Roast Top Loin (New York Strip) of Beef

Preparation

1. A boneless ready-to-roast 4 1/2-pound strip serves 8 to 10. Timing: 1 1/4 to 1 1/2 hours; roast at 425°F for 15 minutes, then at 350°F, to internal temperature 120°F for rare or 125°F for medium rare. (It’s the circumference of the meat that dictates the timing; thus all lengths roast in about the same time—a little less or a little more, depending on weight.) Oil and salt the 2 exposed ends, and roast fat side up on an oiled rack, strewing 1/2 cup chopped onions and carrots in the pan halfway through. Make the sauce as suggested in the master recipe (page 50).