Strip Loin Beef and Gravy Recipe
Impress your guests. This beef strip loin, also referred to as NY strip, comes out tender, juicy and insanely delicious.
This roast can either be roasted in the oven or grilled and it comes out so delicious. Wet aging the roast is the key to a juicy outcome. It can be aged for a few hours up to 3 days in the refrigerator.
What is a strip loin?
The strip loin is a cut from the short loin near the tenderloin of the cow. It is muscle that does very little work, so is particularly tender.
This cut is actually usually quite marbled too. It is not quite as tender as the tenderloin but still very tender.
The strip is an economical cut of meat, usually costing less than half of the tenderloin. You can purchase the loin bone-in or boneless.
The roasts can be cut into individual steaks prior to cooking if desired. We prefer cooking the whole roast or at in least portions.
Why try this recipe?
- Hands on time for this recipe is only about 15 minutes!
- Very easy to prepare.
- Steak turns out juicy and delicious.
- Very economical. The most economical loin cut.
- Great to serve to company to impress.
- Perfect for holidays.
What you need
- beef strip loin roast
- olive oil
- garlic
- sage
- thyme
How to make it
- Dry off roast well.
- Add herbs to mini chopper.
- Chop until very fine.
- Rub pasted garlic on to both sides of roast.
- Rub in herbs.
- Grate additional garlic with microplane on top of roast. Rub with oil.
- Cover with plastic wrap. Place in refrigerator and let the meat wet age for a few hours up to 3 days. The longer it ages, the more flavorful and tender it will be.
To roast
Bring the meat to room temperature on the counter for at least an hour.
For Grilling
- Get grill very hot. Sear meat on both sides.
- Move meat to the side of the grill without the flames and reduce temperature to medium. (Indirect grilling)
- Grill for 30-45 minutes, depending on how hot the grill is and your desired doneness temperature.
- Check temperature with an instant read thermometer. Remove roast about 10°F below than your preferred done temperature. (See notes below for temperature guidelines)
- Let rest at least 30 minutes before slicing.
For Roasting
- Preheat oven to 400°F. Place room temperature roast in oven. Cook for about 10 minutes.
- Reduce heat to 325°F. Roast for another 40-50 minutes, depending on desired doneness and size of roast.
- Check temperature with a thermometer. Remove 10°F below desired doneness temperature.
- Let rest 30 minutes before slicing.
Beef doneness temperature
Cook meat 10°F below desired doneness temperature.
- Rare 125°F – red cool center
- Medium rare 135°F – warm pink center
- Medium 145°F – pink center
- Medium well 150°F – slightly pink center
- Well done 160°F – little or no pink
How to slice a strip loin roast
The roast should be sliced into approximately 1-2″ wide steaks. When serving, slice the steaks across the grain, this will produce the most tender bites.
Look at the way the lines of the meat are running and slice them perpendicular to the lines, not in the same direction as the lines.
Before slicing into steaks, let the roast rest for at least 30 minutes.
Use a sharp, straight edged chef's knife to cut into steaks. Do not use a serrated knife.
What sauces to serve with beef
- Beef au jus
- Horseradish sauce
- Steak sauce
What side dishes to serve
- Casserole Marie Blanche
- Colcannon
- Foil packet grilled potatoes
- Beet puree
- Green beans almondine
- Brown sugar glazed carrots
- Roasted parsnips
- roasting pan
- chef's knife
- food processor
- meat thermometer
That's how easy it is to make this beef strip loin roast. Make one for your next party to impress your guests.
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
- 3 pound beef strip loin roast
- olive oil
- 3-4 cloves grated garlic
- 8-10 large sage leaves fresh
- 3 sprigs fresh thyme
-
Dry roast with paper towels. Set in roasting pan. Rub both sides with olive oil.
3 pound beef strip loin roast, olive oil
-
Grate garlic with a microplane directly on to meat. See notes below. Rub garlic into roast.
3-4 cloves grated garlic
-
Add herbs to a small food processor and chop until fine.
8-10 large sage leaves, 3 sprigs fresh thyme
-
Sprinkle herbs on roast and rub in well. Make sure you cover both sides.
-
Salt and pepper both sides of roast.
-
Cover with plastic wrap and refrigerate for at least 2 hours up to 3 days.
-
Bring the roast to room temperature for at least an hour before cooking.
For Grilling
-
Get grill very hot. Sear meat on both sides.
-
Move meat to the side of the grill without the flames and reduce temperature to medium. (Indirect grilling)
-
Grill for 30-45 minutes, depending on how hot the grill is and your desired doneness temperature.
-
Check temperature with an instant read thermometer. Remove roast about 10°F below than your preferred done temperature. (See notes below for temperature guidelines)
-
Let rest at least 30 minutes before slicing.
For Roasting
-
Preheat oven to 400°F. Place room temperature roast in oven. Cook for about 10 minutes.
-
Reduce heat to 325°F. Roast for another 40-50 minutes, depending on desired doneness and size of roast.
-
Check temperature with a thermometer. Remove 10°F below desired doneness temperature.
-
Let rest 30 minutes before slicing.
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NOTE: If you don't have a microplane, add garlic and spices to a small food processor and make a paste. Thin with a bit of olive oil, if needed. Then rub it on the meat.
Do not trim fat cap. This fat will baste the meat.
Meat must be at room temperature before cooking.
Cook meat 10°F below desired doneness temperature.
- Rare 125°F – red cool center
- Medium rare 135°F – warm pink center
- Medium 145°F – pink center
- Medium well 150°F – slightly pink center
- Well done 160°F – little or no pink
Let meat rest at least 30 minutes below slicing.
Calories: 568 kcal | Carbohydrates: 1 g | Protein: 44 g | Fat: 42 g | Saturated Fat: 17 g | Cholesterol: 195 mg | Sodium: 114 mg | Potassium: 686 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 24 IU | Vitamin C: 1 mg | Calcium: 55 mg | Iron: 3 mg
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