Here's the thing. You drive over to the local Dallas Tom Overpriced Thumb in search of Boxing Day provisions, and what do you find? A lonely, less than half-price, New York Strip roast. Whoa, apparently no one wanted this bad boy before Christmas because it cost an absurd Bidenflation 70 bucks. So now it sits orphaned and unwanted on the slave block of fate at a mere 24 USD. So what do you do?
Buy it, of course, and thank the Gods of Roast Beef for their largesse. Good work, you've rescued this superior cut of beef from the scandal of back alley dumpsterism. Well done, but your work isn't over, you have to roast that beef and do it right. Yes, but how?
Here's how. Take the meat out of the fridge and let it rest till room temp, in the meanwhile preheat your oven to 450. It's not hard, listen to triumphant music while you're at it, maybe something by Handel or Hawkwind's Motorhead, your call.
Then brush the meat with olive oil, grind some black pepper onto the thing, add coarse salt, and place on a vegetable trivot of onion, carrot, garlic and celery. Let the beast sit while the oven heats up and make Yorkshire Pudding batter. It's not hard, I use Gordon Ramsey's recipe because it works. Put the batter in the fridge and the roast in the oven.
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Sear at 450 for 15 minutes, then lower heat to 325 and roast for 45 minutes. Watch that thing like a hawk and check with a meat thermometer an hour in. It probably won't be ready and that's a good thing, you have leeway. If so, let it cook for another 15 minutes or so until the meat reaches 120. (4.5 pound timing) When it does, take it out and cover with tinfoil.
Let it rest and become perfect as you make Yorkshire Pudding, gravy and reheat Christmas Eve's roast potatoes; that'll take about thirty minutes. Then have at it, and slice that medium rare beef up. And fall upon your scoff.
Like a Warrior,
LSP
