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Ingredients
- 4 lb boneless beef New York strip roast fat trimmed
- Â Â (top loin)
- Â Â Essence to taste
- Â Â (see Bayou Blast recipe)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 stk unsalted butter room temperature
- 1/4 c. chopped fresh parsley
- 3 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
Directions
- Preheat a grill or possibly the oven to 450 degrees.
- Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the warm grill and cook to desired doneness, turning once, about 1 hour 30 min for medium-rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees for medium-rare, or possibly 140 degrees for medium. (Alternately, roast on a rack set on a baking sheet for 15 min in a 450 degree oven. Lower the temperature to 350 degrees and continue to cook for about 1 hour to 1 hour 15 min for medium-rare.)
- Remove from oven; let stand 20 min. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
- Beurre Maitre d'Hotel: Place the butter in a medium bowl and cream with a wooden spoon or possibly rubber spatula. Add in the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2 inches in diameter. Roll up in the plastic wrap, pushing in as you go, to create a tight log. Chill or possibly freeze till needed.
- To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip. (Makes 1/2 lb.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 894 | |
| Calories from Fat 680 | 76% |
| Total Fat 76.21g | 95% |
| Saturated Fat 37.74g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 354mg | 15% |
| Potassium 840mg | 24% |
| Total Carbs 0.39g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 50.11g | 80% |
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