Holiday Roasting

By Rusty Bowers

Whether you are planning a beautiful holiday dinner or looking for an easy crowd pleaser, a hearty roast beef is a classic show stopper. Choosing the right cut of beef and cooking it correctly may seem daunting, but it doesn't have to be. This recipe can be easily adapted for cooking a Prime Rib Roast, Beef Tenderloin, or Pork Loin Roast, but here we have opted to feature the Strip Loin Roast. These roasts are commonly cut into steaks, such as the famous New York Strip or Ribeye, but they are equally, if not more delicious when prepared by roasting! The Strip Loin Roast is essentially a giant New York Strip! The NY Strip is a steakhouse classic loved for its buttery fat cap, lean yet marbled meat, and rich, tender flavor.

STRIP LOIN ROAST

Serves 6

INGREDIENTS

5 lb. Strip Loin Roast

Pine Street Market Butcher Salt

4 sprigs of Rosemary

4 Garlic Cloves, smashed with the side of a chef’s knife

Step 1 - Season the meat generously with Butcher Salt.

Step 2 - Let the meat rest on the counter at room temperature for a half hour per pound. Approximately 2-2.5 hours.

Step 3 - Preheat oven to 500°F.

Step 4 - Place the roast in a roasting pan, fat side up, and into the oven. Roast for 15-20 minutes to get a nice crust. Do not be alarmed if the oven gets smoky. This is normal as fat melts and the crust – it is well worth the drama.

Step 5 - Turn the heat down to 250°F, add the rosemary and garlic to the pan, and roast until the internal temperature reaches 120°F.

Step 6 - Carefully, remove the pan from the oven and transfer the strip loin roast to a large platter or cutting board with a lip to catch the juices. Allow the roast to rest for 15 minutes. Slice to your desired thickness. I prefer thin slices.

Serving suggestion: My favorite accompaniment is Pine Street Market Heritage Beef Butter - a perfect compliment to the decadent beef flavor.

SOME THINGS TO REMEMBER WHEN COOKING MEAT

Let the meat come to room temperature before cooking. Allowing to rest on a plate on your counter for at least 30 minutes per pound. It’s okay! Searing will kill bacteria living on the surface of the meat. Allowing the meat to come to room temperature will ensure the internal and external temperatures are similar, which will prevent the likelihood of achieving a beautiful sear while being raw on the inside.

Cook to an exact temperature based on your liking. Common beef temperatures are: Medium-rare (130°F), Medium (135°F), and Medium-well (140°F). I recommend using a large display digital probe thermometer that is easy to read. Understand that meat continues to cook after removing it from the heat. Not a lot, but it can go from medium to medium well in just a few minutes.

After cooking, let meat rest before cutting into it. The cooking process drives the juices to the center; resting allows the juices to redistribute throughout.

Keep it simple. Hopefully, you have selected a beautiful cut from a reputable butcher, so you will want to enjoy its natural flavors. Drowning with a heavy sauce, funky blue cheese, sharp peppercorns, and other giant flavors will overpower the subtle beauty of a perfectly seared meat. Go for a simple compound butter, finishing salt, or try Pine Street Market's Heritage Beef Butter - just enough to compliment the natural flavor of the meat.

“Slice the meat against the grain.” What does that mean? Look for the direction of the meat fibers in the steak or roast; they look like long strings. Cutting across these fibers, against the grain, makes each slice more tender and easier to chew.

And, there you have it! How to roast a beautiful Strip Loin Roast...at home!!

Wine pairing: We love Tempranillo for its earthy, tobacco, vanilla, and cedar characteristics juxtaposed with less jammy fruits like plum, dried fig, and cherry. Medium to medium-plus tannins make it suitable for many different beef-centric dishes. Try Alejandro Fernandez Tinto Pescara ($35) or the less expensive little sister Dehesa la Granja ($17)

On the radio: Dean Martin, Let it Snow!

Across the table: Dr. Summer Galloway & Gracie Lou the Cockapoo