Several weeks ago my yoga instructor said, “Yoga is not about the movement, yoga is about the happiness it brings.” And, it does. I truly feel euphoric after a 60-minute class of hot yoga. To me, yoga is a lot like cooking. It’s not about the process, it’s about the result. And last night’s result was beyond delicious and worthy of sharing!
We invited our neighbors for an impromptu dinner and served a New York Strip roast with potatoes and asparagus. But wait… isn’t a New York Strip a small steak? Yes, but your butcher will cut it according to your needs. And our needs called for a 2 1/2 to 3 pound piece of meat.
Everything was delicious… from the cheese and cracker appetizers, to the potatoes (prepared by my neighbor), to the asparagus lightly sautéed on the stove. But I have to admit, the meat made the meal, it was tender, mouth-watering, and downright delectable. The best part… it was easy… it was roasted in the oven… and took no time at all.
We paired the dinner with a lovely red blend called Ghostrunner Ungrafted, which is flying off the shelves in our neck of the woods. This wine went well with our cheese selection while still complementing the meat. It has a fruity blend of raspberries and ripe plum that finishes with a hint of toasted oak, leaving a wonderful taste in the mouth. It’s a must have!
As to how to prepare the meat… you will need the following:
- 2 1/2 – 3 lbs. of New York Strip
- Coarse Kosher Salt
- Maldon Sea Salt Flakes
- Freshly Ground Pepper
- Granulated Garlic
- Preheat oven to 475 degrees.
- Take a large roasting pan, spray lightly with Pam, sprinkle salt, pepper, and granulated garlic on the bottom.
- Trim some of the fat off of your meat, or have your butcher do this when you buy it, but leave 1/4″ of fat intact. Place your meat into the roasting pan, fat side up.
- Sprinkle salt flakes, ground pepper, and granulated garlic on top of the fat.
- Insert your oven temperature probe into the meat, if you have one. If you do not, you will need a meat thermometer.
- Place meat in a preheated 475-degree oven for 15 minutes then reduce the temperature to 350 degrees… monitor the internal temperature of the meat until it reaches 115 degrees for medium rare.
- Once you take your meat out of the oven, let it rest 10 to 15 minutes before slicing. Then enjoy a delightfully delicious piece of meat!