In partnership with Meater
Just in time for New Year’s Eve, this recipe for a reverse-seared New York Strip Roast on the Traeger is just what you should serve for the celebratory dinner coming up! Slow roasted and then seared hot at the end, this roast turns out perfect every time with edge-to-edge pink and an incredible all-around crust. We serve our New York Strip Roast hot off the Traeger with a bowl of delicious and pungent chimichurri which complements the richness of the beef in all the right ways.
A FEAST FOR A CELEBRATION
While you can certainly serve this reverse-seared New York Strip Roast any day of the week, we think a cut like this is particularly well-suited to a holiday like New Year’s Eve. Easy to cook and impressive to serve, the NY Strip Roast is fit for a crowd and can easily feed 4-6 people. When paired with delicious and equally luxurious sides like scalloped potatoes (there’s an incredible and easy recipe for scalloped potatoes in my cookbook, which you can pick up here), it’s a super delicious and rich meal that is perfect for a celebratory winter evening.
WHAT IS A NEW YORK STRIP ROAST?
While many will be heading to the store to pick up a prime rib for this holiday meal, I’m here to encourage you to think beyond the rib for an equally-delicious meal. The prime rib and the NY Strip Roast can be cooked in largely the same way, but results in a different and delicious final product. You can really dig into the details on a strip roast in this great infographic that Traeger shares.
PRIME RIB VS STRIP ROAST
A prime rib is essentially the primal cut (meaning it hasn’t been butchered down further) that results in ribeye steaks. And just as you can purchase ribeyes boneless or bone-in, a primer ib can be purchased these same way. We, of course, advocate for bone-in whenever possible because of the amplified flavor you get from having the bones as part of the cut.
Likewise, the New York Strip Roast is the primal cut that results in New York Strip steaks. Coming from the loin of the cow– along the back towards the butt– it’s tender, marbled and super delicious. For many, the NY Strip is the ideal and perfect steak, and thusly the New York Strip Roast is the big family-sized version of this tasty goodness. Of course, the marbling in a NY Strip Roast will be very different than that of a ribeye roast, but that’s how it should be– the meat is slightly leaner, and incredibly tender.
WHAT’S THE BEST WAY TO COOK IT
The best way to cook a New York Strip roast is to cook it in a reverse-sear method. Starting with an initial low heat (like 225* on the Traeger) will allow the meat to cook super evenly from the inside out. This is how you end up with edge-to-edge perfection. Just as the Traeger infographic suggests, low, dry heat is ideal for cooking a New York Strip Roast on the Traeger.
ALWAYS USE THE MEATER
If there’s one word of advice we can give you when prepping your New Years Eve feast– no matter the protein you choose– it is to use your Meater Thermometer system to ensure a perfect cook. We use ours on every cook– and the ability to use the paired app to track the cooks from start to finish means you learn a lot about cooking and the science behind it while your meat smokes on the Traeger.
THE MEATER MAKES IT EASY
Cooking anything from a reverse seared marinated pork loin to a slow smoked pulled leg of lamb on the Traeger is extra easy when you use your Meater wireless thermometer system. Its paired app tracks the progress of the cook and provides you with prompts throughout the process about next steps, when to pull the meat, and an estimate on how soon your cook will be finished. Grab yourself a Meater today– it’ll make everything easier! You won’t be disappointed at the results when you use the Meater on your New York Strip Roast.
HOW MANY DOES IT SERVE
The New York Strip Roast that we picked up weighed about 3 pounds, making it ideal to feed 3-4 people. You could stretch that number a bit because of the inherent richness of Wagyu meat– meaning you will need less meat to feel satiated. We usually budget about 50 to 75% of the usual amount of meat per person when we’re serving Snake River Farms’ American Waygu.
SEASONING A ROAST LIKE THIS
While the cut is inherently rich and flavorful, it can stand up to a lot of flavor when preparing it. Because the 3 pound size of the roast has lots of surface area, I highly recommend using a flavorful binder (we used Truff’s black truffle oil) and a strong and flavorful seasoning (we used my Garlic Junkie seasoning from Spiceology). Both are super flavorful and go great together, and when rubbed all over a New York Strip Roast like this, result in an amazing crust that every diner will enjoy!
SERVE WITH CHIMICHURRI
We like to serve most of our reverse seared meats with some kind of sauce. No… not BBQ sauce… but something flavorful and additive that guests can use sparingly to highlight and compliment the flavors of the meat. So for this New York Strip Roast that we reverse seared on the Traeger, a bowl of flavorful homemade chimichurri was just right. Loaded with parsley, garlic and just a hint of spicy peppers, the sauce is simple but complex, has rich and pungent flavors but also is bright and light and counter balances the rich meat so well. It also includes only a few ingredients– most you have in your pantry!– and comes together in under 5 minutes.
