Roast New York Strip Loin with Garlic-Herb Crust

• 4 garlic cloves
• 8 fresh sage leaves
• 4 teaspoons fresh thyme leaves
• 4 teaspoons olive oil
• 4 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

1. With machine running, drop garlic into processor; blend until finely chopped.
2. Add sage, thyme, oil, salt and pepper; process until paste forms.
3. Pat meat dry with paper towels.
4. Rub meat all over with herb paste.
5. Cover; chill at least 3 hours.
6. (Can be made 1 day ahead.
7. Keep refrigerated.)
8. Preheat oven to 450F.
9. Place meat, fat side up, on rack in roasting pan.
10. Roast meat 15 minutes.
11. Reduce oven temperature to 350F.
12. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130F for medium-rare, about 35 minutes (or 140F for medium, about 40 minutes).
13. Remove from oven; let stand 20 minutes.
14. Cut crosswise into 1/3-inch-thick slices.
15. Arrange slices on platter.

garlic, sage, thyme, olive oil, salt, ground black pepper, beef loin new

Taken from www.epicurious.com/recipes/food/views/roast-new-york-strip-loin-with-garlic-herb-crust-104494 (may not work)