Serving the Strip Loin as a Roast

The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well.

Recommended Preparation

To prepare your strip loin roast, begin by seasoning generously with salt, freshly ground black pepper, garlic, fresh herbs or other flavors. Sear your seasoned strip loin on a skillet to develop a rich, brown crust. 

Then roast in your oven before removing to rest. Finally, slice and serve with your choice of sides, such as roasted vegetables, scalloped potatoes or kaiser rolls.

Visible Versatility

The versatility of the strip loin was demonstrated by Culinary Director Chef Pete Geoghegan along with Senior Corporate Chef Bradley Borchardt and Sterling Silver® Signature Chef Sera Cuni. 

These chefs explained how the strip loin can be sliced and prepared to create other variations of steaks, sandwiches, steak and eggs, and more.

Tuscan-Style Strip Loin Roast

Another way to prepare a strip loin roast is to feature it with Mediterranean flavors. Begin by brushing your roast with an Italian-herb infused olive oil, lightly season with salt and pepper, and roast to perfection.