New York Strip Roast

Make mouthwatering, restaurant-quality New York Strip Roast Beef at home with just minutes of active cooking. It all comes down to simple but flavor-packed seasoning and choosing the proper cut of premium meat.

overhead view of cooked and sliced NY strip roast on a cutting board

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Roast beef dinner

Roast beef is a perfect choice for a filling, homemade meal, whether it’s a holiday, special occasion, or ordinary weeknight. Not only is it easy to make, it’s a meal that’s bound to impress even the most discerning fellow diners.

What makes a New York Strip Roast the perfect roast beef dinner? 

When making roast beef, you’re looking for a combination of tender texture and rich, savory flavor. New York Strip Roast is the perfect combination of both. This flavor is accentuated, not covered up, by a light but delicious mustard-and-herb marinade. Meanwhile, they’re an ideal size for a roast beef dinner, from around three pounds to seven to 10 or more. 

Why you will love this New York Strip Roast recipe

It’s hard to get this much flavor and filling protein with just a few minutes of work chopping herbs, searing your meat, and rubbing it down with the marinade. Most of the work takes place in the oven without any intervention required, allowing you to work on sides or relax before your meal. Plus, it’s easy to make in large quantities for meal preppers, quickly producing many servings of perfectly cooked beef for all sorts of uses throughout the week.

Selecting Your Meat — What to Look for in a Roast

The success of a roast beef dinner truly comes down to picking the right roast. Pick the wrong cut, and you may end up with a tough, tasteless disaster. But the right ones can be tender, succulent, and mouthwateringly flavorful. 

In general, you should look for cuts from the rib, short loin, or sirloin sections, which are more flavorful and roast well. Some names to look for are top sirloin, strip loin, tri-tip, and tenderloin. These all include plenty of marbling and connective tissue, which helps keep them juicy throughout the long roasting process. 

Avoid beef from the round (top round, bottom round, and others), chuck, brisket, and thinner pieces like flank and skirt steak. 

Meat Grades

You’ll also want to keep an eye out for top-quality meat, as determined by the grade given by the US Department of Agriculture (USDA.) The grade is based on the age and color, as well as factors like marbling, which refers to how the fat is dispersed through the muscle fibers. This is a top sign of tender, flavorful beef. 

There are three grades you need to know:

  • USDA Prime: This is the highest grade of beef and comes with the most marbling. Prime beef comes from young, well-fed animals and is typically found on the menu of high-end restaurants and at quality butchers. Just under three percent of all beef sold in the United States meets this grade. 
  • USDA Choice: Choice beef is still exceptional quality but slightly less marbled than Prime. It’s an excellent everyday choice, making up just over half of consumable beef.
  • USDA Select: Select beef is the leanest (and usually most affordable), with significantly less marbling overall. However, it’s nevertheless a great option for certain recipes or preparations where it still provides ample flavor. 
two slices of New York strip roast, mashed potatoes, and broccoli on a plate

Why is a strip loin a good choice for roasted beef? 

The strip loin is the larger of the two cuts that make up a T-bone. Strip is an excellent choice for roasting because it’s easy to do well based on its fat composition, and it’s less expensive than prime rib or tenderloin. It’s also naturally relatively uniform in shape, which allows it to cook evenly throughout. 

Other names for the Strip loin 

Like many cuts of meat, the name of New York Strip loin can vary depending on where you live and where you buy your meat. Some alternative names are:

  • Top loin
  • New York Strip
  • Kansas City Strip
  • Short-cut beef loin

What temperature should you cook your New York Strip Loin to?

Temperature is the critical factor in making the best New York Strip loin roast. But the ideal temperature depends on your desired doneness. Home cooks should generally remove the roast when it’s reading 10 degrees below their desired temperature. 

  • Rare: 120 degrees Fahrenheit (remove at 110.)
  • Medium-rare: 130 degrees Fahrenheit (remove at 120.)
  • Medium: 140 degrees Fahrenheit (remove at 130.)

Ingredients you’ll need

Obviously, the most essential part of this recipe is selecting a high-quality roast, as described above. But you’ll also need these seasonings and other ingredients to give your roast the delicious flavor you’re looking for:

  • Olive oil
  • Dijon mustard
  • Garlic
  • Fresh rosemary
  • Fresh thyme
  • Kosher salt
  • Ground black pepper

While this combination produces the ideal flavor for classic roast beef, more adventurous home cooks can feel free to tweak the spices and herbs as desired or even improvise their own flavor profile. A tasty alternative is brown sugar, garlic powder, onion powder, oregano, thyme, and parsley. In general, use about two tablespoons of seasoning per pound of beef. 

