Simply one of the most tender roasts you will ever taste. Dry age the beef before cooking, sear it in a cast iron skillet and roast to perfection. Four ingredients and easy to prepare, this center-of-the plate meal is sure to impress!
- One 3-4 pound New York Strip Roast
- Olive oil
- Kosher salt
- Course ground black pepper
Dry aging your own beef is easy. One to three days before you plan to cook it, simply place thawed roast on a rack in a baking pan, and place in the refrigerator. Leave uncovered for one to three days.
When you are ready to prepare, pull the roast out of refrigerator and let it get room temperature (about one hour). Rub the meat with one tablespoon of olive oil and sprinkle one tablespoon of kosher salt and one teaspoon of ground black pepper on all sides.
Heat one tablespoon of olive oil in a heavy-duty ovenproof skillet over medium-high heat and when it is almost smoking, add the meat. Sear it on the top, bottom, and sides for one to two minutes each, or until each side is nicely browned.
Place the pan in the oven uncovered. Cook the beef until a meat thermometer inserted through the in the thickest part registers your preferred degree of doneness.
- Rare: 120-130 degrees F
- Medium-Rare: 130-135 degrees F
- Medium: 135-140 degrees F
- Medium-Well: 145-155 degrees F
Cooking time will vary, but you can expect it to take around 30-40 minutes.
When it is done, very carefully remove it from the oven using a heavy-duty oven mitt. Tent with foil and allow it to rest for at least 20 minutes.
Slice thinly, serve it immediately and enjoy!