Ingredients

6 – large garlic cloves, peeled
1/4 c Spanish sweet paprika
1/4 c B.R. Cohn Cabernet Vinegar
2 T B.R. Cohn Blend Olive Oil
1  T chopped fresh rosemary
2 t salt
1  t freshly ground black pepper
1 6-pound New York strip loin, all but 1/2 inch fat trimmed

 

Directions

1. Chop garlic in processor.
2. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin.
3. Wrap loin in plastic; refrigerate overnight.
4. Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 120°F for rare, about 40 minutes longer.
4. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.

Serve with B.R. Cohn Syrcab

Serves 12