NY Strip Roast
NY Strip Roast makes a great holiday dinner on the grill. Dry rubbed NY Strip Loin Roast is a tender, juicy and delicious main course that makes an impressive presentation for celebration dinners.
Cooking holiday dinners can be stressful but utilizing your backyard grill is a great option for the main course like our Prime Rib on the Grill, Garlic Butter Standing Rib Roast, Rump Roast or this NY Strip Roast.
A short loin roast can also be labeled a New York Roast and it is the cut of meat that New York Strip Steaks are cut from. If you don’t see one at your local grocery store, you can usually ask the butcher to cut one for you.
It’s usually more affordable than a prime rib roast and a great roast for the holiday season, especially Christmas dinner.
Impress your dinner guests with this simple Grilled NY Strip Roast. Serve it up with Grilled Mushrooms, Loaded Baked Potatoes, Grilled Creamed Corn or broccoli for a complete dinner.
Ingredients Needed For Short Loin
- NY Strip Roast
- Olive Oil
- Brown Sugar
- Smoked Paprika
- Granulated Garlic
- Granulated Onion
- Ground Rosemary
- Dried Basil
- Kosher Salt
- Black Pepper
- Dry Mustard
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Step By Step Directions for Grilled NY Strip Roast Recipe
- Mix the brown sugar with the herbs, spices, salt and pepper.
- Pat the loin roast dry with paper towels.
- Coat with olive oil on all sides and sprinkle with dry rub.
- Prepare a hot grill fire to about 450° with hickory or pecan for smoke flavor.
- Cook the roast on each side with the grill closed, turning every 5 minutes until all sides are seared.
- Remove the roast from the grill to a pan.
- Lower the grill temperature to 250°.
- Return the roast to the grill and cook with the grill closed for about 10 minutes per pound of meat, cooking until desired doneness. Using a digital meat thermometer to test in the center of the roast will assure your roast is not overcooked. We cooked it for about 1 1/2 hours and pulled it when the internal temperature of the roast was about 130°. Depending on the size of your roast will determine total cooking time.
Cooking Temperature for NY Strip Roast
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
- Remove from grill to a cutting board. Tent with foil and allow to rest about 15 minutes.
- Use a sharp knife to slice thin.
Serve with homemade Horseradish Sauce.
Recipe Notes and Variations
- Oven Method: Use the same cooking temperature and basic directions using a roasting rack in a roasting pan.
- Storage: Leftover roast in an airtight container or wrapped in several layers of plastic wrap in the refrigerator up to 4 days. Freeze in a vacuum seal bag up to 3 months.
- Reheat: Cook slices of roast beef in a skillet lightly coated with olive oil over medium heat.
More Holiday Dinner Recipes to Try
- Grilled Prime Rib makes an excellent holiday dinner and is super easy to grill. Our tried and true method for tender, juicy and flavorful beef.
- Grilled Steak Cordon Bleu is made with sirloin steak stuffed with smoked ham and Swiss cheese for a decadent meal that is flavorful and delicious. Perfect for Sunday dinners or entertaining for the holidays.
- You can’t go wrong with this Grilled Garlic Butter Tenderloin that is quick to grill for a gourmet meal that is just as delicious as any steakhouse dinner.
If you are looking for a decadent roast beef recipe at your next holiday meal or special occasion, give this Grilled NY Strip Roast a try. It is a tender, juicy and flavorful roast beef that will surpass expectations.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
NY Strip Roast
Ingredients
- 4- 5 pound NY Strip Roast
- 3 tablespoons olive oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons granulated onion
- 1 ½ teaspoons ground rosemary
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons black pepper
- ½ teaspoon dry mustard
Instructions
- Prepare a grill fire to 450° using hickory or pecan for smoke flavor.
- Pat the roast dry with paper towels.
- Coat with olive oil.
- In a bowl, mix the brown sugar, smoked paprika, granulated garlic, onion, rosemary, basil, salt, pepper and dry mustard together.
- Sprinkle over the roast on all sides.
- Place the roast on the grill and close the lid. Sear for 5 minutes, turn the roast every 5 minutes, searing all sides until desired sear is reached.
- Remove the roast to a clean pan. Lower the grill to 250°.
- Place the roast back onto the grill, fat side down. Continue cooking with the grill closed about 10 minutes per pound. Cook until desired doneness is reached using a digital meat thermometer. See finished temperatures in the notes below.
- Remove roast to a cutting board. Tent with foil and rest 15 minutes before slicing.
- Use a sharp knife to make thin slices and serve immediately.
Notes
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
Do you keep the roast in a pan after you place it back on the grill fat side down? I just worried about flare-ups. Thanks
Hi Mario,
We place our roast directly onto the grill but our grate is well above the fire. If you are worried about the flare ups, you can use a pan.
~ Milisa