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
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.
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.