Simply Roasted Boneless Beef Strip Loin
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 (80-ounce) Certified Piedmontese boneless strip loin roast
- Extra-virgin olive oil, as needed
- 4 to 5 teaspoons kosher salt
- 2 to 3 teaspoons pepper
At least 8 hours before cooking, rub all sides of the roast with a thin layer of extra-virgin olive oil. Mix salt and pepper together, then rub on all sides. Store in the refrigerator, uncovered.
When you’re ready to cook, preheat a convection oven to 375°F (400°F for a conventional oven). Meanwhile, remove roast from refrigerator and let it rest at room temperature for at least a half hour. Transfer the roast, with the fat cap facing up, to a rack inserted into a low-sided roasting pan and cook for 25 minutes (35 minutes for a conventional oven). Turn off the oven and leave the door closed. Leave the roast in the oven for another 25 minutes. Remove from the oven and rest for another ten minutes. Slice against the grain.