It's fall, and it's time for comfort food! I don't need an excuse to cook an Australian Angus beef, grass-fed, New York loin roast, but when it's rainy and cold outside, I'll throw some butter and fresh herbs in a skillet and go to town!
The key to this recipe is to get a good sear on the outside with a SMOKING HOT cast iron skillet. Keep a meat thermometer handy, so you don't overcook it...Aussie grass-fed beef is best enjoyed medium-rare!
3 lbs. Open Nature Angus Beef New York Loin Roast (available at Safeway)
2 tbsp. olive oil
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary
4 large cloves garlic, minced or pressed
3 tbsp. butter
Preheat oven to broil (450 degrees).
Generously season both sides of the loin roast with salt and pepper. Allow the roast to rest at room temperature for about 20 minutes.
Heat the olive oil in a large cast iron skillet on high heat until smoking hot. Add the loin roast, fat cap on the bottom. Sear on both sides for three minutes. Remove from the heat.
Add the butter and herbs to the skillet and stir until the butter is completely melted. Drench the roast with the herbs and melted butter and place the skillet in the oven. Roast for about 30 minutes at 450 degrees, or until the internal temperature of the meat reaches 135 degrees. Remove from the oven and allow the meat to rest for a few minutes before slicing and serving.