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Roasted NY Strip Loin & Veggies Recipe

NY Strip Loin

Author: Russ Crandall | The Domestic Man

Gluten-Free, Paleo, Whole30

The NY strip loin, sometimes called loin roast or top loin, is a cut taken from the top of the cow’s short loin. The short loin is located near the spine, past the ribs but before the tenderloin and round. This is a crowded area of the cow in terms of butchery, as the porterhouse and tenderloin also come from this section. In fact, this strip loin is basically an uncut series of NY strip steaks. Confused yet? Don’t worry, you don’t need to know how to break down a cow in order to cook up this delicious specimen.

We’re going to roast this loin in a method similar to my most popular post, this Perfect Eye of Round. We’ll blast the roast at 500F to create a nice crust, then reduce heat to 250F until it’s medium-rare.

Not one to leave a job half done, I also roasted some veggies with the strip loin. In duck fat. Naturally. To quote one of my favorite Navy war-era posters, “We Can Do No Otherwise.”

For best results, we’re going to add a garlic paste to the roast and refrigerate it overnight. It’s totally worth the extra effort.

This loin roast is from my friends at US Wellness Meats; it reminded me, once again, that they have some of the best grass-fed beef in the country. It was a little over two pounds, which made four perfect servings.

Servings: 4 – 8

Time: 1 hr 15 min

USWM Shopping List: Beef Loin Roast or Striploin Primal, Duck Fat

You can choose either the Beef Loin Roast or Striploin Primal for this recipe. The Striploin Primal is the entire Striploin and can be cut into a 2-4 lb roast and still have enough for several nice size NY Strip Steaks for the grill. It’s the best of both worlds…indoor & outdoor!

PHOTO CREDIT: Roasted NY Strip Loin by Russ Crandall, The Domestic Man


For The Roast:

  • 6 cloves garlic
  • 1 1/2 tbsp olive oil
  • 4 tsp kosher salt
  • 2 tsp black pepper
  • 4 sprigs fresh thyme, leaves only (or 1 tsp dried thyme)
  • 2 sprigs fresh rosemary, leaves only (or 1 tsp dried rosemary)
  • 2-4 lbs strip loin

For The Vegetables:

  • 1 lb frozen pearl onions
  • 2 lbs waxy potatoes, cut in half
  • 2 lbs carrots, cut into large pieces
  • 8 cloves garlic, smashed
  • 4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp duck fat, melted

PHOTO CREDIT: Roasted NY Strip Loin by Russ Crandall, The Domestic Man

Instructions For Roasted NY Strip Loin

  1. Using a mortar and pestle, grind the garlic into a paste. Add the oil, salt, pepper, thyme, and rosemary, and grind together with the garlic until uniform. Rub the paste all over the loin and place in a resealable plastic bag; refrigerate overnight.
  2. The next day, remove the loin from the fridge and allow to set out at room temperature for 30 minutes while you prepare your vegetables. For the pearl onions, gently rinse them in a colander and allow to drain for 30 minutes, then gently blot them dry with paper towels. Pre-heat your oven to 500F. Toss the vegetables and garlic cloves in the salt, pepper, thyme, and duck fat until well-coated.
  3. In a rimmed baking sheet, scatter the vegetables, leaving room in the center of the sheet. Place the loin in the center, on a small wire rack if you have one (I borrowed our toaster oven’s wire rack). If you have an oven-friendly meat thermometer, stick it in the center of the loin. I use an iDevices kitchen thermometer, which connects to my smartphone and alerts me when the roast is at my desired temperature (130F in this case).
  4. Place the baking sheet in the oven and roast at 500F for 15 minutes, then rotate the pan and flip the vegetables. Reduce the oven heat to 250F and roast until the loin registers an internal temperature of 130F (medium-rare), about 45 minutes. If using an instant-read thermometer (one that doesn’t rest in the meat the whole time), start checking the loin’s temperature after 30 minutes, and every 10 minutes thereafter.
  5. Remove the roast (wire rack included) from the baking sheet and transfer to a cutting board; loosely cover the roast with tinfoil and allow to rest for 20 minutes. Turn the oven off but keep the vegetables in the oven to keep warm as the roast rests.
  6. Slice the roast against the grain into 1/2″ slices and serve with the roasted vegetables and kosher salt to sprinkle on to taste.


** Toss the vegetables with any drippings from the roast before serving.

** If you don’t have a mortar and pestle, use a small food processor (or Magic Bullet). If it has a hard time processing into a paste, add a bit of water.

** Prefer fresh pearl onions? No problem, just blanch them for a few seconds in boiling water, then peel once they’re cool enough to handle.

Russ Crandall

Meet The Chef

A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.

Check out his cookbooks! Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015. His most recent cookbook was released May 1, 2019, The Heritage Cookbook.