High-end cuts of beef, such as the New York strip, can vary widely in price depending on their quality. USDA Select beef typically sells for much less than restaurant-quality USDA Prime, which is why supermarkets usually choose Select-grade beef for the sales they highly publicize. For home cooks, the in-between Choice grade provides good value. It's not as richly marbled as Prime beef, but it's much superior to Select. New York roasts are usually roasted to medium-rare, like prime rib, and make a comparably lavish meal.
Step 1
Trim the fat cap on your New York strip to 1/4 inch or less with a sharp knife, leaving just enough to form a thin protective layer over the meat and prevent it from drying. A thin fat cap renders quickly, and it will not prolong the roast's cooking time.
Step 2
Dry the roast with clean paper towels, and rub it with salt, pepper and any other flavorings you choose. Preheat your oven to 450 degrees Fahrenheit.
Step 3
Transfer the striploin to the rack of your roasting pan. Slide the pan into your preheated oven; roast it for 15 minutes at this temperature.
Step 4
Reduce the heat to 325 F and continue to cook your roast until it reaches an internal temperature of 130 F when tested with an instant-read thermometer. This requires an additional 40 to 60 minutes, depending on the size of the roast.
Step 5
Remove the roast from your oven and let it rest under a loose covering of foil for at least 10 minutes before carving it.