New York Strip Roast With Rosemary-Orange Crust And Herbed Butter

  1. Pat roast dry and rub all over with 1 tsp. salt; set aside.
  2. Puree anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
  3. Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour.
  4. Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
  5. Place rack in middle of oven; preheat to 500u0b0F. Place roast in oven, then reduce temperature to 350u0b0F. Roast until an instant-read thermometer inserted into the center of roast registers 120u0b0F for rare or 130u0b0F for medium-rare, 70-90 minutes.
  6. Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3" pieces. Serve with herbed butter.

loin, kosher salt, oil, garlic, rosemary leaves, orange zest, olive oil, freshly ground black pepper, breadcrumbs, unsalted butter, parsley

Taken from www.epicurious.com/recipes/food/views/new-york-strip-roast-with-rosemary-orange-crust-and-herbed-butter (may not work)

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