New York Strip Roasts are one of our favorite items for parties throughout both the Holidays and the rest of the year. They’re lean, but still flavorful and tender, but less expensive than the more traditional Rib Roast. This recipe makes the roast a little bit more special by adding a Mushroom Red Wine Compound Butter. The butter is delicious, but not necessary, so feel free to skip making the butter, if you like! What’s your favorite way to top a steak? Let us know in the comments below!
- 1 Boneless New York Strip Loin Roast
- Olive Oil
- LGCM Ultimate Steak & Roast Rub
- 2 stick Butter (softened)
- 1/4 cup Mushrooms (chopped)
- 2 Tbsp Dry Red Wine
Combine butter, mushrooms, and red wine in a mixing bowl. Beat together until combined. Place into wax paper or plastic wrap and roll into a log. Refrigerate.
Rub your roast with Olive Oil and then season liberally with Ultimate Steak and Roast Rub.
Place the New York Strip Roast on a rack over a roasting pan, and put in an oven preheated to 450ºF. Roast for 15 minutes.
Reduce heat to 350F and continue roasting for approximately 15 minutes per pound until you reach an internal temperature of: 135F for Medium-Rare or 140F for Medium. We don’t recommend cooking beyond medium.
Remove from the oven & let rest for about 15 minutes before slicing. Slice into thin slices, and serve with a pat of the Mushroom Red Wine Butter on top. Enjoy!