About this recipe
Savory punches in the pur e enhances the inherently amazing flavor of the strip. Allowing the paste to sit on the beef overnight increases the depth of flavor; while reverse-searing is a perfect method to develop a crust that develops slowly as the roast cooks.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Pan Roast.
Keywords
beef roast, strip roast, split strip, reverse sear, easy
Serves 6
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PRESEASON. (This step can be done a day ahead of time): Preheat oven to 325° F. Place garlic cloves and shallot in the middle of a 10 inch. square sheet of foil. Season with 1/2 teaspoon salt and drizzle with 2 tablespoons oil. Crumple sides of foil toward the middle to create a satchel of foil; crimp the open end tightly so no steam escapes while roasting. Place foil satchel on a small baking sheet and bake 45 minutes to 1 hour. Remove from oven, allow to cool 15 minutes. Add remaining oil, soy sauce, Worcestershire and Dijon to a blender; blend on low speed until combined. Add roasted garlic and shallot along with roasting oil, blend to a smooth puree. Coat roast in generous amount of paste, season with 3 teaspoons salt and 2 teaspoons pepper then refrigerate roast.
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ROAST. Preheat oven to 275° F. Place roast on a roasting pan or sheet pan fitted with a wire rack. Slow roast 1 3/4 to 2 hours or until it reaches 110° F internally. Remove from oven, allow to rest at least 10 minutes. Increase oven to 450° F, return roast to oven once fully preheated. Oven sear roast for 5 minutes or until it reaches an internal temperature of 115° F. Remove from oven, rest at least 15 minutes before slicing and serving.
