This New York Strip Loin Roast is the perfect centerpiece for your holiday gathering or special occasion. It delivers all the rich, beefy flavor and elegance of a prime rib-without the hefty price tag. Juicy, tender, and beautifully marbled, it's a showstopping roast that's sure to impress your guests and make any meal feel like a celebration.
At our table, served with this loin roast you'll find classics like creamy Banana Pudding, Deviled Eggs with Bacon, Garlic and Parmesan Potatoes , Creamy Mashed Potatoes and Cheesy Corn Casserole. Let me know below what your family favorites are below!
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Ingredients
Easy to find, simple ingredients with only 5 minutes of prep! That's a main course meal WIN.
- Beef Strip Loins
- Olive Oil (for binder)
- Tim's Prime Rib Seasoning - A mixture of seasonings that goes great with prime ribs and strip loins.
See recipe card for quantities.
New York Strip Loin vs. Prime Rib
The strip loin is a leaner, firmer cut that comes from a loin cut behind the ribs of a cow. If cooked properly, it's still tender and just as juicy as a prime rib. It's also boneless, making it easier to cut and serve. And did I mention cheaper?! You're less likely to the break the bank with a New York Strip Loin. 😉
The prime rib cut comes from the "ribs", making it more marbly, therefore more tender.. giving it that melt-in-your-mouth vibe.
Step-by-Step Instructions
- Step 1: Preheat oven to 250°F. Mix all seasonings together, chopping the thyme if needed. Trim edge of fat cap off strip loin.
- Step 2: Dry off strip loin with paper towels. Coat the loin with olive oil and then season all sides of the meat.
Hint: For a more even cook, trim the edge of fat cap off of the New York strip loin on the thin side.
- Step 3: Place seasoned strip loin on a roasting pan and then into the oven uncovered. Remove once the internal meat temp reaches 110°F. Turn oven temp up to 450°F (or Broil). Place strip loin back into the oven once it's completely reheated (still uncovered). Cook until internal temperature is 125°F.
- Step 4: Remove from oven and let loin roast rest for 10 minutes in a cooler, hot box or lightly covered in foil. Slice into thick steaks and enjoy!
Hint: Use a meat prob like Meater to keep an eye on the internal temperature of your strip loin. Place prob in the middle/thickest part of your loin.
Equipment
- Roasting Pan - This link will get you 10% off. Hexclad's pots and pans are the go-to option in my household. They've held up great over the years!
- Flint and Flame Knives - Ive had these knives for 3 years now and have yet to sharpen them! High quality and great company!
- Meater - Meat thermometers that can handle the high temps and Bluetooths right to your phone for easy monitoring.
- Oven
Make and save!
Prime Rib Seasoning
Here's Tim's seasoning recipe that's great to make save for later meals!
Storage
Best eaten fresh! Can be refrigerated for up to 3 days in an airtight container. Freeze for up to 4 months.
Pair with These Sides
Recipe
New York Strip Loin Roast
Equipment
- Oven
- Roasting Pan
Ingredients
- 5 lb New York Strip Loin
- 2 tablespoon Salt
- 2 tablespoon Pepper
- 1 ¼ tablespoon Garlic Powder
- 1 ¼ tablespoon Onion Powder
- 1 ¼ tablespoon Paprika
- 1 ¼ tablespoon Thyme
- 1 ½ tablespoon Olive Oil for binder
Instructions
- Preheat your oven to 250°F.
- In a small bowl, combine the onion powder, paprika, garlic powder, salt, pepper, and thyme. Mix well to create your homemade rub. 1 ¼ Tbsp Onion Powder 1 ¼ Tbsp Paprika 1 ¼ Tbsp Garlic Powder 2 Tbsp Salt 2 Tbsp Pepper 1 ¼ Tbsp Thyme
- Trim any excess fat along the thin edge of the strip loin roast. This helps the roast cook more evenly, especially if one end is thinner than the other.5 lb New York Strip Loin
- Pat the roast dry with paper towels. Rub olive oil over all sides of the beef, then generously coat it with your seasoning rub. Make sure you season the ends as well as the top and bottom so every bite is full of flavor. 1 ½ Tbsp Olive Oil
- Place the seasoned strip loin roast on a roasting pan and transfer it to a preheated oven. Roast uncovered until the internal meat temp reaches 110°F. Remove the roast from the oven and increase the oven temperature to 450°F. Once the oven is fully heated, return the roast to the oven, uncovered. Continue cooking until the internal temperature reaches 125°F.
- Remove the roast from the oven and let it rest for about 10-15 minutes, loosely tented with foil. Resting allows the juices to redistribute throughout the meat. Slice the strip loin roast into thick slices and serve. Enjoy that beautiful browned crust and tender, juicy beef.
Video
Notes
- Don't Skip the Rest: Let the roast rest for 10-15 minutes before slicing. This allows the juices to redistribute and helps keep the beef tender and juicy.
- Season Generously: Don't be shy with the seasoning! Make sure to coat all sides of the roast, including the end.
- Use a Meat Thermometer: This is probably the most important tip. Every roast is different, so cook to internal temperature rather than relying on time.
- Pull the Roast a little early: The internal temperature will continue to rise as the beef rests, so keep carryover cooking in mind. I usually pull my strip roast from the oven just before it reaches 125°F to keep it from overcooking.
Storage
- Refrigerator: Allow the roast to cool, then place leftovers in an airtight container or wrap tightly in plastic wrap or foil. Store in the refrigerator for 3-4 days.
- Freezer: Wrap leftover roast tightly in plastic wrap, followed by aluminum foil, or place in a freezer-safe airtight container. Freeze for up to 3 months for the best quality.
- Reheating: To keep the beef from drying out, place slices in a baking dish with a little beef broth. Cover with foil and warm in a 275°F oven until heated through. You can also gently reheat individual slices in a skillet over low heat.
Crissa Smith says
This was SOOOO GOOD. Best I’ve had hands down!!!!
CookitwithTim says
Loved getting to cook this for your sweet family!