Garlic and herb encrusted petite roast


1 New York Petite (Strip Loin) roast trimmed with ¼ inch fat and tied
2 tablespoons House blend (recipe to right)
½ cup chopped garlic.
¼ cup finely chopped fresh Rosemary
¼ cup finely chopped fresh Thyme
¼ cup finely chopped fresh Oregano.
¼ cup finely chopped fresh Parsley
½ cup roughly chopped fresh shallots
1 cup Extra virgin olive oil

House Blend

1 cup Kosher Coarse Salt
½ cup Freshly Cracked Black Pepper
¼ cup Granulated garlic

Mix ingredients together and store in an airtight container for up to 6 months.


  1. Allow roast to stand at room temperature for at least 1 hour prior to cooking.
  2. Combine all ingredients in a bowl. Preheat the oven to 400 degree F.
  3. Massage the fresh herb marinade on the roast for 2-3 minutes.
  4. Place roast on a rack in the pan with the meat side down and the fatty side up.
  5. Roast for 15 minutes at 400 degree F and then reduce heat to 350 degree F.Cook until desired temperature has been reached.
  6. Baste the roast with the juices in the pan and let it rest for 10 min before carving.
  7. Cook time will vary on size and weight of the roast. Rule of thumb for cooking a roast is 15 minutes per pound at 350 degrees F.
  8. Let Roast rest for 10-15 minutes before carving.

Cooking Temperatures

  1. Rare – 110-120 degrees F
  2. Medium Rare – 120-130 Degrees F
  3. Medium – 130-140 Degrees F
  4. Medium Well – 140-155 Degrees F
  5. Well done – 155-165 Degrees F

*Please note: Roast will continue to cook as it is resting before carving