New York Strip Roast Ingredients

How to make New York Strip Roast

This simple yet delicious recipe takes just a few minutes of prep, followed by a long hands-off cooking in the oven.

  1. Pat your roast dry with paper towels. Remove any excess fat or score it with a knife. 
  2. Season well with a sprinkling of salt and pepper.
  3. Heat oil in a large pan over medium-high heat. Preheat the oven to 325 degrees Fahrenheit. 
  4. Add the roast to the pan and sear on all sides until thoroughly browned, then remove from the pan
seared New York strip roast in a skillet
  1. Meanwhile, combine the mustard, garlic, and herbs.
New York strip roast seasoning mixture
  1. Spread this herb paste mixture over the roast and place fat side up in a baking pan or roasting pan.
herb seasoned New York Strip Roast in a baking dish before cooking
  1. Bake for about two hours or until the roast reaches your desired doneness.
  2. Let the meat rest for 10-15 minutes before slicing to allow it to finish cooking and for the juices to evenly distribute.
  3. Slice the roast and serve warm or cold.
sliced New York strip roast on a cutting board

What goes well with New York Strip Roast

New York Strip Roast is as versatile as it is tasty and pairs with a wide variety of sides, sauces, and accompaniments. 

Meanwhile, those who want a quintessential English meal can pair it with roasted potatoes, parsnips, and horseradish sauce

How to store leftovers 

If you have leftovers from your New York roast, storing them is straightforward. Let them cool to room temperature, then wrap the roast in plastic wrap. Store it in an airtight container in the refrigerator for up to five days. For longer-term storage, freeze it for up to six months. 

What’s the best way to reheat New York Strip Roast?

If it’s frozen, defrost your roast in the fridge overnight. The ideal way to reheat it from the refrigerator is in the oven. Preheat it to 350 degrees Fahrenheit and bake the roast until just warmed. Don’t leave it in too long, as that can lead to overcooking. Alternatively, you can slice the cooled roast into thin pieces and sear them in a hot pan. This is a great choice for roast beef sandwiches!

Frequently asked questions about cooking a short loin roast

Do you need to cover your roast while it is cooking?

In short, no. Generally, roasting is best done with uncovered meat in an oven with little to no moisture. This allows it to become gloriously brown on the outside while staying juicy and pink inside.

How long to cook a strip loin roast

This will depend on the exact size of your roast. A good rule of thumb is 25 to 30 minutes per pound, which, with a four- to five-pound roast, reaches the approximate two-hour cooking time called for in this recipe. 
For best results, you’ll need a meat thermometer to check the internal temperature and doneness of your roast without cutting into it. Digital instant-read ones work best, as they’re highly accurate and don’t take the time to register that old-school ones do.

Why you should let the meat rest before slicing

This is all about keeping your meat juicy. If you slice your roast immediately after it leaves the oven, much of the meat’s juices will run out onto your cutting board. However, after 10-15 minutes, they’ve evenly redistributed, keeping each piece of roast as juicy as the last. Keep your roast from getting cold by tenting it with foil.

slices of New York strip roast on a platter

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overhead view of cooked and sliced NY strip roast on a cutting board

Strip Loin Roast

Impress your guests with this juicy, flavorful New York strip roast. With this as your entrée, uncork a Cabernet Sauvignon!
5 from 14 votes
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Course: Main Course
Cuisine: American
Keyword: Strip Loin Roast
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8
Calories: 173kcal


Roast Ingredients

  • 2 pounds beef roast
  • 2 tablespoons olive oil

Roast Marinade

  • 2 teaspoons dijon mustard
  • 2 teaspoons minced garlic
  • 1 tablespoon rosemary chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Preheat your oven to 325°F and set aside a baking pan or a sheet pan
  • Pat the beef dry, remove excess fat, or score fat crosswise if you want to keep it.
  • Sprinkle both sides with salt and pepper.
  • Heat the oil in a pan over medium-high heat and sear the beef on all sides for around 2 minutes each until appropriately browned.
  • Meanwhile, stir together the ingredients for the marinade.
  • Spread the marinade over the meat and place in your baking pan.
  • Cook in the oven until the roast reaches your desired level of doneness. I cook a 2 pound roast for about 1 hour.
  • Let the meat rest for at least 15 minutes before cutting (see notes).


How long should you cook your roast? 
Look and see how much your roast weighs, it takes about 25 minutes per pound at 325°F for medium-rare. 


Calories: 173kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 371mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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