12/28/2025 – We bought a ~3.5 lb NY Strip Roast at Publix and dry-brined it 2 days ago. Roughly followed Billy Parisi’s recipe here. This New York strip roast was dry-brined, reverse-seared, and coated in an incredibly flavorful herb butter. This was a GREAT roast and will be made many more times.

Servings: 6 people

Ingredients 

• 3.5 pound trimmed New York Strip roast – Dry-brine for 2 days and scored through the fat cap diagonally
• Day of the Cook:
• Add to the roast a lot of fresh ground black pepper
• Herb Butter “Sauce”
  • 1 stick softened unsalted butter
  • ~¼ cup finely minced fresh rosemary
  • ~¼ cup finely minced thyme
  • ¼ Cup dry chives
  • 1 zested medium garlic clove
  • zest from and juice of ½ lemon
  • 1 tablespoon dry sherry red wine

Instructions

• Two Days Ahead – Trim the roast of loose ends, keeping about a ½” fat cap on the top.
• Cook Day;
• Using your knife, score the fat cap diagonally through the fat cap and about 3/4-inch apart.
• Next, truss the beef roast using butcher’s twine.
• Generously season all sides with fresh ground black pepper. (Note: there was a lot of salt added for the dry brine)
• Put the roast on the rack in the fridge uncovered for 12 to 48 hours.
• In the meantime, whip the room temp 1 stick of softened butter in a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.
• Stop the mixer and add the parsley, thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, and sherry dry red wine. Mix on low speed to combine.
• Spread half of the herb butter onto the top of the fat cap of the roast and spread it out using a rubber spatula until it is coated.
• Place the oven themp probe from the top into the center of the roast and reverse sear it on a middle rack in the oven at 225° with the probe set for 110° internally (which Billy says takes about 2 ½ hours for his wide flat roast as opposed to our 5″ wide and 6″ tall roast.)
• Remove the roast, cover it with foil, and let it rest for 60 to 75 minutes.
• While waiting, turn the heat up to 500°.
• Did not do this:
  • You can next optionally coat the beef shank bones in oil, salt, and pepper, and roast on a sheet tray lined with parchment paper and roast in the oven on a middle rack for 20 to 25 minutes or until the marrow is 145° internally.
  • Let the bones cool slightly before adding the marrow to a food processor along with the remaining herb butter. Pulse it until it is finely minced and combined with the butter. Set it aside.
• Once the roast has rested and the oven is on the higher setting, place it back in the oven on a middle rack at 500° until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.
• Remove the roast and spread on a few tablespoons of the herb butter. Slice and serve.

Billy’s Notes

To make my New York Strip Roast turn out perfectly juicy and tender, I always account for carryover cooking. I pull the roast 2 to 5 degrees before my target temperature, cover it with foil, and let it rest so the heat gently finishes the cooking.

• Maillard Reaction: When beef is heated to 285°-350°F, the sugar and amino acids react, creating that beautiful brown crust that adds incredible flavor and crispness.
• Reverse Sear Method: I slow-cook the beef at a low temperature, let it rest, and then sear it at high heat for a perfect crust. This method also works great for chicken and pork! THIS WORKED.
• Cooking Temperatures: For rare, remove the steak from the oven at 115° to 120°; for medium, 125° to 130°; for medium-well, 135° to 140°; and well-done, 140° to 150°.
• Resting & Myoglobin: When the meat rests, the myoglobin, the protein responsible for making meat red, will rush back through the beef. I’m just telling you this because it may take a little while for this to occur. If you slice it and it looks medium to well-done, give it a few seconds, as the red and pink colors will come back through.
• Dry Brining for More Flavor: The longer the dry brine, the more flavorful it will become.
• Resting Between Cooks: When reversing searing meat, a good rule of thumb is to let it rest for half the time as the initial cook. This rest will take place between the first and second cook. There is no need to rest the roast after the second cook.