![Herb Crusted Beef Top Loin Roast With Pan Gravy](https://www.thespruceeats.com/thmb/ocRgMxozyoufelHMUHwONY1xCpw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/herb-crusted-beef-top-loin-roast-3058703-hero-01-17faab01a68a4fe5a0d8f698a270bfd0.jpg)
The Spruce / Christine Ma
The beef top loin roast, also known as New York strip roast or strip loin roast, is a lean, flavorful, tender cut from the short loin. It's a very good choice for an oven roast and will be most tender and flavorful cooked medium-rare to medium. The flavor and tenderness of the beef are worth that extra cost.
In this recipe, the roast is rubbed with a variety of herbs and garlic, then roasted to perfection. The included pan gravy is quick and easy to make, with pan drippings, beef broth, and flour.
Serve this delicious roast with baked or mashed potatoes and your favorite side vegetables or salads. Enjoy the leftovers in sandwiches, use them in salads, or dice and use them in a hearty cottage pie.
Ingredients
For the Roast:
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1 (4- to- 5 pound) top loin beef roast
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1 tablespoon extra-virgin olive oil
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1 tablespoon minced garlic
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1 1/2 teaspoons dried thyme
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1 1/2 teaspoons dried sage
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1/2 teaspoon dried rosemary
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2 teaspoons sea salt
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1 teaspoon freshly ground black pepper
For the Pan Gravy:
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Pan drippings
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4 tablespoons all-purpose flour
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2 to 3 cups low-sodium or unsalted beef broth, or stock
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Salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
Make the Roast
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Gather the roast ingredients.
The Spruce / Christine Ma
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Preheat oven to 450 F and place the roast, fat-side up, on a rack in a roasting pan.
The Spruce / Christine Ma
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Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
The Spruce / Christine Ma
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Place in oven and roast the beef for 15 minutes.
The Spruce / Christine Ma
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Reduce oven heat to 350 F, and roast for about 35 to 45 minutes longer or to 130 F to 140 F (for medium-rare) on an instant-read thermometer or temperature probe inserted into the center of the thickest part of the roast.
The Spruce / Christine Ma
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Let the roast rest for 15 minutes before slicing.
The Spruce / Christine Ma
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Slice and arrange the beef on a platter and serve with the pan gravy.
The Spruce / Christine Ma
Make the Pan Gravy
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Gather the gravy ingredients.
The Spruce / Christine Ma
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Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour.
The Spruce / Christine Ma
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Cook over medium heat, stirring constantly, for 1 minute.
The Spruce / Christine Ma
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Add the beef broth and continue cooking, stirring, until thickened. Taste and season with salt and pepper as desired.
The Spruce / Christine Ma
Nutrition Facts (per serving) | |
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854 | Calories |
56g | Fat |
5g | Carbs |
77g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 854 |
% Daily Value* | |
Total Fat 56g | 72% |
Saturated Fat 19g | 97% |
Cholesterol 249mg | 83% |
Sodium 933mg | 41% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 77g | |
Vitamin C 1mg | 3% |
Calcium 69mg | 5% |
Iron 5mg | 30% |
Potassium 1112mg | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |