Even cooking can make or break a roast, especially an exquisite – not to mention expensive – cut such as the striploin. The mother cut of the New York strip, the striploin picks up where the rib-eye ends, but has the same marbling that gives prime rib its flavor and moistness. Striploins have an irregular shape – they kind of look like a half moon -- and don’t cook evenly unless rolled and tied. Butchers roll and tie striploins to give them a compact, cylindrical shape to ensure they cook evenly throughout – no well-done smaller end with a medium-rare larger end. Striploins have some connective tissue, so you need to cook them low and slow to get maximum tenderness.
Take the rolled striploin out of the fridge about 30 to 40 minutes before you start cooking it place it on a wire rack set atop a sheet pan. Rolled roasts cook quicker and more uniformly when started from room temperature than when put in the oven cold.
Crank up the oven to 475 degrees Fahrenheit and let it preheat with the fan on, if it has one. The striploin gets a good sear and caramelized crust, courtesy of a Maillard reaction, when you start it in a screaming-hot oven. A Maillard reaction is a chemical process responsible for the prized caramelization, aroma and color of properly seared meat, and it occurs when the amino acids and simple sugars in protein heat to a high temperature in a short amount of time.
Place the striploin on a cutting board and rub the striploin generously with an oil that has a high smoking point and some flavor, such as olive. Season the rolled striploin to taste heavily on all sides, using coarse salt and freshly ground pepper as the base.
Rub any dried spices, premixed or your preferred combination, on the striploin after seasoning, if desired. Refrain from using fresh herbs, which incinerate within few seconds in a roaring oven.
Position the striploin back on the wire rack on the sheet pan with the fat-side up, and insert an oven-safe meat thermometer in the center of it. Place the striploin in the oven on the middle oven rack as is -- on the tray set atop the roasting pan. Or, place the striploin on top of a few cups of washed and diced mirepoix – the classic carrot, onion and celery combination – in a roasting pan and place it on the middle oven rack. Whether using a wire rack or vegetables, elevating the striploin allows the heat to surround it entirely during cooking.
Sear the striploin in the oven until a caramelized, golden-brown crust forms on the surface, about 10 to 12 minutes, and turn the heat down to 225 degrees F.
Baste the striploin with a few spoonfuls of drippings after every 30 minutes of baking. You can also use a bulbous baster to baste the roast.
Check the meat thermometer after about 1 1/2 to 2 hours. Remove the striploin when it reaches 125 degrees F for medium rare. Remove it when it reaches 135 degrees F for medium, and 150 degrees F for medium well.
Place the roasting pan on a cooling rack after you remove the striploin from the oven and place a piece of aluminum foil over it loosely. Let the meat rest about five minutes per pound. Remove the thermometer and cut the twine from the striploin with kitchen scissors before serving.