Whole Roasted New York Strip Loin Recipe (2024)

By David Tanis

Whole Roasted New York Strip Loin Recipe (1)

Total Time
1½ hours, plus seasoning
Read community notes

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

Featured in: New York Strip Steaks Make Great Roasts, Too

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Yield:8 to 10 servings

    For the Roast

    • 1tablespoon black peppercorns
    • 6allspice berries
    • 2tablespoons kosher salt
    • 5pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)
    • 4cloves garlic, grated
    • 2bunches rosemary, thyme or savory
    • 3pounds medium Yukon Gold potatoes, peeled
    • 3pounds medium parsnips, peeled, cut in 3-inch lengths
    • ¼pound unsalted butter, melted
    • 1large bunch watercress, for garnish (optional)

    For the Horseradish Sauce

    • 1cup (8 ounces) crème fraîche
    • 1tablespoon Dijon mustard
    • 3tablespoons grated horseradish, preferably freshly grated
    • Small pinch cayenne
    • Salt and pepper

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

887 calories; 53 grams fat; 24 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 50 grams protein; 1300 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Whole Roasted New York Strip Loin Recipe (2)


  1. Step


    Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.

  2. Step


    Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.

  3. In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.

  4. Step


    Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.

  5. Step


    Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.

  6. Step


    Slice the beef into ¼-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.



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Cooking Notes


The "best way is actually the opposite. Start the room temperature roast at 180-200 degrees (with and constant read thermometer inserted) and cook as long as it takes to come to your target temp. Then remove and let cool for 30-45 mins. Meanwhile heat oven to 450-500. Put roast back in and sear. The result? a perfectly done roast throughout and more tender because the muscle is relaxed while searing, not tightened up from the excessive heat at the start.


Several posters mention "low & slow" and pre-searing... The Maillard Reaction produces the desired flavors and aromas in roasted meat & only occurs with prolonged exposure to temps above 285. Searing a 5# roast is unwieldy and messy. Best method: Start room temp roast in a 450 oven for 10 minutes. Turn oven down to 300-325 and finish roasting. Roast will be 120 degrees internal at 60-75 minutes. Rest as directed. Finished roast will be pink edge-to-edge with 1/8" grey.


Roasting such an expensive roast at 400 degrees and calling it a day is a terrific way to come out with a mediocre result. You'd improve you flavor a lot by searing each side of the roast on the stove top first (the browning adds a ton of flavor), then cooking it in the oven at 250 degrees for a longer stretch to ensure that it is cooked more uniformly through so you don't get that grey, overcooked shading on the way to the properly cooked middle.


My understanding (gleaned from 30+ years as a professional chef) is that "Bleu" ranges from 115F to 120F and "Saignant" (rare) from 125F to 130F whereas "a Pointe" (medium rare) measures 130F to 140F. This does not change with the size of the steak or roast. I use the finger-to-thumb method if a thermometer is unavailable.


Feeling the relaxed muscle between the thumb and index while the fingertips touch mimics bleu. The thumb and middle finger...saignant and a pointe, the thumb tip and ring finger tip. The pinky touching thumb tip would be medium to well done but I have never cooked to this degree.


We had a dinner party for 8 and used a 10lb prime strip loin. I followed the directions exactly and left the thermometer in, took the meat out at like 127, tented with foil while it rested to 135 temp. It came out perfectly. I wish I could add a picture to show you how perfect it actually came out. This will be my go to recipe when I roast a strip loin. Fabulous!


Yes, I have done both cuts, and both methods, they both work about the same, and equally well on both cuts. Either way, as first poster said, you get uniform medium rare across much more of the meet, with only a very thin band of gray.


Agree completely. Be sure to use a remote reading, alarm thermometer set to about 110 deg F. Turn off oven and leave roast in 'till temp reaches 115 deg. Remove from oven, cover with foil, and the temp will rise to about 120. Allow at least 20 to 30 minutes for adequate resting time. Don't rush it. Leave the thermometer probe in place 'till ready to serve. This will prevent juices from leaking out.

John Plotz

For the sake of economy I buy bone-in New York strip roasts. (And I usually wait for a sale.) Quite delicious. In fact, I prefer it to prime rib, which in any case is too expensive.

Plus: I agree that you get a better result by searing, then roasting at very low temperature.


I prefer to coat the outside of the roast with some flour, then roast briefly at a high temperature before lowering the temperature to finish.

The flour reacts with the fat to enhance the browning.


This is my favorite roast of them all. I planned on having one for Christmas dinner even before this was published. I make a mushroom sauce for it.


medium well? might as well chew on your leather belt and save the $$$ you'd spend on this 5 lb roast.
But, to each his own ... I guess. Make mine medium rare and taste!

