The NY strip loin, sometimes called loin roast or top loin, is a cut taken from the top of the cow’s short loin. The short loin is located near the spine, past the ribs but before the tenderloin and round. This is a crowded area of the cow in terms of butchery, as the porterhouse and tenderloin also come from this section. In fact, this strip loin is basically an uncut series of NY strip steaks. Confused yet? Don’t worry, you don’t need to know how to break down a cow in order to cook up this delicious specimen.
We’re going to roast this loin in a method similar to my most popular post, this Perfect Eye of Round. We’ll blast the roast at 500F to create a nice crust, then reduce heat to 250F until it’s medium-rare.
Not one to leave a job half done, I also roasted some veggies with the strip loin. In duck fat. Naturally. To quote one of my favorite Navy war-era posters, “We Can Do No Otherwise.”