Roast New York Strip Loin with Garlic Herb Crust
Elevate your next dinner party with this show-stopping Roast New York Strip Loin with Garlic Herb Crust, a luxurious yet approachable dish that combines tender, juicy beef with bold, aromatic flavors. This recipe begins with a 4-pound New York strip loin, perfectly seasoned and coated in a fragrant paste of minced garlic, fresh rosemary, and thyme. Topped with a golden Dijon mustard and panko breadcrumb crust, this roast achieves the perfect balance of savory and crispy in every bite. Seared at high heat to lock in flavor and slow-roasted for a melt-in-your-mouth texture, it’s paired with a rich, optional red wine jus for a sophisticated finish. With just 25 minutes of prep, this elegant main course serves eight, making it ideal for special occasions or holiday celebrations.
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Recipe Information
Ingredients
- 4 pounds New York strip loin
- 2 teaspoons Kosher salt
- 1.5 teaspoons Black pepper (freshly ground)
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves (minced)
- 2 tablespoons Fresh rosemary (chopped)
- 1.5 tablespoons Fresh thyme (chopped)
- 3 tablespoons Dijon mustard
- 0.5 cups Panko breadcrumbs
- 2 tablespoons Unsalted butter (melted)
- 1 cup Beef broth
- 0.5 cups Red wine (optional)
Instructions
Preheat your oven to 450°F (232°C). Place a roasting rack inside a roasting pan and set aside.
Pat the New York strip loin dry with paper towels. Generously season all sides with kosher salt and black pepper.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, and thyme to create a paste.
Rub the garlic-herb paste evenly all over the surface of the strip loin. Let it marinate at room temperature for about 15-20 minutes while the oven preheats.
In another small bowl, combine Dijon mustard and Panko breadcrumbs. Stir in the melted butter until the mixture resembles wet sand.
Press the breadcrumb mixture onto the top and sides of the roast, creating an even crust layer.
Place the prepared strip loin on the roasting rack, fat side up, in the center of the oven.
Roast at 450°F (232°C) for 15 minutes to sear the exterior. Reduce the oven temperature to 325°F (163°C) and continue roasting for 50-55 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness.
While the roast cooks, prepare the jus by warming beef broth and optional red wine over medium heat in a small saucepan. Reduce slightly for a concentrated flavor, then season to taste with salt and pepper.
Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Slice the roast thinly against the grain and serve with the warm jus drizzled over or on the side.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
