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Holiday Herb Butter Strip Loin Roast

Haley Herridge

Haley Herridge

October 22, 2026
Clock icon

3 hrs 30 min

Total

Protein icon

Beef

Protein

Need a holiday meal that will stop people in their tracks? We’ve got it: the strip loin roast. And if you’re already sweating over the effort, worry not: it’s surprisingly easy, and the majority of the time is hands-off. The hardest part is remembering to brine it 12 hours advance—but once you’ve got that step down, it’s smooth sailing. Once it’s complete, you’ve got deeply browned, irresistibly juicy roast infused with butter and fresh herbs—and if that doesn’t get your guests salivating, we don’t know what will. This dish has serious wow factor—ready to win every holiday.

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  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
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  • Filet Mignons (2 x 6 oz steaks)
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Ingredients

  • 1 strip loin roast (5-5 1/2 lb)

  • 2 tbsp kosher salt

Herb Butter

  • 1 stick salted butter, softened

  • 6 garlic cloves, minced

  • 2 tbsp fresh rosemary, finely chopped

  • 2 tbsp fresh thyme, finely chopped

  • 1 tbsp fresh sage, finely chopped

  • 1 tbsp dijon mustard

  • 2 tsp worcestershire

Beef Jus

  • 2 tbsp unsalted butter, divided

  • 1 large shallot, minced

  • 2 garlic cloves, minced

  • 2 cups beef stock

  • 1 tsp worcestershire

  • 1 tsp dijon mustard

  • 2 sprigs fresh thyme

  • 1 sprig fresh rosemary

  • Pan drippings from roast

  • Salt and pepper to taste

Step By Step

Instructions

1
Dry brine your roast: Completely pat dry the strip loin with paper towels. Season all side with salt. Place the roast on an oven safe wire rack over a sheet tray to catch any
drippings. Refrigerate 12 hours uncovered.
2
Prep the roast: Remove the roast from the refrigerator 1 hour before cooking. Preheat oven to 250 degrees F. Pat the roast dry again with a paper towel.
3
Make herb butter: In a small bowl mix together, softened butter, garlic, rosemary, thyme, sage, dijon mustard, worcestershire sauce.
4
Coat the roast: Evenly spread the herb butter on all sides of the roast. You want the loin facing fat side up.
5
Slow roast: Roast at 250 degres until the internal temperature is 120 degrees F. Around 2 ½ hours start checking.
6
Rest : Remove the roast from the oven and transfer it to a cutting board to stop the cooking. Cover it with foil. Rest for 30 minutes. Preheat oven to 500 degrees F
7
Make the jus: While the roast rest, melt 1 tablespoon butter in a small sauce pan over medium heat. Add the shallot and cook for 2-3 minutes until soft. Add garlic and cook for
30 seconds until fragrant. Add the beef stock, worcestershire, dijon, thyme, rosemary, and any pan drippings from the roast. Bring to a gentle simmer and cook about 10
minutes, or slightly reduced so the flavors are concentrated.
8
Remove the sprigs of thyme and rosemary. You can drain your jus for a smoother sauce. Remove from heat and stir in 1 tablespoon of cold butter. Season with salt and pepper to
taste.
9
Sear the roast: Once the oven hits 500 degrees and your roast has rested 30 minutes, return the roast to the wire rack and baking sheet.Rub about a spoonful of the herb butter on the roast. Roast for 5-10 minutes, or until the outside is deeply browned and the herb butter crust is sizzling.
10
Rest again: Transfer back to a cutting board and rest for 10 minutes. Slice against the grain into ½ inch slices. The final internal temperature should be 130-135 degrees for
medium rare.
11
Serve sliced on a platter with a garnish of rosemary and thyme, serve warm with beef jus or horseradish sauce.

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