New York Strip Roast With Raspberry Chipotle Sauce

servings: 4

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  • 5 lb New York roast, tied
  • 1 1/2 tbsp sea salt
  • 2-3 cloves garlic, peeled
  • 1/4 cup four-color peppercorn, ground
  • 2 tbsp Colavita olive oil
  • Fischer & Weiser Raspberry Chipotle Sauce
  • Fresh rosemary
  • Pecans, chopped


Let roast stand at room temperature for 1 hour before cooking. Preheat oven to 350 degrees. At each string on bottom of roast, cut a 1/2-inch slit halfway across roast. Insert a garlic clove into each slit. Turn roast fat-side up and cut slits between each string; insert a garlic clove into each slit. Place roast in a large pan. Coat with oil, and sprinkle generously with salt and pepper. Reserve oil, salt, and pepper left in pan. In a large skillet, over high heat, sear roast ends and then top and bottom 30 seconds per side. Roll roast in reserved oil mixture. Place in roasting pan. Cook, uncovered, until color is a dark brown, then cover with foil until internal temperature is 120 degrees. Remove roast from oven when internal temperature is 130 degrees. Let roast stand 15 minutes before carving. (These temperatures will yield a roast that is medium-well in the center and well-done on the ends. Adjust cooking times and temperatures to serve your tastes.) Cut strings and serve sliced roast with room-temperature chipotle sauce. Garnish with pecans and a sprig of rosemary.

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