Prime Strip Loin Roast
Ingredients
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4-5lb. Capital Farms Prime Strip Loin Roast
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4 garlic cloves
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8 fresh sage leaves
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4 teaspoons fresh thyme leaves
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4 teaspoons olive oil
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4 teaspoons salt
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1½ teaspoons ground black pepper
Instructions
*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.
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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.
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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.)
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Preheat oven to 450F. Place meat, fat side up, on rack in roasting pan.
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Roast meat 15 minutes. Reduce oven temperature to 350F.
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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!