New York Strip Steaks Make Great Roasts, Too (Published 2015) (2024)

Whether you are going out for a steak dinner or cooking steaks at home, there are usually three choices at the high end: beef tenderloin, rib-eye steak and what is known colloquially nationwide as New York strip, as in, “I’ll have the New York.” (In Kansas City, though, when you order a strip steak, it’s short for Kansas City strip.)

But all of these cuts make beautiful roasts, too — something to consider for your festive holiday meal.

Perhaps New York strip, technically a strip loin roast, makes the best roast of the three. While it has less marbling than a rib roast, it has more than the tenderloin. I might argue that the strip loin roast has the most flavor.

The real key to a great-tasting roast (even an everyday wallet-friendly rump roast, the kind I grew up on) is to season it ahead of time. Whether you call it a rub, a dry brine or a dry marinade, make sure to do it at least an hour in advance. In truth, a night in the fridge is really the ideal way for the meat to absorb the seasoning’s flavors. It actually makes things easier for the cook, too. All you have to do is pull it out and let it to come to room temperature, and it’s ready to go.

Another easy way to add flavor is to lay the roast on a bed of herbs — rosemary, thyme or savory branches, or a mix — instead of a rack. This leaves the meat slightly above the bottom of the roasting pan and lends a herbaceous boost to the meat and the pan juices.

Keep the menu simple. Accompany your New York roast with roasted potatoes and parsnips, a dollop of sharp horseradish cream and a fat bunch of watercress.

Recipes: Whole Roasted New York Strip Loin | More Holiday Roasts