Magnificently tender, this NY Strip Roast will be a hit during your holiday meal. Chef Yankel’s crazy easy rub has a deep, smoky sweetness, and is perfectly complemented by an earthy bed of mushrooms and onions.
1 ButcherBox NY Strip Roast
1 tsp cinnamon
½ tsp nutmeg
1 Tbsp coffee
1 Tbsp brown sugar
1 Tbsp smoked paprika
1 Tbsp fresh rosemary, chopped
1 Tbsp smoked salt or kosher salt
2 Tbsp extra virgin olive oil
2 onions, thinly sliced
4 cups mushrooms, roughly chopped
2 Tbsp champagne vinegar
4 oz butter, thinly sliced
4 oz butter, melted for brushing the roast
Mix rub ingredients in a small bowl and rub all over roast. Cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 225°F. Unwrap roast and bring to room temperature, aout 40 min.
Mix mushrooms and onions and spread out on sheet pan.
Sprinkle champagne vinegar and sliced butter onto mushrooms/onion mixture.
Place roast fat-side up on top of mushroom bed, and roast in oven for 90 min, or until meat thermometer inserted into thickest part reads 110°F.
Remove from oven and rest at room temperature for at least 30 min, or up to 2 hrs.
40 min before serving, preheat oven to 425°F.
Brush roast with melted butter and roast for 20 min, or until meat thermometer inserted into thickest part reads 125°F.
Rest for 20 min before slicing. Serve with mushrooms and onions over the top and an extra drizzle of oil and smoked salt.