Roast NY Strip Loin with Herb Crust

prep time:: 3- hours to overnight before baking
total time:: 50-60 minutes baking after meat sits in paste (3 to 24 hours)

Makes 10 servings

NY strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1-1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor.

ingredients

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef NY strip roast, fat trimmed to 1/4 inch

directions

1
1. With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
2
2. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
3
3. Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes.
4
4. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
5
5. Remove from oven; let stand for 20 minutes.
6
6. Cut crosswise into 1/3-inch-thick slices. Arrange slices on a platter.