Best New York Roast EVER

For Christmas I was in charge of the meat and because it's a special occasion I chose a New York Roast. I almost went with a Rib Eye Roast, but it would of cost me almost twice as much and I can't imagine it tasting any better than the New York...with THIS recipe. SUPER SIMPLE.

Here are some compliments I received from people who know good food:

"This is to die for"
"Best roast I have ever had"
"I told him that he had to come and have some"



First you want to buy a roast that has a thick fatty backstrap. Backstrap is the layer of fat that lays directly on top of the meat. Even if you don't like to eat fat or is concious of your fat intake you NEED that fat for flavor. Later you can trim it off your slice.

My roast weighed 12 lbs (For 15 people). Allow roast to stand at room temperature for at least 1 hour.

Rub roast all over with the Simple Seasoning quite generously (don't be afraid), this will make that beautiful and delicious crust on top. Preheat oven to 375 degrees F. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast with strings on. Roast for 1 1/2 to 2 hours for medium rare to medium or if you have a meat thermometer, to 150 degrees, and Voila...delicious New York Roast.

House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6
months.

Yield: 1 1/2 cups