New York Strip with Beurre Maitre d'Hotel Recipe

Name: New York Strip with Beurre Maitre d'Hotel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed; Essence, recipe follows; Salt; Freshly ground black pepper; Beurre Maitre d'Hotel, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 2 sticks unsalted butter, at room temperature; 1/4 cup minced fresh parsley; 3 teaspoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed
Essence, recipe follows
Salt
Freshly ground black pepper
Beurre Maitre d'Hotel, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 sticks unsalted butter, at room temperature
1/4 cup minced fresh parsley
3 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
["Preheat a grill or the oven to 450 degrees F.", "Sprinkle the meat with Essence, salt, and pepper, on both sides.", "Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes for medium rare.", "An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium.", "(Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven.", "Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)", "Remove from oven; let stand 20 minutes.", "Cut crosswise into 1/3-inch-thick slices.", "Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed, Essence, recipe follows, Salt, Freshly ground black pepper, and more.

Yes, New York Strip with Beurre Maitre d'Hotel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New York Strip with Beurre Maitre d'Hotel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions