About this recipe
Looking for a show-stopping centerpiece that is surprisingly easy to pull off? This New York Steak Roast is exactly what you need for your next Sunday dinner or holiday gathering. We are taking a beautiful strip roast, searing it to build a deep, savory crust, and finishing it in the oven with a rich garlic herb butter. The result is perfectly tender, sliceable beef that practically melts in your mouth. The best part is how hands-off it becomes once it is in the oven. Just make sure you let it rest before slicing so every single piece stays incredibly juicy and flavorful.
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
Bring the roast closer to room temperature
Pat the roast completely dry with paper towels. Let it sit out at room temperature for 30 to 45 minutes. This crucial step ensures the cold chill is off the meat, allowing it to cook much more evenly in the oven.
Season the beef
Rub the entire roast generously with olive oil to help the spices adhere. Season it evenly on all sides with your kosher salt, black pepper, garlic powder, and onion powder.
Mix the garlic herb butter
In a small bowl, mash together the softened butter with the minced garlic, chopped fresh rosemary, and thyme. If you are using them, fold in the Dijon mustard and lemon zest until everything is fully incorporated into a flavorful compound butter.
Sear the roast
Heat a large cast iron skillet or roasting pan over medium-high heat until it is screaming hot. Drop the roast in and sear it for 2 to 3 minutes per side. You are looking for a deep, golden-brown crust on the outside before it goes into the oven.
Roast in the oven
Slather that beautiful garlic herb butter all over the top of the seared roast. Transfer it to a 375°F (190°C) oven and roast for 35 to 50 minutes, or until the center reaches your preferred doneness. For food safety, beef roasts should reach at least 145°F (63°C).
Rest and slice
Move the cooked roast to a cutting board and let it rest undisturbed for 15 to 20 minutes. Once rested, slice it against the grain into thick or thin slices depending on your preference.
Make pan juices
Place your roasting pan or skillet back over medium heat. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up all those incredible browned bits from the bottom. Let it simmer for 2 to 3 minutes. If you prefer a thicker gravy, whisk in a quick cornstarch slurry, then spoon the rich juices directly over your sliced beef.
Tips
- Use a meat thermometer—it is the absolute easiest way to avoid overcooking an expensive cut of beef.
- Do not skip the resting phase! Resting gives the juices time to settle back into the meat so your slices stay tender and juicy.
- Always slice against the grain. This shortens the muscle fibers, making each piece significantly more tender and easier to chew.
Substitutions
- If you don't have fresh herbs on hand, you can swap them for 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
- A rib roast works beautifully with this same seasoning blend, though your cooking time will vary based on its size and shape.
- You can absolutely skip the pan sauce if you want to save a step—the garlic herb butter and resting juices provide plenty of flavor on their own.
Storage
**Refrigerator
** Store your leftover sliced roast in an airtight container in the fridge for up to 4 days.
**Freezer
** Freeze any leftover slices in a freezer-safe container or tightly wrapped in foil for up to 2 months.
**Reheating
** Reheat gently in a covered skillet over low heat with a small splash of beef broth so the meat doesn't dry out.
Nutrition
- Serving Size
- 1 slice
- 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 completely dry with paper towels. Let it sit out at room temperature for 30 to 45 minutes. This crucial step ensures the cold chill is off the meat, allowing it to cook much more evenly in the oven.
- Season the beef: Rub the entire roast generously with olive oil to help the spices adhere. Season it evenly on all sides with your kosher salt, black pepper, garlic powder, and onion powder.
- Mix the garlic herb butter: In a small bowl, mash together the softened butter with the minced garlic, chopped fresh rosemary, and thyme. If you are using them, fold in the Dijon mustard and lemon zest until everything is fully incorporated into a flavorful compound butter.
- Sear the roast: Heat a large cast iron skillet or roasting pan over medium-high heat until it is screaming hot. Drop the roast in and sear it for 2 to 3 minutes per side. You are looking for a deep, golden-brown crust on the outside before it goes into the oven.
- Roast in the oven: Slather that beautiful garlic herb butter all over the top of the seared roast. Transfer it to a 375°F (190°C) oven and roast for 35 to 50 minutes, or until the center reaches your preferred doneness. For food safety, beef roasts should reach at least 145°F (63°C).
- Rest and slice: Move the cooked roast to a cutting board and let it rest undisturbed for 15 to 20 minutes. Once rested, slice it against the grain into thick or thin slices depending on your preference.
- Make pan juices: Place your roasting pan or skillet back over medium heat. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up all those incredible browned bits from the bottom. Let it simmer for 2 to 3 minutes. If you prefer a thicker gravy, whisk in a quick cornstarch slurry, then spoon the rich juices directly over your sliced beef.
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