This New York strip roast is dry-brined, reverse-seared, and coated in an incredibly flavorful herb butter for the perfect large gathering entrée. Your friends, family, and guests will be blown away at how tender, juicy, and tasty this is.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/new-york-strip-roast/
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→ Ingredients
For the Strip Roast and Butter:
• 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
For the Bordelaise Sauce:
• 1 tablespoon unsalted butter
• 1 peeled small diced shallot
• 12 to 15 peppercorns
• 1 smashed garlic cloves
• 1 cup dry red wine
• 4 cups demi-glace
• 1 sprig of fresh thyme
• ½ bay leaf
• 2 tablespoons bone marrow butter, regular butter is fine
• coarse salt to taste
Watch more recipe videos:
Roast Beef: https://youtu.be/JNwe09rvvQ0
Picanha: https://youtu.be/avuP-fNLRWc
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
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