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Garlic & Rosemary Studded Split Strip Loin Roast

Fragrant garlic and rosemary make a tantalizing strip loin roast that’s elegant and flavorful. Make this recipe to impress your guests when entertaining.

2 hrs 10 mins
8 Serving(s)
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Garlic & Rosemary Studded Split Strip Loin Roast

Ingredients

  • 1 (4 lb.) Certified Angus Beef® split strip loin roast
  • 3 cloves garlic, minced
  • 1 tsp. dried rosemary
  • 3 tsp. kosher salt, divided
  • 1 tsp. ground black pepper
  • 1 tbsp. extra virgin olive oil
  • 10 cloves garlic, split in half lengthwise
  • 4 - 5 fresh rosemary sprigs, cut about 1 inch in length, to yield 20 pieces

Instructions

  1. Mix minced garlic, dried rosemary and 1 teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around roast, about 1 inch deep using a paring knife. Rub mixture evenly all over roast and refrigerate overnight.
  2. Preheat oven to 450ÂşF. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with pepper and remaining salt. Place fat side up, in roasting pan fitted with rack.
  3. Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325ºF. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place roast back in oven and continue cooking about 1 hour and 15 minutes for medium doneness (135-140°F).
  4. Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.

Nutrition Facts

380 Calories Per ServingFat: 16gSaturated Fat: 6gCholesterol: 150mgSodium: 850mgCarbohydrates: 2gProtein: 52g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe