How to cook ny strip roast in oven

Incredibly juicy and tender, simple, yet refined, New York Strip Roast cooked low and slow in a cast-iron skillet in the oven will add elegance to any gathering or holiday dinner. Bursting with a bold, beefy flavor, this boneless NY Strip Roast is easy to prepare and makes a dazzling presentation.

This roast beef recipe differs from most because it calls for the New York Strip Roast to “dry-age” in the refrigerator, uncovered for one to three days before it is roasted. This dry-aging process reduces the moisture content in the meat, which deepens the beefy flavor and makes it more tender. Another difference is that after searing the beef, it is cooked low and slow in a 250 degree F. oven until it is done. 

Whether you are looking for an entrée for a special occasion, an evening with friends, or just a Sunday dinner, this New York Strip Roast fits the bill and will quickly become one of your “go-to” main dish recipes. Oh, did I mention the leftovers are phenomenal!

This recipe was shared with me by my friend, Kay Judkins, who is an excellent cook.

Here’s what you will need:

In addition to the beef, the only other ingredients you will need are olive oil, kosher salt, and ground black pepper.

• New York Strip Roast – is the star of this show. This boneless roast is roasted low and slow in the oven, and it is juicy, tender, and full of flavor.
• Kosher salt and ground black pepper – enhance the flavor of the beef in this simple recipe, and no other seasonings are needed.
• Olive oil – coats the roast and keeps it from sticking to the pan while it is being seared.

You will also need a heavy-duty oven-safe skillet. If you have one, I recommend using a well-seasoned cast-iron skillet, and you will need a good instant-read meat thermometer.

Here’s how to make it:

1. One to three days before you plan to cook the roast, place a rack in a baking pan and put the unwrapped beef on it. Next, place the pan in the refrigerator and leave it uncovered for one to three days.

1. When ready to cook the roast, take it out of the refrigerator about an hour beforehand and let it come to room temperature.

1. Preheat the oven to 250 degrees F.
2. Use a sharp knife, and remove any excess fat and any silver skin from the outside of the meat. If you have any hard, dry spots from it sitting in the refrigerator, trim those off as well and discard them.

1. Rub the meat with one tablespoon of olive oil and sprinkle one tablespoon of kosher salt and one teaspoon of ground black pepper on all sides.

1. Heat one tablespoon of olive oil in a heavy-duty oven-safe skillet over medium-high heat. When it is almost smoking, add the meat. Sear it on the top, bottom, and sides for one to two minutes each, or until each side is nicely browned.

1. Place the pan in the oven and do not cover. Cook the roast until a meat thermometer inserted through in the thickest part registers five to ten degrees below your preferred degree of doneness. For maximum juiciness and flavor, I recommend not cooking this roast well-done.
2. When the roast temperature reaches five to ten degrees below your desired internal temperature, very carefully remove it from the oven using a heavy-duty oven mitt. Tent with foil and allow it to rest for at least 20 minutes. The internal temperature will continue to rise due to carry-over cooking.
3. After the resting period, use a sharp knife and cut the roast into thin slices. Serve immediately.

Frequently asked questions:

What is it?

New York Strip Roast is also known as a strip loin roast, top loin roast, loin strip roast, and strip roast. It’s tender, juicy, and full of beefy flavor. It’s a well-marbled cut of beef, cut from the loin area below the backbone, the same area home to T-Bone and Porterhouse steaks. 

Is it the same as prime rib?

No, it is different from a prime rib cut from the rib section where ribeye steaks come from. Prime rib also has more fat, while strip loin roast is leaner and more affordable.

Can you make this recipe in a crockpot?

For the best results, this recipe should be made in the oven, which cooks with dry heat. A crockpot uses moist heat and is more suitable for braising, such as cooking a pot roast.

At what temperature is beef done?

Check out the graphic below for everything you ever wanted to know about final beef temperatures.

Sharon’s tips:

• Leftovers can safely be kept covered in your fridge for three to four days. They can also be kept tightly covered in the freezer for up to four months.
• If you don’t see New York Strip Roasts in your grocery store, ask your butcher to cut one for you. They are also frequently on sale around the holidays, so be sure to watch for them.
• When trimming off the excess fat and silver skin, I have found that a sharp fish fillet knife works really well.
• If you don’t have a good meat thermometer, I recommend getting one. Meat is expensive, and without a meat thermometer, it is very easy to overcook or undercook it. Guessing when it’s done doesn’t work! For this recipe, I used a DOT thermometer with a leave-in probe. I insert the probe in the meat, set the temperature I am looking for, and an alarm beeps when the temperature is reached. Of course, an inexpensive digital instant-read meat thermometer will work too.
• A well-seasoned cast-iron skillet works best in this recipe, but you can use an oven-safe skillet or a metal baking pan.
• Leftovers are delicious made into beef sliders. Spread some mayonnaise or aioli on a slider roll. Then, top with thin slices of beef and provolone cheese and heat covered for a few minutes. I also like to use beef leftovers to make steak quesadillas or beef fried rice.
• Don’t let your scraps of beef fat go to waste. They can be rendered or cooked down and made into beef tallow which can then be used instead of butter or oil for frying. In the past, it was also used to make candles and soap.

More beef recipes:

If you like this roast beef recipe, you might also like these delicious recipes: 

• Chili Rubbed Ribeye Steak with Maple Bourbon Butter
• Filet Mignon with Blue Cheese Crust
• Beef Tenderloin with Gorgonzola Sauce
• Steakhouse-Style Blackened Steak
• The Ultimate Reverse Sear Ribeye Steak
• Ultimate Grilled Flank Steak

You can find all of my beef recipes at this link.

★ If you liked this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon! 

Incredibly juicy and tender, simple, yet refined, New York Strip Roast cooked low and slow in a cast-iron skillet in the oven will add elegance to any gathering or holiday dinner. Bursting with a bold, beefy flavor, this boneless NY Strip Roast is easy to prepare and makes a dazzling presentation.

Prep Time 10 mins

Cook Time 40 mins

Total Time 51 mins

Course Main Dish

Cuisine American, Southern

Servings 8 servings

Calories 192 kcal

• ▢

  Well seasoned cast iron skillet, or oven-safe skillet

• ▢

  Instant read, digital meat thermometer

• ▢ 4 pound New York Strip Roast or Top Loin Roast boneless
• ▢ 2 tablespoons olive oil divided
• ▢ 1 tablespoon kosher salt
• ▢ 1 teaspoon ground black pepper

• One to three days before you plan to cook the roast, place a rack in a baking pan and put the unwrapped beef on it. Next, place the pan in the refrigerator and leave it uncovered for one to three days.

• When ready to cook the roast, take it out of the refrigerator about an hour beforehand and let it come to room temperature.

• Preheat the oven to 250 degrees F.

• Using a sharp knife, remove all of the fat and any silver skin from the outside of the meat, and if you have any hard, dry spots from it sitting in the refrigerator trim those off as well.

• Rub the beef with one tablespoon of olive oil and sprinkle the kosher salt and pepper liberally all over it.

• Heat one tablespoon of olive oil in a heavy-duty oven-safe skillet over medium-high heat and when it is almost smoking add the beef. Sear it on the top, bottom, and sides for one to two minutes each, or until each side is nicely browned.

• Place the pan in the oven and do not cover. Cook the roast until a meat thermometer inserted through in the thickest part registers five to ten degrees below your preferred degree of doneness. For maximum juiciness and flavor, I recommend not cooking this roast well-done.

• When the roast comes up to the desired temperature, carefully remove it from the oven using a heavy-duty oven mitt. Tent loosely with foil and allow it to rest for at least 20 minutes before slicing. The temperature of the roast will rise an additional five to ten degrees while it rests.

• Thinly slice the beef and serve immediately.

Leftovers can safely be kept covered in your fridge for three to four days. They can also be kept tightly covered in the freezer for up to four months.

If you don’t see New York Strip Roasts in your grocery store, ask your butcher to cut one for you. They are also frequently on sale around the holidays, so be sure to watch for them.

When trimming off the excess fat and silver skin, I have found that a sharp fish fillet knife works really well.

If you don’t have a good meat thermometer, I recommend getting one. Meat is expensive, and without a meat thermometer, it is very easy to overcook or undercook it. Guessing when it’s done doesn’t work! For this recipe, I used a DOT thermometer with a leave-in probe. I insert the probe in the meat, set the temperature I am looking for, and an alarm beeps when the temperature is reached. Of course, an inexpensive digital instant-read meat thermometer will work too.

A well-seasoned cast-iron skillet works best in this recipe, but you can use an oven-safe skillet or a metal baking pan.

Leftovers are delicious made into beef sliders. Spread some mayonnaise or aioli on a slider roll. Then, top with thin slices of beef and provolone cheese and heat covered for a few minutes. I also like to use beef leftovers to make steak quesadillas or beef fried rice.

Don’t let your scraps of beef fat go to waste. They can be rendered or cooked down and made into beef tallow which can then be used instead of butter or oil for frying. In the past, it was also used to make candles and soap.

Calories: 192kcalProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 2196mgPotassium: 22mgIron: 0.2mg

This recipe was originally published on February 9, 2017, and it was republished on July 6, 2020, with expanded directions and tips. It was republished again on December 6, 2021, with new photos and the addition of a FAQ section.