Learn how to reverse sear a delicious roast.
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Reverse Sear Roast
Reverse Sear Roast
- Preheat oven to 225°F.
- In a small mixing bowl combine salt, pepper, brown sugar, vinegar, paprika, garlic and onion; set aside.
- Lightly score the top of the New York strip roast in a 1-inch crosshatch pattern, about a half-inch deep. Rub roast all over with the spice mixture.
- Line roasting pan with foil; top with rack and seasoned roast. Roast 2 hours, or until internal temperature reaches 110°F. Remove roast from oven, tent with foil and increase oven to 500°F.
- Remove foil, return roast to preheated oven and cook an additional 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven, tent with foil and allow to rest for at least 15 minutes before slicing thinly to serve.
Ingredients
1 (4-5 pound) Black Canyon Angus Beef® New York strip roast
1 tablespoon kosher salt
2 teaspoons coarse ground pepper
2 teaspoons brown sugar
2 teaspoons sherry vinegar
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
Roasting pan fitted with rack