- 6 large garlic cloves, peeled
- 1/4 cup Spanish sweet paprika
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 6-pound New York strip loin, all but 1/2 inch fat trimmed
Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.
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 125°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.
To make gravy for the roast, simply add one 14-ounce can beef broth to drippings in roasting pan. Blend 2 teaspoons water and 2 teaspoons cornstarch in small cup until smooth and whisk into broth. Place pan on 2 burners over medium-high heat. Whisk until juices thicken, about 3 minutes.