This roast goes by several different names. When I first saw it in my store, it was called a steakhouse roast. But I immediately recognized it as the portion of the top loin from which New York strip steaks are cut. It makes a tender and flavorful roast, especially cooked just to medium-rare, medium at the most. Just like a good steak, this roast is best with a minimum of seasonings to allow the natural flavor of the beef to shine.
All About Beef Roasts, From Chuck to Rump
Best New York Strip Steak Recipe - How to Make NY Strip Steak
For many, the holidays aren't complete without a hunk of meat on the table. Ham it up, lamb it up, pull out the porchetta or, for maximum impact, get the big beef roast. There's something so 90s supermodel-iconic about a standing rib roast: gorgeous, a little okay, a lot intimidating, worth a lot of dough. But there are other less attention-getting roasts, the waifs if you will, that can just as handily steal the spotlight.
Smoked Strip Loin (a great Prime Rib alternative!)
New York strip loin, also called top loin of beef, is a succulent, elegant roast. Super flavorful! I make this over and over.
By Jeff Baker. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Season the meat with good quality sea salt just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns. Place the beef fat side up onto the trivet which should line the base of the tray.