New York Strip Roast with Mushroom Red Wine Butter

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New York Strip Roasts are one of our favorite items for parties throughout both the Holidays and the rest of the year. They’re lean, but still flavorful and tender, but less expensive than the more traditional Rib Roast. This recipe…

New York Strip Roasts are one of our favorite items for parties throughout both the Holidays and the rest of the year. They’re lean, but still flavorful and tender, but less expensive than the more traditional Rib Roast. This recipe makes the roast a little bit more special by adding a Mushroom Red Wine Compound Butter. The butter is delicious, but not necessary, so feel free to skip making the butter, if you like! What’s your favorite way to top a steak? Let us know in the comments below!

Ingredients

Prep Time

20 min

Total Time

4 hrs

Yield

Serves approximately 1 adult per 1/2# of roast - round up for heavier eaters!
  • 1 Boneless New York Strip Loin Roast
  • Olive Oil
  • LGCM Ultimate Steak & Roast Rub
  • 2 stick Butter ( softened)
  • 1/4 cup Mushrooms ( chopped)
  • 2 Tbsp Dry Red Wine

Directions

  • 1

    Combine butter, mushrooms, and red wine in a mixing bowl. Beat together until combined. Place into wax paper or plastic wrap and roll into a log. Refrigerate.

  • 2

    Rub your roast with Olive Oil and then season liberally with Ultimate Steak and Roast Rub.

  • 3

    Place the New York Strip Roast on a rack over a roasting pan, and put in an oven preheated to 450ºF. Roast for 15 minutes.

  • 4

    Reduce heat to 350F and continue roasting for approximately 15 minutes per pound until you reach an internal temperature of: 135F for Medium-Rare or 140F for Medium. We don’t recommend cooking beyond medium.

  • 5

    Remove from the oven & let rest for about 15 minutes before slicing. Slice into thin slices, and serve with a pat of the Mushroom Red Wine Butter on top. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Cabernet Sauvignon

Cabernet Sauvignon

Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Chile

Pairs great with:

  • Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
 

Merlot

Merlot

While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Columbia Valley, Washington

Pairs great with:

  • Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled

Reviews

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