New York Strip Roast | Recipe Cart
This New York strip roast is dry-brined, reverse-seared, and coated in flavorful herb butter for the perfect large gathering entrée.
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Cooking tools:
- Stand mixer
- Food processor
- Instant-read thermometer
- Roasting rack
- Butcher's twine
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Baking sheet
- Spatula
- Aluminum foil
- Parchment paper
Ingredients
- 8 pounds trimmed New York strip roast
- 2 tablespoons coarse salt
- 2 teaspoons ground pepper
- 4 sticks softened unsalted butter
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced thyme
- 2 tablespoons finely minced parsley
- 2 tablespoons thinly sliced chives
- 2 finely minced garlic cloves
- zest and juice of 1 lemon (about 2 to 3 tablespoons)
- 2 tablespoons dry sherry wine (optional)
- 2-4 beef shank bones (optional)
- 1 tablespoon olive oil
- coarse salt
- freshly cracked pepper
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