Servings: six to eight.
By searing over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn’t get in the oven. Also note, New York strip steaks come from the beef loin, which is why the cut is sometimes called a strip loin roast.
Potatoes on the Grill (any way you choose) will work just fine on the side.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Hold the phone! This is so delicious! I cooked a 3 pound roast and my husband and I ate 1/2 of it. We kept shaving off another piece. Served it with Roasted Potato salad with fennel and salsa verde. It is going to make great roast beef sandwiches tomorrow!
Positively delicious! The crust is amazing. The meat is tender and perfectly seasoned. I usually buy a 4lb roast and add about 5 more minutes to the cooking time. Loved by all.
Excellent recipe! I made this for company, and it was easy to prepare, yet so elegant and delicious. I will definitely do this one again!
The pepper crust and seasoning are right on. Grill- roasting was something new to me - and up to the last minute, storms threatened and I was sure I would end up roasting in the oven, but the skies cleared and all was well.A winning dish!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?