Dry Brined NY Strip Roast

Pat dry and trim excess fat or silver skin off of a...

• 4-5lb New York Strip Roast

Cut a diagonal diamond pattern into the fat cap (1/8" to 1/4" deep). Then rub generously on all sides with...

• kosher salt
• ground pepper

Tie with butcher’s twine at 2-inch intervals to maintain a uniform shape.

Place on a rack over a rimmed baking sheet. Refrigerate uncovered for 24–48 hours.

Remove from the fridge 1 hour before cooking to take the chill off.

Horseradish Sauce

Mix together in a serving bowl...

• 1/2 cup mayonnaise
• 2 tbsp horseradish sauce
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• salt and pepper to taste

Store covered in the fridge until ready to serve.

The Reverse Sear

Bake at 225°F until the internal temperature is 15 degrees below the target temperature of 115°F (for medium-rare).

While roasting, prepare a compound butter consisting of...

• 3/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tsp powdered rosemary
• 1 tsp powdered thyme
• 1 tsp dried parsley
• 1 tsp dried chives
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp pepper

When roast hits the target temperature, remove from the oven and crank the temperature up to 450ºF.

Return the roast to the oven until the internal temperature hits 125°F.

Remove from the oven and immediately dollop the compound butter over the top.

Let it rest for 15 minutes. The carryover heat should bring the final temperature to 130–135°F.

Slice against the grain and enjoy.