Dry Brined NY Strip Roast

Prep Steps

• 3/4 cup unsalted butter {do:soften}
• 2 cloves garlic {do:mince}

Dry Brine

Pat dry and trim the excess fat and silver skin from...

• 1 New York strip roast, about 4 lbs

Score the fat cap in a diagonal diamond pattern, 1/8 to 1/4 inch deep. Rub all over with...

• 1 tbsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 2 tsp black pepper

Tie with butcher's twine at 2-inch intervals so it keeps an even shape. Set on a rack over a rimmed baking sheet and refrigerate uncovered 24–48 hours.

Horseradish Sauce

In a serving bowl, mix together...

• 1/2 cup mayonnaise
• 2 tbsp horseradish sauce
• 1 tsp lemon juice
• 1/2 tsp garlic powder

Season to taste with salt and pepper. Cover and refrigerate until serving.

Compound Butter

Mix together...

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

The Reverse Sear

Take the roast out of the fridge 1 hour before cooking. Preheat the oven to 225°F and roast until the inside reaches 115°F. Take it out and turn the oven up to 450°F. Return the roast to the oven until the inside reaches 125°F.

Pull it out, dollop the compound butter over the top right away and rest 15 minutes. It will climb to 130–135°F for medium rare as it rests. Slice against the grain and serve with the horseradish sauce.