This beef strip loin, also known as the New York strip, is tender and juicy. See simple step-by-step directions for grilling or roasting.

Woman's hand with fork dipping beef into horseradish sauce. — Photo Credit: Binky’s Culinary Carnival.

This beef strip loin can be roasted in the oven or grilled, and it finishes so deliciously. Wet aging this New York Strip roast is the key to a juicy outcome. It can be aged for a few hours up to three days in the refrigerator.

This straightforward recipe requires no special skills and only a few simple ingredients.

What is a strip loin?

The strip loin is a cut from the short loin near the tenderloin of the cow. It is a muscle that does very little work and is particularly tender.

This cut is usually quite marbled, too. It is not quite as tender as the tenderloin but still very tender.

It has a better flavor and texture than prime rib and is generally cheaper.

The strip is an economical cut of meat, usually costing less than half of the tenderloin. You can purchase the loin bone-in or boneless.

The whole muscle weighs around fifteen pounds. The roasts can be cut into individual steaks before cooking, but we prefer to cut them into 3-5 pound roasts.

Medium rare roast with a slice cut off and bowls of horseradish dipping sauce. — Photo Credit: Binky’s Culinary Carnival.

Why try this recipe?

Hands-on time for this recipe is only about 15 minutes!
Very easy to prepare. It only uses a few ingredients.
Roast turns out juicy and delicious.
Very economical. The most economical loin cut.
It is great to serve guests to impress. We serve this in the summer, grilled when we have people over. It’s also great roasted in the oven in inclement weather
Perfect for holidays. Christmas, Easter or even a change for Thanksgiving dinner.

What you need

Ingredients for beef strip loin; beef, olive oil, garlic, sage, thyme.

Beef strip loin roast – this recipe is for a three-pound roast.
Olive oil: The oil provides a nice sear on the outside of the roast.
Garlic: Garlic adds a lovely umami flavor.
Sage: use fresh sage if you have it.
Thyme: Fresh thyme is best, but you could substitute it with dried thyme in a pinch.
Rosemary: Again, use fresh rosemary for the best flavor
Sea salt or Kosher salt: These salts enhance the flavor of the meat.
Black Pepper: For a little bite on your tongue.

How to make it

Drying off the meat with paper towel. — Photo Credit: Binky’s Culinary Carnival.

Dry off the roast well with paper towels.

Herbs in a mini food processor. — Photo Credit: Binky’s Culinary Carnival.

Add herbs to a mini chopper or chop by hand.

Chopped herbs in the food processor bowl. — Photo Credit: Binky’s Culinary Carnival.

Chop herbs finely in a mini food processor or with a sharp chef’s knife.

Spreading roasted garlic onto the meat. — Photo Credit: Binky’s Culinary Carnival.

Rub the pasted garlic onto both sides of the roast. The recipe below provides instructions on roasting and pasting the garlic.

Herbs added to the meat. — Photo Credit: Binky’s Culinary Carnival.

Rub the herbs, salt, and pepper all over the meat. Grate additional garlic with a microplane on top of the roast. Rub with oil.

Plastic wrap coverering the baking sheet with the meat on it. — Photo Credit: Binky’s Culinary Carnival.

Place the roast on a rimmed baking sheet. Cover with plastic wrap. Place in the refrigerator and let the meat wet-age for a few hours up to 3 days. The longer it ages, the more flavorful and tender it will be.

To Cook

Bring the meat to room temperature on the counter for at least an hour.

For Grilling

Get the grill very hot. Sear the meat on both sides on the hot grill.
Move the meat to the side of the grill without the flames and reduce the temperature to medium. (Indirect grilling)
Grill for 30-45 minutes, depending on how hot the grill is and your desired doneness temperature.
Check the temperature with an instant-read thermometer. Remove the roast about 10°F below your preferred done temperature. (See notes below for temperature guidelines)
Let rest for at least 30 minutes before slicing.

For Roasting

Preheat the oven to high heat, 400°F. Place the roast in a cast iron skillet in the oven. Cook for about 10 minutes.
Reduce heat to 325°F. Roast meat for another 40-50 minutes, depending on your desired doneness and the size of the roast.
Check the temperature with a meat thermometer. Remove it 10°F below the desired doneness temperature. The chart below shows doneness temperatures.
Let the meat rest for 15-30 minutes before slicing.

Beef Doneness Temperature

Beef cooking chart infographic. — Photo Credit: Binky’s Culinary Carnival.

How to slice a New York strip loin roast

The roast should be sliced into approximately 1″ thick slices of strip steaks. Cut the steaks across the grain, to produce the most tender bites.

Look at the way the lines of the meat are running and slice them perpendicular to the lines, not in the same direction as the lines.

Before slicing into New York strip steaks, let the roast rest for at least 30 minutes.

Use a sharp, straight-edged chef’s knife to cut into steaks. Do not use a serrated knife. Slice and serve them on a platter.

Sliced whole roast with herbs as garnish. — Photo Credit: Binky’s Culinary Carnival.

What to do with Leftovers

Store leftover steak in an airtight container in the refrigerator for 3-4 days. Do not refreeze it. It’s best used right away.

Slice the meat thinly and make French dip sandwiches or wraps.
Make a steak salad with fresh greens and vegetables topped with sliced steak and your favorite dressing.
Chop the steak for tacos, quesadillas and enchiladas.
Make a quick beef hash with fried potatoes and onions. Add the steak for just a minute and top the hash with your favorite eggs.

What sauces to serve with this beef strip loin

Beef au jus
Horseradish sauce
Steak sauce

What side dishes to serve

Helpful Tools

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This beef strip loin roast is so easy to make. Make one for your next party to impress your guests. It’s delicious for a different holiday meal like Christmas or New Years. If you love beef like we do, try this medium-rare prime rib. Perfectly cooked, tender and juicy.

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Close up photo of sliced beef strip roast.

Beef Strip Loin – Grilled or Roasted to Perfection

Impress your guests. This beef strip loin, also referred to as New York strip, comes out tender, juicy and insanely delicious.

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 1 vote

Print Pin Rate

Course: entree, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 50

Aging time: 2

Total Time: 3 5

Servings: 6 servings

Calories: 568kcal

Author: Beth Neels

Cost: $30

Ingredients