Prime Strip Loin Roast

Prime strip loin roast, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use two roasts and multiply the seasonings by 1½. Either way, Capital Farms butchers have hand trimmed each roast leaving about ¼ inch of fat for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.




  • 4-5lb. Capital Farms Prime Strip Loin Roast

  • 4 garlic cloves

  • 8 fresh sage leaves

  • 4 teaspoons fresh thyme leaves

  • 4 teaspoons olive oil

  • 4 teaspoons salt

  • 1½ teaspoons ground black pepper



*Pro Tip: The key to achieving prime strip loin perfection? Making sure the meat is at room temperature before you cook it and letting it rest for long enough before carving.

  1. Starting with either with a food processor or knife finely chop garlic. Then either into a food processor or bowl combine sage, thyme, oil, salt and pepper; process until paste forms.

  1. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be done 24 hours ahead for best results. Keep refrigerated.)

  1. Preheat oven to 450F. Place meat, fat side up, on rack in roasting pan.

  1. Roast meat 15 minutes. Reduce oven temperature to 350F.

  2. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130F for medium-rare, about 35 minutes (or 140F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into ‚ one-inch-thick slices. Arrange slices on platter.

Bonus Tip: Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting!


Bon Appetite. Eating Better Together.


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