From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Garlic Herb Crusted Roasted New York Strip Loin.
4 Markon peeled garlic cloves
8 fresh sage leaves
4 tsp fresh thyme leaves
4 tsp Roland extra virgin olive oil
4 tsp kosher salt
1 ½ tspn McCormick coarse ground black pepper
1 -13.5 lb Ranchers Register beef strip loin, fat trimmed to a ¼ inch.
With your food processor running drop garlic clove in; blend until finely chopped. Add sage, thyme, olive oil, kosher salt and coarse black pepper; until a paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover, (I wrap it up in film) chill at least 3 hours, to let the flavors marry. Keep refrigerated, this step can be done a day in advance and product can stay in the refrigerator over night.
Preheat oven to 450 degrees. Place meat, fat side up, on a rack in a roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350 degrees. Roast meat until thermometer reads 130 degrees in the thickest part of the loin. For medium rare about 50 minutes, for medium about an hour to hour 1o minutes. Remove from oven; let stand 20 minutes. Cut cross in 1/3 inch thick slices. Arrange on platter, and feel free to drizzle juices out of the roasting pan over the beef and top with fresh thyme leaves.
This product is great as a steak sandwich after the initial serving!