How to Cook New York Beef Loin Steak

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The loin yields the most tender and expensive cuts of beef but not the most flavorful. Cuts from the loin require very little work to taste great. A great marinade is the key to a great tasting beef loin

Things You'll Need

  • 6 large garlic cloves, peeled
  • 1/4 cup Spanish sweet paprika
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 6-pound New York beef loin, all but 1/2 inch fat trimmed
  • Peel the garlic cloves and crush them. You can do this by placing the cloves in a cling wrap and pounding the cloves with a rolling pin. Alternatively you can use a processor.

  • Mix the crushed garlic with the paprika, vinegar, oil, rosemary, salt, and pepper. Grind to a thick paste.

  • Rub paste all over the New York beef loin, wrap it in plastic and then refrigerate it overnight.

  • Preheat your oven to 450°F then place the loin on a large metal rack in roasting pan.

  • Roast meat for approximately 15 minutes then reduce the oven temperature to 350°F.

  • Continue roasting meat until it cooks to the desired taste (rare medium or well done). You can verify this by using a thermometer. If the thermometer inserted into the center registers 125°F then the meat is in a rare state. You can then roast it for 40 minutes longer if you want it thoroughly cooked.

  • Once it is cooked remove the meat from the oven and cover it loosely with aluminum foil and let rest 20 minutes.

  • Transfer the meat to a platter then cut into 1/2-inch-thick slices. Your New York beef loin is ready to serve.

Tips & Warnings

  • You may use the beef broth to make a gravy. Add 2 teaspoons of water and 2 teaspoons cornstarch in small cup until smooth and whisk into broth. Place pan on a burner over medium-high heat. Whisk until juices thicken, about 3 minutes.

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