PRIMARY INGREDIENTS
- New York Strip Roast (about 3 pounds)
- Truff black truffle oil
- Spiceology Garlic Junkie seasoning
- Fresh parsley
- Shallot
- Garlic
- Serrano pepper
- Red wine vinegar
- Olive oil
- Salt
- Dried oregano
WHY COOKING A NEW YORK STRIP ROAST ON THE TRAEGER WORKS
A big cut like a New York Strip Roast is best suited for a low and slow cooking technique that affords the meat the chance to cook edge-to-edge evenly resulting in the perfect medium final result. Doing so on the Traeger– with it’s consistent and dry heat– means that the meat will cook ideally and then be well-suited to a hot sear before serving. Plus, we love cooking everything on the Traeger because it’s fun, easy and flavorful. A few extra minutes of effort is involved in cooking outdoors (especially in the winter) but it’s worth every drop of effort for perfect results like this New York Strip Roast.
STEP-BY-STEP
- Preheat your Traeger grill to 225*.
- Unwrap the New York Strip Roast and pat it dry with a paper towel.
- Slather the entire roast in an even coating of Truffle Black Truffle Oil.
- Then season all sides generously with your Garlic Junkie seasoning.
- Insert a Meater Thermometer probe in the roast and pair it with the app.
- Set the desired finish temperature to 130*.
- Place the seasoned roast in the Traeger and allow it to reverse sear.
- While the steak is cooking, make the chimichurri.
- Wash and chop the parsley until finely minced.
- Finely dice the shallot and the pepper.
- In a bowl, combine the parsley, shallot, garlic, pepper and oregano.
- Stir in the olive oil and red wine vinegar and combine well.
- Season with salt to taste and adjust the flavors as necessary.
- Set aside at room temperature until ready to serve.
- Preheat your Traeger Flatrock griddle to medium-high heat. (or heat a cast iron skillet on a burner)
- When the New York Strip Roast hits an internal temperature of 115*, pull it from the Traeger.
- Sear the roast on all sides for 90 seconds or so until the internal temperature reads 125*.
- Be sure to get a good crust all over the roast.
- Pull it from the griddle and place the roast on a cutting board, tented in foil.
- Allow the roast to rest for 10 minutes and then slice to serve.
- Serve your reverse-seared New York Strip Roast with chimichurri.
ALTERNATE RECIPES/PRODUCT LINKS
Here are some other recipes to consider for a celebratory meal like New Years Eve:
Products used in this cook:
- Meater Thermometer system
- Traeger Ironwood Grill
- Traeger Flatrock Griddle
- Spiceology Garlic Junkie seasoning
- Truff Black Truffle Oil
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New York Strip Roast on the Traeger
Equipment
- Traeger grill
- Traeger griddle
- Meater thermometer
Ingredients
- 1 New York Strip Roast about 3 pounds
- 3 tbsp Black Truffle Oil
- 5 tbsp Garlic Junkie seasoning
- 1 cup fresh parsley
- 1 shallot
- 2 cloves garlic
- 1 tsp dried oregano
- 1 serrano pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- salt to taste
Instructions
- Preheat your Traeger grill to 225*.
- Unwrap the New York Strip Roast and pat it dry with a paper towel.
- Slather the entire roast in an even coating of Truffle Black Truffle Oil.
- Then season all sides generously with your Garlic Junkie seasoning.
- Insert a Meater Thermometer probe in the roast and pair it with the app.
- Set the desired finish temperature to 130*.
- Place the seasoned roast in the Traeger and allow it to reverse sear.
- While the steak is cooking, make the chimichurri.
- Wash and chop the parsley until finely minced.
- Finely dice the shallot and the pepper.
- In a bowl, combine the parsley, shallot, garlic, pepper and oregano.
- Stir in the olive oil and red wine vinegar and combine well.
- Season with salt to taste and adjust the flavors as necessary.
- Set aside at room temperature until ready to serve.
- Preheat your Traeger Flatrock griddle to medium-high heat. (or heat a cast iron skillet on a burner)
- When the New York Strip Roast hits an internal temperature of 115*, pull it from the Traeger.
- Sear the roast on all sides for 90 seconds or so until the internal temperature reads 125*.
- Be sure to get a good crust all over the roast.
- Pull it from the griddle and place the roast on a cutting board, tented in foil.
- Allow the roast to rest for 10 minutes and then slice to serve.
- Serve your reverse-seared New York Strip Roast with chimichurri.
I didn’t realize Manhattan and NY strip roast were interchangeable names. Yum