Cooking a delicious holiday meal can be stressful and expensive, but it doesn't have to be. If you want to wow your family with a decadent holiday meal this season, then check out this easy tutorial on How to Cook an Herb Crusted Strip Loin Roast and knock their socks off! It's less expensive than prime rib, but still has the same delicious flavor. Serve your guests this amazing cut of beef for the holidays and I guarantee they will thank you!
This post is sponsored in partnership with The Kentucky Beef Council. All opinions are 100% mine.
Holiday roasts are a popular meal to serve during the holiday season, but the thought of cooking the roast properly can be intimidating to some people. The great news is, you can easily cook up an amazing beef roast that your entire family will love without breaking the bank or going to much trouble at all. This method for cooking a strip loin roast is fool proof and doesn't take all day!
I've teamed up with my friends at The Kentucky Beef Council to bring you my favorite holiday meal idea, the fabulous Strip Loin Roast! I've paired my roast with roasted Brussels sprouts and sweet potatoes this time, but have also cooked it with carrots and potatoes as well. This is one of those meals that my family (including my picky kiddos) will be begging for year round! You can find tons of information Holiday Entertaining with Beef HERE at beefitswhatsfordinner.com ... it's my go to place for all things beef, including tons of recipes, ideas, informations on different cuts of beef and temperatures for cooking beef!
What do you need to cook the perfect holiday roast?
- a 3-4 lb. strip loin roast (you can ask your butcher for this cut)
- a dry roast rub (see below or purchase a pre-made rub)
- a shallow roasting pan or sheet pan
- a meat thermometer
Strip Loin Roast Rub Recipe
- ¼ cup coarse cracked black pepper
- 3 tablespoons coarse kosher salt
- 2 tablespoons granulated garlic
- 1 tablespoon cornstarch
- 2 teaspoons dry rosemary
- 2 teaspoons dry oregano
- 2 teaspoons dry thyme
How do you cook a strip loin roast?
- Pat your strip loin dry with paper towels.
- Apply the rub to the entire roast and chill in the refrigerator (covered) for at least 3 hours up to overnight.
- Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-¼ to 1-½ hours for medium rare; 1-½ to 1-¾ hours for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast into slices; season with salt and pepper, as desired.
You can cook your strip loin roast in the oven or a toaster oven. I used my toaster oven this time to I could use my oven to roast some sweet potatoes, and it cooked it perfectly!
How to Oven Roast Brussels Sprouts and Sweet Potatoes with a Roast
If you'd like to roast some Brussels sprouts and sweet potatoes with your strip loin roast, you can add them to the oven about 45 minutes after the roast. For the Brussels sprouts, I clean them, cut the bottoms off and cut them in half. Then I toss them with some olive oil, salt and pepper, then add them to the roasting pan right with the roast. For the sweet potatoes, I peal them, cut them into smallish cubes, then toss them in olive oil, salt and pepper, then toss them on the roasting pan as well. Both vegetables will roast until your strip loin roast is finished and will come out full of flavor!
Beef is such an amazing protein choice during the holidays. It not only tastes great, but it also brings back fond memories and is a great source of strength for your family. It's the perfect thing to serve up this holiday season!
You should check out how to make Easy Reverse Sear Tri-Tip Roast -perfect meat!
Garry Hershberg says
Recipe calls for roast on a rack on a pan. Veggies are to go in the pan. Would the roast go over the veggies? Do the veggies somehow go on the rack as well as the roast?