How to Cook a Manhattan Roast

What a Manhattan roast is

A Manhattan roast, sometimes sold as a Manhattan strip roast, is generally a roast cut from the beef strip loin, the same muscle that gives you New York strip steaks. Cut into portions it becomes strip steaks; left whole it makes a tender roast with a good beefy flavor and often a fat cap on top. Names vary between stores and regions, so if you are unsure, ask the butcher or check the label to confirm it is a strip loin roast.

Do not confuse it with the Midwestern “Beef Manhattan,” which is an open-faced roast beef sandwich served with gravy. This article is about the whole roast.

Ingredients and equipment

For a roast of about 3 to 5 pounds:

• 1 Manhattan (strip loin) roast
• Kosher or coarse salt and freshly ground black pepper
• 2 tablespoons olive oil or another neutral oil
• Garlic, finely chopped or grated
• Fresh herbs such as thyme, rosemary and parsley
• Optional: 1 to 2 tablespoons Dijon mustard as a binder for the herbs
• Butcher’s twine, if the roast is not already tied
• A roasting pan with a rack, and a reliable meat thermometer
• Optional: a heavy skillet for searing

Method

1. Temper the roast. Take it out of the refrigerator about 30 to 45 minutes before cooking so the surface is not ice cold.
2. Dry and season. Pat it dry with paper towels, then season all over with salt and pepper. If you have time, salting it hours ahead, or even the day before and leaving it uncovered in the fridge, improves flavor and browning.
3. Trim and tie if needed. Leave a thin layer of fat on top for flavor, and tie the roast so it keeps an even shape.
4. Sear (optional). Heat a skillet over high heat with a little oil and brown the roast for a couple of minutes per side. This adds color and flavor, though the oven will brown it too.
5. Add the herb crust. Brush the roast with a little mustard if using, then press chopped herbs and garlic onto the surface. Garlic can burn at a very high temperature, so some cooks add it after the high-heat stage.
6. Roast on a rack. Cook in a hot oven for the first 15 to 20 minutes (around 450°F), then lower the heat to roughly 325°F to finish, or use the gentler method below.
7. Check the temperature early and often. Start checking well before you expect it to be done.
8. Rest, then slice.

Alternative: reverse sear

For a more even pink center, roast at a low temperature, around 225 to 250°F, until the center is about 10 to 15°F below your target. Take the roast out and rest it, raise the oven to its highest setting, then return it for a few minutes to brown the crust. Watch closely at the end, as it can overshoot quickly.

Temperatures and timing

Pull the roast a few degrees before the final temperature, because it continues to cook while resting.

These are preferences, not food safety limits. The USDA recommends cooking whole cuts of beef to a final temperature of 145°F with a 3-minute rest. Cook to a higher doneness if you are serving anyone who is more vulnerable to foodborne illness.

Total time depends on the weight and your method. A roast of a few pounds often takes roughly an hour to a little over an hour with a hot start and moderate finish, but sizes and ovens vary widely, so rely on the thermometer.

What temperature in a fan oven? Fan (convection) ovens cook faster. A common guideline is to reduce the temperature by about 20°C (25°F) from a conventional recipe, or check for doneness sooner. Follow your oven manual if it gives specific advice.

Rest and slice

Rest the roast loosely covered with foil for 10 to 20 minutes (longer for a larger roast). Remove the twine and slice against the grain. Thin to medium slices work well. Pour any resting juices over the meat.

Common questions

How do I cook a Manhattan steak? A Manhattan steak is typically a thick-cut steak from the same strip loin. Season it, sear it in a hot pan or grill, and finish to your preferred temperature (see how to cook grass-fed steak on the stove for pan technique). Cooking the whole roast gives a larger, tender centerpiece instead.

What is an Omaha roast? Cut names are not always consistent between stores, brands and regions. If a recipe calls for an Omaha roast, ask your butcher what cut it refers to where you shop, and check the weight and shape so you can adapt the timing. When in doubt, cook by internal temperature.

What are the basic steps to roasting? Temper the meat, season, roast at a high-then-lower or low-then-high temperature, check with a thermometer, rest, and slice against the grain.

Leftovers

Refrigerate leftovers promptly in an airtight container and use within 3 to 4 days. Sliced cold, the beef works well in sandwiches and salads. To reheat, warm slices gently with a little stock so they do not dry out.

Related roasts

For a rib-based centerpiece, see how to cook a rolled rib roast. For a leaner roast from the sirloin area, try how to cook a spoon roast medium rare.