1.Mix minced garlic, dried rosemary and 1-teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around roast, about 1-inch deep using a paring knife. Rub mixture evenly all over strip roast and refrigerate overnight.
2. Preheat oven to 450°F. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with pepper and remaining salt. Place fat side up, in roasting pan fitted with rack.
3. Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325°F. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place roast back in oven and continue cooking about 1 hour and 15 minutes for medium doneness (135-140°F).
4. Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.
Certified Angus Beef ® brand Test Kitchen
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Directions
1.Mix minced garlic, dried rosemary and 1-teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around roast, about 1-inch deep using a paring knife. Rub mixture evenly all over strip roast and refrigerate overnight.
2. Preheat oven to 450°F. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with pepper and remaining salt. Place fat side up, in roasting pan fitted with rack.
3. Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325°F. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place roast back in oven and continue cooking about 1 hour and 15 minutes for medium doneness (135-140°F).
4. Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.
Certified Angus Beef ® brand Test Kitchen