baking meats
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- shapesalad0
- tried it, good results. looks so bad at first, starts boiling even... but keep at it.shapesalad
- Akagiyama1
3 pounds (1360g) New York strip roast
2 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 teaspoon instant chicken stock
3 pounds (1360g) fingerling potatoes, rinsed and patted dry
2 tablespoon unsalted butter
3 garlic cloves, minced or grated
1 sprig of thyme, chopped
1 sprig of rosemary, chopped
2 tablespoons chopped parsley1. To make the roast beef and garlic butter potatoes: Preheat your oven to 450°F (230ºC). Place the New York strip roast on a tray, cutting board, or plate, fat side up. Rub the roast with 1 tablespoon olive oil and season all sides generously with salt, pepper, and instant chicken stock like you would make a crust around the meat. Set aside.
2. In a small bowl, combine butter, garlic, parlsey, thyme, and rosemary.
3. Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter mixture to coat well.
4. Arrange the beef roast on top of the potatoes and place it in the oven for about 15 minutes at 450ºF (230ºC). Reduce the oven temperature to 325°F (160ºC) and continue roasting for approximately 1 1/4 hours for medium doneness – 145°F (60ºC) on a meat thermometer.
5. Transfer the meat to a cutting board. Loosely tent the roast beef with foil and let stand for 20 minutes to allow the juices to flow back into the meat. Slice the roast beef across the grain and serve with the roasted potatoes and a dollop of herbed butter. Enjoy!
