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New York Strip Roast w/Rosemary Orange Crust & Herbed Butter Recipe

New York Strip Roast With Rosemary-Orange Crust and Herbed Butter / Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian


1 (5-pound) New York strip roast (also called beef strip loin or top loin), fat trimmed to 1/4″, untied

5 teaspoons kosher salt, divided

2 oil-packed anchovy fillets, drained

8 garlic cloves, peeled

1/4 cup coarsely chopped rosemary leaves

2 tablespoons finely grated orange zest (from about 2 large oranges)

3 tablespoons olive oil

1 tablespoon freshly ground black pepper

1/4 cup plain breadcrumbs

1/2 cup (1 stick) unsalted butter, room temperature 

1/4 cup (packed) parsley leaves


  1. Pat roast dry and rub all over with 1 tsp. salt; set aside.
  2. Purée anchovies, garlic, rosemary, orange zest, oil, pepper, and remaining 4 tsp. salt in a food processor until finely chopped, about 1 minute. Transfer all but 1 Tbsp. garlic mixture to a medium bowl; reserve remaining garlic mixture in food processor.
  3. Rub roast all over with half of garlic mixture from bowl. Place fat side up on a wire rack set in a rimmed baking sheet or in a roasting pan fitted with a rack. Add breadcrumbs to remaining garlic mixture in bowl, mix thoroughly with your fingers, and press onto top and sides of roast. Let stand at room temperature at least 1 hour. 
  4. Meanwhile, add butter and parsley to reserved 1 Tbsp. garlic mixture in food processor and pulse until well combined. Transfer to parchment paper and roll into a log. Chill until firm, about 2 hours.
  5. Place rack in middle of oven; preheat to 500°F. Place roast in oven, then reduce temperature to 350°F. Roast until an instant-read thermometer inserted into the center of roast registers 120°F for rare or 130°F for medium-rare, 70–90 minutes. 
  6. Transfer roast to a carving board and let stand 15 minutes. Slice against the grain into 1/3″ pieces. Serve with herbed butter.

Credit: Epicurious


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