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.
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.
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.
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.
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.
Remove the roast from your oven and let it rest under a loose covering of foil for at least 10 minutes before carving it.
- On Food and Cooking: A Textbook of Culinary Fundamentals; Sarah Labensky, et al.
- For rare beef, remove it from the oven when its internal temperature is 120 F. For medium beef, remove it from the oven at 140 F.
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