Garlic Herb Strip Loin Roast is a tender, juicy, and flavorful main dish great for celebrating special occasions or holidays.
This dinner recipe is perfect to serve around the holidays or on special occasions. Try my Porterhouse Steak and Reverse Seared Steak for more Beef Recipes to impress.
Why You’ll Love This Garlic Herb Strip Loin Roast?
- An impressive main dish that’s easy to prepare and perfect for Christmas, or other holiday dinners.
- Served with a creamy horseradish sauce, adding a tangy, slightly spicy finish that pairs well with the roasted beef.
Sabrina’s Garlic Herb Strip Loin Roast Recipe
If you’re looking for an easy-to-make holiday dinner that’s a change in pace from roasted turkey or glazed ham, then Garlic Herb Strip Loin Roast is the way to go. It’s simple, tender, juicy, and rubbed in a delicious seasoned butter. The beef used in this recipe is a more budget-friendly option, and you can feed a large group with it. Pair it with seasonal and flavorful sides like Roasted Winter Vegetables, Instant Pot Mashed Sweet Potatoes, and Cornbread Dressing for a welcoming and cozy spread. Finally, read below the Recipe Card for more ideas, and tips.
Recipe Card
Ingredients
- 6 garlic cloves
- 4 fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
- 8 tablespoons unsalted butter , softened
- 4-5 pound boneless beef loin New York strip roast , fat cap trimmed to ¼ inch thick
Horseradish Cream Cheese:
- 8 ounces cream cheese , softened
- 1 cup heavy cream
- 2 tablespoons grated parmesan cheese
- 2 tablespoons prepared horseradish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Let strip loin sit at room temperature for 1 hour (otherwise it will not cook evenly).
- Preheat oven to 400 degrees.
- Add garlic, sage, thyme, salt, and pepper to a small food processor and pulse until minced.
- Using a fork, mash with softened butter.
- Rub the seasoned butter all over the New York Strip Loin roast.
- Place roast in a large roasting pan.
- Roast, uncovered, for 45 minutes, check with a thermometer for the desired temperature.
- Check with an instant-read thermometer after 45 minutes for any additional time needed (up to an additional 10 minutes).
- For medium-rare remove at 120 degrees.
- For medium remove at 135 degrees.
- Remove from oven and let rest for 15 minutes, tented with foil, before serving.
Horseradish Cream Cheese:
- In a small bowl, mix cream cheese, heavy cream Parmesan cheese and horseradish until blended.
- Stir in salt, black pepper and serve over steak.
Nutrition
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Chef’s Note
A meat thermometer is your best friend when preparing a roast like this. Since the thickness can vary, definitely check the internal temperature around the 45 minute mark. And remember that the roast will continue to cook a bit more as it rests.
Table of contents
Can this be made ahead of time?
To save a bit of time, make the herbed butter and horseradish sauce up to 24 hours in advance. The horseradish sauce will have some time to deepen in flavor, as will the butter. Since the beef has to sit out at room temperature for an hour before roasting, it’s best to prepare before serving. Also allow the butter to sit out and soften until spreadable.
How to Store
- Serve: Don’t leave out at room temperature for more than 2 hours.
- Store: Cool completely and store in an airtight container, refrigerated for 3-4 days.
- Freeze: Freeze the roast for 2-3 months. Let it thaw out in the fridge before reheating.
Variations
- Seasoning: Try mixing in onion salt, paprika, rosemary, or red pepper flakes into the butter.
- Brown sugar: Mix in a tablespoon or two of brown sugar with the seasoning to add some sweetness to the meat.
- Peppered crust: Increase the coarse black pepper to 1 tablespoon, and reduce the garlic cloves to 3 for a more pepper forward flavor.
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