00:51Hey, Di.
00:52- Hey, how’s it going?
00:52- Good.
00:53Hey, I’ve got some friends in the Test Kitchen.
00:54We’re working on some recipes with roasting.
00:57- Nice.
00:58- I think I need to back up and pause for a minute,
01:00because so many people have these questions about,
01:02how do I select a roast?
01:03So, I’m bringing in the expert.
01:05- All right, well, the easiest thing to do,
01:07is to go and ask your butcher,
01:08or look for the Certified Angus Beef logo
01:10at your local retail store.
01:12But, if you really wanna have your hand in it,
01:15you simply just go and look for that marbling
01:17that’s found within that meat.
01:19If you have that marbling,
01:20that’s giving you a better eating experience every time.
01:23- So, you want the abundance of those white flecks
01:25within each cut.
01:26- Exactly.
01:27- Okay, I’m gonna be using a strip roast,
01:28which is the one you’re pointing to right here.
01:30- Yes.
01:30- What makes this cut special?
01:31- The greatest part about this roast,
01:33it’s the exact same muscle as your rib.
01:36So you’re gonna have that same eating experience
01:38from your rib roast in your strip roast,
01:41except the value is a lot better.
01:43- So I can get this at a lower price.
01:45- Yes.
01:46- Generally speaking, I might find the strip
01:47at a lower price.
01:48- Generally speaking, yes.
01:50- I’m in.
01:51I’m gonna go back to the Test Kitchen and use this.
01:53- Nice.
01:54- All right, let’s get into the details of this recipe.
01:56It’s so super simple.
01:58Garlic and rosemary studded strip roast.
02:00And I’m gonna start, like we often do,
02:02with just salt and pepper on a rub,
02:04but this time we’re gonna do a pre-marinade.
02:06You like rosemary, you like garlic,
02:08you like your kitchen to smell wonderful
02:10during the holidays, so do we.
02:12What we’ll do is put a generous rub on the outside.
02:16In this case, it’s dried rosemary, kosher salt,
02:20and garlic that’s been minced.
02:23And that’ll go on as the initial rub for this recipe.
02:27Because this is studded, it means that we’re gonna actually
02:30put cloves of garlic into this roast
02:33half way through the cooking.
02:34I’ll show you later how we do that.
02:35But for now, let’s get it rubbed down
02:37and into the refrigerator.
02:40(dish banging)
02:42Pretty simple, right?
02:44All over.
02:45And I’m tellin’ ya, simplicity
02:47is what roasting is all about.
02:48You put some flavor on it,
02:51you exalt the great flavor of beef by enhancing it.
02:56All right.
02:57And then we’ll just put this in the refrigerator.
02:58And we’ll come visit this in just a little bit.
03:01Now that we’ve got this out of the refrigerator,
03:03we’ve imparted some of that
03:04garlic and dried rosemary into it,
03:06I just wipe off some off the exterior
03:09on the top and the fat part,
03:10because I don’t want that to burn
03:11when I put it in the oven.
03:12So let’s get this thing ready for the oven.
03:14To do so, I’m gonna get the slits in it
03:17ready to put the garlic cloves and the rosemary…
03:19Listen, this happens after the sear part,
03:21so we don’t burn them, but we need to
03:23get the slits in there.
03:24Here’s how I do it.
03:25I hold a paring knife with about an inch left,
03:29an inch of the knife exposed and I just come into the roast
03:35with a cutting motion that’s pretty simple.
03:37So you can see, I can only go that far,
03:39only that deep into the roast.
03:41And I’m gonna kind of spread these cuts,
03:44these slits, in even increments,
03:47so that I end up with about, I don’t know,
03:5018 or 20 slits that’ll accept a garlic clove
03:57and a sprig of rosemary.
03:58So this is just a majestic presentation.
04:00It just looks so amazing
04:02when you present this at the table.
04:05This is where I’m gonna really add
04:06some of that salt and pepper that I talked about before.
04:09So, salt and pepper, we’ll put that
04:13on both sides of the roast.
04:14I don’t think I did very well on the initial part
04:17of putting seasoning on the bottom,
04:18so let’s make sure we really
04:20season all sides of our roast.
04:23Let’s do that.
04:24Salt and pepper all the way around.
04:27I feel good about that.
04:29And then we’re gonna put this in our roasting pan.
04:34I’ve got a great roasting pan that’s got a rack to it.
04:37I think it’s pretty important to keep it from
04:39not touching the bottom of the roasting pan.
04:42Fat side up, and then I’m gonna set my Roast Perfect app
04:47to, let’s see, strip roast.
