Holiday Strip Roast

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Appears in Cook's Country December/January 2013, Cook's Country TV

A roast as tender and beefy-tasting as a steakhouse special sounded like a fantastic centerpiece for the holiday table—but first we had to figure out how to cook it properly.

SERVES8 to 10

TIME2¼ hours, plus 6 hours marinating and 20 minutes resting

has video

WHY THIS RECIPE WORKS

With a big, beefy top-loin roast (the same cut that New York strip steak comes from), evenly cooked meat is a must, but gray rings plagued many of our early efforts. To achieve a rosy hue throughout without searing on the stovetop, we start...

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