B.R. Cohn Winery & Olive Oil Company

Roasted New York Strip Loin

Roasted New York Strip Loin

Makes 12 Servings
45 mins prep time
Pair with our Sonoma Valley SyrZin


  • 6 – large garlic cloves, peeled

  • 1/4 cup Spanish sweet paprika

  • 1/4 cup B.R. Cohn Cabernet Vinegar

  • 2 tbsp B.R. Cohn Organic Olive Oil

  • 1  tbsp chopped fresh rosemary

  • 2 tsp salt

  • 1  tsp freshly ground black pepper

  • 1 6-pound New York strip loin, all but 1/2 inch fat trimmed


Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.

Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 120°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.

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