FREDA GABLE Recipe

New York Strip Loin Roast By Freda

By FREDA GABLE cookin4me


Rating:
Serves:
10-12 easily
Prep Time:
Cook Time:
Comments:

Give Mom a Break or DAD for his day too! . . The Party is fast Coming.
This is the Best roast You'll want for Any Holiday.
This will be our Mothers day dinner later in the day. since I have to Work, But I am getting Prepared early. Meat is rubbed with spices and sitting Patiently in the refer for Baking. This Roast is Perfectly Meaty and serves about 10-12 slices easily.

Makes for Wonderful Leftovers for Frech Dips or Hot Roast Beef Sands, etc. if you can manage to have left overs. . .
Your Sure to Enjoy this treat of a roast for Mom's day. . .or Dad's day coming up soon.

Please Note:
Photo From the web, Mine is not this Pink in the center.
Prep time includes the Rub mariating time.
This roast can be Prepared ahead of time. Marinates inthe Spice Rub. for a Minimum of 3 hrs.
Best Over Night or Day ahead.
Cooking time depends on your desired Doneness.
Please: I advse, Use Your Meat Thermometer to Check your doneness.
ENJOY!!

Ingredients

NEW YORK STRIP ROAST BY FREDA
1
4-5 lb boneless beef loin new york strip
4 cloves
garlic (fresh if possible)
8
sage leaves ( fresh is possible)
4
thyme leaves ( fresh is possible)
4 tsp
olive oil ( or veg oil)
4 tsp
salt
1 1/2 tsp
coarse ground pepper ( fresh makes a real difference)

Directions Step-By-Step

1
Mash finely the Garlic ( I use Processor)
add sage
Thyme, oil salt and Pepper.
Blend Well to form a paste
2
Pat Roast Dry with paper Towels.
Rb Meat all over with this Paste.
Cover and Let Chill 3 hrs or Over Night is Best.
3
Preheat Oven @ 450 degrees.

Place Meat Fat Side Up on rack in your roasting pan.
Roat in Preheated Oven about 25 Minutes.
Reduce oven temperature to 350 degrees.
4
Continue Roasting meat till your Meat Thermometer inserted into the thickest part of this roast, reaches your Desired Doneness.
130 degrees for MED-RARE About 35 minutes.
140 for MEDIUM, @ about 40 Minutes

REMOVE from OVEN;
Cover with Foil Tent to Keep Warm.
Let Stand for about 20 Minutes before Cutting.
Cut Crosswise about 1/3 " thick Slices, arrange Slices on a Platter to serve.
5
Serve with Baked, Mashed or Herb Buttered Boiled Potatoes, and Your favorite Vegie and Salad, For the Best Full coarse Meal of Your Life.

Enoy this Special Meal for a Special Occasion.
6
Note:
We Like Lots of Pepper, and Garlic.
So I use More on my Roasts than I have Listed.
If Your spices & Pepper is Good and Fresh you will use Less than you would normally.
I use Extra Pepper and garlic on Mine. We like the Bolder Flavors.
Just our Personal Preferences.
GRAVY:
Can be Made from the Juices in the Pan if You Like.

About this Recipe


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6 Comments

user
Thought Dancer Thought_Dancer
Dec 24, 2014
OK so there is some ado as to the origins of the recipe... I don't care, I found it here and I found it & used it for free... Thanks...

The marinade/herbal rub, I let it sit over night and I tried it... It worked very well.. It is worthy of any cooks arsenal... I used the juice to make a brown gravy, served it with mashed potatoes (with a little Mexican sour cream & milk infused)

I did not use the cooking method, but preheated the oven to 500 degrees and roasted the meat 12-13 minutes, turned the oven down to 20 minutes per pound @ 300 degrees... I used U.S.D.A. Prime Beef our audience declared the KC strip (AKA NY roast) as the best beef they have ever had... The prime cut makes all the difference; it is that much better...

The marinade/rub I was happy with & wasn't expecting anything more than a savory flavor for the meat which it provided in good stead... As to the credit & origin, people, get a grip, it is sage, thyme, olive oil, garlic, salt & peppered meat, it no doubt has been around centuries...
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shirley kemnitz kemnitzs
Jan 8, 2014
Just tried the recipe. We really did not care for it that much. Not that much flavor and pretty bland. We like more of a kick with more of a midwestern or Texas flare. Won't make it again.
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mike jones jonesy1999
Dec 29, 2012
freda-
this recipe is not an original. I'm sorry to say it was taken verbatim from BA - 12.2000.
i enjoyed it nonetheless but felt that the original creator should be credited.
-jonesy
(keep on keeping on)
user
Beverly Koehler bkoehler821
Dec 25, 2012
Freda,this is the EXACT recipe from Bon Appetite December 2000..here is the link
epicurious.com/...-Herb-Crust-104494
user
Jul 8, 2011 - Gail Welch shared this recipe with discussion group: USA State Recipes