New York Strip Roast is so insanely delicious, it's amazing that it isn't already on your menu every week. Make it happen with this ultra simple recipe.
Preheat the oven to 425 F and line a roasting pan with foil for easy cleanup. Place a rack in the roasting pan. (If you don't have a rack, crunch up a long piece of aluminum foil into a loose coil and place it in the roasting pan.)
Sprinkle plenty of sea salt, black pepper, and steak seasoning on to all sides of the roast, gently pressing it on to the surface to make it stick. If you have an oven-safe meat thermometer, you may insert it into the thickest part of the roast now, before it goes in the oven.
Place the seasoned roast fatty side up on the roasting rack. Roast for 15 minutes at 425 F.
Reduce the temperature to 325 F and continue cooking for about 45 minutes, or until a meat thermometer reads 135-140 F. (I usually check after 30 minutes in case it cooks faster, or if the roast is slightly smaller.)
Remove roast from oven and let rest 15 minutes. Slice across the grain to serve.
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