David Baldwin

This is an elegant meal that is easy to prepare, has great visuals when served, and quite simply, tastes great. There are many flavors to enjoy. And for those of you who take pride in your home economics, this cut of beef sacrifices nothing in flavor or texture and will cost about half what you would pay for prime rib. We serve it every year for Christmas Eve and receive high praise from our guests. Highly recommended!


I used garlic powder and roasted over Rosemary which really infused the roast. Also I threw little Yukon potatoes cut in half and l tri colored very small peppers. My guests loved it!!!


Not on my poor old hands.


The garlic rub method is excellent. The roast turned out perfectly when cooked as written, even though my picky spouse and child were turned off by the pink color and blood seepage of the (actually medium! not even rare!) finished product. That just means more for me!

KNS in the NW

I made this twice with 12 pound roasts. The key is to make sure that you get it out of the fridge in enough time to come close to room temp. For me, that was five hours to get it to 62 degrees. I tripled the rub & coated the meat 24 hrs in advance. Took it out at 10 am to go in the oven at 3 pm. Roasted it at 400 degrees; started checking at 40 min in several areas of the roast. By 40 minutes it was up to 99 degrees. By 55 min it was at 118. Took it out, covered it, in 30 min was 129. Perfect.

Mike Remarcik

I cooked as described. I pulled the roast out at !30 degrees and it was nearly raw, a step below very rare. Of course everything else was sitting out waiting, and cooling. Had to saute the roast after cutting into slices to get it edible.


I followed the written method, and was surprised at the amount of well done there was at the edge of the roast. Such an expensive roast to have come out just ok.


I will ditto that following the directions to have the oven at 400 for the roast results in a mediocre r product. Made this yesterday after having roasted this cut twice previously with excellent results, using the lower temperature. Tried it a third time using the recipe I had printed but which did not include the suggestion to roast at the lower temperature. Very disappointed in the result.


Just ok. I prefer a reverse sear. Cook at a low temp like 225 to 110. 15 minutes at a high temp, convection roast. Substitute spices since I don’t like allspice.


The roast came out at 125° and rested to 130° and was on the rare side of medium-rare, which was fine by me! Very tender and tasty. The sauce was a disappointment, so I'm glad I only made half. Straight horseradish is much better.

Mike Remarcik

Mine at nearly the same temps came out nearly raw, too raw for both my wife and I who like our beef barely rare.

Kim F.

Have tried Rib Roasts (just too fatty for us) and Tenderloin (impressive and easy, but not as much flavor). Served a luscious tagliatelle with white truffles to start so we omitted the potatoes, but added carrots and pearl onions to parsnips in the roasting pan :15 mins in, which produced a magical au jus. 400 degrees needed a full 60 mins. for my 5 lb. tied roast. Choice of horseradish sauce or mixed mushrooms sautéed with a little Marsala. Or both. OMG it was all so good!


Potatoes were rather bland. Next day sliced leftover potatoes and parsnips, sauteed in butter, and seasoned with salt and pepper - excellent!


Amazing flavor after resting on a bed of fresh herbs overnight! I followed the temps in the recipe and got a much larger rim of well-done meat than I prefer. Next go I will roast low and slow and sear at the end, as many have suggested.

Cathy B in MD

Left out the allspice. Did not tie, used a thermometer to 125. Perfect!


This was really bad. I can’t imagine having the potatoes and parsnips with only butter. Luckily my son in law suggested adding some thyme, onions, garlic and some Parmesan. The horseradish sauce was not a sauce. It was crème fraise with a little mustard. Zero imagination. Luckily the piece of meat was fantastic I would be embarrassed to serve to company. We had family Come on NYT !! You can and should do much better


Very good - had a 6.5 pound roast and had to cook about 20 minutes more and still very rare in middle:Next time consider pan sear then much lower temperature. Can also add more garlic to initial rub.Should I get an internal thermometer? Maybe the one I have will work.The potatoes were fantastic.

Sarah B

I cooked a 2.5lbs boneless NY strip roast following the high heat (450F) then low heat (300F-325F) to finish of the roasting process. I temped the meat after 45 minutes to gauge how much more time would be needed. Juice didn't leak out. I also prepped the meat the night before, coated in the seasonings and under the herbs per the recipe. I left the meat uncovered to it could dry out. I was extremely happy with the end result. I like my beef medium rare and this is how it turned out overall.


I had great results following this recipe asIs. Really good flavors for.both the roast and the horseradish sauce.

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Whole Roasted New York Strip Loin Recipe (2024)
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