Easy Holiday NY Strip Roast

  • PREP: 10min

  • COOK: 2h 0min

  • SERVES: 8

  • PREP: 10min

  • COOK: 2h 0min

  • SERVES: 8

  • Beef

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.

Ingredients (17):

  • Rub
  • 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
  • Mushroom Bed
  • 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

Directions:

  1. Mix rub ingredients in a small bowl and rub all over roast. Cover tightly with plastic wrap and refrigerate overnight.
  2. Preheat oven to 225°F. Unwrap roast and bring to room temperature, aout 40 min.
  3. Mix mushrooms and onions and spread out on sheet pan.
  4. Sprinkle champagne vinegar and sliced butter onto mushrooms/onion mixture.
  5. 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.
  6. Remove from oven and rest at room temperature for at least 30 min, or up to 2 hrs.
  7. 40 min before serving, preheat oven to 425°F.
  8. Brush roast with melted butter and roast for 20 min, or until meat thermometer inserted into thickest part reads 125°F.
  9. Rest for 20 min before slicing. Serve with mushrooms and onions over the top and an extra drizzle of oil and smoked salt.

Happy Eating!

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