Wow! Was this a great roast that was very quick to put together. Just make sure to take it out of the oven at 135°F and let it sit for 10-15 minutes because you need the temperature to rise at least 145°F before serving it. I think if you let your roast cook any higher that 155 it becomes to dry. Also, letting the roast rest after cooking before slicing allows it to retain its juices.
3 Lbs. Boneless New York Strip Manhattan Roast
1/2 tsp. Garlic Powder
3 T. Dried Mined Onion
To Taste Salt & Pepper
Place beef, on rack, in shallow roasting pan. Sprinkle all sides and underneath generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting. Heat oven to 450°F. Roast beef uncovered for 15 minutes. Reduce oven temperature to 325°F; continue to roast until beef reaches an internal temperature of 135°F. Remove from oven and let beef stand 10-15 minutes so that the internal temperature of the beef rises to at least 145°F before serving.
Makes 8 Servings
Suggested Wine Pairing
Wente Southern Hills Cabernet Sauvignon