Strip Loin Roast

Thousand Hills

Servings

8

This strip loin roast uses a simple herb-butter paste to add richness and flavor. The roast is coated fully with the mixture and chilled overnight, allowing the herbs to infuse the meat. A high-heat oven sear creates a flavorful crust before the roast is finished at a lower temperature to reach the desired level of doneness.

Strip Loin Roast

Ingredients

  • 1 3-4 lb Strip Loin Roast

  • 1 tbsp salt 

  • 1/2 tbsp ground pepper

  • 2 sticks butter, softened

  • 1 tbsp rosemary

  • 1 tbsp flat Italian parsley

  • 1/2 tbsp thyme 

  • 2 garlic cloves, minced 

  • 1 lemon, juiced 

  • 1/2 cup red wine (optional) 

Directions

  1. Trim the strip loin of any excess fat. Season with half of the salt and pepper. 

  2. To make the herb paste, combine the softened butter with the rosemary, parsley, thyme, garlic, lemon juice, optional red wine, and the remaining salt and pepper. Mix until blended, then spread the paste evenly over the entire roast. 

  3. Place the coated strip loin on a baking sheet, uncovered, and refrigerate overnight. 

  4. Preheat the oven 450 °F.

  5. Allow the roast to sit at room temperature for 30 minutes to 1 hour before cooking.

  6. Place the roast in the oven and sear for 10-15 minutes. Remove the roast and reduce the oven temperature to 325 °F. Once the oven has cooled to the new temperature (about 15 minutes), return the roast to the oven and cook for 30-35 minutes. The internal temperature should reach 130-135 °F for medium-rare to medium.

  7. Let the roast rest for 20-30 minutes before slicing.