2 garlic cloves and 2 shallots cut in half and cooked in oil over low heat until soft and tender
2 teaspoons Kosher salt
2 teaspoons black pepper
2 sprigs rosemary, remove leaves
3 pounds New York Strip roast,
Chop together the garlic, shallots, salt, pepper and rosemary leaves to make a paste; rub all over the beef; wrap in plastic and refrigerate overnight.
Uncover, allow the beef to come to room temperature.
Heat oven to 450˚F. Place the meat on a rack, drizzle with the oil and cook for 20 minutes or until lightly browned. Flip the roast and reduce heat to 350˚F, continue cooking until the temperature registers 125˚-135˚F, about 15-20 minutes. Remove and allow to sit and cool at least 30-40 minutes before slicing.
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