You can say goodbye to nearly raw roasts, or roasts cooked past their prime, when you know the rules of how to roast a New York boneless loin roast. While chuck and round roasts need long, slow braising to achieve fall-apart tenderness, a New York loin cooks quickly. Keep an eye on the temperature and timing and you'll put a perfect roast on the table every time.
Leave 1/4 inch layer of fat on the roast but remove the rest. As the roast cooks, the fat melts and keeps the meat moist. Remove the roast from the refrigerator at least 1 hour before cooking so it comes to room temperature. A cold roast cooks faster on the outside than on the inside which leads to uneven roasting. Season the meat the night before or while it's coming to room temperature.
Purists believe the roast needs nothing in the way of seasoning other than salt and pepper so the pure beef flavor shines through. Others think seasoning coaxes out the flavor of the beef. An herb-crusted roast smells divine while it's cooking. Crushed garlic, rosemary, thyme and minced onions all work well. You can adhere the herbs to the roast with olive oil, or by spreading a thin layer of commercially prepared mustard.
How long the roast cooks depends on your cooking method, the size of the roast and how well done you prefer the roast. Rare roasts take less time than well-done roasts. A 4 1/2-pound roast will take about 16 to 20 minutes per pound, or 72 to 90 minutes to reach medium-rare. However, don't rely on an estimate. Insert an instant-read thermometer to determine doneness. While FoodSafety.gov specifies that beef should cook to an internal temperature of 145 degrees Fahrenheit, some chefs think that's too done for someone who prefers medium-rare beef, which reaches a temperature of 125 to 130 F. Take the roast out of the oven when it is 5 degrees below your desired doneness. The roast keeps on cooking from internal heat.
The most dependable method is roasting in a hot oven. Place the roast on a meat rack inside a roasting pan. The fat side should be up. Put in a preheated 450 F oven and let roast for 15 minutes, then lower the heat to 350 F without opening the oven door. Grilling is another option. Place the roast on a hot grill -- so hot that you can only hold your hand 5 inches above the coals for a second or two. Brown the roast on all sides, then remove it from the heat. Move the coals so they are no longer underneath the roast but on both sides. Place the roast back on the grill rack so it is not directly over the coals but cooking from indirect heat. Give the roast a quarter turn every 20 to 30 minutes.
- Epicurious.com: Roast New York Strip Loin with Garlic-Herb Crust
- Williams-Sonoma:Strip Loin Roast with Yorkshire Pudding
- New York Times: The Minimalist; A Rarefied Roast of Beef
- The Art of Cooking; Arnold Zabert
- License to Grill; Chris Schlesinger and John Willoughby
- Jupiterimages/Stockbyte/Getty Images