3Tablespoonsbuttercut into 1-Tablespoon pieces and very cold
Let the meat come to room temperature for one hour then preheat the oven to 450°F.
Place a roasting rack inside of a roasting pan and rub the striploin roast all over with the olive oil, thyme, salt, and pepper. Place in a meat thermometer and transfer to the roasting rack. Roast for 15 minutes.
Reduce the heat to 350°F and continue to roast until the internal temperature reaches 130°F for medium rare. Remove from the oven and transfer the rack and meat over a plate for at least 15 minutes.
While the meat rests, place the pan on the stovetop over medium heat. Cook the shallots and garlic until fragrant, about one minute. Add in half of the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Pour in the rest of the red wine and let the sauce simmer until reduced by half. Working with one piece of butter at a time, add the butter in swirling the pan constanly until each is fully melted. Season with salt and pepper
Cut the meat against the grain and serve with a generous serving of the red wine reduction.
For each pound of striploin roast added, expect it to take another 10 minutes of cooking time.
If you have the time, get a more impactful flavor by massaging the rub into the meat at least four hours before cooking.
Invest in a really good meat thermometer. The quickest way to ruin this NY strip roast is by overcooking it. I can’t recommend an oven probe thermometer enough. It’s a great way to monitor the internal temperature of the roast without opening the oven door.
DON’T tent the meat with aluminum foil. This is an old-school method of keeping the meat warm, but it also makes the crust soggy. The muscles in a NY strip roast seize when they are exposed to heat, so re-crisping the crust isn’t really an option with this dish.
Transfer the NY strip roast ON THE RACK for resting. Just set a plate under it to collect the juices. If you set it directly on the rack it gets soggy and may as well have been baked instead of roasted.