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1
Preheat the oven to 400 degrees F and place a rack in the middle.
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2
Generously season the New York strip all over with salt and pepper.
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3
Heat a heavy metal roasting pan on the stove over high heat.
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4
Add a film of olive oil.
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5
When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides.
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6
Sear without disturbing until the meat is evenly browned, about 5 minutes per side.
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7
With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
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8
Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
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9
For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat.
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10
Put the pan on the stove over medium-high heat.
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11
Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits.
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12
With a whisk, stir in the cream.
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13
Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts.
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14
Continue cooking until the sauce is thick enough to coat the back of a spoon.
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15
Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste.
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16
Transfer the sauce to a small saucepan to keep it warm.
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17
Uncover the New York strip and transfer it to a cutting board.
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18
Pour any juices that have collected on the platter into the sauce, stirring it in.
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19
With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter.
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20
Ladle a little sauce over the meat and pass the rest alongside.
