Ingredients
Scale
- 8 pound trimmed New York strip roast
- 2 tablespoons coarse salt
- 2 teaspoons ground pepper
- 4 sticks softened unsalted butter
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced thyme
- 2 tablespoons finely minced parsley
- 2 tablespoons thinly sliced chives
- 2 finely minced garlic cloves
- zest and juice of 1 lemon, about 2 to 3 tablespoons
- 2 tablespoons dry sherry wine, optional
- 2-4 beef shank bones, optional
- 1 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
Nutrition
Calories: 720kcal Carbohydrates: 1g Protein: 63g Fat: 50g Saturated Fat: 19g Polyunsaturated Fat: 2g Monounsaturated Fat: 20g Trans Fat: 0.01g Cholesterol: 242mg Sodium: 1321mg Potassium: 967mg Fiber: 0.4g Sugar: 0.03g Vitamin A: 141IU Vitamin C: 3mg Calcium: 81mg Iron: 5mg
Directions
- Start by trimming the roast from fat on the top, bottom, and sides. All sinew, silver skin, and stringy-like fat should be removed. However, I do like to keep a ½” fat cap on the top.
- Using your knife, score the fat cap on the top going about an eighth to a max of one-quarter inch deep in both directions.
- Next, truss the beef roast using butcher’s twine.
- Place the roast on a rack over a sheet tray and generously season all sides with coarse salt and ground pepper.
- Put the roast on the rack in the fridge uncovered for 12 to 48 hours.
- Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes to take the chill off it.
- In the meantime, whip the 4 sticks of unsalted butter in a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.
- Stop the mixer and add the parsley, thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, and sherry. Mix on low speed to combine.
- Spread half of the herb butter onto the top of the fat cap of the roast and spread it out using a rubber spatula until it is coated.
- Place a thermometer from the top into the center of the roast and reverse sear it on a middle rack in the oven at 225° until it reaches 108° to 110° internally, which takes about 2 ½ hours.
- Remove the roast, cover it with foil, and let it rest for 60 to 75 minutes.
- While waiting, turn the heat up to 500°. If you have convection, even better.
- You can next optionally coat the beef shank bones in oil, salt, and pepper, and roast on a sheet tray lined with parchment paper and roast in the oven on a middle rack for 20 to 25 minutes or until the marrow is 145° internally.
- Let the bones cool slightly before adding the marrow to a food processor along with the remaining herb butter. Pulse it until it is finely minced and combined with the butter. Set it aside.
- Once the roast is done resting, place it back in the oven on a middle rack at 500° until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.
- Remove the roast and spread on a few tablespoons of the bone marrow butter. Slice and serve.