A Professional Chef's Recipe for Roast New York Strip
"The most requested recipe of my career is Roast New York Strip, the most important aspect is the pan gravy. Very simple to prepare, very difficult to mess up." Chef Bub Horne's
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Roast New York Strip with Pan Sauce Gravy
Request from your grocer 1/2 of a New York Strip loin, specify the loin end, as the chuck end, (next to the Rib roast), has a grisly seam. Have him tie it with tight strings one inch apart.
To learn more about steak cuts, visit How to buy steaks?
Elevate the roast on a sliced onion and a couple of carrots in the bottom of a roast pan. Place the roast fat side down and sprinkle with freshly ground pepper. I do not use any salt at this point because it all ends up in the gravy.
Start the roast in a preheated 400 degree oven and immediately turn the oven down to 325 degrees. Don't even look in the oven for 45 min, then turn the oven down to 200 for 20 minutes. At the end of this time the roast will be medium rare.
Remove it from the oven and set it on a plate and stick it back in the oven, it will take nearly 30 min. to reach medium doneness at 200 degrees, and another 30 to become medium well. If medium or medium well was intended from the outset then increase the cookig time at 325 degrees by 10 minutes for each doneness.(55 minutes for medium, 65 minutes for medium well).
Quickly boil the roast pan until the onion and carrot begin to fry. When the veggies start to fry all the water in the juices have evaporated and the temperature is 300 degrees or more.
Carefully pour the fat from the pan into a glass bowl or an old coffee can. Put the pan back on the fire and add one pint of good red wine, (drinkable), one large clove of garlic smashed, (no need to peel it), reduce this red wine until its almost gone.
When the wine is dangerously close to smoking add one pint of beef stock. It does not need to be strong stock and can even be made from bouillon cubes or even leftover soup. I would also add a small amount of tomato paste, 2 teaspoons or even some scrapes of fresh tomatoes and a small sprig of fresh thyme or 1 teaspoon of dry.
Bring all this to a rolling boil and thicken with 1 1/2 tablespoons of cornstarch which has been dissolved in about two ounces of the same wine. Simmer this for about 4 minutes to completely cook the starch.
Now is the time for a little salt. Not too much there's more at the table. Cut off the strings and most of the surface fat. Sliced thin or thick.
This puts prime rib to shame! "
Thanks Chef Horne
