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Recipe: Roasted and Reverse Seared Prime NY Striproast

By Rock 'n' Roll, 11/15/23, 5:30PM EST


Experience the juiciest, most flavorful, and evenly cooked prime roast by slow-cooking it in the oven, followed by a finishing blast of heat.

NOV 3, 2023

This article is presented by Certified Piedmontese Beef

The holiday season is the perfect time to showcase your cooking skills and impress your guests with an unforgettable meal. If you're looking for a show-stopping centerpiece that's delicious, hearty, and elegant, look no further than a reverse-seared Prime Striploin Roast. This cooking technique will guarantee that your roast is juicy, flavorful, and perfectly cooked, with a mouth-watering crust that will delight your taste buds.

Here's how to make a reverse-seared prime striploin roast that will be the highlight of your holiday feast: 


Want to feature Ribeye? The same recipe can be done with our Standing Rib Roast 

  • 1-2 tbsp Kosher Salt  
  • 4 sticks of room softened butter 
  • ¼ cup of your favorite roast rub. We used Herb De Provence, a classic French blend of dried herbs and lavender for all the holiday feels. 


1. The night before, season your roast with salt, liberally on all sides. Set your roast on a wire rack and pan (for even air flow) and let the roast hang out in your fridge overnight, uncovered. This step is called dry brining and ensure deep salt penetration into the beef. 

2. About 3 hours before dinner time, pull your roast out of the fridge and set the roast on your counter for an hour to take the chill off the roast. (Allows for even cooking.) Pat dry with paper towels.  


3. Two hours before dinner time, preheat your oven or smoker to 225°F. While the oven is pre-heating, mix your butter and seasoning mix together. Generously apply the seasoned butter to all sides of your dried roast. 

4. Place your seasoned roast in a roasting pan or on a wire rack set on a baking sheet. Make sure the fat cap is facing up. We also like to add a splash of olive oil and garlic bulbs into the bottom of the pan. A splash of white wine, stock, or water can be added here as well. 

5. Roast the meat in the preheated oven/smoker for about 60-90 minutes, or until the internal temperature reaches 120°F. This slow-cooking process ensures juicy, perfectly cooked beef! 


6. Once the internal temperature reaches 120°F, remove the roast from the oven/smoker and let it rest for about 20-30 minutes. This rest time is essential to allow the juices to redistribute throughout the meat and avoid dryness. 

7. Increase the oven temperature to 500°F. If your smoker can’t reach this temperature, please move it to an oven or grill. You need high heat to caramelize and form your crust. 

8. Place the roast back in the oven and let it roast on high for about 5-10 minutes, until the crust is golden brown and crispy. Keep a close eye on the roast to prevent the crust from burning. After the final rest, your roast should end up about 10-15°F higher. 

9. Once the crust is crispy and golden, remove the roast from the oven and let it rest for another 10-15 minutes before carving. This final resting time will ensure that the juices are evenly distributed and will make slicing easier and cleaner. 


10. In the roasting pan, drain out any excess fat from the roasting pan, leaving in 1-2 Tbsp. We then whisked in some reduced beef stock, and use as a serving jus. You can certainly use regular stock as well, but we’d suggest simmering the stock/drippings on the stove top until reduced or thickened. 

11. Carve the roast into thick slices and serve with your favorite sides and sauces. We garnished with wintery spices (star anise, cinnamon sticks, peppercorns), herb bouquets, and roasted garlic bulbs. 

Certified Piedmontese Beef is the Official Beef Partner of the Rock ‘n’ Roll Running Series.  

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