Herb and Garlic Crusted New York Strip Roast - garlic

Method

• Start by adding the garlic and herbs to a food processor.
• Pulse to break down all of those ingredients into a workable garlic and herb paste.
• Add a dash of oil if things are getting stuck, or turn it off, remove the lid, and stir the herbs, continuing to pulse until everything is finely chopped.
• Once finely chopped, remove the blade from the food processor, then add in the remaining oil, salt and pepper.
• Scrape the sides of the bowl, mix and get a nice paste out of this mixture.
• Unwrap the beef, and rub that paste all over the beef.
• Make sure you get the top, bottom, and sides.
• Wrap the beef back up in the butcher paper, seal it, and place in the refrigerator overnight.
• When you are ready to cook the beef, take it out of the refrigerator, and let it rest on the kitchen counter for at least one hour.
• You want the beef to come up to room temperature.
• Set the beef onto a roasting rack and put the rack into a roasting pan.
• Preheat your oven to 450 F. Your goal here is to blast the beef on high heat to start a nice crust, then we will reduce the heat and continue cooking until it reaches the temperature you like your meat, in my case, a medium rare.
• So once your oven is preheated, place the roasting pan into the oven, and cook at 450 F for 20 minutes.
• After 20 minutes, reduce the heat to 350 F. Cook until you have reached an internal temperature (use a meat thermometer) of 127 F or so.
• When you pull it out and let the meat rest, the internal temperature will rise, and should get you into the 130-135 F range where it is medium rare.
• If you want your meat medium, keep it in the oven for just a few more minutes, until the internal temperature reaches 137 F. Then as it rests it will get to 140-145 F.
• Remove the meat from the oven and let it rest, tented with aluminum foil, for at least 15-20 minutes.
• Once rested, move the beef onto a cutting board, and slice into your desired thickness.