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New York Strip Roast

Get ready to impress with this perfectly seasoned New York Strip Roast—a tender, juicy cut that’s ideal for special occasions or any time you want to elevate your dinner game.

New York Strip Roast
New York Strip Roast

This holiday season, treat your guests to a succulent New York Strip Roast that’s as affordable as it is impressive. With its rich, beefy flavor and tender texture, this cut rivals pricier roasts while delivering incredible taste. Simply seasoned and slow-roasted to perfection, it’s an elegant yet budget-friendly centerpiece for your holiday table, sure to make any gathering feel extra special.

Feeds 5-6 People

Prep time – 8 hours

Cook time – 60-90 minutes

Why Dry Brining A New York Strip Roast Works

Enhances Flavor: Dry brining allows the salt to penetrate deep into the meat, bringing out the beef’s natural flavors and ensuring every bite is savory and well-seasoned.

Promotes Juiciness: By drawing out moisture and then reabsorbing it, dry brining helps the roast retain its juices during cooking, resulting in a tender, succulent texture.

Improves Texture: The salt in the dry brine breaks down muscle proteins, which makes the meat more tender and creates a buttery-soft mouthfeel.

Achieves a Better Crust: Dry brining draws moisture away from the surface, allowing the roast to develop a beautifully browned, crispy crust when seared or roasted—perfect for that crave-worthy outer layer.

Ingredients

  • New York Strip Roast (3-5 pounds)
  • Steak Seasoning (Salt, Pepper, & Garlic will work as well)

Ingredients for creamy horseradish sauce

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tablespoon prepared horseradish
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon fresh chopped dill
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon of smoked paprika
  • (You can also use an SPG seasoning taste as you go)

Dry Brine Process

Season the Roast: To start, generously season your New York Strip Roast on all sides with your favorite steak seasoning. This layer of flavor is essential to enhance the roast’s rich beefiness.

Seasoned Roast
Pre Dry Brine

Dry Brine in the Refrigerator: Place your seasoned roast on an elevated rack, then transfer it to the refrigerator for a minimum of 4 hours. For the best results, let it brine overnight. This process helps intensify the flavor and tenderize the meat.

Bring to Room Temperature: About 2-3 hours before cooking, remove the roast from the refrigerator. Letting it come to room temperature promotes even cooking throughout.

Post Dry Brine
Post Dry Brine

Prepare the Horseradish Sauce: While your roast is warming up, grab a mixing bowl and combine all the ingredients for your horseradish sauce. Mix thoroughly, then place it in the refrigerator. Chilling the sauce helps the flavors meld, creating a perfect pairing for your roast.

Sauce
Horseradish Sauce

Cooking Process

Preheat the Smoker or Oven: Set your smoker or oven to 225°F (about 107°C). This low-and-slow cooking method ensures the roast cooks gently, preserving its juiciness and tenderness.

Smoke or Roast the Meat: Place your roast in the smoker or oven, cooking it until it reaches an internal temperature of 110°F (43°C). This step prepares the roast for the final sear or broil, giving you full control over the cooking process.

Smoked New york Strip Roast

Broil or Sear for a Crust

  • Oven Method: If you’re using an oven, switch to the broil setting. Broil each side of the roast briefly to develop a nice crust, removing it once the internal temperature reaches 125-128°F (52-53°C). (For the best result, remove the roast while the broil function heats up.)
  • Grill Method: If using a grill, set it to 500°F (260°C). Sear each side until the internal temperature reaches 125°F (52°C), creating a beautiful crust.
Seared

Rest the Roast: After removing the roast from the heat, let it rest for 20-25 minutes. This rest period allows the juices to redistribute, ensuring each slice is juicy and flavorful.

Slice and Serve: For the most tender bite, slice your roast into ¼ to ½ inch pieces. Plate it with a dollop of horseradish sauce, and enjoy this incredible, flavorful roast with your guests!

New York Strip Roast
New York Strip Roast

This horseradish sauce pairs great with Smoked Prime Rib as well!

Looking for another affordable holiday recipe? I highly recommend Smoked Turkey Breast

Yield: 1

New York Strip Roast

New York Strip Roast

This holiday season, treat your guests to a succulent New York Strip Roast that’s as affordable as it is impressive. With its rich, beefy flavor and tender texture, this cut rivals pricier roasts while delivering incredible taste. Simply seasoned and slow-roasted to perfection, it’s an elegant yet budget-friendly centerpiece for your holiday table, sure to make any gathering feel extra special.

Prep Time: 8 hours
Cook Time: 1 hour 30 minutes
Total Time: 9 hours 30 minutes

Ingredients

  • New York Strip Roast (3-5 pounds)
  • Steak Seasoning (Salt, Pepper, & Garlic will work as well)
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tablespoon prepared horseradish
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon fresh chopped dill
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon of smoked paprika

Instructions

  • Season your New York Strip Roast on all sides with steak seasoning 
  • Place New York Strip Roast on an elevated rack and place in the refrigerator for a minimum of 4 hours i recommend doing it overnight 
  • Remove your roast from the refrigerator 2-3 hours before cooking allowing it to come up to room temperature 
  • Grab a mixing bowl and add your ingredients for your horseradish sauce 
  • Mix thoroughly and place in the refrigerator till your ready to serve your roast allowing all the flavors to meld together 
  • Set your smoker or oven to 225 degrees 
  • Place your roast in your smoker or oven till it reaches an internal temperature of 110 degrees 
  • If you are doing this recipe in an oven I would set your oven on broil. Broil each side of the roast so it develops a nice crust on all sides and remove once the internal temperature hits 125-128 degrees(remove the roast from the oven while the broil function heats up) 
  • For this recipe i set my grill to 500 degree then seared each side of the roast and pulled it once the internal temperature hit 125 degrees 
  • Once removed let it rest for 20-25 minutes before slicing 
  • I like to slice this roast in ¼ inch to ½ inch slices for a tender bite 
  • Plate up with some horseradish sauce and enjoy!

Notes

Why Dry Brining A New York Strip Roast Works

Enhances Flavor: Dry brining allows the salt to penetrate deep into the meat, bringing out the beef's natural flavors and ensuring every bite is savory and well-seasoned.

Promotes Juiciness: By drawing out moisture and then reabsorbing it, dry brining helps the roast retain its juices during cooking, resulting in a tender, succulent texture.

Improves Texture: The salt in the dry brine breaks down muscle proteins, which makes the meat more tender and creates a buttery-soft mouthfeel.

Achieves a Better Crust: Dry brining draws moisture away from the surface, allowing the roast to develop a beautifully browned, crispy crust when seared or roasted—perfect for that crave-worthy outer layer.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 50mgSugar: 2gProtein: 24g

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