Notes: This is my mother’s Herb Crusted Beef Strip Loin Roast recipe. My Mom used to have it for Sunday dinner every once in a while when I was a child. It is also a great “Ta Da!” dish for a dinner party. We are using Strip Loin which is also known as New York Strip or Kansas City Steak. I’ve included a temperature scale for you to reference for “doneness”, from “rare” to “well done”. Cook it longer and you start to have leather (or some would say charcoal).
2 Teaspoons salt
2 Teaspoons black pepper cracked
2 Cloves garlic minced
1 Tablespoon rosemary finely chopped
2 Tablespoons parsley finely chopped
3 Tablespoons extra virgin olive oil
3-4 Pounds sirloin roast
Preheat oven to 425 F.
In a small bowl combine salt, pepper, minced garlic, rosemary, parsley and oil. Rub the herb pepper mixture all over the roast, place the roast fat side up in a roasting pan. This can be done ahead of time and kept in fridge. If you do prepare the roast ahead of time take it out of the fridge 1 ½ hours before roasting.
Roast the meat for 30 minutes at 425 F, then reduce the temperature to 325 F and continue cooking for about 1 hour to 1 ½ depending upon your desired doneness. If you prefer medium rare the internal temperature of the roast should register at 130 F. For medium the temperature should be about 140 F to 145 F. Remember the roast will continue cooking when you remove it from the oven.
Transfer the roast to a platter or cutting board, cover loosely with foil and let it rest or 20 minutes before roasting. While the roast is resting prepare the gravy with the drippings.
Beef Roast Temperatures…
Rare 125 F
Medium Rare 130-140 F
Medium 145-150 F
Well Done 155-160 F
4 tablespoons flour
2-3 cups beef broth
Strain the pan drippings into a saucepan and stir in 4 tablespoons flour. Cook over medium heat stirring constantly for about 1 minute. Add the beef broth and continue cooking stirring until you’ve reached the desired thickness.
Season with salt and pepper.