Resting helps the juices settle back into the meat so the slices stay juicy.
- Slice against the grain: Cutting against the grain makes each slice more tender and easier to eat.
Substitutions
- Use dried herbs: Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme if fresh herbs are not available.
- Use rib roast: A rib roast can work with the same seasoning, but the cooking time may vary depending on size and shape.
- Skip the pan sauce: The roast is still delicious with just the garlic herb butter and resting juices.
Storage
Refrigerator
Store leftover sliced roast in an airtight container in the refrigerator for up to 4 days. Freezer: Freeze leftover slices in a freezer-safe container for up to 2 months. Reheating: Reheat gently in a covered skillet with a splash of broth so the beef does not dry out.
Nutrition
- Serving Size
- Calories
- 420
- Protein
- 42g
- Carbohydrates
- 1g
- Fat
- 28g
- Fiber
- 0g
- Sugar
- 0g
- Sodium
- 670mg
FAQ
What cut is a New York steak roast?
A New York steak roast usually refers to a New York strip roast or strip loin roast, the same section used for New York strip steaks.
What temperature should New York steak roast be cooked to?
Use a meat thermometer and cook to your preferred doneness. For food safety, beef roasts should reach at least 145°F / 63°C and rest before slicing.
Do I need to sear the roast first?
Searing is recommended because it gives the roast a browned crust and deeper flavor, but you can roast it without searing if needed.
Recipe Card
New York Steak Roast Recipe
A tender New York strip roast with garlic herb butter, simple seasoning, and rich pan juices.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 8
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Medium
- Cost
- Splurge
Ingredients
Roast
- 3 lb New York strip roast (also called strip loin roast)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Garlic herb butter
- 4 tbsp unsalted butter (softened)
- 3 cloves garlic (minced)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tsp Dijon mustard (optional)
- 1/2 tsp lemon zest (optional)
Optional pan juices
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for cornstarch slurry)
Instructions
- Bring the roast closer to room temperature: Pat the roast dry with paper towels. Let it sit at room temperature for 30 to 45 minutes so it cooks more evenly.
- Season the beef: Rub the roast with olive oil, then season all over with kosher salt, black pepper, garlic powder, and onion powder.
- Mix the garlic herb butter: In a small bowl, mix the softened butter with garlic, rosemary, thyme, Dijon mustard if using, and lemon zest if using.
- Sear the roast: Heat a large cast iron skillet or roasting pan over medium-high heat. Sear the roast for 2 to 3 minutes per side until browned on the outside.
- Roast in the oven: Spread the garlic herb butter over the top of the seared roast. Roast at 375°F / 190°C for 35 to 50 minutes, or until the center reaches your preferred doneness. For food safety, cook beef roasts to at least 145°F / 63°C and rest before slicing.
- Rest and slice: Transfer the roast to a cutting board and rest for 15 to 20 minutes. Slice against the grain into thick or thin slices.
- Make pan juices: Place the pan over medium heat. Add beef broth and Worcestershire sauce, scraping up the browned bits. Simmer for 2 to 3 minutes. Thicken with a cornstarch slurry if you like, then spoon over the sliced roast.
