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The loin cuts are the most tender and most expensive cuts of beef. Those include the tenderloin, where filet mignon comes from, and also the porterhouse, which is one of the choicest loin cuts. The loin New York Strip roast is the cut that's used to make smaller New York Strip steaks. But in its whole form, this cut can be roasted to absolute perfection.
Preheat your oven to 450 degrees Fahrenheit.
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Place the roast in a roasting pan, fat side up.
Place the roasting pan in the oven, uncovered.
Roast the meat. You're only going to let it roast for about 15 minutes at 450 degrees Fahrenheit, so set your timer.
After 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit.
Remove the pan from oven. The roast is finished once the internal temperature of the meat hits at least 130 degrees Fahrenheit for rare, 145 degrees for medium rare, 160 degrees for medium, and 170 degrees for well done.
Let the roast to stand for 20 minutes. Loosely cover the roast with aluminum foil while it stands. This will allow the juices to settle back into the meat, keeping it nice and tender upon serving.
Slice and serve. Be sure to slice the roast across the grain with a sharp kitchen knife.
This cut of meat is outstanding when marinated or seasoned with an herb or spice rub of your choice.
When purchasing a boneless beef loin, look for one that has about a quarter inch of fat still on it. This will add lots of flavor.