Holiday Strip Roast

From Cook's Country | December/January 2013

Why this recipe works:

With a big, beefy top-loin roast (the same cut that New York strip steak comes from), evenly cooked meat is a must, but gray rings plagued many of our early efforts. To achieve a rosy hue throughout without searing on the stovetop, we start the roast in a low oven. When it’s almost up to… read more

With a big, beefy top-loin roast (the same cut that New York strip steak comes from), evenly cooked meat is a must, but gray rings plagued many of our early efforts. To achieve a rosy hue throughout without searing on the stovetop, we start the roast in a low oven. When it’s almost up to temperature, we broil it for a few minutes, creating a crisp, browned exterior and well-rendered fat cap. A piquant mixture of spices and herbs flavors the roast, and letting it sit overnight with the spice rub and plenty of kosher salt ensures perfectly seasoned meat.

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Serves 8 to 10

Serve with Salsa Verde (see related content).

Ingredients

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