Name: Roast New York Strip Loin With Garlic-Herb Crust
Yield: Makes 10 servings
Ingredients: 4 garlic cloves; 8 fresh sage leaves; 4 teaspoons fresh thyme leaves; 4 teaspoons olive oil; 4 teaspoons salt; 1½ teaspoons ground black pepper; 1 (4- to 5-pound) boneless beef loin New York strip roast, fat trimmed to ¼ inch

Roast New York Strip Loin with Garlic-Herb CrustNoel Barnhurst

New York 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 1½. Either way, have your butcher trim some of the fat, leaving about ¼ inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.

Recipe notes

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