04:52Strip roast, right, and the weight, let’s see,
04:56to, this is about a
05:004 1/2 pounder,
05:02Four pounds probly, yeah.
05:04Four pounds.
05:05I weighed it, come on.
05:06I know the weight of this thing, it’s four pounds.
05:08Degree of doneness, what do you guys like?
05:11Medium?
05:12That sounds good.
05:13Do medium.
05:15An hour and 45 minutes is our total time.
05:17Let’s get it in for the 15 of roasting.
05:21So this is just the sear portion of the roasting,
05:24which is a blazin’ hot oven.
05:26450 degrees for 15 minutes.
05:30All right, so we’ve come out of the oven
05:31after our initial sear,
05:33and now we’re gonna put the garlic and rosemary in it.
05:36You might have to wait just a couple minutes
05:38for the top to cool just a little bit
05:41so you can handle it,
05:41or you can put on some latex gloves if you’d like.
05:44That’ll help with the temperature.
05:46All right, so, to do it,
05:47I use a paring knife, and put garlic cloves
05:50in each of those initial slits that we had.
05:53So, this garlic clove is one that was whole
05:57and I cut in half.
05:57So it’s as simple as that.
05:58You take a half garlic clove and a sprig of rosemary
06:01and you put it into each one of those slits.
06:03Again, the paring knife
06:04is going to be helpful for this point,
06:06so I’ve washed this off
06:07and I’ve got it ready for now cooked,
06:09and I find those slits where they were.
06:12You kind of have to look around for ’em.
06:14Fish around for where those slits were,
06:16and then put the clove and the rosemary in it.
06:20So, you’ll start to learn your pattern
06:24and where they were.
06:26And let’s start by shoving a garlic clove
06:29into each of these, okay?
06:30Simple.
06:31Found that one.
06:32So I find the incisions that I had before,
06:35and I just shove a garlic clove into that incision,
06:38and that’s why I was kind of intentional
06:39about getting pretty deep with that incision,
06:42about an inch.
06:43And then again, the paring knife
06:44can be helpful with the rosemary.
06:46So I’ve got all the garlic in,
06:47then I start putting the rosemary in.
06:49And this is where you can kind of see
06:51how attractive this roast can be.
06:55Don’t worry about,
06:56some of those garlic cloves
06:57just keep wanting to pop up.
06:58Maybe you make an incision a little deeper
07:00to get that guy to stay down,
07:02and then put the rosemary…
07:04So but getting those incisions deep enough,
07:06I’m actually getting the garlic deep enough,
07:08the rosemary deep enough,
07:09so that really what happens is that
07:11garlic and rosemary just permeates this whole roast
07:14and just becomes delicious all the way throughout.
07:16All right, this is ready to go back in the oven.
07:19So, I’ve followed my Roast Perfect app
07:21to drop the temperature to 325 in the oven.
07:25So we’re gonna put this back in the oven
07:26for the rest of the roasting time.
07:28Let’s do it.
07:30(tapping)
07:36I like to just make sure that I’m accurate
07:38with my temperature, by putting a thermometer into the side.
07:41So entering into the side of the roast is ideal.
07:44So we’re lookin’ good on our temperature,
07:47and now we make sure that we let it rest.
07:49For this size roast, 15 minutes.
07:51So let’s put this on our cutting board,
07:53and then we are gonna show you how to carve a beef roast.
07:57Pretty simple.
07:58What a great presentation.
08:00Look how beautiful the exterior of this is with that
08:04rosemary and the garlic on the outside.
08:06I think it looks fantastic.
08:07And as we’ll see as we slice it,
08:09super simple.
08:11We’re gonna slice about quarter inch slices.
08:15Typically we say against the grain.
08:19Now you can see the rosemary and the garlic
08:22that just sits down in each,
08:25in a few slices,
08:27you’ll get that flavor all throughout this roast.
08:31Let’s recap.
08:32We started with a high quality roast.
08:34Preseasoned it.
08:35We seared at 450 degrees.
08:38We studded it with great flavor.
08:40Specifically garlic and rosemary.
08:42And then oven roasted it at 325 degrees
08:45to our target doneness, in this case to medium.
08:48Let it rest.
08:50And then slice.
08:51And there’s our beautiful strip roast
08:53with garlic and rosemary studded.
08:55It’s fantastic.
08:56Thanks for joining us in the Test Kitchen.
08:58If you enjoyed this video,
08:59please comment, like or share.
09:01And hey, we’ll see you next time in the Test Kitchen.
09:03(upbeat music)
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