Petite New York Strip Loin Roast
1 ea Petite New York Strip Lion roast (appx 2lbs)
Kosher salt to taste
Black pepper to taste (fresh from a pepper mill is preferable)
2 tablespoons whole butter
Pre-heat your oven to 425° and let the butter come to room temperature.
Rub the exterior of the roast with the butter, coating evenly and then liberally season the roast with kosher salt and fresh milled black pepper (on all sides) and place on to a roasting rack.
Set time for 15 minutes and then turn down to 325 degrees for another 10 minutes.
Roasts will vary in thickness and length so temperature must be monitored to make sure not to over-cook it. With a probe thermometer, remove the roast at 120°-125° and let stand uncovered to achieve rare to medium rare.
Remove butcher’s strings and carve, cutting across the roast into medallions.