A strip roast, also referred to as top loin or shell roast, comes from the short loinΓÇöthe muscle that runs on either side of the backbone from the ribs to the hip, or sirloin, area. Cut into steaks, the strip loin makes strip steaks or shell steaks. Left whole, this boneless, evenly shaped cut yields a tender, delicious, easily carved roast, perfect for entertaining. A strip loin is even tenderer and milder in flavor than a rib roast. The only tenderer cut of beef is the tenderloin itself. Many markets now sell full strips at an economical price, packaged in Cryovac and weighing 10 to 12 pounds each. Although you can roast an entire strip, we recommend dividing it into 2 smaller roasts. Alternatively, after cutting off a piece large enough to roast, slice the rest into 3/4- to 1-inch-thick shell or strip steaks. Because a strip loin is narrow and not very thick, it is ideal for high-heat roasting and cooks very quickly.
Position a rack in the center of the oven. Preheat the oven to 425┬░F. Pat dry:
1 boneless beef strip loin roast (about 4 1/2 pounds), fat trimmed to 1/4 inch, tied at 1 1/2-inch intervals
Rub liberally with:
Olive oil
Salt and ground black pepper to taste
Roll the seasoned roast in:
1/4 cup whole yellow mustard seeds
Place the roast fat side up on a rack in a roasting pan and roast until an instant-read thermometer inserted in the thickest part of the roast reads 110┬░ to 120┬░F for rare, 120┬░ to 125┬░F for medium-rare, or 130┬░ to 140┬░F for medium, 8 to 15 minutes per pound (the temperature will continue to rise 10┬░ out of the oven). Remove the meat to a platter, cover loosely with aluminum foil, and let stand for 15 to 30 minutes before carving. If desired, make a jus. Remove the strings and carve the roast into 1/8 - to 1/2-inch slices. Drizzle the jus over the slices. If desired, serve with:
