New York Strip Roast with Garlic-Herb Crust
4 cloves garlic
8 fresh sage leaves
4 tsp thyme leaves
4 tsp Vera Jane's Extra-Virgin Olive Oil
4 tsp kosher salt
1½ tsp freshly ground pepper
5 lb DLM Natural Beef New York Strip Roast, fat trimmed to 1/8 to ¼ inch
With the machine running, drop the garlic into a food processor and blend until finely chopped. Add sage, thyme, oil, salt, and pepper, and process until a wet paste forms.
Pat meat dry with paper towels. Rub meat all over with the herb paste. Wrap the roast tightly with plastic wrap and then refrigerate overnight or at least 3 hours.
Preheat oven to 450ºF. Place the roast, fat side up, on rack in a roasting pan. Roast meat 15 minutes and then reduce the oven temperature to 350ºF. Roast until an instant-read thermometer inserted into thickest part of meat registers 130ºF for medium-rare, about 35 minutes (or 140ºF for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and garnish with sprigs of fresh herbs.
Makes 10 servings